Book Description
This is the family cookbook Martha Washington kept and used for fifty years, with over five hundred classic recipes dating largely from Elizabethan and Jacobean times, the golden age of English cookery.
Author : Karen Hess
Publisher : Columbia University Press
Page : 532 pages
File Size : 35,59 MB
Release : 1995
Category : Biography & Autobiography
ISBN : 9780231049313
This is the family cookbook Martha Washington kept and used for fifty years, with over five hundred classic recipes dating largely from Elizabethan and Jacobean times, the golden age of English cookery.
Author : Armand Eisen
Publisher : Andrews McMeel Pub
Page : 79 pages
File Size : 29,32 MB
Release : 1992
Category : Cooking
ISBN : 9780836230215
Author :
Publisher :
Page : 518 pages
File Size : 46,16 MB
Release : 1981
Category : Cooking, American
ISBN : 9780231049306
Author : Marie Kimball
Publisher : James Direct, Inc.
Page : 172 pages
File Size : 17,51 MB
Release : 2009-11
Category : Cooking
ISBN : 1623970067
208-page Martha Washington cookbook used at Mount Vernon and later in the Presidential mansion after she became America’s first lady. A remarkable collection of delightful handwritten recipes! This was the cookbook given to young Martha by her mother-in-law at the time of her first marriage in 1749. The one-of-a-kind family manuscript was passed on to Martha’s granddaughter and is now the property of the historic society of Pennsylvania. You’ll be proud to display it in your home!
Author : Marie Kimball
Publisher : James Direct, Inc.
Page : 94 pages
File Size : 43,45 MB
Release : 2007-11
Category : Cooking
ISBN : 1623970075
Culinary secrets revealed by the Father of Fine Dining in America! Here's a remarkable collection of delightful handwritten recipes - you'll love Jefferson's personal comments in this 120-page book! Little known facts revealed in Thomas Jefferson's personal cookbook. This was the cookbook that Jefferson carefully wrote in his own hand and brought back to the US after his four years in Paris. His little granddaughter, Virginia Randolph, carefully copied these recipes as well as additional ones from various cooks at Monticello and the White House!
Author : Aran Goyoaga
Publisher : Little, Brown
Page : 308 pages
File Size : 45,56 MB
Release : 2012-10-23
Category : Cooking
ISBN : 0316215732
Trained pastry chef, blogger, and mother of two Aran Goyoaga turned to gluten-free cooking when she and her children were diagnosed with gluten intolerance. Combining the flavors of her childhood in Bilbao, Spain, with unique artistry and the informal elegance of small-plate dining, Aran has sacrificed nothing. Dishes range from soups and salads to savory tarts and stews to her signature desserts. With delicate, flavorful, and naturally gluten-free recipes arranged by season, and the author's gorgeously sun-filled food photography throughout, Small Plates and Sweet Treats will bring the magic of Aran's home to yours. Fans of Cannelle et Vanille, those with gluten allergies, and cookbook enthusiasts looking for something new and special will all be attracted to this breathtaking book.
Author :
Publisher :
Page : 4 pages
File Size : 22,71 MB
Release : 2001
Category : Cooking
ISBN :
Author : Martha Holmberg
Publisher : Chronicle Books
Page : 138 pages
File Size : 14,34 MB
Release : 2008-10
Category : Cooking
ISBN : 9780811859523
The author gives sage advice on techniques for getting the most out of the dough, plus which ingredients and equipment should be stocked in the pantry.
Author : Emily Jenkins
Publisher : Schwartz & Wade
Page : 45 pages
File Size : 32,76 MB
Release : 2015-01-27
Category : Juvenile Fiction
ISBN : 0375987711
A New York Times Best Illustrated Book From highly acclaimed author Jenkins and Caldecott Medal–winning illustrator Blackall comes a fascinating picture book in which four families, in four different cities, over four centuries, make the same delicious dessert: blackberry fool. This richly detailed book ingeniously shows how food, technology, and even families have changed throughout American history. In 1710, a girl and her mother in Lyme, England, prepare a blackberry fool, picking wild blackberries and beating cream from their cow with a bundle of twigs. The same dessert is prepared by an enslaved girl and her mother in 1810 in Charleston, South Carolina; by a mother and daughter in 1910 in Boston; and finally by a boy and his father in present-day San Diego. Kids and parents alike will delight in discovering the differences in daily life over the course of four centuries. Includes a recipe for blackberry fool and notes from the author and illustrator about their research.
Author : Sarah Lohman
Publisher : Simon and Schuster
Page : 304 pages
File Size : 44,1 MB
Release : 2016-12-06
Category : 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.