Author: Mrs. NoursePublisher:
ISBN:
Category : Cooking
Languages : en
Pages : 348
Book Description
Modern Practical Cookery, Pastry, Confectionary, Pickling, and Preserving
Author: Mrs. NourseModern practical cookery ... By Mrs Nourse ... Illustrated with copperplates. Fourth edition, improved and enlarged
Author: NOURSE.The Edinburgh Christian Instructor
Author: The Modern Preserver's Kitchen
Author: Kylee NewtonPublisher: Hardie Grant Publishing
ISBN: 178713539X
Category : Cooking
Languages : en
Pages : 358
Book Description
Beautiful in so many ways. ― Gill Meller In this collection of delicious and inspiring recipes, Kylee will keep you on track in making the most of seasonal produce to make both sweet and savoury goodness. A beautiful book. ― Peter Gordon With over 30 recipes for jams, chutneys, ferments and pickles, and 70 dishes in which to use them, The Modern Preserver's Kitchen is the ideal cookbook for those who want to make the most of each season's offerings. Try using your preserves in delicious recipes such as Pickled Pea Frittata, Breakfast Kimchi Eggs, Deep-Fried Camembert with Cranberry Sauce and Dukkah, and Peach and Mint Jam Mini Galettes. “How do I eat it?” was the most-asked question when passionate preserver Kylee Newton sold her preserves on her market stall. In this beautiful book, she shows you not only how to make preserves, but also how to use them. The recipes inspire you to make your own or to reach into your condiment ghost-town shelf of half-eaten jams and pickles in the fridge and give new life to them instead of throwing them away. With Kylee's guidance, anyone can bottle the seasons, avoid waste, add character to family food, and rediscover the restorative joy of cooking.
Miscellaneous Catalogues
Author: Robert Buchanan (Publisher.)Publisher:
ISBN:
Category :
Languages : en
Pages : 930
Book Description
Culinary Landmarks
Author: Elizabeth DriverPublisher: University of Toronto Press
ISBN: 1442690607
Category : Cooking
Languages : en
Pages : 1326
Book Description
Culinary Landmarks is a definitive history and bibliography of Canadian cookbooks from the beginning, when La cuisinière bourgeoise was published in Quebec City in 1825, to the mid-twentieth century. Over the course of more than ten years Elizabeth Driver researched every cookbook published within the borders of present-day Canada, whether a locally authored text or a Canadian edition of a foreign work. Every type of recipe collection is included, from trade publishers' bestsellers and advertising cookbooks, to home economics textbooks and fund-raisers from church women's groups. The entries for over 2,200 individual titles are arranged chronologically by their province or territory of publication, revealing cooking and dining customs in each part of the country over 125 years. Full bibliographical descriptions of first and subsequent editions are augmented by author biographies and corporate histories of the food producers and kitchen-equipment manufacturers, who often published the books. Driver's excellent general introduction sets out the evolution of the cookbook genre in Canada, while brief introductions for each province identify regional differences in developments and trends. Four indexes and a 'Chronology of Canadian Cookbook History' provide other points of access to the wealth of material in this impressive reference book.
The London Literary Gazette and Journal of Belles Lettres, Arts, Sciences, Etc
Author: Fresh from the Past
Author: Sandra ShermanPublisher: Taylor Trade Publications
ISBN: 9781589790889
Category : Cooking
Languages : en
Pages : 432
Book Description
Sherman takes readers along on a wild ride back in time, describing how historic families learned to cook with the seasons. From a cookbook of the day she gives readers 120 original recipes, together with contemporary translations of step-by-step instructions for cooks of any level.
Catharine Parr Traill’s The Female Emigrant’s Guide
Author: Nathalie CookePublisher: McGill-Queen's Press - MQUP
ISBN: 0773549323
Category : Cooking
Languages : en
Pages : 556
Book Description
What did you eat for dinner today? Did you make your own cheese? Butcher your own pig? Collect your own eggs? Drink your own home-brewed beer? Shanty bread leavened with hops-yeast, venison and wild rice stew, gingerbread cake with maple sauce, and dandelion coffee – this was an ordinary backwoods meal in Victorian-era Canada. Originally published in 1855, Catharine Parr Traill’s classic The Female Emigrant’s Guide, with its admirable recipes, candid advice, and astute observations about local food sourcing, offers an intimate glimpse into the daily domestic and seasonal routines of settler life. This toolkit for historical cookery, redesigned and annotated in an edition for use in contemporary kitchens, provides readers with the resources to actively use and experiment with recipes from the original Guide. Containing modernized recipes, a measurement conversion chart, and an extensive glossary, this volume also includes discussions of cooking conventions, terms, techniques, and ingredients that contextualize the social attitudes, expectations, and challenges of Traill’s world and the emigrant experience. In a distinctive and witty voice expressing her can-do attitude, Catharine Parr Traill’s The Female Emigrant’s Guide unlocks a wealth of information on historical foodways and culinary exploration.
Author: