Author: Publisher:
ISBN:
Category : Confectionery
Languages : en
Pages : 166
Book Description
The Complete Confectioner, Pastry-cook, and Baker
Author: The Complete Confectioner, Pastry-Cook, and Baker
Author: Eleanor ParkinsonPublisher: Andrews McMeel Publishing
ISBN: 1449434967
Category : Cooking
Languages : en
Pages : 163
Book Description
Published in 1846 in Philadelphia, this volume in the American Antiquarian Cookbook Collection contains over 500 recipes for making confections, pastries, and other baked goods by one of the foremost confectioners of the day, whose family is widely credited with establishing ice cream as a national dish. Eleanor and George Parkinson opened a confectionery shop in Philadelphia in 1818 that became a renowned business with an outstanding reputation. Along with their son James, they were among America’s most prominent confectioners. Their ice creams were particularly famous, and few nineteenth century American cookbooks failed to include several recipes for “Philadelphia Ice Cream.” In writing her cookbook, Eleanor clearly states that, after studying both French and English works, she chose Read’s Confectioner, a London publication, as the basis for her cookbook. However, she made many alterations based on her own experience with the “oldest, most extensive and successful confectionery establishment in the country,” and she added recipes that utilized American ingredients. The book contains “directions for making all sorts of preserves, sugar-boiling, comfits, lozenges, ornamental cakes, ices, liqueurs, waters, gum-paste ornaments, syrups, jellies, marmalades, compotes, bread-baking, artificial yeasts, fancy biscuits, cakes, rolls, muffins, tarts, pies, &c. &c." Plus over fifty different recipes for ice cream. This edition of The Complete Confectioner was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes.
The Complete Confectioner, Pastry-cook, and Baker
Author: Eleanor ParkinsonPublisher:
ISBN:
Category : Baking
Languages : en
Pages : 174
Book Description
Songs and Ballads
Author: Samuel LoverThe American Catalogue of Books: Or, English Guide to American Literature, Giving the Full Title of Original Works Published in the United States Since the Year 1800. With Especial Reference to Works of Interest to Great Britain, Etc
Author: The American Catalogue of books: or English guide to American literature, giving the full title of original works published in the United States since the year 1800
Author: S. Low & Co. (Firm)Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 202
Book Description
The Saints Everlasting Rest, Or, A Treatise of the Blessed State of the Saints in Their Enjoyment of God in Heaven
Author: Richard BaxterPublisher:
ISBN:
Category : Devotional literature
Languages : en
Pages : 326
Book Description
The Lady at Home
Author: Timothy Shay ArthurPublisher:
ISBN:
Category : Master and servant
Languages : en
Pages : 210
Book Description
Sourdough Culture
Author: Eric PallantPublisher: Agate Publishing
ISBN: 1572848537
Category : Cooking
Languages : en
Pages : 253
Book Description
Sourdough bread fueled the labor that built the Egyptian pyramids. The Roman Empire distributed free sourdough loaves to its citizens to maintain political stability. More recently, amidst the Covid-19 pandemic, sourdough bread baking became a global phenomenon as people contended with being confined to their homes and sought distractions from their fear, uncertainty, and grief. In Sourdough Culture, environmental science professor Eric Pallant shows how throughout history, sourdough bread baking has always been about survival. Sourdough Culture presents the history and rudimentary science of sourdough bread baking from its discovery more than six thousand years ago to its still-recent displacement by the innovation of dough-mixing machines and fast-acting yeast. Pallant traces the tradition of sourdough across continents, from its origins in the Middle East’s Fertile Crescent to Europe and then around the world. Pallant also explains how sourdough fed some of history’s most significant figures, such as Plato, Pliny the Elder, Louis Pasteur, Marie Antoinette, Martin Luther, and Antonie van Leeuwenhoek, and introduces the lesser-known—but equally important—individuals who relied on sourdough bread for sustenance: ancient Roman bakers, medieval housewives, Gold Rush miners, and the many, many others who have produced daily sourdough bread in anonymity. Each chapter of Sourdough Culture is accompanied by a selection from Pallant’s own favorite recipes, which span millennia and traverse continents, and highlight an array of approaches, traditions, and methods to sourdough bread baking. Sourdough Culture is a rich, informative, engaging read, especially for bakers—whether skilled or just beginners. More importantly, it tells the important and dynamic story of the bread that has fed the world.
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