Historic Cookery

Historic Cookery
Title Historic Cookery PDF eBook
Author Fabiola Cabeza de Baca Gilbert
Publisher GibbsSmith.ORM
Pages 182
Release 2019-05-21
Genre Cooking
ISBN 1423661400

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The classic collection of heirloom recipes featuring more than one hundred authentic dishes from New Mexico. Traditional New Mexican cuisine isn’t the same as Mexican or Tex-Mex—instead, it’s a unique fusion of various Native American, Mexican, Spanish, European, and even North American cowboy chuckwagon foods and cooking techniques. The more than one hundred authentic New Mexican dishes in Historic Cookery take you back to the old ways of preparing food, slow-cooked with flavor and just the right finishing touch. The chile sauces and meat, poultry, fish, cheese, egg, salad, soup, bread, sandwich, dessert, pastry, beverage, and other recipes will have you cooking just like your abuela. The first known published cookbook to focus on the distinctive dishes of this Southwestern state, Historic Cookery was written by Fabiola Cabeza de Baca Gilbert—a multilingual nutritionist who is also noted for inventing the U-shaped fried taco shell.

The Cook Not Mad

The Cook Not Mad
Title The Cook Not Mad PDF eBook
Author The Cookbook
Publisher Andrews McMeel Publishing
Pages 81
Release 2012-10-16
Genre Cooking
ISBN 1449428177

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Published in 1830 in North America, this volume in the American Antiquarian Cookbook Collection stresses American cooking over European cuisine. Within a year of its publication in the United States, The Cook Not Mad was also published in Canada and thus became Canada’s first printed cookbook. In contrast to some of the larger encyclopedic cookbook collections of the day, The Cook Not Mad provides 310 recipes and household information designed to be a quick and easy reference guide to domestic organization for the contemporary housewife. The author describes the content as “Good Republican dishes” and includes typical American ingredients such as turkey, pumpkin, codfish, and cranberries. There are classic recipes for Tasty Indian Pudding, Federal Pancakes, Good Rye and Indian Bread (cornmeal), Johnnycake, Indian Slapjack, Washington Cake, and Jackson Jumbles. In spite of the author’s American “intentions,” the book does include foreign influences such as traditional English recipes, and it also contains one of the earliest known recipes for shish-kebab in American cookbooks. Reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts, founded in 1812.

Ration Book Cookery

Ration Book Cookery
Title Ration Book Cookery PDF eBook
Author Gill Corbishley
Publisher
Pages 104
Release 2004
Genre Cooking
ISBN

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One of a series of books which look at the art of cookery in Britain at different periods in history. The recipes, which have been adapted for the modern kitchen, provide a taste of the times and the book also includes information on food, cooking equipment, kitchen designs, serving of meals and the development of etiquette.

Plain Cookery Book for the Working Classes

Plain Cookery Book for the Working Classes
Title Plain Cookery Book for the Working Classes PDF eBook
Author Charles Francatelli
Publisher BoD – Books on Demand
Pages 102
Release 2009
Genre Cooking
ISBN 3861951266

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The first cookery book for those who could not afford a cook - the so called working classes. First edited in 1852, this book is both: A rich source for traditional recipes and a picture of a changing society in the early 19th century.

A Visual History of Cookery

A Visual History of Cookery
Title A Visual History of Cookery PDF eBook
Author Duncan McCorquodale
Publisher
Pages 360
Release 2009
Genre Art
ISBN

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Photographs and illustrations of culinary history and branding throughout the ages.

Old Southern Cookery

Old Southern Cookery
Title Old Southern Cookery PDF eBook
Author Christopher E. Hendricks
Publisher Rowman & Littlefield
Pages 265
Release 2020-05-01
Genre Cooking
ISBN 1493049062

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Old Southern Cookery: Recipes from America’s First Regional Cookbook Adapted for Today’s Kitchen gives new life to a beloved book that has spanned two centuries. Using the historic recipes from Mary Randolph’s 1824 bestselling cookbook, The Virginia House-Wife or Methodical Cook (considered by many culinary historians to be the first real American cookbook––and all describe it as the first regional cookbook), the authors have chosen the best of the original recipes to show how homecooks can prepare the food using contemporary methods. In translating these historiccooking methods to today’s kitchen techniques, headnotes contain pertinent historicfacts about such things as butchery, firewood cooking, spices used, European origins ofcertain recipes, dishes brought by slaves to the New World, and even how our cookingutensils have evolved through two centuries.

Historic Cookery

Historic Cookery
Title Historic Cookery PDF eBook
Author Fabiola Cabeza de Baca Gilbert
Publisher Gibbs Smith
Pages 180
Release 2019-05-21
Genre Cooking
ISBN 1423651618

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Time-honored, traditional, and authentic recipes from New Mexico. New Mexican cuisine has its own place in culinary traditions. Traditional New Mexican dishes are a unique fusion of various Native American, Mexican, Spanish, European, and even North American cowboy chuckwagon foods and cooking techniques. It is not Mexican or Tex-Mex food. The more than 100 authentic New Mexican dishes in Historic Cookery take you back to the old ways of preparing food, slow-cooked with flavor and just the right finishing touch. The chile sauces, and meat, poultry, fish, cheese, egg, salad, soup, bread, sandwich, dessert, pastry, beverage, and other recipes will have you cooking just like your abuela.