The Art of Cookery Made Plain and Easy PDF Download

Author: Hannah Glasse
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 476

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Book Description

Author: John Mollard
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 252

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Book Description

Author: Hannah Glasse
Publisher: Courier Dover Publications
ISBN: 0486795764
Category : Cooking
Languages : en
Pages : 324

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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"--

Author: Hannah Glasse
Publisher: Applewood Books
ISBN: 1557094624
Category : Cooking
Languages : en
Pages : 337

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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.

Author: Hannah Glasse
Publisher:
ISBN:
Category : Cookery
Languages : en
Pages : 458

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Book Description

Author: New York P. Royal Baking Powder Company
Publisher: Wentworth Press
ISBN: 9781010080411
Category : History
Languages : en
Pages : 50

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Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

Author: C E Nasmyth & Co
Publisher: Legare Street Press
ISBN: 9781015097339
Category :
Languages : en
Pages : 140

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Book Description
This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

Author: Eliza Acton
Publisher: Penguin UK
ISBN: 014196698X
Category : Cooking
Languages : en
Pages : 147

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Book Description
Before Mrs Beeton there was Eliza Acton, whose crisp, clear, simple style and foolproof instructions established the format for modern cookery writing, leading to her being called 'the best writer of recipes in the English language' by Delia Smith. Including such English classics as suet pudding, raspberry jam, lemonade and 'superlative mincemeat' as well as evocatively-named creations like 'Threadneedle Street Biscuits', 'Baron Liebig's Beef Gravy' and 'Apple Hedgehog', these recipes advocate using the best produce available to create wholesome, inexpensive dishes that are still a pleasure to cook and eat today.

Author: LADY.
Publisher:
ISBN:
Category : Cooking, English
Languages : en
Pages : 0

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Book Description

Author: Vicky Hayward
Publisher: Rowman & Littlefield
ISBN: 1442279427
Category : Cooking
Languages : en
Pages : 321

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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.