Dorcas Kitchen Treasures Cook Book
Download Dorcas Kitchen Treasures Cook Book full books in PDF, epub, and Kindle. Read online free Dorcas Kitchen Treasures Cook Book ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
| Author | : John van Willigen |
| Publisher | : University Press of Kentucky |
| Total Pages | : 307 |
| Release | : 2014-09-12 |
| Genre | : Cooking |
| ISBN | : 0813146917 |
Food is a significant part of our daily lives and can be one of the most telling records of a time and place. Our meals—from what we eat, to how we prepare it, to how we consume it—illuminate our culture and history. As a result, cookbooks present a unique opportunity to analyze changing foodways and can yield surprising discoveries about society's tastes and priorities. In Kentucky's Cookbook Heritage, John van Willigen explores the state's history through its changing food culture, beginning with Lettice Bryan's The Kentucky Housewife (originally published in 1839). Considered one of the earliest regional cookbooks, The Kentucky Housewife includes pre–Civil War recipes intended for use by a household staff instead of an individual cook, along with instructions for serving the family. Van Willigen also shares the story of the original Aunt Jemima—the advertising persona of Nancy Green, born in Montgomery County, Kentucky—who was one of many African American voices in Kentucky culinary history. Kentucky's Cookbook Heritage is a journey through the history of the commonwealth, showcasing the shifting priorities and innovations of the times. Analyzing the historical importance of a wide range of publications, from the nonprofit and charity cookbooks that flourished at the end of the twentieth century to the contemporary cookbook that emphasizes local ingredients, van Willigen provides a valuable perspective on the state's social history.
| Author | : Ruth Berolzheimer |
| Publisher | : Penguin |
| Total Pages | : 1044 |
| Release | : 1988-03-01 |
| Genre | : Cooking |
| ISBN | : 9780399513886 |
A guide to meal planning preparation which includes numerous menus for all occasions and thousands of tested recipes
| Author | : Nick Korbee |
| Publisher | : HarperCollins |
| Total Pages | : 586 |
| Release | : 2017-03-21 |
| Genre | : Cooking |
| ISBN | : 0062476637 |
An appealing, stunningly designed full-color cookbook featuring more than 100 recipes for favorite food and drinks from the Egg Shop, New York City’s beloved all-hours brunch-and-cocktails hangout. For first-time restaurateurs Demetri Makoulis and Sarah Schneider and chef/partner Nick Korbee, eggs aren’t just an easy, protein-packed breakfast go-to, but an extraordinary complement to New York’s wealth of local produce and artisanal meats, grains, and cheeses. With Egg Shop anyone can create their delicious Egg Shop experience at home—whether it’s a quiet breakfast for one or a boozy brunch for twenty. Inside you’ll find proper egg-cooking techniques as well as instructions on incorporating eggs into super-delicious dishes from the health-conscious to the decadent, using fresh, delicious ingredients: homemade seeded rye bread, the best-quality bacon, and the perfect melting cheese. After mastering the most common and useful egg cooking methods (scrambled, poached, fried) Nick Korbee teaches you how to unlock egg superpowers—coddling them in Mason jars full of truffle oil and basting them with coffee-infused compound chocolate-bacon butter. Egg Shop includes flavorful favorites like Eggs Caviar, Classic Eggs Benedict, Pop’s Double Stuffed, Double Fluffed American Omelet, Egg Shop Egg Salad, and The Perfect Sunny Up. Nick shows how to build on those basics to create sandwiches, bowls, and other egg-citing dishes such as: Egg Shop B.E.C with Tomato Jam, Black Forest Bacon, and Sharp White Cheddar The "Fish Out of Water" Sandwich with Pickled Egg and Cognac-Cured Gravlax Green Eggs and Ham Sandwich with Double Cream Ricotta and Genovese Pesto The Spandexxx Break Bowl with Red Quinoa, Pickled Carrots, and Poached Eggs (every model’s favorite low-carb feast!) The California Breakfast Burrito and more! Infused with the creativity and playfulness that makes Egg Shop a one of a kind culinary treasure, Egg Shop is the home cook's perfect egg-scape.
| Author | : Apicius |
| Publisher | : Good Press |
| Total Pages | : 282 |
| Release | : 2019-11-20 |
| Genre | : Cooking |
| ISBN | : |
"Cookery and Dining in Imperial Rome" by Apicius is the oldest known cookbook in existence. There are recipes for cooking fish and seafood, game, chicken, pork, veal, and other domesticated animals and birds, for vegetable dishes, grains, beverages, and sauces; virtually the full range of cookery is covered. There are also methods for preserving food and revitalizing them in ways that are surprisingly still relevant.
| Author | : Margareta Magnusson |
| Publisher | : Simon and Schuster |
| Total Pages | : 144 |
| Release | : 2018-01-02 |
| Genre | : House & Home |
| ISBN | : 1501173251 |
*The basis for the wonderfully funny and moving TV series developed by Amy Poehler and Scout Productions* A charming, practical, and unsentimental approach to putting a home in order while reflecting on the tiny joys that make up a long life. In Sweden there is a kind of decluttering called döstädning, dö meaning “death” and städning meaning “cleaning.” This surprising and invigorating process of clearing out unnecessary belongings can be undertaken at any age or life stage but should be done sooner than later, before others have to do it for you. In The Gentle Art of Swedish Death Cleaning, artist Margareta Magnusson, with Scandinavian humor and wisdom, instructs readers to embrace minimalism. Her radical and joyous method for putting things in order helps families broach sensitive conversations, and makes the process uplifting rather than overwhelming. Margareta suggests which possessions you can easily get rid of (unworn clothes, unwanted presents, more plates than you’d ever use) and which you might want to keep (photographs, love letters, a few of your children’s art projects). Digging into her late husband’s tool shed, and her own secret drawer of vices, Margareta introduces an element of fun to a potentially daunting task. Along the way readers get a glimpse into her life in Sweden, and also become more comfortable with the idea of letting go.
| Author | : Toni Tipton-Martin |
| Publisher | : University of Texas Press |
| Total Pages | : 264 |
| Release | : 2022-07-01 |
| Genre | : Cooking |
| ISBN | : 1477326715 |
Winner, James Beard Foundation Book Award, 2016 Art of Eating Prize, 2015 BCALA Outstanding Contribution to Publishing Citation, Black Caucus of the American Library Association, 2016 Women of African descent have contributed to America’s food culture for centuries, but their rich and varied involvement is still overshadowed by the demeaning stereotype of an illiterate “Aunt Jemima” who cooked mostly by natural instinct. To discover the true role of black women in the creation of American, and especially southern, cuisine, Toni Tipton-Martin has spent years amassing one of the world’s largest private collections of cookbooks published by African American authors, looking for evidence of their impact on American food, families, and communities and for ways we might use that knowledge to inspire community wellness of every kind. The Jemima Code presents more than 150 black cookbooks that range from a rare 1827 house servant’s manual, the first book published by an African American in the trade, to modern classics by authors such as Edna Lewis and Vertamae Grosvenor. The books are arranged chronologically and illustrated with photos of their covers; many also display selected interior pages, including recipes. Tipton-Martin provides notes on the authors and their contributions and the significance of each book, while her chapter introductions summarize the cultural history reflected in the books that follow. These cookbooks offer firsthand evidence that African Americans cooked creative masterpieces from meager provisions, educated young chefs, operated food businesses, and nourished the African American community through the long struggle for human rights. The Jemima Code transforms America’s most maligned kitchen servant into an inspirational and powerful model of culinary wisdom and cultural authority.
| Author | : Gene Wolfe |
| Publisher | : Tor Books |
| Total Pages | : 240 |
| Release | : 2020-06-30 |
| Genre | : Fiction |
| ISBN | : 1250242681 |
Interlibrary Loan is the brilliant follow-up to A Borrowed Man: the final work of fiction from multi-award winner and national literary treasure Gene Wolfe. A 2021 Locus Award Finalist! Hundreds of years in the future our civilization is shrunk down but we go on. There is advanced technology, there are robots. And there are clones. E. A. Smithe is a borrowed person, his personality an uploaded recording of a deceased mystery writer. Smithe is a piece of property, not a legal human. As such, Smithe can be loaned to other branches. Which he is. Along with two fellow reclones, a cookbook and romance writer, they are shipped to Polly’s Cove, where Smithe meets a little girl who wants to save her mother, a father who is dead but perhaps not. And another E.A. Smithe... who definitely is. At the Publisher's request, this title is being sold without Digital Rights Management Software (DRM) applied.
| Author | : Apicius |
| Publisher | : Bigfontbooks |
| Total Pages | : 0 |
| Release | : 2024-07-24 |
| Genre | : Cooking |
| ISBN | : 9781963956597 |
Perhaps assembled around the fifth century CE or earlier, Apicius, often known as De re culinaria or De re coquinaria (On the Subject of Cooking), is a body of Roman cooking recipes. With subsequent recipes adding Vulgar Latin (such as ficatum and bullire) to earlier recipes employing Classical Latin, its vocabulary is in many respects closer to Vulgar than to Classical Latin.Based on the fact that one of the two manuscripts is headed with the words "API CAE," or rather, because a few recipes are attributed to Apicius in the text, the book has been ascribed to an otherwise unknown Caelius Apicius: Patinam Apicianam sic facies (IV, 14). It has alternatively been ascribed to Marcus Gavius Apicius, a Roman gourmet who flourished during Tiberius's rule sometime in the first century CE. Furthermore, numerous Roman chefs from the first century CE could have penned the book.
| Author | : Sheila Ferguson |
| Publisher | : Grove Press |
| Total Pages | : 194 |
| Release | : 1993 |
| Genre | : Cooking |
| ISBN | : 9780802132833 |
Combines reminiscences and recipes from African American families about their dinners and socials with photographs.
| Author | : |
| Publisher | : |
| Total Pages | : 1308 |
| Release | : 1974 |
| Genre | : United States |
| ISBN | : |
