A Century of Mormon Cookery PDF Download

Author: Hermine Briggs Horman
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 490

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Book Description

Author: Hermine B. Horman
Publisher: Horizon Pub & Dist Incorporated
ISBN: 9780882907253
Category : Cooking
Languages : en
Pages : 274

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Book Description

Author: Hermine B. Horman
Publisher: Distinctive Pub
ISBN: 9781880328231
Category : Cooking
Languages : en
Pages : 488

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Book Description

Author: Edward W. Tullidge
Publisher: Good Press
ISBN:
Category : History
Languages : en
Pages : 494

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Book Description
"The Women of Mormondom" is a historical and cultural account of the role of women in the early days of The Church of Jesus Christ of Latter-day Saints, written by Edward W. Tullidge in 1877. The book examines women's experiences in the church and their contributions to the community, shedding light on a lesser-known aspect of Mormon history and culture.

Author: Library of Congress
Publisher:
ISBN:
Category : Subject headings, Library of Congress
Languages : en
Pages : 1638

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Book Description

Author: Laura Kalpakian
Publisher: Macmillan
ISBN: 1466829311
Category : Fiction
Languages : en
Pages : 436

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Book Description
Animated as a family reunion, intimate as a lovers' picnic, American Cookery serves up tradition and innovation in a family novel based on the joy of cooking. The story is complete with twenty-seven recipes from the life and tumultuous times of Eden Douglass. Eden was born in 1920 into a contentious California tribe, and the ingredients of her life include her grandmother's reserve, her aunt's instinct for action, and her mother's foggy warmth. Seasoned with spicy herbs, and a few bitter ones, simmered and stirred over time, these instincts shape her destiny. Two strong-willed women--her grandmother Ruth Douglass and her aunt Afton Lance--struggle to pull Eden from the comfy sloth of her parents' home. Her ill-matched parents drift toward financial collapse, and her father, pursuing phantom wealth, takes the family to an Idaho mining town. He finds fulfillment in Idaho, but Eden's mother breaks down, and Eden must shoulder the household drudgery, burdens not in keeping with her aspirations to be a journalist. Eden's adventurous spirit takes her far from her faith and family. She falls in love in wartime London and rides a motorcycle across war-torn Belgium. After the war, still reeling from a devastating loss, Eden returns to Southern California and is hired by a newspaper, only to confront insidious opposition, yet find an unexpected ally. Then, in 1952, fate puts Eden Douglass in the path of a runaway horse at Greenwater Movie Ranch, where they're filing a B-movie Western. She falls flat on her face, and Matt March lifts her from the dust. Charming and charismatic, with good looks, cowboy boots, and appetite for life, and his VistaVision of the Western, Matt ignites Eden's passion. Three months later, they elope to Mexico. In these exuberant California boom years, Eden nourishes Matt's dreams, even though they are sauced with secrets and larded with debt. He tests Eden's strengths and his children's love. A big-cast book, American Cookery fulfills the wide embrace of its title. The novel chronicles the stories behind family recipes and the lives that touch Eden's--lives of horse thieves, ranchers, railroad men, developers, dreamers, migrants, immigrants, natives, Latter-Day Saints, sinners, silent-film stars, sidekicks, and stunt people. The good, the bad, the ugly and the beautiful emerge in these pages as American Cookery serves up the whole gorgeous banquet of life.

Author: Library of Congress. Subject Cataloging Division
Publisher:
ISBN:
Category : Subject headings, Library of Congress
Languages : en
Pages : 1436

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Book Description

Author: Library of Congress. Cataloging Policy and Support Office
Publisher:
ISBN:
Category : Subject headings, Library of Congress
Languages : en
Pages : 1512

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Book Description

Author: Harlan Walker
Publisher: Oxford Symposium
ISBN: 0907325467
Category : Cookery
Languages : en
Pages : 246

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Book Description

Author: Raymond Sokolov
Publisher: Vintage
ISBN: 0307962474
Category : Biography & Autobiography
Languages : en
Pages : 257

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Book Description
Four decades of memories from a gastronome who witnessed the food revolution from the (well-provisioned) trenches—a delicious tour through contemporary food history. When Raymond Sokolov became food editor of The New York Times in 1971, he began a long, memorable career as restaurant critic, food historian, and author. Here he traces the food scene he reported on in America and abroad, from his pathbreaking dispatches on nouvelle cuisine chefs like Paul Bocuse and Michel Guérard in France to the rise of contemporary American food stars like Thomas Keller and Grant Achatz, and the fruitful collision of science and cooking in the kitchens of El Bulli in Spain, the Fat Duck outside London, and Copenhagen’s gnarly Noma. Sokolov invites readers to join him as a privileged observer of the most transformative period in the history of cuisine with this personal narrative of the sensual education of an accidental gourmet. We dine out with him at temples of haute cuisine like New York’s Lutèce but also at a pioneering outpost of Sichuan food in a gas station in New Jersey, at a raunchy Texas chili cookoff, and at a backwoods barbecue shack in Alabama, as well as at three-star restaurants from Paris to Las Vegas. Steal the Menu is, above all, an entertaining and engaging account of a tumultuous period of globalizing food ideas and frontier-crossing ingredients that produced the unprecedentedly rich and diverse way of eating we enjoy today.