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Here are all the essentials of cooking in one, easy-to-follow book: pages of definitions, tables of measurements, use of kitchen tools, the use of seasonings; buying and cooking meats, fish, vegetables; and how to make basic sauces, soups, casseroles, breads, desserts, much more.
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22 different napkin folds enable even a beginner to make napkins in the shape of a heart, clown's hat, love knot, silverware holder, boot, etc. Step-by-step drawings and instructions show exactly where and how to make each fold. Photo of each finished napkin. 22 napkin folds. 63 drawings.
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"Rufus Estes' Good Things to Eat" is the fascinating and historically significant cookbook by African-American chef Rufus Estes. Born into slavery in 1857, Estes began working as an attendant, then chef, in private railroad cars before honing his skills and eventually cooking for corporate executives and American presidents. Published in 1911, "Good Thing to Eat" is one of the first cookbooks by an African-American and is an illuminating glimpse into...
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"The Physiology of Taste" by Jean Anthelme Brillat-Savarin is a must-read for anyone who loves the art of great food. Besides being famous for his lavish food parties and dinners, Brillat-Savarin was a French lawyer and politician during the French Revolution. He narrowly escaped France during the Reign of Terror, and the proceeded to travel around Europe and America before returning to his home and spending the rest of his days as a court judge....
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Imparting all the warmth and fragrance of an old-fashioned, turn-of-the-century kitchen, The Settlement Cook Book was originally devised as a cooking and homemaking primer for newly arrived immigrants. Filled with hundreds of recipes for good eating, this back-to-basics book is also good reading. A blend of hardy, old-fashioned dishes and simple recipes that will fit today's demanding lifestyles, the text covers everything from making roast chicken...
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Turn a good meal into a gala occasion and delight your guests with the festive touch of an ingeniously folded napkin. This rich selection is illustrated in clear, step-by-step drawings accompanied by easy-to-follow directions. Introduction. 22 napkin folds. 22 black-and-white photographs plus 11 in color on covers. Several numbered diagrams for each fold.
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Revised and republished many times since its 1747 debut, this cookbook was a bestseller in England and the United States for more than 100 years. George Washington and Thomas Jefferson owned copies, and Benjamin Franklin even translated some of its recipes into French in hopes of attaining a taste of home while abroad. Author Hannah Glasse dismisses French cookery, the leading cuisine of her day, as inefficient for servants and middle- to lower-class...
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1846 gem gives recipes for rice griddle cakes, royal crumpets, sassafras jelly, pickled nasturtiums, codfish relish, mutton hash, mock turtle soup, much more. Readers also learn how to cut up a hog, make "crayons" for blackboards, prepare tables for dinner parties. New Introduction by cookbook authority Jan Longone. 40 black-and-white figures.
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A master chef - and one of the founders of Gourmet magazine-introduces the fundamentals of homemade frozen desserts with recipes for hundreds of mouthwatering treats. Louis P. DeGouy presents over 400 tried-and-true recipes for coupes, bombes, frappés, ices, mousses, parfaits, sherbets, and ice creams, including almost 200 ice cream recipes for butterscotch, eggnog, lemon, mocha, peach, peanut, strawberry, vanilla, and other delectable flavors.
Most...
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Practical, easy-to-follow guide contains virtually everything consumers need to know about home canning: how to select, prepare, and can fruits, vegetables, poultry, red meats and seafoods; how to preserve fruit spreads, fermented foods, and pickled vegetables; how to prepare foods for special diets, and much more.
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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.
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No, you cannot live on kisses, Though the honeymoon is sweet, Harken, brides, a true word this is - Even lovers have to eat. This charming vintage cookbook, with its innocently suggestive title, reads like a novel as it follows the fictional lives of a pair of newlyweds. Join Bettina and Bob as they eat their way through their first year of marriage, from the bride's first real dinner and a Sunday evening tea to baking day, a rainy night meal, and...
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Engagingly written volume not only provided the mid-19th-century housekeeper with recipes for scores of nutritious dishes but also offered wide-ranging suggestions for frugal and intelligent household management. Includes advice on selecting and preparing foods, health tips, cleaning domestic accessories, dealing with hired help, and much more.
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An outstanding feast of distinctively American culinary genius, this comprehensive collection of authentic African-American recipes was assembled by a well-known cooking columnist for Ebony magazine. Freda DeKnight was baking bread and biscuits by the time she was five years old. In the course of her career as a teacher and counselor of culinary arts, she assembled and shared thousands of fabulous recipes, the best of which appear here. Filled with...
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Enlightening account of the many different aspects of food and its preparation by the ancient Greeks, Romans, Assyrians, Egyptians, and Jews covers a wide array of subjects: the mythological origin of specific foods; agricultural, milling, and marketing practices; treatment of dinner guests; descriptions of seasonings, pastries, and exotic dishes; more. 38 black-and-white illustrations.
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Now used by many Pennsylvania resorts as their official cookbook, this book by J. George Frederick, one-time president of the Gourmet Society of New York, is an excellent introduction to every aspect of Pennsylvania Dutch cookery from hors d' oeuvres to desserts. Over 350 recipes for apple soup, liver dumplings, shrimp wiggle, spaezle, more.
17) The Book of Tea
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An elegant and intellectual work, The Book of Tea was written in 1906 by Kakuzo Okakura, a brilliant Japanese man with an early education in English. Through his intimate knowledge of Japanese aesthetics and ability to effectively communicate them to a Western audience, Okakura is able to discuss Teaism and its impact on Japanese culture, thought, and life in an informative and profound way. He develops this theory by explaining the history and universality...
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The first regional cookbook published in the United States, this nineteenth century kitchen manual includes recipes, kitchen tips and house management solutions.
Published in 1824 in Washington, DC, Virginia Housewife is considered by many culinary historians to be the first real American cookbook, with recipes that originated in American kitchens, leaving behind British traditions, ingredients and methods. Virginia Housewife is also recognized as...
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This entertaining little book contains scores of thoughts, opinions, witticisms, and insights on two of the necessities - and greatest pleasures - of life. Included are humorous comments by Samuel Johnson ("A cucumber should be well-sliced, dressed with pepper and vinegar, and then thrown out.") and Henny Youngman ("My grandmother is over eighty and still doesn't need glasses. Drinks right out of the bottle."); incisive remarks by George Bernard Shaw...
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