Mrs. Curtis's Cook Book
Author : Isabel Gordon Curtis
Publisher :
Page : 336 pages
File Size : 37,91 MB
Release : 1909
Category : Cooking
ISBN :
Author : Isabel Gordon Curtis
Publisher :
Page : 336 pages
File Size : 37,91 MB
Release : 1909
Category : Cooking
ISBN :
Author : Isabel Gordon Curtis
Publisher :
Page : 1205 pages
File Size : 17,41 MB
Release : 1914
Category : Cooking, American
ISBN :
Author :
Publisher :
Page : 1172 pages
File Size : 31,44 MB
Release : 1900
Category : Home economics
ISBN :
Author : Sidney Morse
Publisher :
Page : 1030 pages
File Size : 23,88 MB
Release : 1909
Category : Cooking
ISBN :
The main object of this book is economy. If rightly used, it will save a great deal of money in every household. It will also save time and labor, which are the equivalent of money.
Author : Kay Robertson
Publisher : Simon and Schuster
Page : 256 pages
File Size : 34,9 MB
Release : 2013-11-05
Category : Cooking
ISBN : 1476745129
The matriarch of the "Duck Dynasty" clan presents a collection of family recipes and stories while revealing favorite dishes for each of the Robertson men and their wives, in a volume complemented by scriptural excerpts.
Author : Frances Emugene Owens
Publisher :
Page : 1028 pages
File Size : 37,36 MB
Release : 1897
Category : Cooking, American
ISBN :
Author : Andrew F. Smith
Publisher : Univ of South Carolina Press
Page : 272 pages
File Size : 32,22 MB
Release : 1996
Category : Cooking
ISBN : 9781570031397
When Andrew F. Smith began researching the heritage of America's favorite condiment, he uncovered the makings of a great story: exotic and mysterious beginnings, unusual and colorful characters, evil adulterators and contaminators, strong-willed commercial competitors, high-minded government regulators, and, finally, a relentless quest for a global market. From his large store of historical ketchup recipes, Smith offers a representative sampling of the appetizing, the intriguing, and the outlandish. Reflecting the diversity of the condiment's myriad incarnations, the volume includes recipes for more than 110 ketchup varieties made from such unexpected ingredients as apricots, beer, celery, cucumbers, lemons, liver, raspberries, and rum.
Author : Sarah Hurlburt
Publisher : Harvard University Press
Page : 192 pages
File Size : 26,20 MB
Release : 1977
Category : Cooking
ISBN : 9780674595422
Tender, plump, and tasty, the blue mussel (Mytiius edulis) is treasured in most of the world's cuisines but strangely ignored in North American cooking. This edible mollusk is naturally abundant on both American coasts and easily cultivated. As over-harvesting makes many other seafoods ever more scarce and expensive, the blue mussel offers an inexpensive and attractive alternative to more costly and wasteful sources of protein. To tempt American palates and draw attention to this remarkably versatile and nutritious seafood, Sarah Hurlburt has written The Mussel Cookbook. In her entertaining introduction, Hurlburt tells about mussels--how they live, how they saved a bridge from collapsing, why barrels of them appeared in American police stations, how they are farmed in Spain, France, and Holland. Then she offers over a hundred recipes. Whether you are a beginning cook or a devotee of haute cuisine, you will find recipes to match your abilities: simple dishes for the out-of-doors, appetizers, soups and stews, salads, casseroles, main dishes from abroad, and elegant party entrees. From Europe Hurlburt brings back paella, cannelloni, and souffle of mussels, among many others. From Asia come curried and stir-fried mussels as well as the delectable midia dolma. There are a dozen quick-and-easy tricks; there are flamed mussels and mussels Rockefeller. She describes how to clean and freeze mussels, and gives tips on how to use them. Sarah Hurlburt in collaboration with her husband, Graham, has spent many years learning about the blue mussel. Together they have studied European methods of mussel farming and begun their own experimental Cultivation project in Massachusetts. Ms. Hurlburt's recipes have been featured in the New York Times, the Boston Globe, the Boston Herald American, and Harvard Magazine. Stories about the Hurlburts' adventures with mussels have appeared in the Washington Post, the Cornell Quarterly, and the Marine Fisheries Review. A discussion of their work has appeared in the Congressional Record.
Author : Anne Burrell
Publisher : Clarkson Potter
Page : 258 pages
File Size : 43,1 MB
Release : 2011-10-04
Category : Cooking
ISBN : 0307886751
If chefs are the new rock stars, Anne wants you to rock in your own kitchen! For Anne Burrell, a classically trained chef and host of Food Network’s Secrets of a Restaurant Chef (where she shares impressive recipes and smart techniques that anyone can master), and Worst Cooks in America (the show that transforms hopeless home cooks), being a rock star in the kitchen means having the confidence and ability to get a great meal on the table without a sweat. In her debut cookbook, she presents 125 rustic yet elegant recipes, all based on accessible ingredients, along with encouraging notes and handy professional tricks that will help you cook more efficiently at home. With Anne's guidance, even the novice cook can turn out showstoppers like Whole Roasted Fish or Rack of Lamb Crusted with Black Olives, which are special enough for guests but easy enough for a weekday evening. For Piccolini (Little Nibbles), try making Truffled Deviled Eggs, Sausage and Pancetta Stuffed Mushrooms, or Baked Ricotta with Rosemary and Lemon. Delicious first courses include Pumpkin Soup with Allspice Whipped Cream and Garlic Steamed Mussels with Pimentón Aioli. And if you're craving pasta, Chef Anne's Light-as-a-Cloud Gnocchi, Sweet and Spicy Sausage Ragù, or Killer Mac and Cheese with Bacon will blow you away. Whether she's telling you how to use garlic most effectively ("perfume the oil, remove the garlic, and ditch it—it's fulfilled its garlic destiny!") or reaffirming the most important part of cooking (it should have the “sparkle factor!”), you will never feel alone at the stove. Anne's effervescent personality and unmatched vitality will be there every step of the way--as teacher, coach, cooking partner, and friend. Organized from “Piccolini and Firsts” to “Pasta, Seconds, Sides,” and, of course, “Dessert” Cook Like a Rock Star is all about empowering you with the confidence to own what you do in your kitchen, to be excited by what you're making, and to experience the same kind of joy that Anne feels everyday when she cooks and eats.
Author : Anne Clarke
Publisher :
Page : 224 pages
File Size : 20,65 MB
Release : 1899
Category : Cooking
ISBN :