Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook
Author: Anne Willan
Publisher: Univ of California Press
This gorgeously illustrated volume began as notes on the collection of cookbooks and culinary images gathered by renowned cookbook author Anne Willan and her husband Mark Cherniavsky. From the spiced sauces of medieval times to the massive roasts and ragoûts of Louis XIV’s court to elegant eighteenth-century chilled desserts, The Cookbook Library draws from renowned cookbook author Anne Willan’s and her husband Mark Cherniavsky’s antiquarian cookbook library to guide readers through four centuries of European and early American cuisine. As the authors taste their way through the centuries, describing how each cookbook reflects its time, Willan illuminates culinary crosscurrents among the cuisines of England, France, Italy, Germany, and Spain. A deeply personal labor of love, The Cookbook Library traces the history of the recipe and includes some of their favorites.
The Century Cook Book Volume 1By Mary RonaldThis book contains directions for cooking in its various branches,from the simplest forms to high-class dishes and ornamental pieces;a group of New England dishes furnished by Susan Coolidge;and a few receipts of distinctively Southern dishes. It gives alsothe etiquette of dinner entertainments-how to serve dinners-tabledecorations, and many items relative to household affairs.
Originally published in 1897, this early works is a fascinating novel of the period and still an interesting read today. Contents include; The function of Latin, Chansons De Geste, The Matter of Britain, Antiquity in Romance, The making of English and the settlement of European Prosody, Middle High German Poetry, The 'Fox, ' The 'Rose, ' and the minor Contributions of France, Icelandic and Provencal, The Literature of the Peninsulas, and Conclusion..... Many of the earliest books, particularly those dating back to the 1900's and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwor
A Collection of Carefully Tested Household Recipes
Author: Jennie Hansey
The century cook book - A collection of carefully tested household recipes is an unchanged, high-quality reprint of the original edition of 1894. Hansebooks is editor of the literature on different topic areas such as research and science, travel and expeditions, cooking and nutrition, medicine, and other genres. As a publisher we focus on the preservation of historical literature. Many works of historical writers and scientists are available today as antiques only. Hansebooks newly publishes these books and contributes to the preservation of literature which has become rare and historical knowledge for the future.
Offers more than five hundred of the most popular recipes of the twentieth century, providing a culinary history of the past hundred years that chronicles the evolution of Americans' eating and cooking habits
Being a Clear Concise, Comprehensive and Up-to-date Collection of Practical and Thoroughly Tested Recipes for All Manner of Cooking, which Have Been Found by Long Experience and by a Great Number of Expert Chefs to be the Best Published ... ...
Would you like to add tasty treats and fun to your 20th Century World History studies? Bake and cook your way through the 20th Century with HIS Story of the 20th Century Cookbook, part of the HIS Story of the 20th Century series. We will go decade by decade, chapter by chapter right along with HIS Story of the 20th Century textbook and workbooks. Recipes and Menus with the chapters they go along with in HIS Story of the 20th Century-Boxer Rebellion in China (Chinese menu & recipes)-Great Commission & Creation Mandate (USA farm menu & recipes)-Empires at Turn of Century (British nursery menu & recipes)-Exploration & Construction (Titanic menu & recipes)-Mexican Revolution (Mexican menu & recipes)-War to End All Wars (WWI menu & recipes)-Aftermath of World War I (USA & UK state dinner menu & recipes)-The Roaring Twenties (Baseball menu & recipes)-Good & Bad Changes (Tea at Ritz menu & recipes)-Problems & Plans (Mussolini Italian menu & recipes)-The Turbulent Thirties (Lunch at the Waldorf-Astoria menu & recipes)-Rumblings of War (Spanish Civil War menu & recipes)-Churchill & Van Braun (Churchill & UK menu & recipes)-World War II (Pearl Harbor Hawaii menu & recipes)-World War II (USA Home Front menu & recipes)-Turmoil in Asia (Japanese Occupation menu & recipes)-Israel Becomes a Nation (Israeli menu & recipes)-Korean War & More (Korean menu & recipes)-The Cold War (Airline menu & recipes & Make Your Own TV Dinner)-Big News in 1950s (Diner menu & recipes)-Cold War & Space Race (Cuban menu & recipes)-Vietnam War (French menu & recipes)-Vietnam War (Vietnamese menu & recipes)-More Turmoil (Sunday Dinner menu & recipes)-Retreat, Rebellion, & Revival (Hippie menu & recipes)-Uganda (Ugandan menu & recipes)-Taking on Terrorism (Middle Eastern menu & recipes)-Thatcher & Reagan Fight Communism (German menu & recipes)-Thatcher & Reagan Fight Communism (Russian menu & recipes)-Challenges & Changes (Weight Loss menu & recipes)-Challenges & Changes (Barbq menu & recipes)-Shot Down Over Bosnia (Airline menu & recipes)
Containing a Careful Selection of Useful Receipts for the Kitchen
Author: Malinda Russell
Publisher: William L. Clements Library
Category: African American authors
This title is a facsimile reprint of an 1866 book. The original book is the only known copy of the first cookbook authored by an African American. Malinda Russell, the author, was born a free woman of color.
Excerpt from The Twentieth Century Cook Book In these days of extreme luxury, one would imagine that diners-out required only faith in the resources of a hostess and her cook to whet the edges of their ap petites. Nevertheless, most fashionable dinners and luncheons are preceded by these important vanguards to the feast. Appetizers should always be daintily served and garnished, as they help to decorate the table, and should be what their name implies, an incentive to the appetite. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Mexican Recipes from Nineteenth-Century California
Author: Encarnación Pinedo
Publisher: Univ of California Press
In 1991 Ruth Reichl, then a Los Angeles Times food writer, observed that much of the style now identified with California cuisine, and with nouvelle cuisine du Mexique, was practiced by Encarnación Pinedo a century earlier. A landmark of American cuisine first published in 1898 as El cocinero español (The Spanish Cook), Encarnación's Kitchen is the first cookbook written by a Hispanic in the United States, as well as the first recording of Californio food—Mexican cuisine prepared by the Spanish-speaking peoples born in California. Pinedo's cookbook offers a fascinating look into the kitchens of a long-ago culture that continues to exert its influence today. Of some three hundred of Pinedo's recipes included here—a mixture of Basque, Spanish, and Mexican—many are variations on traditional dishes, such as chilaquiles, chiles rellenos, and salsa (for which the cook provides fifteen versions). Whether describing how to prepare cod or ham and eggs (a typical Anglo dish labeled "huevos hipócritas"), Pinedo was imparting invaluable lessons in culinary history and Latino culture along with her piquant directions. In addition to his lively, clear translation, Dan Strehl offers a remarkable view of Pinedo's family history and of the material and literary culture of early California cooking. Prize-winning journalist Victor Valle puts Pinedo's work into the context of Hispanic women's testimonios of the nineteenth century, explaining how the book is a deliberate act of cultural transmission from a traditionally voiceless group.