Bibliography of American Cookery Books, 1742-1860 PDF Download

Author: Eleanor Lowenstein
Publisher: Worcester [Mass.] : American Antiquarian Society
ISBN:
Category : Cooking
Languages : en
Pages : 152

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Author: Thomas James Holmes
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 534

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Book Description

Author: William Woys Weaver
Publisher:
ISBN: 9780912296609
Category : Cooking, American
Languages : en
Pages : 15

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Book Description

Author: Waldo Lincoln
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 152

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Book Description

Author: Amelia Simmons
Publisher: Courier Corporation
ISBN: 0486319326
Category : Cooking
Languages : en
Pages : 80

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Book Description
Exact reproduction of the first American-written cookbook published in the United States. Authentic recipes for colonial favorites — pumpkin pudding, winter squash pudding, spruce beer, Indian slapjacks, and more.

Author: Gary Allen
Publisher: Routledge
ISBN: 1136763007
Category : Social Science
Languages : en
Pages : 256

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Book Description
A feast for all food writers, The Resource Guide for Food Writers is a comprehensive guide to finding everything there is to know about food, how to write about it and how to get published. An educator at the Culinary Institute of America, Gary Allen has compiled an amazing handbook for anyone who wants to learn more about food and share that knowledge with others. Including a foreword by Mr. Tim Ryan, Senior Vice President of the Culinary Institute of America, this multifaceted guide teaches readers how to: * find appropriate libraries use catalogs, directories, bibliographies and periodicals and locate specialty booksellers. Chapters on the writing process provide real guidance on: how to write what resources are helpful and how to combat writer's block In the final section, the intimidating task of getting published is tackled with specific help in drafting proposals and finding the appropriate publisher. An impressive menu of resources, this authoritative reference is essential for every epicurean, from the food service professional to the ambitious home gourmet.

Author: Andrew F. Smith
Publisher: Oxford University Press
ISBN: 0199885761
Category : Cooking
Languages : en
Pages : 736

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Book Description
Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food! Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors. Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink.

Author: J. Richard Blanchard
Publisher: Univ of California Press
ISBN: 0520328736
Category : Science
Languages : en
Pages : 748

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Book Description
This title is part of UC Press's Voices Revived program, which commemorates University of California Press’s mission to seek out and cultivate the brightest minds and give them voice, reach, and impact. Drawing on a backlist dating to 1893, Voices Revived makes high-quality, peer-reviewed scholarship accessible once again using print-on-demand technology. This title was originally published in 1981.

Author: George Thomas Tanselle
Publisher: Harvard University Press
ISBN: 9780674367616
Category : Bibliographical literature
Languages : en
Pages : 1146

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Book Description

Author: Gena Philibert Ortega
Publisher: Penguin
ISBN: 1440318336
Category : Cooking
Languages : en
Pages : 208

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Book Description
Celebrate Your Family Recipes and Heritage From Great-grandma's apple pie to Mom's secret-recipe stuffing, food is an important ingredient in every family's history. This three-part keepsake recipe journal will help you celebrate your family recipes and record the precious memories those recipes hold for you--whether they're hilarious anecdotes about a disastrous dish or tender reflections about time spent cooking with a loved one. The foods we eat tell us so much about who we are, where we live and the era we live in. The same is true for the foods our ancestors ate. This book will show you how to uncover historical recipes and food traditions, offering insight into your ancestors' everyday lives and clues to your genealogy. Inside you'll find: • Methods for gathering family recipes • Interview questions to help loved ones record their food memories • Places to search for historical recipes • An explanation of how immigrants influenced the American diet • A look at how technology changed the way people eat • A glossary of historical cooking terms • Modern equivalents to historical units of measure • Actual recipes from late nineteenth- and early twentieth-century cookbooks