Author: Maxime de La Falaise
Publisher:
ISBN:
Category : Cooking, English
Languages : en
Pages : 240
Book Description
The Seven Centuries Cookbook, from Richard II to Elizabeth II
Author: Maxime de La Falaise
Publisher:
ISBN:
Category : Cooking, English
Languages : en
Pages : 240
Book Description
Publisher:
ISBN:
Category : Cooking, English
Languages : en
Pages : 240
Book Description
The Seven Centuries Cookbook
Seven Centuries of English Cooking
Author: Maxime de La Falaise
Publisher:
ISBN:
Category : Cooking, English
Languages : en
Pages : 240
Book Description
Publisher:
ISBN:
Category : Cooking, English
Languages : en
Pages : 240
Book Description
Revolutionary Cooking
Author: Virginia T. Elverson
Publisher: Simon and Schuster
ISBN: 1628738804
Category : Cooking
Languages : en
Pages : 326
Book Description
Ranging from the simple to the sumptuous, here are over 200 recipes for modern Americans inspired by dishes and beverages the authors discovered in cookbooks, family journals, and notebooks of 150 to 250 years ago. Did you know that breakfast in the eighteenth century was typically a mug of beer and some mush and molasses, invariably taken on the run? That settlers enjoyed highly spiced foods and the taste of slightly spoiled meat? Or that, at first, Colonists didn’t understand how to make tea and instead stewed the tea leaves in butter, threw out what liquid collected, and munched on the leaves? These peculiar facts precede tried and tested recipes, some of which include: · Cold grapefruit soup · Tweedy family steak and kidney pie · Madras artichokes · Sour rabbit and potato dumplings · Apple-shrimp curry · Pumpkin chiffon pie · Lemon flummery · And much more Each chapter of recipes is introduced with accounts of how early Americans breakfasted, dined, drank, and entertained. The illustrations of utensils, tankards, porringers, and pots used in the early days are drawn from actual objects in major private and public collections of early Americana and make Colonial Cooking a great resource for American history enthusiasts.
Publisher: Simon and Schuster
ISBN: 1628738804
Category : Cooking
Languages : en
Pages : 326
Book Description
Ranging from the simple to the sumptuous, here are over 200 recipes for modern Americans inspired by dishes and beverages the authors discovered in cookbooks, family journals, and notebooks of 150 to 250 years ago. Did you know that breakfast in the eighteenth century was typically a mug of beer and some mush and molasses, invariably taken on the run? That settlers enjoyed highly spiced foods and the taste of slightly spoiled meat? Or that, at first, Colonists didn’t understand how to make tea and instead stewed the tea leaves in butter, threw out what liquid collected, and munched on the leaves? These peculiar facts precede tried and tested recipes, some of which include: · Cold grapefruit soup · Tweedy family steak and kidney pie · Madras artichokes · Sour rabbit and potato dumplings · Apple-shrimp curry · Pumpkin chiffon pie · Lemon flummery · And much more Each chapter of recipes is introduced with accounts of how early Americans breakfasted, dined, drank, and entertained. The illustrations of utensils, tankards, porringers, and pots used in the early days are drawn from actual objects in major private and public collections of early Americana and make Colonial Cooking a great resource for American history enthusiasts.
Catalog
Author: Food and Nutrition Information Center (U.S.)
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 500
Book Description
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 500
Book Description
Food and Nutrition Information and Educational Materials Center catalog
Author: Food and Nutrition Information Center (U.S.).
Publisher:
ISBN:
Category :
Languages : en
Pages : 168
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 168
Book Description
To the King's Taste
Author: Lorna J. Sass
Publisher: St Martins Press
ISBN: 9780312807481
Category : Cooking
Languages : en
Pages : 144
Book Description
An adaptation of "Forme of Cury," a cookbook from the fourteenth-century court of Richard II, features forty recipes, adapted for modern cooking
Publisher: St Martins Press
ISBN: 9780312807481
Category : Cooking
Languages : en
Pages : 144
Book Description
An adaptation of "Forme of Cury," a cookbook from the fourteenth-century court of Richard II, features forty recipes, adapted for modern cooking
The Forme Of Cury
Author: Samuel Pegge
Publisher: Legare Street Press
ISBN: 9781019369784
Category :
Languages : en
Pages : 0
Book Description
The Forme of Cury is a fascinating look at the culinary culture of medieval England. Compiled by the master cooks of King Richard II in the late 14th century, it is one of the oldest surviving cookbooks in the English language. This edition, presented to Queen Elizabeth by Edward Lord Stafford, is an important piece of culinary history and includes recipes for a wide variety of dishes, from porpoise and pheasant to blancmange and custard. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Publisher: Legare Street Press
ISBN: 9781019369784
Category :
Languages : en
Pages : 0
Book Description
The Forme of Cury is a fascinating look at the culinary culture of medieval England. Compiled by the master cooks of King Richard II in the late 14th century, it is one of the oldest surviving cookbooks in the English language. This edition, presented to Queen Elizabeth by Edward Lord Stafford, is an important piece of culinary history and includes recipes for a wide variety of dishes, from porpoise and pheasant to blancmange and custard. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Catalog of Printed Books of the Folger Shakespeare Library, Washington, D. C. : First Supplement
Author: Folger Shakespeare Library
Publisher: MacMillan Publishing Company
ISBN:
Category : Reference
Languages : en
Pages : 708
Book Description
Publisher: MacMillan Publishing Company
ISBN:
Category : Reference
Languages : en
Pages : 708
Book Description
Festive Ukrainian Cooking
Author: Marta Farley
Publisher: University of Pittsburgh Press
ISBN: 0822980800
Category : Cooking
Languages : en
Pages : 240
Book Description
More than a cookbook, Festive Ukrainian Cooking is also a definitive account of traditional Ukrainian culture as perpetuated in family rituals and lovingly celebrated with elegantly prepared food and drink.
Publisher: University of Pittsburgh Press
ISBN: 0822980800
Category : Cooking
Languages : en
Pages : 240
Book Description
More than a cookbook, Festive Ukrainian Cooking is also a definitive account of traditional Ukrainian culture as perpetuated in family rituals and lovingly celebrated with elegantly prepared food and drink.