Choice Cookery
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Author | : Catherine Owen |
Publisher | : Applewood Books |
Total Pages | : 334 |
Release | : 2007-12 |
Genre | : Cooking |
ISBN | : 1429011475 |
Published in 1889 by prolific cookbook author Catherine Owen, this work was designed to appeal to women looking for the "newest and best in modern cookery." Originally written for Harper's Bazaar, Owen's work was aimed at the upper-class household seeking culinary elegance, rather than household economy.
Author | : Mrs. Black (Margaret) |
Publisher | : |
Total Pages | : 152 |
Release | : 1899 |
Genre | : Cooking |
ISBN | : |
Author | : Catherine Owen |
Publisher | : |
Total Pages | : 348 |
Release | : 1889 |
Genre | : Cooking, American |
ISBN | : |
Author | : Catherine Owen |
Publisher | : Createspace Independent Publishing Platform |
Total Pages | : 156 |
Release | : 2016-05-19 |
Genre | : |
ISBN | : 9781533326997 |
Choice cookery is not intended for households that have to study economy, except where economy is a relative term; where, perhaps, the housekeeper could easily spend a dollar for the materials of a luxury, but could not spare the four or five dollars a caterer would charge. Many families enjoy giving little dinners, or otherwise exercising hospitality, but are debarred from doing so by the fact that anything beyond the ordinary daily fare has to be ordered in, or an expensive extra cook engaged. And although we may regret that hospitality should ever be dependent on fine cooking, we have to take things as they are. It is not every hostess who loves simplicity that dares to practise it.
Author | : Catherine Owen |
Publisher | : Forgotten Books |
Total Pages | : 333 |
Release | : 2015-06-27 |
Genre | : Cooking |
ISBN | : 9781440074547 |
Excerpt from Choice Cookery Choice cookery is not intended for households that have to stud economy, except where economy is a relative term; where, perhaps, the housekeeper could easily spend a dollar for the materials of a luxury, but could not spare the four or five dollars a caterer would charge. Many families enjoy giving little dinners, or otherwise exercising hospitality, but are debarred from doing so by the fact that anything beyond the ordinary daily fare has to be ordered in, or an expensive extra cook engaged. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author | : Catherine Owen |
Publisher | : Forgotten Books |
Total Pages | : 334 |
Release | : 2018-03 |
Genre | : Cooking |
ISBN | : 9780666655363 |
Excerpt from Choice Cookery But while it is quite true that fine cook ing does not always mean expensive cooking it is also true that it requires the best mate rials and sufficient of them; that if satis factory results are to be Obtained there must be no attempt to stint or change proportions from a false idea of economy, although it must never be forgotten that all good cook ing is economical, by which I mean that there is no waste, every cent's worth of ma terial being made to do its full duty. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author | : New York State Library |
Publisher | : |
Total Pages | : 1050 |
Release | : 1901 |
Genre | : Best books |
ISBN | : |
Author | : Sarah Lohman |
Publisher | : Simon and Schuster |
Total Pages | : 304 |
Release | : 2016-12-06 |
Genre | : Cooking |
ISBN | : 1476753954 |
This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table. She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens—then she asks why. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate. Lohman takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations and Lohman’s own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat—ready to be devoured.
Author | : |
Publisher | : |
Total Pages | : 182 |
Release | : 1897 |
Genre | : Cooking |
ISBN | : |
Recipes compiled from previously published British and American cookbooks.
Author | : Amy Chaplin |
Publisher | : Artisan |
Total Pages | : 401 |
Release | : 2019-09-17 |
Genre | : Cooking |
ISBN | : 1579658024 |
“There’s no shortage of vegetarian cookbooks out there, but it’s rare that I find one that inspires me page after page as much as Amy Chaplin’s Whole Food Cooking Every Day.” —Bon Appétit Eating whole foods can transform a diet, and mastering the art of cooking these foods can be easy with the proper techniques and strategies. In 20 chapters, Chaplin shares ingenious recipes incorporating the foods that are key to a healthy diet: seeds and nuts, fruits and vegetables, whole grains, and other plant-based foods. Chaplin offers her secrets for eating healthy every day: mastering some key recipes and reliable techniques and then varying the ingredients based on the occasion, the season, and what you’re craving. Once the reader learns one of Chaplin’s base recipes, whether for gluten-free muffins, millet porridge, or baked marinated tempeh, the ways to adapt and customize it are endless: change the fruit depending on the season, include nuts or seeds for extra protein, or even change the dressing or flavoring to keep a diet varied. Chaplin encourages readers to seek out local and organic ingredients, stock their pantries with nutrient-rich whole food ingredients, prep ahead of time, and, most important, cook at home.