Modern Cookery, for Private Families
Author : Eliza Acton
Publisher :
Page : 448 pages
File Size : 32,32 MB
Release : 1855
Category : Cooking
ISBN :
Author : Eliza Acton
Publisher :
Page : 448 pages
File Size : 32,32 MB
Release : 1855
Category : Cooking
ISBN :
Author : T Philip
Publisher : Orient Blackswan
Page : 764 pages
File Size : 23,72 MB
Release : 2004
Category : Cooking
ISBN : 9788125025191
Author : Maestro Martino of Como
Publisher : Univ of California Press
Page : 224 pages
File Size : 46,99 MB
Release : 2005-01-03
Category : Cooking
ISBN : 9780520928312
Maestro Martino of Como has been called the first celebrity chef, and his extraordinary treatise on Renaissance cookery, The Art of Cooking, is the first known culinary guide to specify ingredients, cooking times and techniques, utensils, and amounts. This vibrant document is also essential to understanding the forms of conviviality developed in Central Italy during the Renaissance, as well as their sociopolitical implications. In addition to the original text, this first complete English translation of the work includes a historical essay by Luigi Ballerini and fifty modernized recipes by acclaimed Italian chef Stefania Barzini. The Art of Cooking, unlike the culinary manuals of the time, is a true gastronomic lexicon, surprisingly like a modern cookbook in identifying the quantity and kinds of ingredients in each dish, the proper procedure for cooking them, and the time required, as well as including many of the secrets of a culinary expert. In his lively introduction, Luigi Ballerini places Maestro Martino in the complicated context of his time and place and guides the reader through the complexities of Italian and papal politics. Stefania Barzini's modernized recipes that follow the text bring the tastes of the original dishes into line with modern tastes. Her knowledgeable explanations of how she has adapted the recipes to the contemporary palate are models of their kind and will inspire readers to recreate these classic dishes in their own kitchens. Jeremy Parzen's translation is the first to gather the entire corpus of Martino's legacy.
Author : The Culinary Institute of America (CIA)
Publisher : John Wiley & Sons
Page : 147 pages
File Size : 46,87 MB
Release : 2011-02-08
Category : Cooking
ISBN : 047029048X
A complete guide to volume cooking for restaurants, caterers, hotels, and other large foodservice operations Modern Batch Cookery offers up-to-date information with a focus on healthy cooking, nutrition, and smart menu planning. Preparing healthy, high-quality food in volume is a challenge for even the most experienced foodservice professional. Modern Batch Cookery provides the most contemporary and up-to-the-minute resource on the topic. The recipes are designed to yield 50 servings, and cover every meal part and occasion. Modern Batch Cookery contains more than the plain fare typical of institutional foodservice-these modern, delectable recipes include Gorgonzola and Pear Sandwiches, Tequila-Roasted Oysters, Chesapeake-Style Crab Cakes, and many more. Features more than 200 healthy, nutritious, large-batch recipes Includes chapters on Stocks, Sauces, and Soups; Breakfast and Brunch; Salads, Sandwiches, and Appetizers; EntrŽes; Side Dishes; and Baked Goods and Desserts Provides pertinent information, including conversion charts and a glossary, as well as full-color photos of finished dishes that provide fresh ideas in plating and presentation Covers all the essentials of menu and recipe development Modern Batch Cookery is a comprehensive resource for chefs and foodservice operators working in schools, hospitals, nursing homes, banquet facilities, country clubs, and catering companies.
Author : William Augustus Henderson
Publisher :
Page : 778 pages
File Size : 18,20 MB
Release : 1828
Category : Cooking, American
ISBN :
Author : Charles Francatelli
Publisher : BoD – Books on Demand
Page : 102 pages
File Size : 28,96 MB
Release : 2009
Category : Cooking
ISBN : 3861951266
The first cookery book for those who could not afford a cook - the so called working classes. First edited in 1852, this book is both: A rich source for traditional recipes and a picture of a changing society in the early 19th century.
Author : Auguste Escoffier
Publisher :
Page : 922 pages
File Size : 33,99 MB
Release : 1907
Category : Cooking, English
ISBN :
Author : Modern Family
Publisher : Liberty Street
Page : 712 pages
File Size : 27,73 MB
Release : 2015-09-22
Category : Cooking
ISBN : 0848747178
Author : Eliza Acton
Publisher :
Page : 718 pages
File Size : 39,60 MB
Release : 1865
Category : Cookery, English
ISBN :
Author : Eliza Acton
Publisher : BoD – Books on Demand
Page : 714 pages
File Size : 21,6 MB
Release : 2023-02-13
Category : Fiction
ISBN : 3382302519
Reprint of the original. The publishing house Anatiposi publishes historical books as reprints. Due to their age, these books may have missing pages or inferior quality. Our aim is to preserve these books and make them available to the public so that they do not get lost.