The First Ever Millennium Cookbook - For Your Millennium Feasts for 2,000 A. D. with Recipes Spanning 5 Century Marks and Brief History of Early Cookbooks PDF Download

Author: Harmon T. Hicks
Publisher:
ISBN: 9780932965370
Category :
Languages : en
Pages : 100

View

Book Description

Author: Harmon T. Hicks
Publisher: Old Cookbooks
ISBN: 9780932965363
Category : Cookery
Languages : en
Pages : 100

View

Book Description

Author: Eric Tucker
Publisher: Random House Digital, Inc.
ISBN: 0898158990
Category : Cooking
Languages : en
Pages : 274

View

Book Description
Gathers recipes for appetizers, soups, pasta, main dishes, and desserts

Author: Rose Arny
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 2218

View

Book Description

Author: Good Housekeeping Editors
Publisher: Hearst Books
ISBN: 9780688178079
Category :
Languages : en
Pages :

View

Book Description

Author:
Publisher: BRILL
ISBN: 900434991X
Category : History
Languages : en
Pages : 724

View

Book Description
The Kanz al-fawāʾid fī tanwīʿ al-mawāʾid, a fourteenth-century cookbook, is unique for its variety and comprehensive coverage of contemporary Egyptian cuisine. It includes, in addition to instructions for the cook, a treasure trove of 830 recipes of dishes, digestives, refreshing beverages, and more. It is the only surviving cookbook from a period when Cairo was a flourishing metropolis and a cultural haven for people of diverse ethnicities and nationalities. Now available for the first time in English, it has been meticulously translated and supplemented with a comprehensive introduction, glossary, and 117 color illustrations to initiate readers into the world of the Kanz al-fawāʾid. The twenty-two modern adaptations of Kanz recipes will inspire further experimentations. It is a valuable resource for scholars of medieval material culture, and for all lovers of good food and cookbooks.

Author: Gaylord Macedo
Publisher:
ISBN:
Category :
Languages : en
Pages : 222

View

Book Description
The earliest cookbooks found around the world give people today a fascinating look at not only what the people of the time ate but also their lifestyles, mainly of those from the upper class. From 1700 BC to 1390 AD. The most common cooking methods were done over an open fire, such as boiling, frying, simmering, stewing, grilling, and roasting on a spit where meat like goat or lamb was tied to a stick and rotated by hand over the fire. Of course, you could not count on Instagram, but only on clay tablets engraved with reed quills, which have come down to us. The oldest recipes in the world, prior to 1700 BC, were found in today's southern Iraq, in Larsa, the center of the ancient Mesopotamian civilization. They undoubtedly had a very sophisticated taste for people of 4,000 years ago, but enough for today's gourmet kitchens? Well, let's find out. Here is the book of ancient easily made ancient recipes from all around the world that can be enjoyed by everyone. Buy now.

Author: Ella E. Myers
Publisher: Andrews McMeel Publishing
ISBN: 1449428630
Category : Cooking
Languages : en
Pages : 317

View

Book Description
Published in Philadelphia in 1876, this volume in the American Antiquarian Cookbook Collection provides information about recipes and other cultural information from the 100 years between 1776 and 1876, divided into four sections: Cookery, Medical Department, Farming and Agriculture, and Events, and was published to celebrate the nation’s first centennial. 1776-187: The Centennial Cook Book and General Guide contains over 1,000 recipes gathered by author Mrs. Ella E. Myers, who states in the preface, “To compile and issue a work of this kind that would be perfect, has been my particular aim, and, I believe that I have succeeded.” Myers confirms that “each and every” recipe has been “carefully analyzed and tested by me” to ensure the highest of quality. Furthermore, Myers also states that the recipes were designed to only use quantities and ingredients absolutely necessary, and because of this, will save readers significant money. Besides just recipes and frugality, the hefty tome also contains sections on medicinal cures, planting and farming, and historical events of Philadelphia. Complete with some of the author’s own recipes (marked as such), 1776-1876 includes dishes such as Common Sense Biscuit, Corn Meal Muffins, Orange Biscuits, and Potato Fritters. With tested, economical recipes as well as medicinal and agricultural tips, 1776-1876: The Centennial Cook Book provides an accurate, informative, and intriguing picture of American lifestyles in the first 100 years of the United States. This edition of 1776-1876: The Centennial Cook Book and General Guide 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 life 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 includes approximately 1,100 volumes.

Author: Oswald Rivera
Publisher: Running PressBook Pub
ISBN: 9781568582825
Category : Cooking
Languages : en
Pages : 277

View

Book Description
Drawing on written sources from the fifth century, B.C. to today, veteran cookbook author Oswald Rivera recreates ingredient lists and recipes to allow modern cooks to prepare historic delights from Esau's biblical mess of pottage to contemporary pasta primavera. Packed with fun facts, this culinary history includes such treats as a seven-course dinner from King Srenika’s royal bash in first millennial Indus Valley, Colonial New England’s Johny Cakes and the modern era's meatloaf. Black-and-white illustrations accompany this lively history of cooking.

Author: James Mike Bryant
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 45

View

Book Description