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Original 1896 Boston Cooking School Cook Book

Author : Fannie Merritt Farmer
ISBN : 9780486296975
Genre : Cooking
File Size : 60. 89 MB
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A cookbook classic, acclaimed for such innovations as simple directions, concern with nutrition and terms now standard in American cooking. Detailed methods for preparing soups, seafood, meat, vegetables, poultry, salads, hot and cold desserts, and many other dishes. A delightful repository of information for nostalgia buffs and a useful aid for today's homemaker.

The Original Boston Cooking School Cook Book 1896

Author : Fannie Merritt Farmer
ISBN : UOM:49015002474139
Genre : Cooking
File Size : 64. 66 MB
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Offers contemporary cooks a guide to preparing old-fashioned American dishes, including New England specialties and adaptations of continental dishes

The 1896 Boston Cooking School Cook Book

Author : Fannie M. Farmer
ISBN : 0517186780
Genre : Cooking
File Size : 20. 33 MB
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Offers contemporary cooks a guide to preparing old-fashioned American dishes, including New England specialties and adaptations of continental dishes

The Original Boston Cooking School Cook Book 1896

Author : Fannie Merritt Farmer
ISBN : OCLC:806408128
Genre :
File Size : 33. 78 MB
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Culinary Landmarks

Author : Elizabeth Driver
ISBN : 9780802047908
Genre : Cooking
File Size : 77. 73 MB
Format : PDF, ePub
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Culinary Landmarks is a definitive history and bibliography of Canadian cookbooks from the beginning, when La cuisinière bourgeoise was published in Quebec City in 1825, to the mid-twentieth century. Over the course of more than ten years Elizabeth Driver researched every cookbook published within the borders of present-day Canada, whether a locally authored text or a Canadian edition of a foreign work. Every type of recipe collection is included, from trade publishers' bestsellers and advertising cookbooks, to home economics textbooks and fund-raisers from church women's groups. The entries for over 2,200 individual titles are arranged chronologically by their province or territory of publication, revealing cooking and dining customs in each part of the country over 125 years. Full bibliographical descriptions of first and subsequent editions are augmented by author biographies and corporate histories of the food producers and kitchen-equipment manufacturers, who often published the books. Driver's excellent general introduction sets out the evolution of the cookbook genre in Canada, while brief introductions for each province identify regional differences in developments and trends. Four indexes and a 'Chronology of Canadian Cookbook History' provide other points of access to the wealth of material in this impressive reference book.

Fannie Farmer 1896 Cook Book

Author : Fannie Merritt Farmer
ISBN : 9781510720190
Genre : Cooking
File Size : 29. 42 MB
Format : PDF, ePub
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The cookbook that transformed the American kitchen from the country’s first celebrity chef. “Fannie Farmer was the original Rachael Ray.” (Smithsonian) A classic bestseller for over a century, the Fannie Farmer 1896 Cook Book contains an incredible offering of 1,380 recipes, from boiling an egg to preparing a calf’s head. Farmer’s instructions also go beyond recipes to include how to set the table for proper tea, full menu ideas for holiday dinners, housekeeping tips, and so much more. This book is known for pioneering the standardization of measurements in recipe instructions, which made the creation of better meals possible for even the most inexperienced of cooks. Farmer’s thorough text is chock full of fabulous Americana for cooks and non-cooks alike. This book is a great buy for cooks who want to get back to basics and enjoy the pleasures of traditional American cooking. Cooks who think they’ve done it all will discover classic recipes to share with friends and family, and total beginners will be comfortable with Farmer’s clear instructions for even the most basic meal prep. The Fannie Farmer Cook Book will be a valued addition to your cookbook collection. “She wrote a book and created a legacy that has survived for more than a century after her death . . . Farmer’s cookbook revolutionized home cooking by introducing the concept of ‘level measurements.’” —Boston.com “Fannie Farmer changed the world with a simple idea: that home cooking was a serious pursuit, worthy of standards. Her lasting legacy is the modern recipe.” —New England Network

Fannie S Last Supper

Author : Christopher Kimball
ISBN : 9781401396299
Genre : Cooking
File Size : 82. 68 MB
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In the mid-1990s, Chris Kimball moved into an 1859 Victorian townhouse on the South End of Boston and, as he became accustomed to the quirks and peculiarities of the house and neighborhood, he began to wonder what it was like to live and cook in that era. In particular, he became fascinated with Fannie Farmer's Boston Cooking-School Cook Book. Published in 1896, it was the best-selling cookbook of its age-full of odd, long-forgotten ingredients, fascinating details about how the recipes were concocted, and some truly amazing dishes (as well as some awful ones). In Fannie's Last Supper, Kimball describes the experience of re-creating one of Fannie Farmer's amazing menus: a twelve-course Christmas dinner that she served at the end of the century. Kimball immersed himself in composing twenty different recipes-including rissoles, Lobster À l'AmÉricaine, Roast Goose with Chestnut Stuffing and Jus, and Mandarin Cake-with all the inherent difficulties of sourcing unusual animal parts and mastering many now-forgotten techniques, including regulating the heat on a coal cookstove and boiling a calf's head without its turning to mush, all sans food processor or oven thermometer. Kimball's research leads to many hilarious scenes, bizarre tastings, and an incredible armchair experience for any reader interested in food and the Victorian era. Fannie's Last Supper includes the dishes from the dinner and revised and updated recipes from The Boston Cooking-School Cook Book. A culinary thriller. it offers a fresh look at something that most of us take for granted-the American table.

Pennsylvania Dutch Cook Book

Author : Justus George Frederick
ISBN : 048622676X
Genre : Cooking
File Size : 41. 36 MB
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Presents recipes that best represent the German cooking traditions of the Pennsylvania Dutch country

Early American Cookery

Author : Sarah Josepha Buell Hale
ISBN : 0486292967
Genre : Cooking
File Size : 60. 82 MB
Format : PDF
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Engagingly written volume filled with scores of nutritious recipes and wide-ranging suggestions for the mid-19th-century housekeeper. Includes advice on selecting and preparing foods, health tips, cleaning accessories, dealing with help, and more.

Early American Herb Recipes

Author : Alice Cooke Brown
ISBN : 9780486139128
Genre : Cooking
File Size : 76. 46 MB
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Charming text gives more than 500 authentic recipes for medicinal, culinary, cosmetic, and other purposes — everything from cancer and palsy treatments to gravies, sauces, and pies. 113 black-and-white illustrations.

The Book Of Edible Nuts

Author : Frederic Rosengarten, Jr.
ISBN : 0486434990
Genre : Cooking
File Size : 71. 23 MB
Format : PDF
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The book discusses almonds, Brazil nuts, cashews, chestnuts, coconuts, filberts, macadamia nuts, peanuts, pecans, pistachios, sunflower seeds, and walnuts; a supplementary section describes the characteristics of 30 other nuts. A bibliography, recipe index, glossary, and general index round out this definitive work on the subject and a treasured reference for any kitchen or library.

Old Fashioned Homemade Ice Cream

Author : Thomas R. Quinn
ISBN : 0486244954
Genre : Cooking
File Size : 70. 3 MB
Format : PDF
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This informative, enthusiastic guide provides complete instructions and helpful advice for making delicious homemade ice cream, either in a hand-cranked or electric freezer. Includes 58 exotic, mouthwatering ice cream recipes, plus recipes for toppings, sauces, more. Introduction. Illustrated throughout.

Sourdough Breads And Coffee Cakes

Author : Ada Lou Roberts
ISBN : 0486245292
Genre : Cooking
File Size : 67. 60 MB
Format : PDF, ePub
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Expert baker provides complete breadmaking instructions, as well as 104 kitchen-tested recipes for starters and breads and cakes utilizing starters. Alaskan sourdough pancakes, pineapple bran bread, Polish babka, many more. Sources of Supply. Bibliography. Index. 25 black-and-white illustrations.

The American Frugal Housewife

Author : Lydia Maria Child
ISBN : 048640840X
Genre : Cooking
File Size : 82. 46 MB
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Simply written recipes for roasting a pig, preparing corned beef, hasty pudding, carrot pie, buffalo tongue, and scores of other dishes. Helpful suggestions for treating chilblains, dysentery, and other domestic concerns.

Complete Guide To Home Canning And Preserving

Author : United States. Department of Agriculture
ISBN : 0486409317
Genre : Cooking
File Size : 67. 57 MB
Format : PDF
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Practical, easy-to-follow guide tells how to select, prepare, and can fruits, vegetables, poultry, red meats, and seafoods; how to preserve fruit spreads, fermented foods, and pickled vegetables; and much more.

Cookery And Dining In Imperial Rome

Author : Apicius
ISBN : 0486235637
Genre : Cooking
File Size : 52. 30 MB
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Oldest known cookbook in existence offers readers a clear picture of what foods Romans ate and how they prepared them, from fig fed pork to rose pie. 49 illustrations.

The Oxford Encyclopedia Of Food And Drink In America

Author : Andrew Smith
ISBN : 9780199734962
Genre : Business & Economics
File Size : 49. 81 MB
Format : PDF, Kindle
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The second edition of the Oxford Encyclopedia of Food and Drink in America, originally published in September 2004, covers the significant events, inventions, and social movements that have shaped the way Americans view, prepare, and consume food and drink. Entries range across historical periods and the trends that characterize them. The thoroughly updated new edition captures the shifting American perspective on food and is the most authoritative and the most current reference work on American cuisine.

Antique Trader Collectible Cookbooks Price Guide

Author : Patricia Eddie Edwards
ISBN : 9781440219122
Genre : Antiques & Collectibles
File Size : 29. 97 MB
Format : PDF, ePub
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Whether your collection features a hefty helping of grandmas worn, but cherished cookbooks from years past, or a few recipe-rich treasures of your own, this fact and photo-filled guide will feed any cookbook fascination. This reference, written by the owners of OldCookbooks.com serves up 1,500 American cookbooks and recipe booklets from the 20th century, complete with interesting details and historical notes about each, plus estimated values.

Baking Powder Wars

Author : Linda Civitello
ISBN : 9780252099632
Genre : Cooking
File Size : 51. 60 MB
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First patented in 1856, baking powder sparked a classic American struggle for business supremacy. For nearly a century, brands battled to win loyal consumers for the new leavening miracle, transforming American commerce and advertising even as they touched off a chemical revolution in the world's kitchens. Linda Civitello chronicles the titanic struggle that reshaped America's diet and rewrote its recipes. Presidents and robber barons, bare-knuckle litigation and bold-faced bribery, competing formulas and ruthless pricing--Civitello shows how hundreds of companies sought market control, focusing on the big four of Rumford, Calumet, Clabber Girl, and the once-popular brand Royal. She also tells the war's untold stories, from Royal's claims that its competitors sold poison, to the Ku Klux Klan's campaign against Clabber Girl and its German Catholic owners. Exhaustively researched and rich with detail, Baking Powder Wars is the forgotten story of how a dawning industry raised Cain--and cakes, cookies, muffins, pancakes, donuts, and biscuits.

The Oxford Companion To Sugar And Sweets

Author :
ISBN : 9780199313624
Genre : Cooking
File Size : 64. 92 MB
Format : PDF
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A sweet tooth is a powerful thing. Babies everywhere seem to smile when tasting sweetness for the first time, a trait inherited, perhaps, from our ancestors who foraged for sweet foods that were generally safer to eat than their bitter counterparts. But the "science of sweet" is only the beginning of a fascinating story, because it is not basic human need or simple biological impulse that prompts us to decorate elaborate wedding cakes, scoop ice cream into a cone, or drop sugar cubes into coffee. These are matters of culture and aesthetics, of history and society, and we might ask many other questions. Why do sweets feature so prominently in children's literature? When was sugar called a spice? And how did chocolate evolve from an ancient drink to a modern candy bar? The Oxford Companion to Sugar and Sweets explores these questions and more through the collective knowledge of 265 expert contributors, from food historians to chemists, restaurateurs to cookbook writers, neuroscientists to pastry chefs. The Companion takes readers around the globe and throughout time, affording glimpses deep into the brain as well as stratospheric flights into the world of sugar-crafted fantasies. More than just a compendium of pastries, candies, ices, preserves, and confections, this reference work reveals how the human proclivity for sweet has brought richness to our language, our art, and, of course, our gastronomy. In nearly 600 entries, beginning with "à la mode" and ending with the Italian trifle known as "zuppa inglese," the Companion traces sugar's journey from a rare luxury to a ubiquitous commodity. In between, readers will learn about numerous sweeteners (as well-known as agave nectar and as obscure as castoreum, or beaver extract), the evolution of the dessert course, the production of chocolate, and the neurological, psychological, and cultural responses to sweetness. The Companion also delves into the darker side of sugar, from its ties to colonialism and slavery to its addictive qualities. Celebrating sugar while acknowledging its complex history, The Oxford Companion to Sugar and Sweets is the definitive guide to one of humankind's greatest sources of pleasure. Like kids in a candy shop, fans of sugar (and aren't we all?) will enjoy perusing the wondrous variety to be found in this volume.

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