Author: Hannah GlassePublisher:
ISBN:
Category : Cooking
Languages : en
Pages : 476
Book Description
The Art of Cookery Made Plain and Easy
Author: Hannah GlassePublisher:
ISBN:
Category : Cooking
Languages : en
Pages : 476
Book Description
The Art of Cookery, Made Plain and Easy
Author: Hannah GlassePublisher:
ISBN:
Category : Cooking
Languages : en
Pages : 450
Book Description
The Art of Cookery, Made Plain and Easy
Author: Hannah GlassePublisher:
ISBN:
Category : Cooking
Languages : en
Pages : 458
Book Description
The Art of Cookery Made Easy and Refined
Author: John MollardPublisher:
ISBN:
Category : Cooking
Languages : en
Pages : 252
Book Description
The Art of Cookery Made Plain and Easy
Author: Hannah GlassePublisher: Applewood Books
ISBN: 1557094624
Category : Cooking
Languages : en
Pages : 337
Book Description
Americais most popular cookbook in 1776. Reprinted from the first American edition of 1805. Includes a new introduction by food historian Karen Hess.
The Art of Cookery, Made Plain and Easy
Author: Hannah GlassePublisher:
ISBN:
Category : Cookery
Languages : en
Pages : 458
Book Description
The Art of Cookery Made Plain and Easy
Author: Hannah GlassePublisher: Courier Dover Publications
ISBN: 0486795764
Category : Cooking
Languages : en
Pages : 324
Book Description
"Revised and republished many times since its 1747 debut, this cookbook was a bestseller in England and the United States for more than 100 years. Author Hannah Glasse dismisses French cookery as fussy and expensive, focusing instead on standards of Anglo-American cuisine. Simple dishes, from soups to cakes, feature straightforward directions"--
The Art of Cookery Made Plain and Easy. By a Lady [Hannah Glasse].
![The Art of Cookery Made Plain and Easy. By a Lady [Hannah Glasse]. PDF](https://books.google.com/books/content/images/frontcover/gBk_0AEACAAJ?fife=w80-h100)
Author: LADY.Publisher:
ISBN:
Category : Cooking, English
Languages : en
Pages : 0
Book Description
New Art of Cookery
Author: Vicky HaywardPublisher: Rowman & Littlefield
ISBN: 1442279427
Category : Cooking
Languages : en
Pages : 321
Book Description
Winner of the Jane Grigson Trust Award 2017 and the Aragonese Academy of Gastronomy’s 2017 Prize for Research New Art of Cookery, Drawn from the School of Economic Experience, was an influential recipe book published in 1745 by Spanish friary cook Juan Altamiras. In it, he wrote up over 200 recipes for meat, poultry, game, salted and fresh fish, vegetables and sweet things in a chatty style aimed at readers who cooked on a modest budget. He showed that economic cookery could be delicious if flavors and aromas were blended with an appreciation for all sorts of ingredients, however humble, and for diverse food cultures, ranging from that of Aragon, his home region, to those of Iberian court and New World kitchens. This first English translation gives guidelines for today’s cooks alongside the original text, and interweaves a new narrative portraying 18th-century Spain, its everyday life, and food culture. The author traces links between New Art’s dishes and modern Spanish cookery, tells the story of her search to identify the book’s author and understand the popularity of his book for over 150 years, and takes travelers, cooks, historians, and students of Spanish language, culture, and gastronomy on a fascinating journey to the world of Altamiras and, most important of all, his kitchen.
Martha Washington's Booke of Cookery and Booke of Sweetmeats
Author: Karen HessPublisher: Columbia University Press
ISBN: 9780231049313
Category : Biography & Autobiography
Languages : en
Pages : 532
Book Description
This is the family cookbook Martha Washington kept and used for fifty years, with over five hundred classic recipes dating largely from Elizabethan and Jacobean times, the golden age of English cookery.