Author: Mary Anne HinesPublisher: The Historical Society of PA
ISBN: 9780914076704
Category : Cooking
Languages : en
Pages : 120
Book Description
The Larder Invaded
Author: Mary Anne HinesPublisher: The Historical Society of PA
ISBN: 9780914076704
Category : Cooking
Languages : en
Pages : 120
Book Description
Thirty-five Receipts from "The Larder Invaded"
Author: William Woys WeaverPublisher: The Library Company of Phil
ISBN: 9780914076698
Category : Cooking
Languages : en
Pages : 96
Book Description
Man-Eating Monsters
Author: Dina KhapaevaPublisher: Emerald Group Publishing
ISBN: 1787695271
Category : Social Science
Languages : en
Pages : 134
Book Description
What role do man-eating monsters - vampires, zombies, werewolves and cannibals - play in contemporary culture? This book explores the question of whether recent representations of humans as food in popular culture characterizes a unique moment in Western cultural history and suggests a new set of attitudes toward people, monsters, and death.
The Journal of Gastronomy
Author: Baking in America
Author: Greg PatentPublisher: Houghton Mifflin Harcourt
ISBN: 9780547347677
Category : Cooking
Languages : en
Pages : 584
Book Description
This groundbreaking collection encompasses both sweet and savory favorites: yeast breads and quick breads, layer cakes and loaf cakes, doughnuts and fruit desserts, pies and simple pastries. Taking as his starting point 1796, the year the first American cookbook was published, Greg Patent, an accomplished baker, has mined sources from across the country for exemplary baking recipes by and for home cooks. Perusing old cookbooks, journals, and handwritten diaries from libraries and private archives, he has skillfully recreated treasured recipes or used them as inspiration for his own thoroughly up-to-date creations. Included are historical finds like the original Parker House Rolls; Lindy’s Cheesecake, from the world-famous New York restaurant; and a sensationally easy butterscotch cake that won a national baking contest in 1954. Here as well are hundreds of contemporary standouts, such as Malted Milk Chocolate Layer Cake, Blueberry–Lemon Curd Streusel Muffins, Peaches and Cream Cobbler, and Raised Potato Doughnuts.
Library Company of Philadelphia: 1986 Annual Report
Author: Publisher: The Library Company of Phil
ISBN: 9781422361191
Category :
Languages : en
Pages : 148
Book Description
The Forager Chef's Book of Flora
Author: Alan BergoPublisher: Chelsea Green Publishing
ISBN: 1603589481
Category : Cooking
Languages : en
Pages : 290
Book Description
“In this remarkable new cookbook, Bergo provides stories, photographs and inventive recipes.”—Star Tribune As Seen on NBC's The Today Show! "With a passion for bringing a taste of the wild to the table, [Bergo’s] inspiration for experimentation shows in his inventive dishes created around ingredients found in his own backyard."—Tastemade From root to flower—and featuring 180 recipes and over 230 of the author’s own beautiful photographs—explore the edible plants we find all around us with the Forager Chef Alan Bergo as he breaks new culinary ground! In The Forager Chef’s Book of Flora you’ll find the exotic to the familiar—from Ramp Leaf Dumplings to Spruce Tip Panna Cotta to Crisp Fiddlehead Pickles—with Chef Bergo’s unique blend of easy-to-follow instruction and out-of-this-world inspiration. Over the past fifteen years, Minnesota chef Alan Bergo has become one of America’s most exciting and resourceful culinary voices, with millions seeking his guidance through his wildly popular website and video tutorials. Bergo’s inventive culinary style is defined by his encyclopedic curiosity, and his abiding, root-to-flower passion for both wild and cultivated plants. Instead of waiting for fall squash to ripen, Bergo eagerly harvests their early shoots, flowers, and young greens—taking a holistic approach to cooking with all parts of the plant, and discovering extraordinary new flavors and textures along the way. The Forager Chef’s Book of Flora demonstrates how understanding the different properties and growing phases of roots, stems, leaves, and seeds can inform your preparation of something like the head of an immature sunflower—as well as the lesser-used parts of common vegetables, like broccoli or eggplant. As a society, we’ve forgotten this type of old-school knowledge, including many brilliant culinary techniques that were borne of thrift and necessity. For our own sake, and that of our planet, it’s time we remembered. And in the process, we can unlock new flavors from the abundant landscape around us. “[An] excellent debut. . . . Advocating that plants are edible in their entirety is one thing, but this [book] delivers the delectable means to prove it."—Publishers Weekly "Alan Bergo was foraging in the Midwest way before it was trendy."—Outside Magazine
Pennsylvania Heritage
Author: Milk and Milk Products from Medieval to Modern Times
Author: Patricia LysaghtPublisher:
ISBN:
Category : Dairy processing
Languages : en
Pages : 246
Book Description
The Annual Report of the Library Company of Philadelphia
Author: Library Company of PhiladelphiaPublisher:
ISBN:
Category :
Languages : en
Pages : 82
Book Description
"Americana, 1532-1700; preliminary short title list": 1934/35, p. 24-39.