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1000 tulosta hakusanalla "Cook Book"
A classic bestseller, 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. Recipes include:Iced tea, Coffee, Bandy Cocoa, Lemonade, Mint JulepRye Bread, Swedish Rolls, Hot Cross BunsBouillon, Chicken Soup, Oyster StewBaked Bluefish, Soft Shell crabs, Fried Cod SteaksRoast Beef, Yorkshire Pudding, Beef Stew with Dumplings, Liver and BaconAnd much more!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.
Rightfully the author dedicates this book to "Isabel", the native of St. Kitts who always called herself proudly "A British Object." She was an inspired cook, and many of the delicious dishes and thirst-quenching drinks that appears in this volume are of her concoction. All of them were perfected through the years by Mrs. Dooley from Isabel's explanation of a "pich of dis and a lump of dat."Other recipes in the book are prized cookery secrets of the first families of Puerto Rico. Many of them were brought from Spain and have been handed down from mother to daughter for generations. Others are Puerto Rican dishes enriched by the blending of the knowledge of the Spanish Senoras and the native cooks.All of these recipes are easily adaptable to modern American kitchens. New ways of preparing vegetables and unusual soups; methods for making cheaper cuts of meats tender and savory; the preserving of fruits in jams and jellies--all are in this delightful and intriguing volume of recipes of the fascinating island on the Atlantic and the Caribbean. Many other delectable foods such as caramels made from honey, banana bread, and cocoanut fritters, abound on the pages the author has prepared for us.It has been said that in lieu of a visit to another land, the preparation and eating of its foods can make its atmosphere one's own. With this book, it is at least possible to go to Puerto Rico "the food way"; and many an otherwise dull day in the kitchen may be brightened through its use.Puerto Rican Cook Book was first published in 1948.Additional vintage cookbooks can be found at CoachwhipBooks.com.
Enjoy vintage recipes from the fabulous books, The Canary, The Checkerboard, and The Cornerpost. Make these dishes as Myra, Aunt Ada, Uncle Harry, and Cookie did. Enjoy new adventures in your galley, er, kitchen as you whip up some fine tasting grub. Your young'uns will smile, and so will you
The Anniversary Slovak-American Cook Book
Allegro Editions
2015
pokkari
The Anniversary Slovak-American Cook Book
Allegro Editions
2015
sidottu
Braxton's Practical Cook Book: Prepared for Economy, Family and Hotel Use
G. F. Braxton
Westphalia Press
2018
nidottu
George F. Braxton was a renowned chef, who, among other places, worked at The Algonquin Resort during the late 1800s. Chef Braxton is thought to be the first African-American to lead a kitchen in a luxury resort. The Algonquin Resort began in 1889 in St. Andrews, New Brunswick, Canada, and still exists today as a luxury retreat. Sadly, not a great amount of detail is known about Braxton's life. He was born in Virginia during the late 1850s or early 1860s. He became the Chef at Wellesley College from 1883 to at least 1886. He led the Resort in Canada during the late 1800s, and it appears that he had moved to Massachusetts around 1900. By then he was widowed, but was remarried to Rose McBride in 1901. He opened up a restaurant in Cambridgeport, Massachusetts around November 1901. It does not appear that he had children. Not much of his life is known afterwards, but the Algonquin Resort recently renamed their restaurant Braxton's in honor of his memory.
Unabridged reproduction of the 1925 Home Comfort Cook Book is a real treasury of fun for all those involved or interested in wood stoves and old time cooking. Humorous as it is useful, it features over 1000 recipes or suggestions on how to cook, which really gets to the heart of this historical period. Also included is a brief history of the company and a pictorial parts list.In 1870 Henry Harrison Culver and his three brothers started making iron stoves as the Wrought Iron Range Co. Their first model was called the Iron Mountain range.In the late 1890's purchasers of Home Comfort Family Ranges would receive this free booklet, or one could request one for the price of postage, just 10 .This book was their biggest sales tool as people would keep the books for all the information it had in it. This edition was from around 1925, before it was revised in 1938 into a joyless mass by Irma Rombauer, author of the The Joy of Cooking.Although the last Wrought Iron Range was produced in 1959, due to the electrification of America, the recipes contained in this book are just as exciting and useful as Betty Crocker or Better Homes and Gardens cook book is today.Travel to yesteryear and enjoy this unique unabridged historic reproduction.
Unabridged reproduction of the 1925 Home Comfort Cook Book is a real treasury of fun for all those involved or interested in wood stoves and old time cooking.Humorous as it is useful, it features over 1000 recipes or suggestions on how to cook, which really gets to the heart of this historical period. Also included is a brief history of the company and a pictorial parts list.In 1870 Henry Harrison Culver and his three brothers started making iron stoves as the Wrought Iron Range Co. Their first model was called the Iron Mountain range.In the late 1890's purchasers of Home Comfort Family Ranges would receive this free booklet, or one could request one for the price of postage, just 10 .This book was their biggest sales tool as people would keep the books for all the information it had in it. This edition was from around 1925, before it was revised in 1938 into a joyless mass by Irma Rombauer, author of the The Joy of Cooking.Although the last Wrought Iron Range was produced in 1959, due to the electrification of America, the recipes contained in this book are just as exciting and useful as Betty Crocker or Better Homes and Gardens cook book is today.Travel to yesteryear and enjoy this unique unabridged historic reproduction.
