The Rumford Complete Cook Book PDF Download

Author: Lily Haxworth Wallace
Publisher:
ISBN:
Category : Baking powder
Languages : en
Pages : 268

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Author: LILY HAXWORTH. WALLACE
Publisher:
ISBN: 9781033383704
Category :
Languages : en
Pages : 0

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Author: Lily Haxworth Wallace
Publisher:
ISBN:
Category : Baking powder
Languages : en
Pages : 268

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Book Description

Author: Home Economics Institute of Australia Staff
Publisher: Angus & Robertson
ISBN: 9780732297930
Category : Cooking
Languages : en
Pages : 355

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Book Description
Celebrating 100 years of an Australian classic cookbook The Centenary edition celebrates 100 years of an Australian cookbook classic. THE COMMONSENSE COOKERY BOOK has been teaching Australians kitchen basics since 1914. Now this special release, including a new introduction and historical information, marks the centenary of this kitchen must-have. A beautiful new edition of the Aussie favourite plus gorgeous companion notebook packaged together in an elegant slipcase, this is the perfect gift for any Australian cook, whether just starting out or an old hand in the kitchen. Or to replace that precious but tattered copy you've clung to for far too long With more than one million copies sold, THE COMMONSENSE COOKERY BOOK is the bible every home leaver takes with them when they fly the nest; the book you give to those who are just learning about food, and the book you can give to experts who want to go 'back to basics'. It has step-by-step recipes for everything from how to make toast to more complex dishes, as well as detailed illustrations of techniques, including how to line a cake tin, how to poach eggs and how to roll up a Swiss roll sponge.With invaluable tips on measurements, cuts of meat, the meaning of cookery terms, dietary requirements and other essentials, this is the bible no Aussie kitchen should be without.

Author: Lily Haxworth Wallace
Publisher:
ISBN: 9781258807641
Category :
Languages : en
Pages : 1038

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Author: David Lebovitz
Publisher: Ten Speed Press
ISBN: 1607743655
Category : Cooking
Languages : en
Pages : 306

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Pastry chef David Lebovitz is known for creating desserts with bold and high-impact flavor, not fussy, complicated presentations. Lucky for us, this translates into showstopping sweets that bakers of all skill levels can master. In Ready for Dessert, elegant finales such as Gâteau Victoire, Black Currant Tea Crème Brûlée, and Anise-Orange Ice Cream Profiteroles with Chocolate Sauce are as easy to prepare as comfort foods such as Plum-Blueberry Upside-Down Cake, Creamy Rice Pudding, and Cheesecake Brownies. With his unique brand of humor—and a fondness for desserts with “screaming chocolate intensity”—David serves up a tantalizing array of more than 170 recipes for cakes, pies, tarts, crisps, cobblers, custards, soufflés, puddings, ice creams, sherbets, sorbets, cookies, candies, dessert sauces, fruit preserves, and even homemade liqueurs. David reveals his three favorites: a deeply spiced Fresh Ginger Cake; the bracing and beautiful Champagne Gelée with Kumquats, Grapefruits, and Blood Oranges; and his chunky and chewy Chocolate Chip Cookies. His trademark friendly guidance, as well as suggestions, storage advice, flavor variations, and tips will help ensure success every time. Accompanied with stunning photos by award-winning photographer Maren Caruso, this new compilation of David’s best recipes to date will inspire you to pull out your sugar bin and get baking or churn up a batch of homemade ice cream. So if you’re ready for dessert (and who isn’t?), you’ll be happy to have this collection of sweet indulgences on your kitchen shelf—and your guests will be overjoyed, too.

Author: Amelia Simmons
Publisher: Andrews McMeel Publishing
ISBN: 1449423981
Category : Cooking
Languages : en
Pages : 73

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This eighteenth century kitchen reference is the first cookbook published in the U.S. with recipes using local ingredients for American cooks. Named by the Library of Congress as one of the eighty-eight “Books That Shaped America,” American Cookery was the first cookbook by an American author published in the United States. Until its publication, cookbooks used by American colonists were British. As author Amelia Simmons states, the recipes here were “adapted to this country,” reflecting the fact that American cooks had learned to prepare meals using ingredients found in North America. This cookbook reveals the rich variety of food colonial Americans used, their tastes, cooking and eating habits, and even their rich, down-to-earth language. Bringing together English cooking methods with truly American products, American Cookery contains the first known printed recipes substituting American maize for English oats; the recipe for Johnny Cake is the first printed version using cornmeal; and there is also the first known recipe for turkey. Another innovation was Simmons’s use of pearlash—a staple in colonial households as a leavening agent in dough, which eventually led to the development of modern baking powders. A culinary classic, American Cookery is a landmark in the history of American cooking. “Thus, twenty years after the political upheaval of the American Revolution of 1776, a second revolution—a culinary revolution—occurred with the publication of a cookbook by an American for Americans.” —Jan Longone, curator of American Culinary History, University of Michigan This facsimile edition of Amelia Simmons's American Cookery was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts, founded in 1812.

Author: Cheryl Mendelson
Publisher: Simon and Schuster
ISBN: 0743272862
Category : House & Home
Languages : en
Pages : 900

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Book Description
A classic bestselling resource for every household, Home Comforts helps you manage everyday chores, find creative solutions to domestic dilemmas, and enhance the experience of life at home. “Home Comforts is to the house what Joy of Cooking is to food.” —USA TODAY Home Comforts is an engaging and comprehensive book about housekeeping. It is a lively and readable guide for both beginners and experts in all the domestic arts. From keeping surfaces free of germs, watering plants, removing stains, folding a fitted sheet, cleaning china, tuning a piano, lighting a fire, setting the dining room table—this guide covers everything that people might want to do for themselves in their homes. Further topics include: making up a bed with hospital corners, expert recommendations for safe food storage, reading care labels (and sometimes carefully disregarding them), keeping your home free of dust mites and other allergens, this is a practical, good-humored, philosophical guidebook to the art and science of household management.

Author: Sarah Walker Caron
Publisher: Arcadia Publishing
ISBN: 1467141038
Category : History
Languages : en
Pages : 128

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Book Description
Across Maine, iconic diners come in different shapes and sizes. From the fluffy pancakes as big as a plate to piles of perfectly crisped corned beef hash, these beloved spots have served classic comfort food to generations of hungry patrons. For more than ninety years, Moody's Diner in Waldoboro has offered famous homemade pies to regulars and visitors alike. From the Lumberjack Breakfast at the Palace Diner in Biddeford to the steak and cheese omelet at the Deluxe Diner in Rumford, author Sarah Walker Caron reveals the stories and recipes behind the state's most iconic community eateries.

Author: Kerri Arsenault
Publisher: St. Martin's Press
ISBN: 1250155959
Category : Biography & Autobiography
Languages : en
Pages : 384

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Book Description
Winner of the 2021 Rachel Carson Environmental Book Award Winner of the 2021 Maine Literary Award for Nonfiction Finalist for the 2020 National Book Critics John Leonard Prize for Best First Book Finalist for the 2021 New England Society Book Award Finalist for the 2021 New England Independent Booksellers Association Award A New York Times Editors’ Choice and Chicago Tribune top book for 2020 “Mill Town is the book of a lifetime; a deep-drilling, quick-moving, heartbreaking story. Scathing and tender, it lifts often into poetry, but comes down hard when it must. Through it all runs the river: sluggish, ancient, dangerous, freighted with America’s sins.” —Robert Macfarlane, author of Underland Kerri Arsenault grew up in the small, rural town of Mexico, Maine, where for over 100 years the community orbited around a paper mill that provided jobs for nearly everyone in town, including three generations of her family. Kerri had a happy childhood, but years after she moved away, she realized the price she paid for that childhood. The price everyone paid. The mill, while providing the social and economic cohesion for the community, also contributed to its demise. Mill Town is a book of narrative nonfiction, investigative memoir, and cultural criticism that illuminates the rise and collapse of the working-class, the hazards of loving and leaving home, and the ambiguous nature of toxics and disease with the central question; Who or what are we willing to sacrifice for our own survival?