Author: Charlotte MasonPublisher:
ISBN:
Category : Cookery
Languages : en
Pages : 502
Book Description
The Lady's Assistant for Regulating and Supplying Her Table
Author: Charlotte MasonPublisher:
ISBN:
Category : Cookery
Languages : en
Pages : 502
Book Description
The Lady's Assistant for Regulating and Supplying the Table ... The Ninth Edition, Enlarged, Corrected, and Improved to the Present Time
Author: Charlotte MASON (Writer on Cookery.)Publisher:
ISBN:
Category :
Languages : en
Pages : 500
Book Description
The Ladies' Assistant for Regulating and Supplying the Table; Being a Complete System of Cookery, &c. ...
Author: Charlotte MasonPublisher:
ISBN:
Category : Cooking, English
Languages : en
Pages : 530
Book Description
The Lady's Assistant for Regulating and Supplying the Table
Author: Charlotte MasonPublisher:
ISBN:
Category : Cooking
Languages : en
Pages : 790
Book Description
The Lady's Assistant for Regulating and Supplying Her Table, Being a Complete System of Cookery ... The Fourth Edition
Author: Charlotte MASON (Writer on Cookery.)Publisher:
ISBN:
Category :
Languages : en
Pages : 486
Book Description
Lady's Assistant
Author: Charlotte MasonPublisher: Applewood Books
ISBN: 1429012447
Category : Cooking
Languages : en
Pages : 530
Book Description
Charlotte Mason's 1787 cookbook is a comprehensive source of late eighteenth-century English recipes and contains some of the earliest recipes for sandwiches.
Letters on the Improvement of the Mind
Author: Mrs. Chapone (Hester)Publisher:
ISBN:
Category : Conduct of life
Languages : en
Pages : 248
Book Description
Letters on the Improvement of the Mind ... The seventh edition
Author: Mrs. Chapone (Hester)Publisher:
ISBN:
Category :
Languages : en
Pages : 256
Book Description
A Tour from Gibraltar to Tangier
Author: William LemprierePublisher:
ISBN:
Category : Morocco
Languages : en
Pages : 520
Book Description
Stirring the Pot with Benjamin Franklin
Author: Rae Katherine EighmeyPublisher: Smithsonian Institution
ISBN: 158834598X
Category : Cooking
Languages : en
Pages : 305
Book Description
In this remarkable work, Rae Katherine Eighmey presents Franklin's delight and experimentation with food throughout his life. At age sixteen, he began dabbling in vegetarianism. In his early twenties, citing the health benefits of water over alcohol, he convinced his printing-press colleagues to abandon their traditional breakfast of beer and bread for "water gruel," a kind of tasty porridge he enjoyed. Franklin is known for his scientific discoveries, including electricity and the lightning rod, and his curiosity and logical mind extended to the kitchen. He even conducted an electrical experiment to try to cook a turkey and installed a state-of-the-art oven for his beloved wife Deborah. Later in life, on his diplomatic missions--he lived fifteen years in England and nine in France--Franklin ate like a local. Eighmey discovers the meals served at his London home-away-from-home and analyzes his account books from Passy, France, for insights to his farm-to-fork diet there. Yet he also longed for American foods; Deborah, sent over favorites including cranberries, which amazed his London kitchen staff. He saw food as key to understanding the developing culture of the United States, penning essays presenting maize as the defining grain of America. Stirring the Pot with Benjamin Franklin conveys all of Franklin's culinary adventures, demonstrating that Franklin's love of food shaped not only his life but also the character of the young nation he helped build.