Author: Archie Corydon HoffPublisher:
ISBN:
Category : Chafing dish cooking
Languages : en
Pages : 48
Book Description
The Chafing Dish Specialties of the World Famous Chefs, United States, Canada, Europe
Author: Archie Corydon HoffPublisher:
ISBN:
Category : Chafing dish cooking
Languages : en
Pages : 48
Book Description
Chafing Dish Specialties of the World Famous Chefs
Author: A. C. HoffPublisher: Creative Cookbooks
ISBN: 9781410103192
Category : Cooking
Languages : en
Pages : 52
Book Description
Originally published in 1913, the cookbook contains recipes contributed by famous chefs from the United States, Canada, and Europe. Recipes include Lobster Mexicaine, Crab Flakes a la Dewey, Frog Legs Michels, Finnan Haddie, Crab Meat in Cream, Terrapin Baltimore, Emincee de Riz de Veau Financier, Crab Meat and Oysters, Planked Crown of Milk Lamb, Tomato Fricassee in a Chafing Dish, Lobster Merry Widow, Venison Steak, and many, many more.
The Chafing Dish Specialities of the World Famous Chefs, United States, Canada, Europe
Author: The Chafing Dish Specialties
Author: A. C. HoffPublisher: Createspace Independent Publishing Platform
ISBN: 9781533158055
Category :
Languages : en
Pages : 50
Book Description
100 Recipes of World Famous Chefs from United States, Canada and Europe. "PREFACE In presenting to the public this book on CHAFING DISH SPECIALTIES we feel that we are presenting the most complete authoritative and up-to-date book ever prepared on the subject. The contributors being the finest chefs in the United States, Canada and Europe insure every recipe shown as right. These world famous chefs have given us their special recipes and they have made the explanations so plain and so complete that any one can readily understand them..."
International Dessert and Pastry Specialties of the World Famous Chefs, United States, Canada, Europe
Author: Archie Corydon HoffPublisher:
ISBN:
Category : Cake
Languages : en
Pages : 72
Book Description
International Dessert and Pastry Specialities of the World Famous Chefs ...
Author: A. C. HoffRoasts and Entrees of the World Famous Chefs, United States, Canada, Europe
Author: Archie Corydon HoffPublisher:
ISBN:
Category : Cooking
Languages : en
Pages : 72
Book Description
One Hundred Recipes for the Chafing Dish
Author: H. M. KinsleyPublisher: The Minerva Group, Inc.
ISBN: 1589630343
Category : Chafing dish cooking
Languages : en
Pages : 188
Book Description
If one spends time with this delightful, little book, he will soon notice that interest moved from the kitchen into the dining room. From preparing food for the family to serving and entertaining guests, and from seeking the bare necessities to desiring the finer things in life.The Civil War had ended only a generation before, and in only a few more years the twentieth century and a definite "new age" would arrive. It had been only a few years since the first telephone call, and also a few years since the first automobile was offered for sale to the public. The whole American continent was on the move. Americans were looking for the better things in life, so a large silver manufacturing company found it worthwhile to publish a lovely cookbook with some 100 recipes based only on the chafing dish cookery.An attempt was made to put the chafing dish into a historical and cultural context by tracing its history from the ancient Greeks and Romans, to the Middle Ages, into the Age of Discovery, and finally bringing it to the New World in 1720. According to the Introduction, "The colonists having overcome the difficulties incidental upon the making of a new country, began to appreciate and to desire the luxuries and adornments of refined living."After reassuring the reader that the sincerest expression of hospitality is to serve with chafing dishes, a long list of useful and not-so-useful recipes is given. Some of them are still as excellent today a they were when the book was written. Among those worth trying are the ones we have translated for the modern cook - Crab Meat a la Newburgh (p. 52), Liver a la Suisse (p. 158), and Rum Omelette(p. 129).It is interesting to note that this little book attempts to give accurate measurements and accurate timings, explaining the conditions under which the dishes were prepared in the company's testing facilities, restaurant-type dishes, such as those recipes which use lobster, crab, oysters and steak, the author also includes wholesome, but very simple dishes such as Frankfurter and Cabbage (p. 158), Welsh Rarebit (p. 178) and Smoked Pigs Jowl (p.97).
International Cooking Library
Author: The Culinarians
Author: David S. ShieldsPublisher: University of Chicago Press
ISBN: 022640689X
Category : Biography & Autobiography
Languages : en
Pages : 589
Book Description
Typed manuscript copy.