The Fannie Farmer Baking Book

Author: Marion Cunningham,Fannie Merritt Farmer

Publisher: Gramercy Books

ISBN: 9780517148297

Category: Cooking

Page: 624

View: 1658

Presents over eight hundred recipes for pies, cookies, cakes, breads, and crackers

The Boston Cooking School Cook Book

Author: Fannie Merritt Farmer

Publisher: Read Books Ltd

ISBN: 1446547671

Category: Cooking

Page: 776

View: 7091

Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.

The Fannie Farmer Cookbook

Author: Marion Cunningham

Publisher: Alfred a Knopf Incorporated

ISBN: 0679450815

Category: Cooking

Page: 874

View: 9234

Features nearly two thousand recipes and includes chapters dealing with microwave, outdoor, and vegetarian cooking

The Heart of the Plate

Vegetarian Recipes for a New Generation

Author: Mollie Katzen

Publisher: HMH

ISBN: 0544106660

Category: Cooking

Page: 464

View: 5184

Delightfully unfussy meatless meals from the author of Moosewood Cookbook! With The Moosewood Cookbook, Mollie Katzen changed the way a generation cooked and brought vegetarian cuisine into the mainstream. In The Heart of the Plate, she completely reinvents the vegetarian repertoire, unveiling a collection of beautiful, healthful, and unfussy dishes—her “absolutely most loved.” Her new cuisine is light, sharp, simple, and modular; her inimitable voice is as personal, helpful, clear, and funny as ever. Whether it’s a salad of kale and angel hair pasta with orange chili oil or a seasonal autumn lasagna, these dishes are celebrations of vegetables. They feature layered dishes that juxtapose colors and textures: orange rice with black beans, or tiny buttermilk corn cakes on a Peruvian potato stew. Suppers from the oven, like vegetable pizza and mushroom popover pie, are comforting but never stodgy. Burgers and savory pancakes—from eggplant Parmesan burgers to zucchini ricotta cloud cakes—make weeknight dinners fresh and exciting. “Optional Enhancements” allow cooks to customize every recipe. The Heart of the Plate is vibrantly illustrated with photographs and original watercolors by the author herself.

New Book of Cookery

Eight Hundred and Sixty Recipes, Covering the Whole Range of Cookery...

Author: Fannie Farmer

Publisher: Applewood Books

ISBN: 1429011785

Category: Cooking

Page: 632

View: 2312

Fannie Farmer's 1912 ""A New Book of Cookery"" was designed as a sequel to her ""The Boston Cooking-School Cook Book."" Covering the ""whole range of cookery,"" this volume contains both simple, inexpensive recipes and expensive, elaborate ones, providing home cooks with a comprehensive source for recipes.

The Pillsbury Cookbook

Author: Pillsbury Company

Publisher: Bantam

ISBN: 9780553575347

Category: Cooking

Page: 928

View: 6313

More than 1,200 up-to-date recipes include the Pillsbury Bake-Off winners, menus and entertaining ideas for today's busy lifestyle, complete nutritional information, and creative tips for grilling and microwaving. Reprint.

The Oxford Encyclopedia of Food and Drink in America

Author: Andrew Smith

Publisher: N.A

ISBN: 0199734968

Category: Business & Economics

Page: 2182

View: 8551

The second edition of the Oxford Encyclopedia of Food and Drink in America, originally published in September 2004, covers the significant events, inventions, and social movements that have shaped the way Americans view, prepare, and consume food and drink. Entries range across historical periods and the trends that characterize them. The thoroughly updated new edition captures the shifting American perspective on food and is the most authoritative and the most current reference work on American cuisine.

How to Cook Everything Fast

A Better Way to Cook Great Food

Author: Mark Bittman

Publisher: Houghton Mifflin Harcourt

ISBN: 0470936304

Category: Cooking

Page: 1056

View: 5236

Demonstrates how to minimize cooking times while becoming more intuitive in the kitchen, sharing hundreds of simple, flavorful dishes that can be prepared in fifteen to forty-five minutes.

The Oxford Encyclopedia of Food and Drink in America: A-J

Author: Andrew F. Smith

Publisher: N.A

ISBN: 9780195175516

Category: Cooking

Page: 751

View: 1362

The history of food and drink in America is an exciting tale of unexpected twists and turns filled with with hot-shot inventors, high-flying promoters, and hard-hitting advertisers. From the California coast to Coney Island, this book takes readers on a panoramic journey through American culinary history. 250 halftone illustrations.

Modern Classics

Author: Donna Hay

Publisher: HarperCollins UK

ISBN: 0007149077

Category: Cookery

Page: 191

View: 4841

This is what we've all been waiting for: the second in Donna Hay's fresh two-book collection that updates timeless cookery classics and establishes some modern ones. These are the essential handbooks to perfect (or kick off) your cooking talents.

The Oxford Companion to Food

Author: Alan Davidson

Publisher: Oxford University Press, USA

ISBN: 0199677336

Category: Cooking

Page: 921

View: 6182

Covers such topics as plant products, cooking terms, national and regional cuisines, food preservation, food science, diet, and cookbooks and their authors.

Books That Cook

The Making of a Literary Meal

Author: Jennifer Cognard-Black

Publisher: NYU Press

ISBN: 147983842X

Category: Cooking

Page: 368

View: 6575

Organized like a cookbook, Books that Cook: The Making of a Literary Meal is a collection of American literature written on the theme of food: from an invocation to a final toast, from starters to desserts. All food literatures are indebted to the form and purpose of cookbooks, and each section begins with an excerpt from an influential American cookbook, progressing chronologically from the late 1700s through the present day, including such favorites as American Cookery, the Joy of Cooking, and Mastering the Art of French Cooking. The literary works within each section are an extension of these cookbooks, while the cookbook excerpts in turn become pieces of literature--forms of storytelling and memory-making all their own. Each section offers a delectable assortment of poetry, prose, and essays, and the selections all include at least one tempting recipe to entice readers to cook this book. Including writing from such notables as Maya Angelou, James Beard, Alice B. Toklas, Sherman Alexie, Nora Ephron, M.F.K. Fisher, and Alice Waters, among many others, Books that Cook reveals the range of ways authors incorporate recipes--whether the recipe flavors the story or the story serves to add spice to the recipe. Books that Cook is a collection to serve students and teachers of food studies as well as any epicure who enjoys a good meal alongside a good book.

Simply Satisfying

Over 200 Vegetarian Recipes You'll Want to Make Again and Again

Author: Jeanne Lemlin

Publisher: The Experiment

ISBN: 1615191607

Category: Cooking

Page: 320

View: 2694

Jeanne Lemlin is familiar to a generation of home cooks as a pioneering vegetarian cookbook author whose books—including the James Beard Award-winning Quick Vegetarian Pleasures—present accessible, reliable, and flavorful vegetarian recipes. Now, Lemlin returns to the cookbook shelf for the first time in more than ten years with this dramatic reinvention of her first book—originally published twenty-five years ago as Vegetarian Pleasures: A Menu Cookbook. Simply Satisfying’s more than 200 seasonal recipes showcase readily available ingredients— particularly fresh vegetables, fruits, grains, and beans—as well as straightforward techniques, global influences, and, most delectably and rewardingly, robust flavors. Here are Baked Macaroni and Cheese with Cauliflower and Jalapeños, Fragrant Vegetable Stew with Corn Dumplings, Leek Timbales with White Wine Sauce, Baked Eggplant Stuffed with Curried Vegetables . . . and for dessert, Raspberry Almond Torte, Rhubarb Cobbler, and Cowboy Cookies. Each inviting dish is simple enough to be part of a weeknight meal and certain to satisfy vegetarians and non-vegetarians alike. Lemlin guides cooks through both everyday and special-occasion cooking by offering 50 menu suggestions, helping new vegetarians avoid the “plateful of sides” dilemma, and giving seasoned cooks new ideas for entertaining. And she includes personal tips and a chapter on making “the basics” from scratch. Whether you are a committed vegetarian or an omnivore who enjoys hearty meatless meals, Simply Satisfying may well become your most reliable, trusted source of recipes to make again and again.

The Taste for Civilization

Food, Politics, and Civil Society

Author: Janet A. Flammang

Publisher: University of Illinois Press

ISBN: 0252076737

Category: Cooking

Page: 325

View: 1184

From table talk to farmers' markets, analyzing the cultural politics of what and how we eat

My New Orleans

The Cookbook

Author: John Besh

Publisher: Andrews McMeel Publishing

ISBN: 0740784137

Category: Cooking

Page: 384

View: 8273

A Southern chef offers an introduction to the cooking of New Orleans, with over two hundred recipes, descriptions of traditional ingredients, as well as a discussion of the social customs of the city and his own family history.

The New Doubleday Cookbook

Author: Jean Anderson,Elaine Hanna

Publisher: Clarkson Potter


Category: Cooking

Page: 965

View: 2977

Emphasizes the fundamentals and pleasures of cooking, presents economical, timesaving recipes with calorie counts, and assists in menu planning and table setting

The Oxford Companion to American Food and Drink

Author: Andrew F. Smith

Publisher: Oxford University Press

ISBN: 0199885761

Category: Cooking

Page: 736

View: 3123

Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food! Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors. Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink.

Lost Recipes

Meals to Share with Friends and Family

Author: Marion Cunningham

Publisher: Alfred a Knopf Incorporated

ISBN: 0375411984

Category: Cooking

Page: 225

View: 8888

Presents basic American recipes including tomato bread soup, southern corn pudding, and shoofly pie, in a volume complemented by literary excerpts by such contributors as David Gergen and Laura Colwin on the family meal.

Library Journal

Author: N.A

Publisher: N.A


Category: Libraries

Page: N.A

View: 7125

Includes, beginning Sept. 15, 1954 (and on the 15th of each month, Sept.-May) a special section: School library journal, ISSN 0000-0035, (called Junior libraries, 1954-May 1961). Also issued separately.

The Oxford Companion to United States History

Author: Paul S. Boyer

Publisher: Oxford University Press

ISBN: 0195082095

Category: History

Page: 940

View: 6990

Provides more than 1400 entries covering the social, cultural, intellectual, artistic, and religious trends of the United States over the past three hundred years.