Author: Sarah HarrisonPublisher:
ISBN:
Category : Cooking
Languages : en
Pages : 304
Book Description
The House-keeper's Pocket-book
Author: Sarah HarrisonPublisher:
ISBN:
Category : Cooking
Languages : en
Pages : 304
Book Description
The House-keeper's Pocket-book, and Compleat Family Cook
Author: Sarah HarrisonPublisher:
ISBN:
Category : Cooking
Languages : en
Pages : 310
Book Description
The house-keeper's pocket-book, and compleat family cook: containing above twelve hundred ... receipts ... The sixth edition, revised and corrected. To which is now added several modern receipts ... Also, Every one their own physician ... Carefully compiled by Mary Morris
Author: Sarah HarrisonThe House-keeper's Pocket-Book; and Compleat Family Cook ... The Fifth Edition, Corrected and Improv'd, Etc
Author: Sarah HarrisonPublisher:
ISBN:
Category : Cooking, English
Languages : en
Pages : 324
Book Description
The House-Keeper's Pocket-Book; and Compleat Family Cook. Containing Above Seven Hundred Curious and Uncommon Receipts in Cookery, Pastry, Preserving ... The Third Edition, Corrected and Improv'd, with the Addition of Four Hundred Genuine Recipts, Etc
Author: Sarah HarrisonThe Housekeeper's Handy Book
Author: The Virginia House-wife
Author: Mary RandolphPublisher: Univ of South Carolina Press
ISBN: 9780872494237
Category : Cooking
Languages : en
Pages : 432
Book Description
The difficulties I encountered when I first entered on the duties of a housekeeping life from the want of books sufficiently clear and concise to impart knowledge to a Tyro compelled me to study the subject and by actual experiment to reduce every thing in the culinary line to proper weights and measures.
The Monthly Literary Advertiser
Author: Southern Provisions
Author: David S. ShieldsPublisher: University of Chicago Press
ISBN: 022614125X
Category : Cooking
Languages : en
Pages : 418
Book Description
A look into the agricultural and culinary history of the American South and the challenges of its reclaiming farming and cooking traditions. Southern food is America’s quintessential cuisine. From creamy grits to simmering pots of beans and greens, we think we know how these classic foods should taste. Yet the southern food we eat today tastes almost nothing like the dishes our ancestors enjoyed, because the varied crops and livestock that originally defined this cuisine have largely disappeared. Now a growing movement of chefs and farmers is seeking to change that by recovering the rich flavor and diversity of southern food. At the center of that movement is historian David S. Shields, who has spent over a decade researching early American agricultural and cooking practices. In Southern Provisions, he reveals how the true ingredients of southern cooking have been all but forgotten and how the lessons of its current restoration and recultivation can be applied to other regional foodways. Shields’s turf is the southern Lowcountry, from the peanut patches of Wilmington, North Carolina to the sugarcane fields of the Georgia Sea Islands and the citrus groves of Amelia Island, Florida. He takes us on a historical excursion to this region, drawing connections among plants, farms, growers, seed brokers, vendors, cooks, and consumers over time. Shields begins by looking at how professional chefs during the nineteenth century set standards of taste that elevated southern cooking to the level of cuisine. He then turns to the role of food markets in creating demand for ingredients and enabling conversation between producers and preparers. Next, his focus shifts to the field, showing how the key ingredients—rice, sugarcane, sorghum, benne, cottonseed, peanuts, and citrus—emerged and went on to play a significant role in commerce and consumption. Shields concludes with a look at the challenges of reclaiming both farming and cooking traditions. From Carolina Gold rice to white flint corn, the ingredients of authentic southern cooking are returning to fields and dinner plates, and with Shields as our guide, we can satisfy our hunger both for the most flavorful regional dishes and their history. Praise for Southern Provisions “People are always asking me what the most important book written about southern food is. You are holding it in your hands.” —Sean Brock, executive chef, Husk “An impassioned history of the relationship between professional cooking, markets and planting in the American South which argues that true regionality is to be found not in dishes, but in ingredients.” —Times Literary Supplement
Reading and writing recipe books, 1550–1800
Author: Michelle DiMeoPublisher: Manchester University Press
ISBN: 1526129906
Category : Literary Criticism
Languages : en
Pages : 287
Book Description
This collection of essays provides an overview of new scholarship on recipe books, one of the most popular non-fiction printed texts in, and one of the most common forms of manuscript compilation to survive from, the pre-modern era (c.1550–1800). This is the first book to collect together the wide variety of scholarly approaches to pre-modern recipe books written in English, drawing on varying approaches to reveal their culinary, medical, scientific, linguistic, religious and material meanings. Ten scholars from the fields of culinary history, history of medicine and science, divinity, archaeology and material culture, and English literature and linguistics contribute to a vibrant mapping of the aspirations invested in, and uses of, recipes and recipe books. By exploring areas as various as the knowledge economies of medicine, Anglican feasting and fasting practices, the material culture of the kitchen and table, London publishing and concepts of authorship and the aesthetics of culinary styles, these eleven essays (including a critical introduction to recipe books and their historiography) position recipe texts in the wider culture of the sixteenth, seventeenth and eighteenth centuries. They illuminate their importance to both their original compilers and users, and modern scholars and graduate students alike.