Author: Richard BriggsPublisher:
ISBN:
Category : Cooking
Languages : en
Pages : 500
Book Description
The New Art of Cookery
Author: Richard BriggsPublisher:
ISBN:
Category : Cooking
Languages : en
Pages : 500
Book Description
The English Art of Cookery, According to the Present Practice
Author: Richard BriggsPublisher:
ISBN:
Category : Cooking
Languages : en
Pages : 716
Book Description
Chocolate, Strawberry, and Vanilla
Author: Anne Cooper FunderburgPublisher: Popular Press
ISBN: 9780879726928
Category : Cooking
Languages : en
Pages : 250
Book Description
Perhaps the history of ice cream isn't crucial to the advancement of civilization, but it's one of humanity's sweeter inventions and that may make its study more significant than one would think at first glance. This is the "elite treat" of Europe that underwent an American transformation as stunning as Norma Jean to Marilyn Monroe. From hand cranked machines to Baked Alaska, Dairy Queen to Ben and Jerry's, the history of ice cream also becomes a history of American culture and tastes. Paper edition (unseen), $18.95. Annotation copyright by Book News, Inc., Portland, OR
The New Art of Cookery ... Being a Complete Guide to All Housekeepers, Etc
Author: Richard BriggsEarly History of Soybeans and Soyfoods Worldwide (1024 BCE to 1899):
Author: William ShurtleffPublisher: Soyinfo Center
ISBN: 1928914691
Category : Soybean
Languages : en
Pages : 1283
Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive index. 351 color photos or illustrations, Free of charge in digital format on Google Books,
Stirring the Pot with Benjamin Franklin
Author: Rae Katherine EighmeyPublisher: Smithsonian Institution
ISBN: 158834598X
Category : Cooking
Languages : en
Pages : 305
Book Description
In this remarkable work, Rae Katherine Eighmey presents Franklin's delight and experimentation with food throughout his life. At age sixteen, he began dabbling in vegetarianism. In his early twenties, citing the health benefits of water over alcohol, he convinced his printing-press colleagues to abandon their traditional breakfast of beer and bread for "water gruel," a kind of tasty porridge he enjoyed. Franklin is known for his scientific discoveries, including electricity and the lightning rod, and his curiosity and logical mind extended to the kitchen. He even conducted an electrical experiment to try to cook a turkey and installed a state-of-the-art oven for his beloved wife Deborah. Later in life, on his diplomatic missions--he lived fifteen years in England and nine in France--Franklin ate like a local. Eighmey discovers the meals served at his London home-away-from-home and analyzes his account books from Passy, France, for insights to his farm-to-fork diet there. Yet he also longed for American foods; Deborah, sent over favorites including cranberries, which amazed his London kitchen staff. He saw food as key to understanding the developing culture of the United States, penning essays presenting maize as the defining grain of America. Stirring the Pot with Benjamin Franklin conveys all of Franklin's culinary adventures, demonstrating that Franklin's love of food shaped not only his life but also the character of the young nation he helped build.
Words and Dictionaries
Author: Elżbieta Mańczak-WohlfeldPublisher: Wydawnictwo UJ
ISBN: 832339315X
Category : Language and languages
Languages : en
Pages : 409
Book Description
Księga pamiątkowa dla Profesora Stanisława Stachowskiego z okazji jego 85 urodzin * * * A Festschrift for Professor Stanisław Stachowski on the Occasion of His 85th Birthday
The Citron Compendium
Author: Eliezer E. GoldschmidtPublisher: Springer Nature
ISBN: 3031257758
Category : Science
Languages : en
Pages : 605
Book Description
This comprehensive book covers the theoretical and practical aspects of citron trees and fruit. The citron (Citrus medica L.), one of the three primary species ancestral to most citrus types, is used for traditional medicine and is highly revered in the Jewish religion during the Tabernacles feast, referred to by the name 'Etrog'. This book’s three sections address biology (botany, genomics, Chinese and Mediterranean citrons, diseases, pests, and horticulture), tradition (Talmudic discourse, mysticism, medicine, literature, art, food, and beverages) and history (archaeology, trade, grafting controversies); these sections are supplemented by a glossary and pictorial album. The 22 chapters, some new and some translated and considerably expanded from the 2018 Hebrew edition, were written by world-renowned specialists from Israel, Italy, France, the U.S.A., China and Australia. The book is written in an accessible scientific style aimed at a wide range of readers.
Incredibly Decadent Desserts
Author: Deb WisePublisher: Time Home Entertainment
ISBN: 0848747321
Category : Cooking
Languages : en
Pages : 587
Book Description
If you've ever skipped dessert because you didn't want to indulge, Cooking Light has the solution: guilt-free versions of your favorite recipes that cut calories without sacrificing flavor. The secret? Deb Wise, an experienced baker who has perfected the art of healthy baking and dessert-making.
In Incredibly Decadent Desserts, Deb shares 100 amazingly tasty recipes - from show-stopping cakes and mile-high cupcakes to rich cream pies and delicious cookies and bars - all for under 300 calories. You'll learn Deb's brilliant tips and tricks for creating lightened-up treats, from ingenious ingredient swaps to smart test kitchen techniques. Straightforward instructions paired with step-by-step photographs ensure sweet success for everyday home cooks. And with ingredient lists that favor whole grains over processed foods, these irresistible dishes prove that healthy desserts aren't just pie in the sky.
A Revolution in Eating
Author: James E. McWilliamsPublisher: Columbia University Press
ISBN: 9780231129923
Category : Cooking
Languages : en
Pages : 414
Book Description
History of food in the United States.