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Author: Suzanne Martinson Publisher: University of Pittsburgh Press ISBN: 0822979373 Category : Cooking Languages : en Pages : 569
Book Description
Hailed as the most architecturally significant private residence in the United States, Fallingwater was a welcome retreat for Edgar J. Kaufmann, his wife Liliane, their son, Edgar jr., and their many guests. The Fallingwater Cookbook captures the experience of fine and casual dining at this famed home. Suzanne Martinson, former food editor and writer for the Pittsburgh Press and the Pittsburgh Post-Gazette, relates recipes from Elsie Henderson, the longtime and last cook for the Kaufmann family at Fallingwater, along with Henderson's memories and anecdotes of life in the renowned house on the waterfall. Henderson's encounters with the Kaufmanns, John Heinz, Senator Ted Kennedy, and Frank Lloyd Wright, among others, are recounted with humor, affection, and surprising detail. The book is rounded out with additional recipes from chef Robert Sendall, who began producing special events at Fallingwater in the early 1990s, Jane Citron, with whom Sendall taught cooking classes, and Mary Ann Moreau, former chef of the Fallingwater Café. Artfully composed photographs of food, architecture, landscape, family, and guests complete the collection, which, like Fallingwater, will be treasured for years to come.
Author: Suzanne Martinson Publisher: University of Pittsburgh Press ISBN: 0822979373 Category : Cooking Languages : en Pages : 569
Book Description
Hailed as the most architecturally significant private residence in the United States, Fallingwater was a welcome retreat for Edgar J. Kaufmann, his wife Liliane, their son, Edgar jr., and their many guests. The Fallingwater Cookbook captures the experience of fine and casual dining at this famed home. Suzanne Martinson, former food editor and writer for the Pittsburgh Press and the Pittsburgh Post-Gazette, relates recipes from Elsie Henderson, the longtime and last cook for the Kaufmann family at Fallingwater, along with Henderson's memories and anecdotes of life in the renowned house on the waterfall. Henderson's encounters with the Kaufmanns, John Heinz, Senator Ted Kennedy, and Frank Lloyd Wright, among others, are recounted with humor, affection, and surprising detail. The book is rounded out with additional recipes from chef Robert Sendall, who began producing special events at Fallingwater in the early 1990s, Jane Citron, with whom Sendall taught cooking classes, and Mary Ann Moreau, former chef of the Fallingwater Café. Artfully composed photographs of food, architecture, landscape, family, and guests complete the collection, which, like Fallingwater, will be treasured for years to come.
Author: Camille Glenn Publisher: Algonquin Books ISBN: 1616202254 Category : Cooking Languages : en Pages : 257
Book Description
A keepsake cookbook inspired by the classic meal of holidays past, from the author of THE HERITAGE OF SOUTHERN COOKING. It's divided into nineteen holiday menus, which salute seasonal activities from "Trimming the Tree" to "Ringing in the New Year." A BOOK-OF-THE-MONTH CLUB'S GOOD COOK BOOK CLUB SELECTION.
Author: Mystic Seaport Museum Publisher: Mystic Seaport Museum ISBN: 9780939510061 Category : Cooking Languages : en Pages : 260
Book Description
This cookbook gives an exciting glimpse into seasonal meal preparation adaptedto the ever-changing weather patterns of the regional northeast. Creativity runs the gamut from the typical pack and go fare of the summer to the fortifying soups and stews savored by a winter's fire.
Author: Publisher: Univ. Press of Mississippi ISBN: 9781617033605 Category : Cooking Languages : en Pages : 292
Book Description
One of New Orlean's best chefs divulges his culinary secrets, among them: Trout Mousse, Roast Long Island Duck, Lamb Curry, Barbados Rum Trifle, and the author's very special chocolate cake.
Author: Marsha Dean Phelts Publisher: University Press of Florida ISBN: 0813072743 Category : Cooking Languages : en Pages : 354
Book Description
From its founding in 1935 to the present, trips to American Beach have meant good times, good friends, and great food. Located on Amelia Island in northeast Florida and established by the Pension Bureau of the Afro-American Life Insurance Company, American Beach today is listed on the National Register of Historic Places. It remains a beloved vacation destination as well as a year-round home for many African Americans. For The American Beach Cookbook, Marsha Dean Phelts has collected nearly 300 recipes passed down through generations. Over the years, many influences have found their way into the dishes and are represented here by everything from pig's feet to sweet potato pone and from smothered shrimp to bourbon slushes. Mouths will water at such treats as fried cheese grits, she-crab soup, seafood casserole, crab coated shrimp chops, cornbread dumplings, chicken curry, corn relish, pickled peaches, Big Mama's fruitcake, and much more. In addition to the recipes, readers will enjoy compelling vignettes that illustrate the heritage of people and potables, vintage photographs, and area maps that together tell one of the great stories of a unique community.
Author: Elizabeth Ellicott Lea Publisher: University of Pennsylvania Press ISBN: 1512819255 Category : History Languages : en Pages : 400
Book Description
One of the finest sources for studying authentic American fold diet, the 1853 facsimile edition presented here contains a wealth of recipes and folk wisdom from the Quakers, Tidewater South, and Pennsylvania Germans. This volume, with an extensive introduction and glossary, is the first attempt by an American food historian to analyze the cookery of the Quakers.
Author: Louise Andrews Kent Publisher: Booksales ISBN: 9780785810759 Category : Cooking, American Languages : en Pages : 0
Book Description
Comfort food in all its glory is the focus of this charming all-American cookbook. Mrs. Appleyard on pot roast: "...a dish of such noble nature when it has been given a mother's care for two days..." that it guarantees tender results. Chapters explain weights and measures, extensive baking and dessert recipes, hors d'oeuvres, preserves, salads, soups, and sauces--with great tips on what to do with leftovers. Complete menus are planned out for ladies' luncheons, main meals, and holidays. Presented with wit and practical advice, these savory recipes are tailored to the novice cook and purposefully assume no previous knowledge on the part of the reader. This allows for the most clearly-defined instructions one is likely to find in any cookbook. Originally published in 1942, Mrs. Appleyard's reminiscences evoke the warmth and aromas of Grandma's kitchen while entreating us to cook, "Now with brains, but with love." Book jacket.
Author: Suzanne Martinson
Author: Suzanne Martinson
Author: Donald Hoffmann
Author: Camille Glenn
Author: August A. Imholtz
Author: Mystic Seaport Museum
Author: 
Author: Marsha Dean Phelts
Author: Elizabeth Ellicott Lea
Author: Louise Andrews Kent
Author: Mary Anna DuSablon