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Author: Todd S. Goodholme Publisher: Forgotten Books ISBN: 9780365519140 Category : Cooking Languages : en Pages : 642
Book Description
Excerpt from A Domestic Cyclopædia of Practical Information Tannic Acid combines with iron and forms the basis of most writing inks. It is found in the bark of many trees, and in gall nuts, has a weak acid taste, and is astringent and bitter. 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.
Author: Todd S. Goodholme Publisher: Forgotten Books ISBN: 9780365519140 Category : Cooking Languages : en Pages : 642
Book Description
Excerpt from A Domestic Cyclopædia of Practical Information Tannic Acid combines with iron and forms the basis of most writing inks. It is found in the bark of many trees, and in gall nuts, has a weak acid taste, and is astringent and bitter. 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.
Author: Todd S. Goodholme Publisher: Forgotten Books ISBN: 9780282536688 Category : Cooking Languages : en Pages : 644
Book Description
Excerpt from A Domestic Cyclopaedia of Practical Information Tannic Acid combines with iron and forms the basis of most writing inks. It is found in the bark of many trees, and in gall nuts, has a weak acid taste, and is astringent and bitter. 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.
Author: Elena Molokhovets Publisher: Indiana University Press ISBN: 9780253212108 Category : Cooking Languages : en Pages : 710
Book Description
Classic Russian Cooking is a book that I highly recommend. Joyce Toomre has done a marvelous job of translating this valuable and fascinating source book. It's the Fanny Farmer and Isabella Beeton of Russia's 19th century." -Julia Child, Food Arts Joyce Toomre... has accomplished an enormous task, fully on a part with the original author's slave labor. Her extensive preface and her detailed and entertaining notes are marvelous." -Tatyana Tolstaya, New York Review of Books ... should become as much of a classic as the Russian original... dazzling and admirable expedition into Russia's kitchens and cuisine." -Slavic Review What a delightful discovery this is!... an astonishing and immensely appealing work that will serve adventurous readers and curious cooks." -Nahum Waxman, Owner, Kitchen Arts & Letters What a joy to be introduced to Russia's Joy of Cooking by way of a scholar as knowledgeable as Joyce Toomre, who tells us what it was like to be a young housewife in the days of Chekhov and Tolstoy, feasting in Butter Week before the Great Fast, making pirogs and kvass, hazel grouse souffle [acute accent over e] and 'Drunken' plums, gathering berries, pickling mushrooms. A rediscovery of pre-Bolshevik times." -Betty H. Fussell, author of I Hear America Cooking First published in 1861, this "bible" of Russian homemakers offered not only a compendium of recipes, but also instructions about such matters as setting up a kitchen, managing servants, shopping, and proper winter storage. Joyce Toomre has superbly translated and annotated over one thousand of the recipes and has written a thorough and fascinating introduction that discusses the history of Russian cuisine and summarizes Elena Molokhovets' advice on household management. A treasure trove for culinary historians, serous cooks and cookbook readers, and scholars of Russian history and culture. Indiana-Michigan Series in Russian and East European Studies Alexander Rabinowitc
Author: Richard J. Wolfe Publisher: University of Pennsylvania Press ISBN: 9780812281880 Category : Crafts & Hobbies Languages : en Pages : 316
Book Description
For 250 years after its introduction to Europe around 1600, the method of decorating paper known as marbling reigned supreme as the chief means of embellishing the fine work of hand-bookbinders. Richard J. Wolfe reconstructs the rise and fall of the craft and offers the most comprehensive account available of its history, techniques, and patterns. A publication of the A.S.W. Rosenbach Fellowship in Bibliography Series
Author: Andrew Smith Publisher: ISBN: 0199734968 Category : Business & Economics Languages : en Pages : 2556
Book Description
Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches.
Author: Todd S. Goodholme
Author: Todd S. Goodholme
Author: Todd S. Goodholme
Author: Anthony Florian Madinger Willich
Author: Elena Molokhovets
Author: Anthony Florian Madinger Willich
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Author: 
Author: Richard J. Wolfe
Author: 
Author: Andrew Smith