Baking Recipes of Our Founding Fathers PDF Download

Author: Robert W. Pelton
Publisher: Infinity Publishing
ISBN: 0741419440
Category : Cooking, American
Languages : en
Pages : 292

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Book Description
A unique collection of recipes covering everything from biscuits and rolls to coffee cakes and pies as they were enjoyed by every Signer of the Declaration of Independence and the United States Constitution.

Author: Founding Farmers
Publisher: Andrews McMeel Publishing
ISBN: 9781449437169
Category : Cooking
Languages : en
Pages : 0

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Book Description
Take a fresh look at what you put on the table with The Founding Farmers Cookbook: 100 Recipes for True Food & Drink, from one of America’s most popular restaurants. Take a fresh look at what you put on the table with The Founding Farmers Cookbook: 100 Recipes for True Food & Drink, from one of America’s most popular and sustainable restaurants. Nestled in the nation’s capital, Founding Farmers offers traditional homegrown fare made with fresh ingredients from family farms, ranches, and fisheries across the country. Now you can indulge in traditional American dishes such as Yankee Pot Roast, Southern Pan-Fried Chicken and Waffles, and 7-Cheese Mac & Cheese at home. Best of all, they’re easy to make using fresh ingredients that are grown right here in the United States and can be found at your local farmers’ market. In addition to 100 accessible farm-to-fork recipes, The Founding Farmers Cookbook takes you straight to the source of the foods you enjoy every day, with profiles of hardworking American purveyors from Virginia and Maryland, to North Dakota and Texas, and beyond. Keeping in line with the Founding Farmers mission to support local producers, proceeds go to a collective of family farmers, ranchers, and fishermen. With its focus on people, fresh food, and local communities, this cookbook with a mission is a must-have for anyone who wants to bring true American food and drink to their home table.

Author: Walter Staib
Publisher: Grand Central Publishing
ISBN: 1538746670
Category : Cooking
Languages : en
Pages : 444

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Book Description
The delicious, informative, and entertaining cookbook tie-in to PBS's Emmy Award-winning series A Taste of History. A TASTE OF HISTORY COOKBOOK provides a fascinating look into 18th and 19th century American history. Featuring over 150 elegant and approachable recipes featured in the Taste of History television series, paired with elegantly styled food photography, readers will want to recreate these dishes in their modern-day kitchens. Woven throughout the recipes are fascinating history lessons that introduce the people, places, and events that shaped our unique American democracy and cuisine. For instance, did you know that tofu has been a part of our culture's diet for centuries? Ben Franklin sung its praises in a letter written in 1770! With recipes like West Indies Pepperpot Soup, which was served to George Washington's troops to nourish them during the long winter at Valley Forge to Cornmeal Fried Oysters, the greatest staple of the 18th century diet to Boston's eponymous Boston Cream Pie, A TASTE OF HISTORY COOKBOOK is a must-have for both cookbook and history enthusiasts alike.

Author: Thomas J. Craughwell
Publisher: Quirk Books
ISBN: 159474579X
Category : Biography & Autobiography
Languages : en
Pages : 242

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Book Description
This culinary biography tells the incredible true story of how a Founding Father and his slave introduced French Cuisine to America—perfect for history buffs, foodies, and Francophiles alike In 1784, Thomas Jefferson struck a deal with his slave, James Hemings. The Founding Father was traveling to Paris and wanted to bring James along “for a particular purpose”— to master the art of French cooking. In exchange for James’s cooperation, Jefferson would grant his freedom. So began one of the strangest partnerships in United States history. As Hemings apprenticed under master French chefs, Jefferson studied the cultivation of French crops (especially grapes for wine-making) so they might be replicated in American agriculture. The two men returned home with such marvels as pasta, French fries, Champagne, macaroni and cheese, crème brûlée, and a host of other treats. This narrative history tells the story of their remarkable adventure—and even includes a few of their favorite recipes!

Author: Toni Tipton-Martin
Publisher: University of Texas Press
ISBN: 1477326715
Category : Cooking
Languages : en
Pages : 264

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Book Description
Winner, James Beard Foundation Book Award, 2016 Art of Eating Prize, 2015 BCALA Outstanding Contribution to Publishing Citation, Black Caucus of the American Library Association, 2016 Women of African descent have contributed to America’s food culture for centuries, but their rich and varied involvement is still overshadowed by the demeaning stereotype of an illiterate “Aunt Jemima” who cooked mostly by natural instinct. To discover the true role of black women in the creation of American, and especially southern, cuisine, Toni Tipton-Martin has spent years amassing one of the world’s largest private collections of cookbooks published by African American authors, looking for evidence of their impact on American food, families, and communities and for ways we might use that knowledge to inspire community wellness of every kind. The Jemima Code presents more than 150 black cookbooks that range from a rare 1827 house servant’s manual, the first book published by an African American in the trade, to modern classics by authors such as Edna Lewis and Vertamae Grosvenor. The books are arranged chronologically and illustrated with photos of their covers; many also display selected interior pages, including recipes. Tipton-Martin provides notes on the authors and their contributions and the significance of each book, while her chapter introductions summarize the cultural history reflected in the books that follow. These cookbooks offer firsthand evidence that African Americans cooked creative masterpieces from meager provisions, educated young chefs, operated food businesses, and nourished the African American community through the long struggle for human rights. The Jemima Code transforms America’s most maligned kitchen servant into an inspirational and powerful model of culinary wisdom and cultural authority.

Author: Luisa Weiss
Publisher: Ten Speed Press
ISBN: 1607748258
Category : Cooking
Languages : en
Pages : 289

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Book Description
From her cheerful Berlin kitchen, Luisa Weiss shares more than 100 rigorously researched and tested recipes, gathered from expert bakers, friends, family, and time-honored sources throughout Germany, Austria, and Switzerland. German baking has influenced baking traditions around the world for generations and is a source of great nostalgia for those of German and Central European heritage. Yet the very best recipes for Germany’s cookies, cakes, tortes, and breads, passed down through generations, have never before been collected and perfected for contemporary American home bakers. Enter Luisa Weiss, the Berlin-based creator of the adored Wednesday Chef blog and self-taught ambassador of the German baking canon. Whether you’re in the mood for the simple yet emblematic Streuselkuchen, crisp and flaky Strudel, or classic breakfast Brötchen, every recipe you’re looking for is here, along with detailed advice to ensure success plus delightful storytelling about the origins, meaning, and rituals behind the recipes. Paired with more than 100 photographs of Berlin and delectable baked goods, such as Elisenlebkuchen, Marmorierter Mohnkuchen, and Schwarzwälder Kirschtorte, this book will encourage home bakers of all skill levels to delve into the charm of Germany’s rich baking tradition. Classic German Baking is an authoritative collection of recipes that provides delicious inspiration for any time of day, whether it’s for a special breakfast, a celebration with friends and family, or just a regular afternoon coffee-and-cake break, an important part of everyday German life.

Author: Mrs. S. R. Dull
Publisher:
ISBN:
Category : Cookery, American
Languages : en
Pages : 366

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Author: Deb Perelman
Publisher: Knopf
ISBN: 0307961060
Category : Cooking
Languages : en
Pages : 696

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Book Description
NEW YORK TIMES BEST SELLER • Celebrated food blogger and best-selling cookbook author Deb Perelman knows just the thing for a Tuesday night, or your most special occasion—from salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe. “Innovative, creative, and effortlessly funny." —Cooking Light Deb Perelman loves to cook. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You’ll get more than three million results. Where do you start? What if you pick a recipe that’s downright bad? With the same warmth, candor, and can-do spirit her award-winning blog, Smitten Kitchen, is known for, here Deb presents more than 100 recipes—almost entirely new, plus a few favorites from the site—that guarantee delicious results every time. Gorgeously illustrated with hundreds of her beautiful color photographs, The Smitten Kitchen Cookbook is all about approachable, uncompromised home cooking. Here you’ll find better uses for your favorite vegetables: asparagus blanketing a pizza; ratatouille dressing up a sandwich; cauliflower masquerading as pesto. These are recipes you’ll bookmark and use so often they become your own, recipes you’ll slip to a friend who wants to impress her new in-laws, and recipes with simple ingredients that yield amazing results in a minimum amount of time. Deb tells you her favorite summer cocktail; how to lose your fear of cooking for a crowd; and the essential items you need for your own kitchen. From salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe Cake, Deb knows just the thing for a Tuesday night, or your most special occasion. Look for Deb Perelman’s latest cookbook, Smitten Kitchen Keepers!

Author: Heike Paul
Publisher: transcript Verlag
ISBN: 3839414857
Category : Social Science
Languages : en
Pages : 451

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Book Description
This essential introduction to American studies examines the core foundational myths upon which the nation is based and which still determine discussions of US-American identities today. These myths include the myth of »discovery,« the Pocahontas myth, the myth of the Promised Land, the myth of the Founding Fathers, the melting pot myth, the myth of the West, and the myth of the self-made man. The chapters provide extended analyses of each of these myths, using examples from popular culture, literature, memorial culture, school books, and every-day life. Including visual material as well as study questions, this book will be of interest to any student of American studies and will foster an understanding of the United States of America as an imagined community by analyzing the foundational role of myths in the process of nation building.

Author: Marie Kimball
Publisher: James Direct, Inc.
ISBN: 1623970075
Category : Cooking
Languages : en
Pages : 94

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Book Description
Culinary secrets revealed by the Father of Fine Dining in America! Here's a remarkable collection of delightful handwritten recipes - you'll love Jefferson's personal comments in this 120-page book! Little known facts revealed in Thomas Jefferson's personal cookbook. This was the cookbook that Jefferson carefully wrote in his own hand and brought back to the US after his four years in Paris. His little granddaughter, Virginia Randolph, carefully copied these recipes as well as additional ones from various cooks at Monticello and the White House!