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Original 1896 Boston Cooking School Cook Book

Author : Fannie Merritt Farmer
ISBN : 9780486296975
Genre : Cooking
File Size : 73. 74 MB
Format : PDF
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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.

Food Lit

Author : Melissa Brackney Stoeger
ISBN : 9781598847062
Genre : Cooking
File Size : 63. 77 MB
Format : PDF, ePub, Mobi
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An essential tool for assisting leisure readers interested in topics surrounding food, this unique book contains annotations and read-alikes for hundreds of nonfiction titles about the joys of comestibles and cooking.

The Illustrated History Of American Military Commissaries The Defense Commissary Agency And Its Predecessors 1775 1988

Author : Peter D. Skirbunt
ISBN : MINN:30000009434428
Genre : United States
File Size : 29. 71 MB
Format : PDF
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Presents a comprehensive history spanning the 233 years of the four major services' sales commissaries.

The Illustrated History Of American Military Commissaries The Defense Commissary Agency And Its Predecessors Since 1989

Author :
ISBN : 0160872464
Genre :
File Size : 39. 30 MB
Format : PDF, Kindle
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Culinary Landmarks

Author : Elizabeth Driver
ISBN : 9780802047908
Genre : Cooking
File Size : 48. 80 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.

New York Magazine

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ISBN :
Genre :
File Size : 43. 80 MB
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New York magazine was born in 1968 after a run as an insert of the New York Herald Tribune and quickly made a place for itself as the trusted resource for readers across the country. With award-winning writing and photography covering everything from politics and food to theater and fashion, the magazine's consistent mission has been to reflect back to its audience the energy and excitement of the city itself, while celebrating New York as both a place and an idea.

Fannie S Last Supper

Author : Christopher Kimball
ISBN : 9781401396299
Genre : Cooking
File Size : 36. 94 MB
Format : PDF, Kindle
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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.

Kiplinger S Personal Finance

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ISBN :
Genre :
File Size : 77. 40 MB
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The most trustworthy source of information available today on savings and investments, taxes, money management, home ownership and many other personal finance topics.

Cure Diet Disease With Invisible Weight Loss

Author :
ISBN : 9780984312917
Genre :
File Size : 37. 26 MB
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Dinners With Famous Women

Author : Eugenia R. Van Vliet
ISBN : 9780595297290
Genre : Cooking
File Size : 46. 60 MB
Format : PDF, Docs
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"[This is] a culinary history cookbook with a different twist -- women from different centuries recount the meals of their time . . . Each chapter provides a menu and recipes for a succulent dinner inspired by these women of antiquity. Learn about a mealAnne Boleyn relished at Hampton Court with Henry VIII, eat a meal with Emily Dickenson, and celebrate Passover with Emma Goldman" -- Cover.

Good Things In England A Practical Cookery Book For Everyday Use Containing Traditional And Regional Recipes Suited To Modern Tastes

Author : Florence White
ISBN : 9781528768795
Genre : Cooking
File Size : 76. 9 MB
Format : PDF, ePub
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“Good Things in England” is a vintage cookbook containing a range of traditional and regional recipes for British cuisine written by Florence White. Containing information on everything from how to make a good cup of coffee or tea to producing the perfect pie, this early cook book is highly recommended for those with an interest in making traditional British food and would make for a fantastic addition to culinary collections. Contents include: “English Breakfast, Frying and Grilling”, “Home-made Bread, Huffkins, Wiggs, Oatcakes, etc.”, “Luncheon, Dinner, and Supper Dishes”, “Appetisers and Food Adjuncts”, “Soups, Sauces, and Stuffings”, “Fish”, “The Roast Meat of Old England”, “Oven Cookery and Stews”, “Boiled Meats”, etc. Many vintage books such as this are becoming increasingly scarce and expensive. It is with this in mind that we are republishing this volume now in a modern, high-quality edition complete with a specially-commissioned new introduction on the history of the cook book.

The Modern Cook

Author : Charles Herman Senn
ISBN : 9781528784627
Genre : Cooking
File Size : 82. 26 MB
Format : PDF, ePub, Mobi
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“The Modern Cook” is an early cookery book written by the timeless master of cookery how-tos, Charles Herman Senn. It contains a plethora of fantastic and innovative recipes for making simple but delicious cuisine, as well as expert tips on how to be successful in the kitchen. Highly recommended for food lovers and those looking to expand their gastronomical repertoire. Charles Herman Senn (1862 – 1934) was a German writer of cookery books. He wrote profusely on the subject, producing cook books for all manner of people and situations, but was particularly well-known for his vegetarian and confectionery recipes. Other notable works by this author include: “Breakfast and Supper Dishes” (1898), “A book of Salads: The Art of Salad Dressing” (1922), and “British Red Cross Society Cookery Manual” (1915). Contents include: “Hot Sweets”, “Cold Sweets”, “Ices and How to Make Them”, “Gateaux and Pastry”, “Auxiliary Recipes”, “Sweet Sauces, Hot and Cold”, etc. The Vintage Cookery Books series hopes to bring old wisdom and classic techniques back to life, as we have so much to learn from 'the old ways' of cooking. Not only can these books provide a fascinating window into past societies, cultures and every-day life, but they also let us actively delve into our own history – with a taste of what, how and when, people ate, drank, and socialised.

Emergency Dinners The Amateur Cook S Manual

Author : Charles Herman Senn
ISBN : 9781528784597
Genre : Cooking
File Size : 25. 32 MB
Format : PDF, ePub, Mobi
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“Emergency Dinners - The Amateur Cook's Manual” is, as the title suggests, a cook book designed for those with little experience or perhaps even skill when it comes to the kitchen. To that end, it contains a selection of simple recipes for producing delicious dishes suitable for anyone, but which will be of especial utility to those in a bit of a pickle! Need to come up with something fast, or even convince your guests that you are actually able to cook? If so, then this volume is for you! Charles Herman Senn (1862 – 1934) was a German writer of cook books. He wrote profusely on the subject, producing cook books for all manner of people and situations, but was particularly well-known for his vegetarian and confectionery recipes. Other notable works by this author include: “Breakfast and Supper Dishes” (1898), “A Book of Salads: The Art of Salad Dressing” (1922), and “British Red Cross Society Cookery Manual” (1915). Contents include: “Hors-d'Oeuvre Dishes”, “Soups and Broths”, “Fish Cookery”, “Meat Cookery”, “Sauces”, “Vegetables and Salads”, “Farniaceous, Saboury, and Breakfast Dishes”, “Sweet Dishes”, “Miscellaneous Recipes”, “Sick-room Cookery”, “Menu Suggestions for Family Meals”, “Dinner Party Menus, with Special Recipes”, etc. The Vintage Cookery Books series hopes to bring old wisdom and classic techniques back to life, as we have so much to learn from 'the old ways' of cooking. Not only can these books provide a fascinating window into past societies, cultures and every-day life, but they also let us actively delve into our own history – with a taste of what, how and when, people ate, drank, and socialised.

Luncheon And Dinner Sweets Including The Art Of Ice Making

Author : Charles Herman Senn
ISBN : 9781528784559
Genre : Cooking
File Size : 74. 81 MB
Format : PDF
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“Luncheon and Dinner Sweets” is a vintage cookbook concentrating on making desserts, with a supplementary section dealing with the the art of ice making. Written by the master of the cook book Charles Herman Senn, this classic guide contains a wealth of expert tips and simple instructions designed to enable anyone to produce delicious and interesting sweet dishes sure to impress both family and friends. A wonderful, vintage cookbook that would make for a worthy addition to culinary collections. Charles Herman Senn (1862 – 1934) was a German writer of cook books. He wrote profusely on the subject, producing cook books for all manner of people and situations, but was particularly well-known for his vegetarian and confectionery recipes. Other notable works by this author include: “Breakfast and Supper Dishes” (1898), “A book of Salads: The Art of Salad Dressing” (1922), and “British Red Cross Society Cookery Manual” (1915). Contents include: “Hot Sweets”, “Cold Sweets”, “Ices and How to Make Them”, “Gateaux and Pastry”, “Auxiliary Recipes”, “Sweet Sauces, Hot and Cold”, etc. The Vintage Cookery Books series hopes to bring old wisdom and classic techniques back to life, as we have so much to learn from 'the old ways' of cooking. Not only can these books provide a fascinating window into past societies, cultures and every-day life, but they also let us actively delve into our own history – with a taste of what, how and when, people ate, drank, and socialised.

Pastry Making And Confectionery Including The Art Of Icing And Piping Also Cakes Buns Fancy Biscuits Sweetmeats Etc

Author : Charles Herman Senn
ISBN : 9781528784603
Genre : Cooking
File Size : 38. 1 MB
Format : PDF
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This is a vintage cook book focusing on creating a plethora of impressive and delicious sweets and desserts, with supplementary sections on pastry making. From cakes and buns to fancy biscuits, Sweetmeats, and beyond, this profusely-illustrated collection of recipes will appeal to those looking to impress dinner guests or simply expand their confectionery repertoire. Perfect for inclusion in culinary collections. Charles Herman Senn (1862 – 1934) was a German writer of cookery books. He wrote profusely on the subject, producing cook books for all manner of people and situations, but was particularly well-known for his vegetarian and confectionery recipes. Other notable works by this author include: “Breakfast and Supper Dishes” (1898), “A book of Salads: The Art of Salad Dressing” (1922), and “British Red Cross Society Cookery Manual” (1915). Contents include: “Hot Sweets”, “Cold Sweets”, “Ices and How to Make Them”, “Gateaux and Pastry”, “Auxiliary Recipes”, “Sweet Sauces, Hot and Cold”, etc. The Vintage Cookery Books series hopes to bring old wisdom and classic techniques back to life, as we have so much to learn from 'the old ways' of cooking. Not only can these books provide a fascinating window into past societies, cultures and every-day life, but they also let us actively delve into our own history – with a taste of what, how and when, people ate, drank, and socialised.

The Paper Bag Cookery Manual

Author : Charles Herman Senn
ISBN : 9781528784580
Genre : Cooking
File Size : 41. 94 MB
Format : PDF
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First published in 1911, “The Paper-Bag Cookery Manual” is a vintage cook book by Charles Herman Senn, focusing on economical cooking. With simple, clear instructions and a great tips from a master chef, this classic guide will appeal to those with an interest In saving money when it comes to preparing meals, and it would make for a useful addition to culinary collections. Charles Herman Senn (1862 – 1934) was a German writer of cook books. He wrote profusely on the subject, producing cook books for all manner of people and situations, but was particularly well-known for his vegetarian and confectionery recipes. Other notable works by this author include: “Breakfast and Supper Dishes” (1898), “A Book of Salads: The Art of Salad Dressing” (1922), and “British Red Cross Society Cookery Manual” (1915). Contents include: “Hors-d'Oeuvre Dishes”, “Soups and Broths”, “Fish Cookery”, “Meat Cookery”, “Sauces”, “Vegetables and Salads”, “Farniaceous, Saboury, and Breakfast Dishes”, “Sweet Dishes”, “Miscellaneous Recipes”, “Sick-room Cookery”, “Menu Suggestions for Family Meals”, “Dinner Party Menus, with Special Recipes”, etc. The Vintage Cookery Books series hopes to bring old wisdom and classic techniques back to life, as we have so much to learn from 'the old ways' of cooking. Not only can these books provide a fascinating window into past societies, cultures and every-day life, but they also let us actively delve into our own history – with a taste of what, how and when, people ate, drank, and socialised.

Senn S War Time Cooking Guide

Author : Charles Herman Senn
ISBN : 9781528784573
Genre : Cooking
File Size : 42. 55 MB
Format : PDF, Mobi
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“Senn's War Time Cooking Guide” is a classic cook book by Charles Herman Senn that aims to provide fantastic recipes for hearty meals that can be made on a budget and with limited ingredients. Written for people living with the terrors of war and the scarcity of food that comes with it, the book has recipes for dishes that are both extremely nutritious and easy to produce. Highly recommended for those with an interest in economic cookery. Charles Herman Senn (1862 – 1934) was a German writer of cook books. He wrote profusely on the subject, producing cook books for all manner of people and situations, but was particularly well-known for his vegetarian and confectionery recipes. Other notable works by this author include: “Breakfast and Supper Dishes” (1898), “A book of Salads: The Art of Salad Dressing” (1922), and “British Red Cross Society Cookery Manual” (1915). Contents include: “War Time and Food Economy”, “Recipes for Soups”, “Fish Preparations”, “Meat Dishes”, “Vegetables”, “Breakfast and Supper Dishes”, “Sweets and Pastries”, “Cakes and Pastries”, “Invalid Dishes”, “Sauces”, “Management of Gas Stoves”, “Inexpensive Family Meals”, “Some Economy Hints”, “Index of Recipes”, etc. The Vintage Cookery Books series hopes to bring old wisdom and classic techniques back to life, as we have so much to learn from 'the old ways' of cooking. Not only can these books provide a fascinating window into past societies, cultures and every-day life, but they also let us actively delve into our own history – with a taste of what, how and when, people ate, drank, and socialised.

Tasty Ways Of Cooking Fish

Author : Charles Herman Senn
ISBN : 9781528784610
Genre : Cooking
File Size : 29. 14 MB
Format : PDF, Mobi
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Fish lovers rejoice! This fantastic vintage cook book contains a plethora of exciting recipes for producing delicious and nutritious fish-based dishes, written by a variety of authors. It offers the reader expert hints and simple instructions on how fish can be prepared to get the most out of it, making it ideal for fish-lovers and those looking for culinary inspiration. Contents include: “A Short History of the Cook Book”, “On The Food Value of Fish”, “The Value of Fish As Food”, “On Cooking Fish”, “on Species of Fish”, “Herrings, Mackerel and Sprats”, “Haddock and Whiting”, “Cod, Codling, Hake, Ling, Halibut, Cole or Saith and Jack”, “Plaice, Witches, Lemons, Megrams, and Dabs”, etc. The Vintage Cookery Books series hopes to bring old wisdom and classic techniques back to life, as we have so much to learn from 'the old ways' of cooking. Not only can these books provide a fascinating window into past societies, cultures and every-day life, but they also let us actively delve into our own history – with a taste of what, how and when, people ate, drank, and socialised.

A Pocket Dictionary Of Foods Culinary Encyclopaedia

Author : Charles Herman Senn
ISBN : 9781528784535
Genre : Cooking
File Size : 42. 5 MB
Format : PDF, ePub, Docs
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This classic book contains a complete encyclopedia of ingredients, dishes and drinks compiled by Charles Herman Senn. For each item treated it provides a brief description, as well as details pertaining to origin, uses, preparation, and other information where applicable. This fantastic and timeless dictionary of culinary elements is perfect for cooking enthusiasts and would make for a handy addition to kitchen collections. Contents include: “Abatis”, “Abavo”, “Abelavis”, “Able”, “Ablette”, “Abricot”, “Abricoté”, “Acetarious”, “Acetary”, “Acetic Acid”, “Admiral”, “Adragen”, “Adschempilavi”, “Aerated Bread”, “Aerated Waters”, “Agaric”, “Agneau”, “Agras”, “Agro-Dolce Sauce”, “Aiglefin or Aeglefin”,”Aigre au Cédrat”, “Aiguillettes”, “Ail”,“Aile”, etc. Charles Herman Senn (1862 – 1934) was a German writer of cook books. He wrote profusely on the subject, producing cook books for all manner of people and situations, but was particularly well-known for his vegetarian and confectionery recipes. Other notable works by this author include: “Breakfast and Supper Dishes” (1898), “A book of Salads: The Art of Salad Dressing” (1922), and “British Red Cross Society Cookery Manual” (1915). The Vintage Cookery Books series hopes to bring old wisdom and classic techniques back to life, as we have so much to learn from 'the old ways' of cooking. Not only can these books provide a fascinating window into past societies, cultures and every-day life, but they also let us actively delve into our own history – with a taste of what, how and when, people ate, drank, and socialised.

Recherch? Entr?es A Collection Of The Latest And Most Popular Dishes

Author : Charles Herman Senn
ISBN : 9781528784542
Genre : Cooking
File Size : 26. 39 MB
Format : PDF, Mobi
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This classic cook book contains a wonderful collection of recipes for producing delicious and easy-to-produce entrées. Written in simple, clear language and full of invaluable expert tips, “Recherché Entrées” would make for a worthy addition to culinary collections and is not to be missed by collectors of vintage cook books. Charles Herman Senn (1862 – 1934) was a German writer of cookery books. He wrote profusely on the subject, producing cook books for all manner of people and situations, but was particularly well-known for his vegetarian and confectionery recipes. Other notable works by this author include: “Breakfast and Supper Dishes” (1898), “A book of Salads: The Art of Salad Dressing” (1922), and “British Red Cross Society Cookery Manual” (1915). Contents include: “Hot Sweets”, “Cold Sweets”, “Ices and How to Make Them”, “Gateaux and Pastry”, “Auxiliary Recipes”, “Sweet Sauces, Hot and Cold”, etc. The Vintage Cookery Books series hopes to bring old wisdom and classic techniques back to life, as we have so much to learn from 'the old ways' of cooking. Not only can these books provide a fascinating window into past societies, cultures and every-day life, but they also let us actively delve into our own history – with a taste of what, how and when, people ate, drank, and socialised.

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