Author: Agnes B. MarshallPublisher:
ISBN:
Category : Cooking
Languages : en
Pages : 714
Book Description
Mrs. A. B. Marshall's Larger Cookery Book of Extra Recipes
Author: Agnes B. MarshallPublisher:
ISBN:
Category : Cooking
Languages : en
Pages : 714
Book Description
Larger Cookery Book of Extra Recipes
Author: A B MarshallPublisher: Legare Street Press
ISBN: 9781017018332
Category :
Languages : en
Pages : 0
Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Mrs. A. B. Marshall's Larger Cookery Book of Extra Recipes ...
Author: Agnes B. MarshallPublisher:
ISBN:
Category : Cooking
Languages : en
Pages : 684
Book Description
Ices and Ice Creams
Author: Agnes MarshallPublisher: Random House
ISBN: 1448190533
Category : Cooking
Languages : en
Pages : 97
Book Description
'One of the greatest culinary pioneers this country has ever seen' - Heston Blumenthal ‘The aim of the properly constructed sweet is to convey to the palate the greatest possible amount of pleasure’ - AA. B. Marshall This ultimate ice cream collection was first published in Victorian London by ice cream entrepreneur, Agnes B. Marshall. Its divine delights include thirst-quenching ice creams, sorbets, mousses and iced soufflés, such as: Burnt Almond Cream Ice Sorbet of Peaches Maraschino Mousse Chateaubriand Bombe Plombière of Strawberries Muscovite of Oranges These simple recipes are fully updated and can be made as easily using traditional methods and a home freezer, or with modern appliances and an ice-cream maker. As Voltaire once said: ‘Ice cream is exquisite. What a pity it isn’t illegal’
The Book of Ices
Author: Agnes B. MarshallPublisher:
ISBN:
Category : Cooking
Languages : en
Pages : 104
Book Description
Mrs Beeton and Mrs Marshall
Author: Emma KayPublisher: Pen and Sword History
ISBN: 1399009036
Category : Biography & Autobiography
Languages : en
Pages : 217
Book Description
The name Mrs Beeton has endured for well over a century, synonymous with all things reassuringly culinary, while her contemporary Agnes Bertha Marshall remains somewhat of an enigma. Both Isabella Beeton and Agnes Bertha Marshall lived within a short distance of each other in Pinner, worked in London, wrote about, and shared a passion for food, all just a couple of decades apart. While Isabella Beeton compiled one successful book of collected recipes, Agnes built a cookery empire, including a training school, the development of innovative kitchen equipment, a range of cooking ingredients, an employment agency and a successful weekly journal, as well as writing three incredibly popular recipe books. Mrs Beeton and Mrs Marshall: A Tale Of Two Victorian Cooks intrudes on the private lives of both these women, whose careers eclipsed two very different halves of the Victorian era. While there are similarities between the two, their narratives explore class and background, highlight the social and economic contrasts of the nineteenth century, the ascension of the cookery industry in general and the burgeoning power of suffragism.
Annual Report
Author: New York State LibraryPublisher:
ISBN:
Category : Libraries
Languages : en
Pages : 1816
Book Description
Bulletin
Author: New York State LibraryPublisher:
ISBN:
Category :
Languages : en
Pages : 144
Book Description
Consider the Eel
Author: Richard SchweidPublisher: Univ of North Carolina Press
ISBN: 0807899267
Category : Nature
Languages : en
Pages : 196
Book Description
Journalist Richard Schweid first learned the strange facts of the freshwater eel's life from a fisherman in a small Spanish town just south of Valencia. "The eeler who explained the animal's life cycle to me did so as he served up an eel he had just taken from a trap, killed, cleaned, and cooked in olive oil in an earthenware dish," writes Schweid. "I ate it with a chunk of fresh, crusty bread. It was delicious. I was immediately fascinated." As this engaging culinary and natural history reveals, the humble eel is indeed an amazing creature. Every European and American eel begins its life in the Sargasso Sea--a vast, weedy stretch of deep Atlantic waters between Bermuda and the Azores. Larval eels drift for up to three years until they reach the rivers of North America or Europe, where they mature and live as long as two decades before returning to the Sargasso to mate and die. Eels have never been bred successfully in captivity. Consulting fisherfolk, cooks, and scientists, Schweid takes the reader on a global tour to reveal the economic and gastronomic importance of eel in places such as eastern North Carolina, Spain, Northern Ireland, England, and Japan. (While this rich yet mild-tasting fish has virtually disappeared from U.S. tables, over $2 billion worth of eel is still eagerly consumed in Europe and Asia each year.) The book also includes recipes, both historic and contemporary, for preparing eel.
Author: