The Rumford Complete Cook Book PDF Download

Author: Lily Haxworth Wallace
Publisher:
ISBN:
Category : Baking powder
Languages : en
Pages : 268

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Book Description

Author: Cheryl Mendelson
Publisher: Simon and Schuster
ISBN: 0743272862
Category : House & Home
Languages : en
Pages : 900

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Book Description
A classic bestselling resource for every household, Home Comforts helps you manage everyday chores, find creative solutions to domestic dilemmas, and enhance the experience of life at home. “Home Comforts is to the house what Joy of Cooking is to food.” —USA TODAY Home Comforts is an engaging and comprehensive book about housekeeping. It is a lively and readable guide for both beginners and experts in all the domestic arts. From keeping surfaces free of germs, watering plants, removing stains, folding a fitted sheet, cleaning china, tuning a piano, lighting a fire, setting the dining room table—this guide covers everything that people might want to do for themselves in their homes. Further topics include: making up a bed with hospital corners, expert recommendations for safe food storage, reading care labels (and sometimes carefully disregarding them), keeping your home free of dust mites and other allergens, this is a practical, good-humored, philosophical guidebook to the art and science of household management.

Author: Anne Byrn
Publisher: Rodale
ISBN: 1623365430
Category : Cooking
Languages : en
Pages : 360

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Book Description
Cakes have become an icon of American cultureand a window to understanding ourselves. Be they vanilla, lemon, ginger, chocolate, cinnamon, boozy, Bundt, layered, marbled, even checkerboard--they are etched in our psyche. Cakes relate to our lives, heritage, and hometowns. And as we look at the evolution of cakes in America, we see the evolution of our history: cakes changed with waves of immigrants landing on ourshores, with the availability (and scarcity) of ingredients, with cultural trends and with political developments. In her new book American Cake, Anne Byrn (creator of the New York Times bestselling series The Cake Mix Doctor) will explore this delicious evolution and teach us cake-making techniques from across the centuries, all modernized for today’s home cooks. Anne wonders (and answers for us) why devil’s food cake is not red in color, how the Southern delicacy known as Japanese Fruit Cake could be so-named when there appears to be nothing Japanese about the recipe, and how Depression-era cooks managed to bake cakes without eggs, milk, and butter. Who invented the flourless chocolate cake, the St. Louis gooey butter cake, the Tunnel of Fudge cake? Were these now-legendary recipes mishaps thanks to a lapse of memory, frugality, or being too lazy to run to the store for more flour? Join Anne for this delicious coast-to-coast journey and savor our nation's history of cake baking. From the dark, moist gingerbread and blueberry cakes of New England and the elegant English-style pound cake of Virginia to the hard-scrabble apple stack cake home to Appalachia and the slow-drawl, Deep South Lady Baltimore Cake, you will learn the stories behind your favorite cakes and how to bake them.

Author: Amelia Simmons
Publisher: Andrews McMeel Publishing
ISBN: 1449423981
Category : Cooking
Languages : en
Pages : 73

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Book Description
This eighteenth century kitchen reference is the first cookbook published in the U.S. with recipes using local ingredients for American cooks. Named by the Library of Congress as one of the eighty-eight “Books That Shaped America,” American Cookery was the first cookbook by an American author published in the United States. Until its publication, cookbooks used by American colonists were British. As author Amelia Simmons states, the recipes here were “adapted to this country,” reflecting the fact that American cooks had learned to prepare meals using ingredients found in North America. This cookbook reveals the rich variety of food colonial Americans used, their tastes, cooking and eating habits, and even their rich, down-to-earth language. Bringing together English cooking methods with truly American products, American Cookery contains the first known printed recipes substituting American maize for English oats; the recipe for Johnny Cake is the first printed version using cornmeal; and there is also the first known recipe for turkey. Another innovation was Simmons’s use of pearlash—a staple in colonial households as a leavening agent in dough, which eventually led to the development of modern baking powders. A culinary classic, American Cookery is a landmark in the history of American cooking. “Thus, twenty years after the political upheaval of the American Revolution of 1776, a second revolution—a culinary revolution—occurred with the publication of a cookbook by an American for Americans.” —Jan Longone, curator of American Culinary History, University of Michigan This facsimile edition of Amelia Simmons's American Cookery was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts, founded in 1812.

Author: Darcy S. O'Neil
Publisher: Darcy O'Neil
ISBN: 0981175910
Category : Cooking
Languages : en
Pages : 197

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Book Description
Fix the Pumps is a historical account of the golden era of soda fountains including over 450 recipes that made soda America's most popular drink.

Author: Lily Haxworth Wallace
Publisher:
ISBN: 9781258807641
Category :
Languages : en
Pages : 1038

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Author: Carol Haddix
Publisher: University of Illinois Press
ISBN: 025209977X
Category : Cooking
Languages : en
Pages : 646

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Book Description
The Chicago Food Encyclopedia is a far-ranging portrait of an American culinary paradise. Hundreds of entries deliver all of the visionary restauranteurs, Michelin superstars, beloved haunts, and food companies of today and yesterday. More than 100 sumptuous images include thirty full-color photographs that transport readers to dining rooms and food stands across the city. Throughout, a roster of writers, scholars, and industry experts pays tribute to an expansive--and still expanding--food history that not only helped build Chicago but fed a growing nation. Pizza. Alinea. Wrigley Spearmint. Soul food. Rick Bayless. Hot Dogs. Koreatown. Everest. All served up A-Z, and all part of the ultimate reference on Chicago and its food.

Author: Sophia Blanche Lyon Fahs
Publisher:
ISBN:
Category :
Languages : en
Pages : 352

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Author: Ruth Watson
Publisher:
ISBN:
Category : Baking
Languages : en
Pages : 18

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Author: Z. P. Ba?ant
Publisher: World Scientific
ISBN: 9814317020
Category : Technology & Engineering
Languages : en
Pages : 1039

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Book Description
A crucial element of structural and continuum mechanics, stability theory has limitless applications in civil, mechanical, aerospace, naval and nuclear engineering. This text of unparalleled scope presents a comprehensive exposition of the principles and applications of stability analysis. It has been proven as a text for introductory courses and various advanced courses for graduate students. It is also prized as an exhaustive reference for engineers and researchers. The authors' focus on understanding of the basic principles rather than excessive detailed solutions, and their treatment of each subject proceed from simple examples to general concepts and rigorous formulations. All the results are derived using as simple mathematics as possible. Numerous examples are given and 700 exercise problems help in attaining a firm grasp of this central aspect of solid mechanics. The book is an unabridged republication of the 1991 edition by Oxford University Press and the 2003 edition by Dover, updated with 18 pages of end notes.