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Author: Mary F. Williamson Publisher: McGill-Queen's Press - MQUP ISBN: 0228007887 Category : Cooking Languages : en Pages :
Book Description
When The Practice of Cookery first appeared in Edinburgh and London editions in 1829, reviewers hailed it as one of the best cookbooks available. The book was unique not only in being wholly original, but also for its broad culinary influences, incorporating recipes from British North America, the United States, England, Scotland, France, and India. Catherine Emily Callbeck Dalgairns was born in 1788. Though her contemporaries understood her to be a Scottish author, she lived her first twenty-two years in Prince Edward Island. Charlottetown was home for much longer than the twelve years she spent in London or her mere six years' residency in Dundee, Scotland, by the time of the cookbook’s first appearance. In Mrs Dalgairns's Kitchen, Mary Williamson reclaims Dalgairns and her book's Canadian roots. During her youth, the popular cookbook author would have had experience of Acadian, Mi'kmaq, and Scottish Highlands foods and ways of cooking. Her mother had come from Boston, inspiring the cookbook's several American recipes; Dalgairns's brothers-in-law lived in India, reflected in the chapter devoted to curry recipes. Williamson consults the publisher's surviving archives to offer insights into the world of early nineteenth-century publishing, while Elizabeth Baird updates Dalgairns's recipes for the modern kitchen. Both an enticing history of the seminal cookbook and a practical guide for readers and cooks today, Mrs Dalgairns's Kitchen offers an intimate look at the tastes and smells of an early nineteenth-century kitchen.
Author: Mary F. Williamson Publisher: McGill-Queen's Press - MQUP ISBN: 0228007887 Category : Cooking Languages : en Pages :
Book Description
When The Practice of Cookery first appeared in Edinburgh and London editions in 1829, reviewers hailed it as one of the best cookbooks available. The book was unique not only in being wholly original, but also for its broad culinary influences, incorporating recipes from British North America, the United States, England, Scotland, France, and India. Catherine Emily Callbeck Dalgairns was born in 1788. Though her contemporaries understood her to be a Scottish author, she lived her first twenty-two years in Prince Edward Island. Charlottetown was home for much longer than the twelve years she spent in London or her mere six years' residency in Dundee, Scotland, by the time of the cookbook’s first appearance. In Mrs Dalgairns's Kitchen, Mary Williamson reclaims Dalgairns and her book's Canadian roots. During her youth, the popular cookbook author would have had experience of Acadian, Mi'kmaq, and Scottish Highlands foods and ways of cooking. Her mother had come from Boston, inspiring the cookbook's several American recipes; Dalgairns's brothers-in-law lived in India, reflected in the chapter devoted to curry recipes. Williamson consults the publisher's surviving archives to offer insights into the world of early nineteenth-century publishing, while Elizabeth Baird updates Dalgairns's recipes for the modern kitchen. Both an enticing history of the seminal cookbook and a practical guide for readers and cooks today, Mrs Dalgairns's Kitchen offers an intimate look at the tastes and smells of an early nineteenth-century kitchen.
Author: Mary F. Williamson Publisher: ISBN: 9780228005339 Category : Languages : en Pages : 640
Book Description
When The Practice of Cookery first appeared in Edinburgh and London editions in1829, reviewers hailed it as one of the best cookbooks available. The book wasunique not only in being wholly original, but also for its broad culinaryinfluences, incorporating recipes from British North America, the UnitedStates, England, Scotland, France, and India. Catherine EmilyCallbeck Dalgairns was born in 1788. Though her contemporaries understood herto be a Scottish author, she lived her first twenty-two years in Prince EdwardIsland. Charlottetown was home for much longer than the twelve years she spentin London or her mere six years' residency in Dundee, Scotland, by the time of thecookbook's first appearance. In Mrs Dalgairns's Kitchen, MaryWilliamson reclaims Dalgairns and her book's Canadian roots. During her youth,the popular cookbook author would have had experience of Acadian, Mi'kmaq, andScottish Highlands foods and ways of cooking. Her mother had come from Boston,inspiring the cookbook's several American recipes; Dalgairns's brothers-in-lawlived in India, reflected in the chapter devoted to curry recipes. Williamsonconsults the publisher's surviving archives to offer insights into the world ofearly nineteenth-century publishing, while Elizabeth Baird updates Dalgairns'srecipes for the modern kitchen. Both an enticing history of theseminal cookbook and a practical guide for readers and cooks today, MrsDalgairns's Kitchen offersan intimate look at the tastes and smells of an early nineteenth-centurykitchen.
Author: Matty Matheson Publisher: Abrams ISBN: 1647001730 Category : Cooking Languages : en Pages : 524
Book Description
The acclaimed New York Times–bestselling chef, author, and TV star returns with an even bigger book that is all about quality home cooking. Matty returns with 135 of his absolute favorite recipes to cook at home for his family and friends, so you can cook them for the people you love. Home Style Cookery is his definitive guide to mastering your kitchen, covering everything from pantry staples (breads, stocks, and pickles) to party favorites (dips, fried foods, and grilled meats), to weeknight go-tos (stews, pastas, salads), and special occasion show-stoppers (roasts, smoked meats, and desserts). It starts with basics like Molasses Bread in an Apple Juice Can, Beef and Bone Marrow Stock, Kitchen Sink Salad, Thanksgiving Stuffing Butternut Squash, and the tallest Seven-Layer Dip you have ever seen. Next it covers comforting recipes like Littleneck Clam Orecchiette, Pho Ga, Sichuan Newfoundland Cod, Double Beef Patty Melt with Gruyere and Molasses Bread, and Matty’s take on the ultimate Submarine sandwich. And it closes with bangers like Fish Sticks with Kewpie Tartar Sauce, Salt Crust Leg of Lamb and Yukon Golds with Creamed Spinach, Texas-Style Prime Rib, T-bone Steak and Fine Herb Chimichurri, and Lobster Thermidor with Bearnaise and Salt and Vinegar Chips. It even has desserts like his wife Trish’s Chocolate Chip Cookies and Creme Caramel. In Home Style Cookery, Matty shares his bold style of cooking. Along with beautiful photographs of Matty’s dishes and his farm, this book is filled with signature recipes that are equal parts approachable and tasty. Matty’s first book shared his culinary story, Home Style Cookery will help you build yours.
Author: Sherry Olson Publisher: McGill-Queen's Press - MQUP ISBN: 0773586008 Category : History Languages : en Pages : 545
Book Description
Benefiting from Montreal's remarkable archival records, Sherry Olson and Patricia Thornton use an ingenious sampling of twelve surnames to track the comings and goings, births, deaths, and marriages of the city's inhabitants. The book demonstrates the importance of individual decisions by outlining the circumstances in which people decided where to move, when to marry, and what work to do. Integrating social and spatial analysis, the authors provide insights into the relationships among the city's three cultural communities, show how inequalities of voice, purchasing power, and access to real property were maintained, and provide first-hand evidence of the impact of city living and poverty on families, health, and futures. The findings challenge presumptions about the cultural "assimilation" of migrants as well as our understanding of urban life in nineteenth-century North America. The culmination of twenty-five years of work, Peopling the North American City is an illuminating look at the humanity of cities and the elements that determine whether their citizens will thrive or merely survive.
Author: Gérard Bouchard Publisher: McGill-Queen's Press - MQUP ISBN: 0773574522 Category : History Languages : en Pages : 446
Book Description
The Making of the Nations and Cultures of the New World explores the question of how a culture - a collective consciousness - is born. Gérard Bouchard compares the histories of New World collectivities, which were driven by a dream of freedom and sovereignty, and finds both major differences and striking commonalities in their formation and evolution. He also considers the myths and discursive strategies devised by elites in their efforts to unite and mobilize diversified populations.
Author: Robin W. Winks Publisher: McGill-Queen's Press - MQUP ISBN: 0228007909 Category : Social Science Languages : en Pages : 576
Book Description
Blacks in Canada journeys from the introduction of slavery in 1628 to the first wave of Caribbean immigration in the 1950s and 1960s. Heralded in the Literary Review of Canada as one of the one hundred most important Canadian books, this enduring work by Yale University's Robin W. Winks offers a wealth of information for fresh interpretation. Now, fifty years from its original printing, this third edition includes a foreword by George Elliott Clarke, E.J. Pratt Professor of Canadian Literature at the University of Toronto. Clarke's contribution adds a necessary critical lens through which twenty-first-century readers should view Winks's research. The longevity of Blacks in Canada is due to an impressive array of primary and secondary materials that illuminate the experiences of Black immigrants to Canada. These experiences include the forced migration of enslaved Black people brought to Nova Scotia and the Canadas by Loyalists at the end of the American Revolution, Black refugees who fled to Nova Scotia following the War of 1812, Jamaican Maroons, and fugitive slaves who fled to British North America. The book also highlights Black West Coast businessmen who helped found British Columbia, particularly Victoria, and Black settlement in the prairie provinces. Crucially, Blacks in Canada investigates the French and English periods of slavery, the abolitionist movement in Canada, and the role played by Canadians in the broader continental antislavery crusade, as well as Canadian adaptations to nineteenth- and twentieth-century racial mores.
Author: Robert Douglas Gidney Publisher: McGill-Queen's Press - MQUP ISBN: 0773539530 Category : Education Languages : en Pages : 628
Book Description
A richly textured study of educational developments in English-speaking Canada from the close of the Victorian Age to the eve of World War II.
Author: Mary F. Williamson
Author: Mary F. Williamson
Author: Mary F. Williamson
Author: Mrs. Dalgairns
Author: Matty Matheson
Author: Mrs. Dalgairns
Author: Sherry Olson
Author: Gérard Bouchard
Author: Robin W. Winks
Author: Mrs. Dalgairns
Author: Robert Douglas Gidney