Miss Leslie's New Receipts for Cooking of all Kinds . Cakes , Pastry , & c . , & c . Entiiled ; “ More Receipts for Cooking , " bý Miss Leslie , comprising new and approved methods of preparing all kinds of soups , fish , oysters ...
Author: Eliza Leslie
Category: African American cooking
"Miss Leslie was one of the most important American cooking authorities of the 19th century. Her books on cooking are considered among the best ever produced in this country. Of the recipes in this volume she states that "a large number have been obtained from the South.....many were dictated by colored cooks, of high reputation in the art..." In the volume is buried a jewel: the text of her Indian Meal Book, previously published separately and containing 40 pages of American (Indian) corn recipes, the first such large collection for our native grain" -- Wine and Food Library Catalogue 2000 / Jan Longone, p. 11.
This volume contains a large number of southern recipes, many taken from African-American women, as well as recipes coming from French and Indian sources.
Author: Eliza Leslie
Publisher: Applewood Books
Eliza Leslie's 1854 work is designed as a sequel to her earlier book, Directions for Cookery. This volume contains a large number of southern recipes, many taken from African-American women, as well as recipes coming from French and Indian sources.
On the West's first cookbook, see Patrick L. Coyle, Cooks' Books: An Affectionate Guide to the Literature of Food (New York: Facts on File, 1985), 2. On Forme of Curry, see Karen Hess, ed., Martha Washington's Booke of Cookery (New ...
Author: Jessamyn Neuhaus
Publisher: JHU Press
More than a history of the cookbook, Manly Meals and Mom's Home Cooking provides an absorbing and enlightening account of gender and food in modern America.
MISS LESLIE'S NEW COOK BOOK . MISS LESLIE'S NEW RECEIPTS FOR COOKING . Comprising new and approved methods of preparing all kinds of soups , fish , oysters , terrapins , turtle , vegetables , meats , poultry , geme , sauces , pickles ...
Author: Sarah Josepha Buell Hale
Hale offers advice on homemaking tasks, including cleaning, gardening, and childcare.
The definitive guide to nondairy milks—the first comprehensive cookbook demystifying milk alternatives—here’s how to make and customize all types of vegan milks, with one hundred delicious recipes and handy comparison charts, tips, ...
Author: Dina Cheney
Publisher: Simon and Schuster
The definitive guide to nondairy milks—the first comprehensive cookbook demystifying milk alternatives—here’s how to make and customize all types of vegan milks, with one hundred delicious recipes and handy comparison charts, tips, and guidance for choosing the right dairy-free milks for cooking and baking. Got (non-dairy) milk? Whether you’re paleo, vegan, lactose intolerant, kosher, or just plain adventurous in the kitchen, your non-dairy options now encompass far more than soy, coconut, and almond milks. Consider grain milks, such as oat and amaranth; nut milks, such as cashew and hazelnut; and seed milks, such as sunflower and hemp. Which ones bake the best biscuits? Complement your coffee? Make your mashed potatoes as creamy as mom’s? The New Milks has the answers. The New Milks is the first bible of milk alternatives, helping you prepare, select, and cook with all varieties. With helpful charts comparing the texture, nutritional content, taste, and best uses for each milk, plus one hundred flavorful recipes, cooking and baking with non-dairy milks has never been easier! The first section of the book provides instructions for making an incredible range of non-dairy milks, followed by suggestions for use. Then, dive into recipes for breakfast, lunch, and dinner; sweets and breads; and smoothies and drinks. Each recipe calls for the ideal type of non-dairy milk, and most list alternates, so you can tweak them for your dietary needs and taste preferences. From “Buttermilk” Almond Waffles with Warm Berry Agave Sauce, to Mexican Chocolate Pudding, to Avocado-Basil Smoothies, every recipe is dairy-free, all but two are kosher, the vast majority are vegan, and most are gluten-free. Who needs the milkman when the alternatives are so much fun?
Release on 1888 | by Emma Dorothy Eliza Nevitte Southworth
Every housekeeper should possess at least one of the following Cook Books , as they would save the price of it in a week's cooking . Francatelli's Modern Cook Book for 1889. ... .Cloth , 1 50 Miss Leslie's New Receipts for Cooking ,.
“ Peterson's Magazine ” is the best advertising me dium in the United States ; for it has the largest circulation entire New Receipts , for Cooking and preparing in all difof any monthly publication , and goes to every county , ferent ...
LIST OF THE BEST COOK BOOKS PUBLISHED . hvery housekeeper should possess at least one of the following Chok Books , as they would save the price of it in a week's cooking . ... .Cloth , 1 56 Miss Leslie's New Receipts for Cooking , .
The Queen of the Kitchen . Containing 1007 Old Maryland Family Receipts for Cooking , ...... .Cloth , $ 1 75 Miss Leslie's New Cookery Book , .......................... ..Cloth , 1 75 Mrs. Hale's New Cook Book , .
The volume also contains engravings for marketing and carving , two most indispensable accompaniments to good cooking ; also a variety of new receipts on various other subjects . - Christian Repository , Philadelphia .
"--Jessica B. Harris, food historian, journalist, and public speaker NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New Yorker - The New York Times Book Review - The Washington Post - Bon Appétit - NPR - San Francisco Chronicle - Food ...
Author: Hawa Hassan
Grandmothers from eight eastern African countries welcome you into their kitchens to share flavorful recipes and stories of family, love, and tradition in this transporting cookbook-meets-travelogue. "Their food is alive with the flavors of mangoes, cinnamon, dates, and plantains and rich with the history of the continent that had been a culinary unknown for much too long."--Jessica B. Harris, food historian, journalist, and public speaker NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New Yorker - The New York Times Book Review - The Washington Post - Bon Appétit - NPR - San Francisco Chronicle - Food Network - Vogue - Delish - The Guardian - Smithsonian Magazine - Salon - Town & Country In this incredible volume, Somali chef Hawa Hassan and food writer Julia Turshen present 75 recipes and stories gathered from bibis (or grandmothers) from eight African nations: South Africa, Mozambique, Madagascar, Comoros, Tanzania, Kenya, Somalia, and Eritrea. Most notably, these eight countries are at the backbone of the spice trade, many of them exporters of things like pepper and vanilla. We meet women such as Ma Shara, who helps tourists "see the real Zanzibar" by teaching them how to make her famous Ajemi Bread with Carrots and Green Pepper; Ma Vicky, who now lives in suburban New York and makes Matoke (Stewed Plantains with Beans and Beef) to bring the flavor of Tanzania to her American home; and Ma Gehennet from Eritrea who shares her recipes for Kicha (Eritrean Flatbread) and Shiro (Ground Chickpea Stew). Through Hawa's writing--and her own personal story--the women, and the stories behind the recipes, come to life. With evocative photography shot on location by Khadija Farah, and food photography by Jennifer May, In Bibi's Kitchen uses food to teach us all about families, war, loss, migration, refuge, and sanctuary.
Comprising All the Books, Old and New, of Upwards of Two Hundred Publishers. Also, Trade Lists, Cards, &c., ... 2 00 Miss Leslie's New Receipts for Cooking , $ 2 00 Petersons ' New Cook Book , .. 2 00 Mrs. Hale's Receipts for the ...
Release on 1854 | by Emma Dorothy Eliza Nevitte Southworth
A NEW COOK BOOK , BY MISS LESLIE , FOR THE MILLION . MISS LESLIE'S “ NEW RECEIPTS FOR COOKING . ” READ WHAT THE EDITORS OF NEWSPAPERS SAY OF IT . “ This is a sequel to Miss Leslie's famous Directions for cooking , ' and to distinguish ...
Author: Emma Dorothy Eliza Nevitte Southworth
Category: Fathers and daughters
The story of a heroine rescued by her father from a domineering suitor.
..Cloth , 175 Widditield's New Cook Buuk , Clothi , 1 75 The National Cook Book . ... Cloth , 175 The Fainily Save - All . By author of “ National Cook Bouk , ” . ... Cloth , 175 Miss Leslie's New Receipts for Cooking , .
Miss Loslie's New Receipts for Cooking 200 of Virgil's Æneid , Shakspeare , Milton , Ful- Mrs. Hale's Now Cook Book 2 00 ler , Taylor , Holland , Golding , and various other Francatelli's Celebrated Cook Book . The Modern Cook , with 62 ...
Release on 1871 | by Emma Dorothy Eliza Nevitte Southworth
Cloth , 1 75 Petersons ' New Cook Book , .... Cloth , 1 75 Widdifield's New Cook Book , ......... .Cloth , 1 75 The National Cook Book . By a Practical Housewite .......... Cloth , 1 75 Miss Leslie's New Receipts for Cooking , .
the american antiquarian society cookBook collection 1776-1876: The Centennial Cook Book and General Guide, ... by eliza leslie Modern Domestic Cookery, and Useful Receipt Book, by W. a. henderson Mrs. Hale's New Cook Book, ...
Author: An American Physician
Publisher: Andrews McMeel Publishing
Published in 1829 in Philadelphia, Mackenzie’s Five Thousand Receipts in All the Useful and Domestic Arts was an unknown “American physician’s” adaptation of a best-selling British reference book by Colin Mackenzie. The book is an all-encompassing miscellanea of household information specifically revised from its original British publication for use in the United States. Covering everything from gardening, metallurgy, and pickling and preserving to watercolors, medical cures, perfumery, brewing, and cooking, this early 19th century compendium was an essential guide for cooking and managing a household during this time period. With the extensive material covered, the tome was very well received in America, as was the original publication in the United Kingdom. Even though the work was first published nearly 200 years ago, the recipes and advice have proven to be relevant today—lip balms citing the book as the recipe source can be found on the Internet, as well as numerous blogs referring to the brewing section of the book. While recipes such as Acorn Coffee, Clove Cordial, and Elephant’s Milk may only be of historical interest, Mackenzie’s Five Thousand Receipts in All the Useful and Domestic Arts still has significance today beyond simple historical curiosity. This edition of Mackenzie’s Five Thousand Receipts in All the Useful and Domestic Arts was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes.
Emphasizing fast, easy, and delicious dishes for everyday meals and special occasions, this is your comprehensive guide to kosher cooking.
Author: Kim Kushner
Publisher: Weldon Owen
Kosher cooking has been redefined for the modern family. The New Kosher is filled with healthy recipes, exquisite flavors, and a fresh sensibility for the modern lifestyle. Emphasizing fast, easy, and delicious dishes for everyday as well as special occasions, this is your comprehensive guide to kosher cooking. Kim Kushner comes from a diverse foodie background and her easygoing, mix and match style redefines kosher cooking. With over 100 recipes from all over the world, there’s something for everyone in this unique cookbook. Looking for a modern twist on a traditional dish? Try Kim’s sticky date and caramel challah bread pudding or Go-to Challah with Za’atar topping, five-minute sundried tomato hummus or Middle Eastern lentil, carrot and lemon soup. Trying to find a new family favorite? Whip up some coconut and chocolate chunk muffins with banana, penne with lemon zest, pine nuts and Parmesan, easy dill chicken stew or zucchini meat loaf with brown sugar glaze. Warmly written with personal narratives and detailed nuance, Kim’s recipes reflect her experience as a generous instructor who loves to teach and a mom who cooks tasty and nourishing fare for a big family.