The Cooks and Confectioners Dictionary; Or, The Accomplish'd Housewifes Companion ...
Author : John Nott
Publisher :
Page : 658 pages
File Size : 47,92 MB
Release : 1723
Category : Confectionery
ISBN :
Author : John Nott
Publisher :
Page : 658 pages
File Size : 47,92 MB
Release : 1723
Category : Confectionery
ISBN :
Author : John NOTT (Cook.)
Publisher :
Page : 646 pages
File Size : 47,54 MB
Release : 1724
Category :
ISBN :
Author : Francis NOBLE (Bookseller.)
Publisher :
Page : 306 pages
File Size : 14,8 MB
Release : 1765
Category :
ISBN :
Author : Adam Ford
Publisher : The Countryman Press
Page : 224 pages
File Size : 28,78 MB
Release : 2015-06-01
Category : Cooking
ISBN : 1581576048
“Essential reading for anyone who has ever loved a Manhattan.” —Wine & Spirits Vermouth is hitting its stride—again. The cocktail resurgence has put a spotlight on an often-overlooked ingredient in some of the most iconic cocktails of our time: vermouth. It appeared in America in the 1860s, reigned supreme in drinks like the Manhattan and the Martini, then fell out of favor during the counterculture days of the 1960s. But with artisanal cocktails now the rage, interest in vermouth is at a peak. After all, without it, your martini is merely a chilled vodka or gin. More and more cocktail lovers are requesting more than a whisper of vermouth in their drinks. In fact, it’s touted as a low-alcohol alternative to sip on its own, or, if the ratio is tweaked, as tasty way to lighten up more traditionally strong drinks. Vermouth has a rich history, deeply intertwined with that of America, and, here, expert Adam Ford offers the first-ever detailed look into the background of this aromatized, fortified wine, as well as its rise, fall, and comeback in America. With bold and delicious cocktail recipes?there are twists on the classic Boulevardier, a once-forgotten Brooklyn Cocktail, and a refreshing White Negroni?and color photographs throughout, Vermouth is a must-have book for anyone interested in drinking, or learning about, great cocktails.
Author : John Millan
Publisher :
Page : 118 pages
File Size : 26,60 MB
Release : 1737
Category :
ISBN :
Author : Louis E. Grivetti
Publisher : John Wiley & Sons
Page : 1556 pages
File Size : 19,72 MB
Release : 2011-09-20
Category : Technology & Engineering
ISBN : 1118210220
International Association of Culinary Professionals (IACP) 2010 Award Finalists in the Culinary History category. Chocolate. We all love it, but how much do we really know about it? In addition to pleasing palates since ancient times, chocolate has played an integral role in culture, society, religion, medicine, and economic development across the Americas, Africa, Asia, and Europe. In 1998, the Chocolate History Group was formed by the University of California, Davis, and Mars, Incorporated to document the fascinating story and history of chocolate. This book features fifty-seven essays representing research activities and contributions from more than 100 members of the group. These contributors draw from their backgrounds in such diverse fields as anthropology, archaeology, biochemistry, culinary arts, gender studies, engineering, history, linguistics, nutrition, and paleography. The result is an unparalleled, scholarly examination of chocolate, beginning with ancient pre-Columbian civilizations and ending with twenty-first-century reports. Here is a sampling of some of the fascinating topics explored inside the book: Ancient gods and Christian celebrations: chocolate and religion Chocolate and the Boston smallpox epidemic of 1764 Chocolate pots: reflections of cultures, values, and times Pirates, prizes, and profits: cocoa and early American east coast trade Blood, conflict, and faith: chocolate in the southeast and southwest borderlands of North America Chocolate in France: evolution of a luxury product Development of concept maps and the chocolate research portal Not only does this book offer careful documentation, it also features new and previously unpublished information and interpretations of chocolate history. Moreover, it offers a wealth of unusual and interesting facts and folklore about one of the world's favorite foods.
Author : John Allan
Publisher : Boydell & Brewer Ltd
Page : 485 pages
File Size : 40,98 MB
Release : 2015
Category : Architecture
ISBN : 1843839946
Essays on the development of the post-medieval house, its contents and decoration. During the last forty years, South-West England has been the focus of some of the most significant work on the early modern house and household in Britain. Its remarkable wealth of vernacular buildings has been the object of muchattention, while the area has also seen productive excavations of early modern household goods, shedding new light on domestic history. This collection of papers, written by many of the leading specialists in these fields, presents a number of essays summarizing the overall understanding of particular themes and places, alongside case studies which publish some of the most remarkable discoveries. They include the extraordinary survival of wall-hangings in a South Devon farm, the discovery of painted rooms in an Elizabethan town house, and a study of a table-setting mirrored on its ceiling. Also considered are forms of decoration which seem specific to particular areas of the West Country houses. Taken together, the papers offer a holistic view of the household in the early modern period. John Allan is Consultant Archaeologist to the Dean & Chapter of Exeter Cathedral; Nat Alcock is EmeritusReader in the Department of Chemistry, University of Warwick; David Dawson is an independent archaeologist and museum and heritage consultant. Contributors: Ann Adams, Nat Alcock, John Allan, James Ayres, Stuart Blaylock, Peter Brears, Tania Manuel Casimiro, Cynthia Cramp, Christopher Green, Oliver Kent, Kate Osborne, Richard Parker, Isabel Richardson, John Schofield, Eddie Sinclair, John R.L. Thorp, Hugh Wilmott,
Author : Victoria R. Williams
Publisher : Bloomsbury Publishing USA
Page : 257 pages
File Size : 25,8 MB
Release : 2024-01-11
Category : Cooking
ISBN : 1440877424
There's far more to British food than fish and chips. Discover the history and culture of Great Britain through its rich culinary traditions. Part of the Global Kitchen series, this book takes readers on a food tour of Great Britain, covering everything from daily staples to holiday specialties. In addition to discovering Great Britain's long culinary history, you'll learn about recent trends, foreign influences, and contemporary food and dietary concerns, such as obesity and the impacts of climate change. Chapters are organized thematically, making it easy to focus in on particular courses or types of dishes. The main text is supplemented by sidebars that offer interesting bite-sized facts, a chronology of important dates in British culinary history, and a glossary of key food- and dining-related terms. When people outside Great Britain think of British cuisine, they likely envision iconic foods and traditions such as fish and chips, a full English breakfast, and afternoon tea. But Great Britain has a much richer and more diverse culinary history. It has been shaped by a myriad of events, from invasions by the Romans, Vikings, and Normans to the emergence and expansion of the British Empire to the privations of World War II. In more recent times, Great Britain's departure from the European Union, the global Covid-19 pandemic, and Russia's invasion of Ukraine have all had a significant impact on the food landscape of Great Britain.
Author :
Publisher : Oxford University Press
Page : 947 pages
File Size : 13,21 MB
Release : 2015-04-01
Category : Cooking
ISBN : 0199313628
A sweet tooth is a powerful thing. Babies everywhere seem to smile when tasting sweetness for the first time, a trait inherited, perhaps, from our ancestors who foraged for sweet foods that were generally safer to eat than their bitter counterparts. But the "science of sweet" is only the beginning of a fascinating story, because it is not basic human need or simple biological impulse that prompts us to decorate elaborate wedding cakes, scoop ice cream into a cone, or drop sugar cubes into coffee. These are matters of culture and aesthetics, of history and society, and we might ask many other questions. Why do sweets feature so prominently in children's literature? When was sugar called a spice? And how did chocolate evolve from an ancient drink to a modern candy bar? The Oxford Companion to Sugar and Sweets explores these questions and more through the collective knowledge of 265 expert contributors, from food historians to chemists, restaurateurs to cookbook writers, neuroscientists to pastry chefs. The Companion takes readers around the globe and throughout time, affording glimpses deep into the brain as well as stratospheric flights into the world of sugar-crafted fantasies. More than just a compendium of pastries, candies, ices, preserves, and confections, this reference work reveals how the human proclivity for sweet has brought richness to our language, our art, and, of course, our gastronomy. In nearly 600 entries, beginning with "à la mode" and ending with the Italian trifle known as "zuppa inglese," the Companion traces sugar's journey from a rare luxury to a ubiquitous commodity. In between, readers will learn about numerous sweeteners (as well-known as agave nectar and as obscure as castoreum, or beaver extract), the evolution of the dessert course, the production of chocolate, and the neurological, psychological, and cultural responses to sweetness. The Companion also delves into the darker side of sugar, from its ties to colonialism and slavery to its addictive qualities. Celebrating sugar while acknowledging its complex history, The Oxford Companion to Sugar and Sweets is the definitive guide to one of humankind's greatest sources of pleasure. Like kids in a candy shop, fans of sugar (and aren't we all?) will enjoy perusing the wondrous variety to be found in this volume.
Author : Cornelius Walford
Publisher :
Page : 622 pages
File Size : 48,52 MB
Release : 1876
Category : Insurance
ISBN :