Author: Simon Kander Publisher: Courier Corporation ISBN: 0486443493 Category : Cooking Languages : en Pages : 226
Book Description
Back-to-basics book, filled with hundreds of hearty, simple recipes -- everything from griddle cakes, shrimp Creole and mulligatawny soup to cheese fondue, oyster a la poulette, and a variety of ethnic dishes.
Author: Charles Pierce Publisher: ISBN: 9780671693367 Category : Cooking Languages : en Pages : 814
Book Description
Provides samples of the country's rich immigrant culture, with recipes for easy country pate, New England fish chowder, shrimp fried rice, roast duckling with cornbread, shepherd's pie, and more
Author: James Beard Publisher: Macmillan + ORM ISBN: 1250027888 Category : Cooking Languages : en Pages : 791
Book Description
The best recipes from one of America's most influential food personalities in a big, delicious cookbook that delights in every category Known as the Dean of American Cooking, James Beard set a standard of culinary excellence that's still a benchmark today. He was an early television presence who helped shape what America ate in restaurants and cooked at home, and was both an innovative recipe writer and a scholar of American foodways, preserving classic dishes from the past for his readers to cook in the present. Compiled from twelve of his classic books and freshened for a modern audience, The Essential James Beard will stand with definitive and lively cookbooks such as The New York Times Cookbook and The Joy of Cooking. It covers the best and most necessary recipes in every category: - appetizers and hors d'oeuvres - soups - pastas and noodles - fish and shellfish - meat and game - rice, potatoes and stuffings - breads - desserts - and more
Author: Settlement House Settlement House Publisher: Applewood Books ISBN: 142909107X Category : Languages : en Pages : 232
Book Description
Published in 1903, this was the original "way to a manis heart," featuring authentic American recipes, European cooking, and Jewish favorites. It was put together by the cooking students at the Milwaukee Settlement House and was an important staple of the American kitchen for more than fifty years.
Author: Publisher: ISBN: Category : Cooking Languages : en Pages : 0
Book Description
Facsimile edition of the Settlement Cookbook, written in 1903 as a fundraiser for the Settlement House in Milwaukee, WI, which worked to acculturate the largely German Jewish immigrant population in Milwaukee.
Author: F. L. Gillette Publisher: Simon and Schuster ISBN: 1631581325 Category : Cooking Languages : en Pages : 584
Book Description
Initially published in 1887, The Original White House Cook Book is a cooking compendium penned by F. L. Gillette and Hugo Ziemann. The book is comprised of recipes, cooking techniques, etiquette instruction, household care, and cleanliness tips used in the White House. This historic book includes recipes by the first ladies Martha Washington, Mary Todd Lincoln, and many others, as well as historic menus for special occasions like Grant’s Birthday and Washington’s Wedding. The book was compiled using the knowledge gained by Gillette in her years of cooking, as well as Ziemann’s term as a White House steward and caterer. It rapidly became a bestseller after its publication and an essential cookbook in kitchens across America. The Original White House Cook Book includes more than five hundred recipes for soups, meats, vegetables, pastas, desserts, sandwiches, and more. Additionally, it includes hundreds of tips and tricks as well as a foreword written by John Moeller, White House chef from 1992 to 2005.
Author: Simon Kander
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Author: James Beard
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Author: F. L. Gillette