Colonial Kitchens, Their Furnishings, and Their Gardens PDF Download

Author: Frances Phipps
Publisher: Dutton
ISBN:
Category : Architecture
Languages : en
Pages : 384

View

Book Description

Author: Erin French
Publisher: Clarkson Potter
ISBN: 0553448439
Category : Cooking
Languages : en
Pages : 258

View

Book Description
An evocative, gorgeous four-season look at cooking in Maine, with 100 recipes No one can bring small-town America to life better than a native. Erin French grew up in Freedom, Maine (population 719), helping her father at the griddle in his diner. An entirely self-taught cook who used cookbooks to form her culinary education, she now helms her restaurant, The Lost Kitchen, in a historic mill in the same town, creating meals that draw locals and visitors from around the world to a dining room that feels like an extension of her home kitchen. The food has been called “brilliant in its simplicity and honesty” by Food & Wine, and it is exactly this pure approach that makes Erin’s cooking so appealing—and so easy to embrace at home. This stunning giftable package features a vellum jacket over a printed cover.

Author: Tim Tanner
Publisher: Gibbs Smith
ISBN: 1423620933
Category : Architecture
Languages : en
Pages : 163

View

Book Description
Twenty restored or renovated Early American country homes feature the myriad of different styles from around the country. The homes exude a simplicity that is somewhat rustic and somewhat country in an understated way. Tim Tanner also features some small cabins that have been made livable for today as well as decorating ideas and outbuildings.

Author: Nancy Camilla Carlisle
Publisher: Tilbury House Publishers
ISBN:
Category : Cooking
Languages : en
Pages : 216

View

Book Description
AMERICA'S KITCHENS, by Nancy Carlisle and Melinda Talbot Nasardinov, tells the story of this important room and features New England hearths, detached kitchens on southern plantations, Spanish colonial kitchens of the Southwest, elaborate nineteenth--century kitchens in the Midwest, and middle--class open--plan homes of 1950s suburbia. The book traces technological developments such as the introduction of the cast--iron cookstove, the efficiency of the Hoosier cabinet, and the impact of the frozen food industry to suggest how these innovations have transformed kitchen work and changed live

Author: Tim Tanner
Publisher: Gibbs Smith
ISBN: 1423620941
Category : Architecture
Languages : en
Pages : 163

View

Book Description
Twenty restored or renovated Early American country homes feature the myriad of different styles from around the country. The homes exude a simplicity that is somewhat rustic and somewhat country in an understated way. Tim Tanner also features some small cabins that have been made livable for today as well as decorating ideas and outbuildings. Early American Country Homes is an inspiration and resource for those who are interested in building, re-creating, restoring, or just enjoying a return to simpler styling in home design.

Author: Corinne Mynatt
Publisher: Hardie Grant Publishing
ISBN: 1784884863
Category : Cooking
Languages : en
Pages : 924

View

Book Description
Guild of Food Writer’s Awards, Highly Commended in ‘First Book’ category (2022) Tools For Food explores the history of 250 of our most-loved and intriguing kitchen items and how they've changed the way we live. From 12th century Mongolian fire pots, to 17th century Chinese scissors, from beloved Tupperware food containers to the iconic Alessi lemon squeezer, this culinary journey covers well-loved items, as well as lesser known objects. From primitive tools to high-end objects conceived by brands such as Le Creuset, Joseph Joseph, IKEA, Tala, Rosti, Pyrex, Oxo Good Grips, Droog, Staub and many more, the reader will be taken on a journey around the globe, exploring how and what we cook has changed over the centuries, showing similarities and diversity across times and cultures. From basic necessities to design objects, each image is accompanied by a text detailing its origin, as well as interesting facts about its relationship between culture and cooking.

Author: George C. Neumann
Publisher: McGraw-Hill Companies
ISBN:
Category : Antiques & Collectibles
Languages : en
Pages : 360

View

Book Description

Author:
Publisher:
ISBN:
Category : Antiques
Languages : en
Pages : 1026

View

Book Description

Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 108

View

Book Description
New York magazine was born in 1968 after a run as an insert of the New York Herald Tribune and quickly made a place for itself as the trusted resource for readers across the country. With award-winning writing and photography covering everything from politics and food to theater and fashion, the magazine's consistent mission has been to reflect back to its audience the energy and excitement of the city itself, while celebrating New York as both a place and an idea.

Author: James Beard
Publisher: Open Road Media
ISBN: 1504004574
Category : Cooking
Languages : en
Pages : 582

View

Book Description
A New York Times–bestselling treasury of recipes and techniques from a world-renowned chef. James Beard became a household name teaching home chefs how to cook like culinary stars, from the Theory & Practice of perfecting processes to crafting Menus for Entertaining to fine-tuning Simple Foods. This cookbook brings together his wealth of gastronomic knowledge in one essential guide, filled with one thousand elegant recipes guaranteed to please any palate and indispensable tips for mastering the art of cooking. In The New James Beard, you can discover a fresh, flexible approach to preparing food with a focus on ingredients and simple yet inventive substitutions. With clever takes on traditional recipes, like Mexican Pot Roast and Lime and Tea Sherbet; internationally inspired dishes, such as Peruvian Eggs and Turkish Stuffed Eggplant; and instructions on how to refine classic techniques, such as making pasta or poaching eggs, you can learn how to prepare and experiment like the top chefs in the world. With beautiful illustrations from Karl Stuecklen and witty and warm chapter introductions from the guru of American cuisine himself, The New James Beard is a must-have addition to any home chef’s cookbook collection.