Additions and Corrections to Lowenstein's Bibliography of American Cookery Books, 1742-1860 PDF Download

Author: William Woys Weaver
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 15

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Author: Encarnación Pinedo
Publisher: Univ of California Press
ISBN: 0520246764
Category : Cooking
Languages : en
Pages : 233

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"It's a rare cookbook that is as pleasurable to think about as it is to cook from. But that's what Dan Strehl has accomplished with his elegant translation of Encarnación’s Kitchen, a book that provides a fascinating look at the life and cooking of the wealthy Californios in the final days of the rich Rancho culture of California."—Russ Parsons, author of How to Read a French Fry "At long last! It is with enormous pleasure that I greet Dan Strehl’s authoritative English translation, Encarnación’s Kitchen. I should like to have had the original Spanish edition as well, but I dream."—Karen Hess, author of The Carolina Rice Kitchen "Encarnación’s Kitchen is far more than a historical curiosity, or a mere kitchen fragment that sketches silhouettes of ingredients and techniques. The recipes of Encarnación Pinedo’s kitchen, brought alive and set in context by Dan Strehl (and Victor Valle’s lucid introduction), offer rich examples of how California’s Mexican culinary culture developed as it bumped into—and cross-pollinated with—young, multifarious America. These dishes lay bare the often overlooked reality that food can be more than a reflection of culture. Food, as Encarnación understood, can be a seductively delicious catalyst for social understanding, change, even rebellious protest."—Rick Bayless, author of Mexico One Plate at a Time

Author: Waldo Lincoln
Publisher:
ISBN:
Category : Cookery
Languages : en
Pages : 141

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Author: Richard Sax
Publisher: Houghton Mifflin Harcourt
ISBN: 9780618003914
Category : Cooking
Languages : en
Pages : 696

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A collection of old-fashioned desserts, updated for today's tastes, includes profiles of various chefs, their recollections of favorite desserts, and excerpts from related literature.

Author: Waldo Lincoln
Publisher: Forgotten Books
ISBN: 9780428114794
Category : Reference
Languages : en
Pages : 148

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Excerpt from American Cookery Books, 1742-1860 The first edition of this bibliography very quickly went out of print, and the American Antiquarian Society was besieged with requests for copies for years. In spite of this pressure, the editors of the Society's publication had to put off the question of a second edition from year to year because of the pressure of previous publishing commitments and the fact that the time could not be spared to visit other libraries to bring up to date the record of their holdings. The problem was solved when Miss Eleanor Lowenstein stepped into the breach, undertook the task of revi sion, and shouldered the responsibility of this edition. 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: Eleanor Lowenstein
Publisher: Worcester [Mass.] : American Antiquarian Society
ISBN:
Category : Cooking
Languages : en
Pages : 152

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Author: Janice Bluestein Longone
Publisher:
ISBN:
Category : Cookery, American
Languages : en
Pages : 78

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Author: Peter VanWingen
Publisher: Library of Congress
ISBN:
Category : Antiques & Collectibles
Languages : en
Pages : 248

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Author: American Antiquarian Society
Publisher:
ISBN:
Category :
Languages : en
Pages :

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Author: Andrew F. Smith
Publisher: University of Illinois Press
ISBN: 9780252070099
Category : Cooking
Languages : en
Pages : 266

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From the Americas to Australasia, from northern Europe to southern Africa, the tomato tickles the world's taste buds. Americans along devour more than twelve million tons annually of this peculiar fruit, variously considered poisonous, curative, and aphrodisiacal. In this first concerted study of the tomato in America, Andrew F. Smith separates myth from historical fact, beginning with the Salem, New Jersey, man who, in 1820, allegedly attracted spectators from hundreds of miles to watch him eat a tomato on the courthouse steps (the legend says they expected to see him die a painful death). Later, hucksters such as Dr. John Cook Bennett and the Amazing Archibald Miles peddled the tomato's purported medicinal benefits. The competition was so fierce that the Tomato Pill War broke out in 1838. The Tomato in America traces the early cultivation of the tomato, its infiltration of American cooking practices, the early manufacture of preserved tomatoes and ketchup (soon hailed as "the national condiment of the United States"), and the "great tomato mania" of the 1820s and 1830s. The book also includes tomato recipes from the pre-Civil War period, covering everything from sauces, soups, and main dishes to desserts and sweets. Now available for the first time in paperback, The Tomato in America provides a piquant and entertaining look at a versatile and storied figure in culinary history.