The Epicure's Year Book and Table Companion
Author :
Publisher :
Page : 274 pages
File Size : 28,71 MB
Release : 1868
Category : Gastronomy
ISBN :
Author :
Publisher :
Page : 274 pages
File Size : 28,71 MB
Release : 1868
Category : Gastronomy
ISBN :
Author :
Publisher :
Page : 392 pages
File Size : 27,14 MB
Release : 1906
Category :
ISBN :
Author : Denise Gigante
Publisher : Routledge
Page : 365 pages
File Size : 10,52 MB
Release : 2013-10-28
Category : Cooking
ISBN : 1136088342
The French invented the restaurant in the late eighteenth century. Not long after, they invented gastronomy, the modern art of eating well: English society discovered the French chef and the English-speaking world has never been the same. This delicious anthology brings together the major English and French nineteenth-century writings on the arts and pleasures of the table. Included are essays by Grimod de la Reynière, Brillat-Savarin, Alexandre Dumas, Charles Lamb, William Thackeray and lesser-known works by pseudonymous authors such as Launcelot Sturgeon and Dick Humelbergius Secundus.
Author :
Publisher :
Page : 620 pages
File Size : 47,2 MB
Release : 1845
Category :
ISBN :
Author : David S. Shields
Publisher : University of Chicago Press
Page : 418 pages
File Size : 11,35 MB
Release : 2015-03-23
Category : Cooking
ISBN : 022614111X
From grits to deep-fried okra, from barbecue to corn bread, Southern food stirs greater loyalty and passion than any American cuisine. Yet as the crops that once defined it have disappeared, much of the flavor has leeched out of Southern cookery until today. Thanks to a community of devoted chefs and farmers, and one indefatigable historian, Southern heirloom greens and grains and with them America s greatest cuisine--are being revived. Searching the archives for evidence of how nineteenth-century farmers bred their enormous variety of vegetables and grains, and of their contemporaries tastes and cooking practices, David S. Shields has become a key figure in the effort to reboot Southern cuisine. "Southern Provisions" draws on ten years of research and activism to tell the story of a quintessentially American cuisine that was all but forgotten, and the lessons that its restoration holds for the revival of regional cuisines across the country. Shields vividly evokes the connections between plants, plantations, growers, seed brokers, markets, vendors, cooks, and consumers. He shows how the distinctiveness of local ingredients arose from historical circumstances and a confluence of English, French Huguenot, West African, and Native American foodways. Shields emphasizes the Southern Lowcountry, from the peanut patches of Wilmington, North Carolina; to the Truck Farms of the Charleston Neck, South Carolina; to the sugar cane fields of the Georgia Sea Islands; to the citrus groves of Amelia Island, Florida. But the book also takes up the cuisine of New Orleans and other areas of the South and the nation, and even the West Indies. Offering a fascinating panorama of America s culinary past, "Southern Provisions" also shows how the renovation of traditional southern ingredients will enable cooks to take regional cuisine into the future."
Author : Princeton University. Library
Publisher :
Page : 788 pages
File Size : 26,28 MB
Release : 1921
Category : Library catalogs
ISBN :
Author :
Publisher :
Page : 432 pages
File Size : 34,4 MB
Release : 1868
Category : New York (N.Y.)
ISBN :
Author :
Publisher :
Page : 416 pages
File Size : 49,58 MB
Release : 1868
Category : American literature
ISBN :
Author :
Publisher :
Page : 672 pages
File Size : 34,51 MB
Release : 1868
Category :
ISBN :
Author : Blanchard Jerrold
Publisher :
Page : 234 pages
File Size : 26,6 MB
Release : 1868
Category : Dinners and dining
ISBN :