The Whitehouse Cookbook 1887
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| Author | : F. L. Gillette |
| Publisher | : Simon and Schuster |
| Total Pages | : 584 |
| Release | : 2017-01-17 |
| Genre | : Cooking |
| ISBN | : 1631581325 |
Initially published in 1887, The Original White House Cook Book is a cooking compendium penned by F. L. Gillette and Hugo Ziemann. The book is comprised of recipes, cooking techniques, etiquette instruction, household care, and cleanliness tips used in the White House. This historic book includes recipes by the first ladies Martha Washington, Mary Todd Lincoln, and many others, as well as historic menus for special occasions like Grant’s Birthday and Washington’s Wedding. The book was compiled using the knowledge gained by Gillette in her years of cooking, as well as Ziemann’s term as a White House steward and caterer. It rapidly became a bestseller after its publication and an essential cookbook in kitchens across America. The Original White House Cook Book includes more than five hundred recipes for soups, meats, vegetables, pastas, desserts, sandwiches, and more. Additionally, it includes hundreds of tips and tricks as well as a foreword written by John Moeller, White House chef from 1992 to 2005.
| Author | : |
| Publisher | : |
| Total Pages | : 456 |
| Release | : 2022-09-15 |
| Genre | : |
| ISBN | : 9781950273362 |
| Author | : Linda Bauer |
| Publisher | : Taylor Trade Publications |
| Total Pages | : 401 |
| Release | : 2010-08-16 |
| Genre | : Cooking |
| ISBN | : 1589795695 |
With love of great cuisine and the bounty of our nation evident throughout this book, Capitol Hill Cooks contains recipes from members of Congress, as well as every president from George Washington (Cranberry Pudding) to Abraham Lincoln (Mary Todd Lincoln's Vanilla Almond Cake) to Barack Obama (The Obama Family's Linguini). Taste Vice President Biden's Kahlua Chocolate Fudge Cake, Senator Charles Grassley's Bacon and Bean Chowder, or Senator Scott Brown's Italian Soup, Congresswoman Michele Bachmann's Minnesota Rhubarb Dessert or Congressman Ron Paul's Texas Sweeties?and hundreds more. Many contributors to this book even include notes about their ethnic backgrounds, favorite indigenous foods, and fond memories of meals shared with others. (Barack really likes this, the first lady says of her own apple crisp.)
| Author | : Stanley Ginsberg |
| Publisher | : W. W. Norton & Company |
| Total Pages | : 521 |
| Release | : 2016-09-27 |
| Genre | : Cooking |
| ISBN | : 0393245225 |
“A must-have for all serious bread bakers; an instant classic.”—Peter Reinhart, author of Bread Revolution True rye bread—the kind that stands at the center of northern and eastern European food culture—is something very special. With over 70 classic recipes, The Rye Baker introduces bakers to the rich world of rye bread from both the old world and the new. Award-winning author Stanley Ginsberg presents recipes spanning from the immigrant breads of America to rustic French pains de seigle, the earthy ryes of Alpine Austria and upper Italy, the crackly knäckebröds of Scandinavia, and the diverse breads of Germany, the Baltic countries, Poland, and Russia. Readers will discover dark, sour classic Russian Borodinsky; orange and molasses-infused Swedish Gotländ Rye; nearly black Westphalian Pumpernickel, which gets its musky sweetness from a 24-hour bake; traditional Old Milwaukee Rye; and bright, caraway-infused Austrian Country Boule Rounding out this treasury are reader-friendly chapters on rye’s history, unique chemistry, and centuries-old baking methods. Advanced bakers will relish Stanley’s methods, ingredients, and carefully sourced recipes, while beginning bakers will delight in his clear descriptions of baking fundamentals. The Rye Baker is the definitive resource for home bakers and professionals alike.
| Author | : John Moeller |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 2013 |
| Genre | : Cooking, American |
| ISBN | : 9781608000135 |
A must read for any Presidential buff or foodie! This book provides an insider's view of what it is like to dine at the White House and describes Chef Moeller's most memorable moments cooking for three First Families. It includes over 100 recipes for one-of-a-kind dishes featuring his trademark use of fresh, seasonal ingredients inspired by his classical French training with an American twist. Useful chef notes help adapt fine French cooking techniques for the home cook.
| Author | : Hugo Ziemann |
| Publisher | : DigiCat |
| Total Pages | : 552 |
| Release | : 2022-06-13 |
| Genre | : Cooking |
| ISBN | : |
"The White House Cookbook" is a rare historical example of culinary art from the 19th-century White House cuisine. The book includes the best tried and proven recipes, menus for holidays covering all varieties of seasonable foods; the convenient classification and arrangement of topics; a simplified method of explanation in preparing each dish. It was co-written by two outstanding personalities like Hugo Ziemann, a caterer for Prince Napoleon and a prominent European chef, and Mrs. F.L. Gillette, a professional in cooking and housekeeping.
| Author | : F. L. Gillette |
| Publisher | : CreateSpace |
| Total Pages | : 516 |
| Release | : 2013-04-18 |
| Genre | : Cooking |
| ISBN | : 9781484157435 |
The Original White House Cook Book 1887 Edition Reprinted - Cooking, Toilet and Household Recipes, Menus, Dinner-Giving, Table Etiquette, Care of the Sick, Health Suggestions, Facts Worth Knowing Etc. Etc. - The Whole Comprising A Comprehensive Cyclopedia of Information for the Home. By Mrs. F. L. Gillette
| Author | : Karen Hess |
| Publisher | : Columbia University Press |
| Total Pages | : 532 |
| Release | : 1995 |
| Genre | : Biography & Autobiography |
| ISBN | : 9780231049313 |
This is the family cookbook Martha Washington kept and used for fifty years, with over five hundred classic recipes dating largely from Elizabethan and Jacobean times, the golden age of English cookery.
| Author | : Jaya Saxena |
| Publisher | : Macmillan |
| Total Pages | : 243 |
| Release | : 2016-06-14 |
| Genre | : Cooking |
| ISBN | : 1624142397 |
A contributor to Serious Eats and Gothamist among others with an obsession for great food made it her mission to dig up the best and vintage recipes from glamorous and now defunct restaurants in this nostalgic celebration of great food.Jaya Saxena takes readers on a tour around the country, into some of the once most popular restaurants in America to discuss the history and how-to's of their most infamous dishes. It is sort of vintage meets foodie. In their heyday, the legendary restaurants profiled by The Book of Lost Recipes were frequented by celebrity clientele and served food that became institutions of the American restaurant landscape, many of which are still reminisced about by those who had the opportunity to experience their cuisines. Read the stories of some of the most legendary restaurants in America and follow the recipes to recreate their most celebrated dishes. Depart from New York's Moskowitz & Lupowitz after learning all about their M & L Chopped Liver, of course, to Horn & Hardart Automat in Philadelphia to find out the secrets behind their Fried Fish Cakes and Famous Baked Beans. Discover the story behind the Blintzes at Ashkenaz's Deli in Chicago to Paoli's Baked Canneloni in San Francisco. Take a step back in history to visit some of the most iconic restaurants in America and learn to make the dishes that helped re-shape the industry forever.
| Author | : John Hadamuscin |
| Publisher | : Harmony |
| Total Pages | : 228 |
| Release | : 1990 |
| Genre | : Cooking |
| ISBN | : 9780517575086 |
Romantic entertaining that's as much fun for the host as the guests. The author of The Holidays and Special Occasions uses savory menus, inspired tips, and full-color photographs to help every reader set the stage for intimacy. 150 full-color photographs.
