The Family Herald cook book See also Q66.1, by the same newspaper. Q125.1 nd  The Family Herald / cook book / Published by / the Family Herald and ...
Author: Elizabeth Driver
Publisher: University of Toronto Press
Culinary Landmarks is a definitive history and bibliography of Canadian cookbooks from the beginning, when La cuisinière bourgeoise was published in Quebec City in 1825, to the mid-twentieth century. Over the course of more than ten years Elizabeth Driver researched every cookbook published within the borders of present-day Canada, whether a locally authored text or a Canadian edition of a foreign work. Every type of recipe collection is included, from trade publishers' bestsellers and advertising cookbooks, to home economics textbooks and fund-raisers from church women's groups. The entries for over 2,200 individual titles are arranged chronologically by their province or territory of publication, revealing cooking and dining customs in each part of the country over 125 years. Full bibliographical descriptions of first and subsequent editions are augmented by author biographies and corporate histories of the food producers and kitchen-equipment manufacturers, who often published the books. Driver's excellent general introduction sets out the evolution of the cookbook genre in Canada, while brief introductions for each province identify regional differences in developments and trends. Four indexes and a 'Chronology of Canadian Cookbook History' provide other points of access to the wealth of material in this impressive reference book.
Author: Family Herald and Weekly StarPublish On: 2017-11-16
About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work.
Author: Family Herald and Weekly Star
Publisher: Forgotten Books
Excerpt from The Family Herald Cook Book There are two things which the handy man, or that other treasure, the handy boy. Could make in order to bring the home kitchen nearer the hundred per cent. Mark for efficiency. One is a work-table on castors. Make it about five feet long and not more than three feet wide. Light - weight wood is preferable. Fit a shelf into the lower part about a foot from the ﬂoor and fasten firmly into the stout legs of the table. Round the edges of both top and table and then cover with best quality smooth zinc tacked well to the under side. Hot pans may be placed directly on the table, the utensils used most frequently may be stored on the shelf, and the zinc is easily cleaned and always beautifully bright. Two drawers for holding knives, cooking forks and spoons, cork-screw, meat forks, and basting spoons, will add to the usefulness of this table, but it is better to make no permanent divisions. Shallow paste-board boxes are more satisfactory and easily cleaned and renewed as well as read justed. Another arrangement of shelves is patterned after the compact book shelves that revolve on a four-footed base. The often-used utensils can be stored in this way beside the table. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Modern Domestic Cookery ... The following receipt, communicated to a periodical publication by a man-cook of much experience, ... Family Herald.
Author: Modern Domestic Cookery
Publisher: Рипол Классик
Based on the well-know work of Mrs. Rundell, but including all the recent improvements in the culinary art. Founded on principles of economy and practical knowledge and adapted for bribate families. By a Lady. With illustrative woodcuts.
... observed that the Family Herald, along with penny novelettes, ... poetry, a science column, needlework and cookery columns and a number of general facts ...
Author: Jane Platt
This book reveals the huge sales and propagandist potential of Anglican parish magazines, while demonstrating the Anglican Church's misunderstanding of the real issues at its heart, and its collective collapse of confidence as it contemplated social change.
This is a reprint, with additions, of a cookbook originally published in 1929. ... This cookbook contains recipes collected from family members of noted ...
Author: John van Willigen
Publisher: University Press of Kentucky
Category: Social Science
Food is a significant part of our daily lives and can be one of the most telling records of a time and place. Our meals -- from what we eat, to how we prepare it, to how we consume it -- illuminate our culture and history. As a result, cookbooks present a unique opportunity to analyze changing foodways and can yield surprising discoveries about society's tastes and priorities. In Kentucky's Cookbook Heritage, John van Willigen explores the state's history through its changing food culture, beginning with Lettice Bryan's The Kentucky Housewife (originally published in 1839). Considered one of the earliest regional cookbooks, The Kentucky Housewife includes pre--Civil War recipes intended for use by a household staff instead of an individual cook, along with instructions for serving the family. Van Willigen also shares the story of the original Aunt Jemima -- the advertising persona of Nancy Green, born in Montgomery County, Kentucky -- who was one of many African American voices in Kentucky culinary history. Kentucky's Cookbook Heritage is a journey through the history of the commonwealth, showcasing the shifting priorities and innovations of the times. Analyzing the historical importance of a wide range of publications, from the nonprofit and charity cookbooks that flourished at the end of the twentieth century to the contemporary cookbook that emphasizes local ingredients, van Willigen provides a valuable perspective on the state's social history.
[ LC ] The Cleveland Herald Cookbook . ... Farm and Fireside Practical Cook Book . ... A Manual of Practical and Economical Recipes for the Household .
Author: Andrew F. Smith
Publisher: Ohio State University Press
The first edition of the Centennial Buckeye Cook Book was published in 1876. Between 1876 and 1905, a total of thirty-two editions of the cookbook were published, and more than one million copies sold. The book began as a project of the Marysville, Ohio, First Congregational Church when the women of the church decided to publish a cookbook in order to raise money to build a parsonage. Their effort launched a cookbook that rapidly became one of the most popular publications of nineteenth-century America. This is the first reprint of the original 1876 edition.
Recipes from Great Chefs and Friends Barbara Bryant ... best restaurants in the world” by the International Herald Tribune and has earned a four-star rating ...
Author: Barbara Bryant
Publisher: Andrews McMeel Publishing
The vocation of chef is a noble one. It involves providing for others the fuel essential to life in a way that celebrates the senses and enlivens the spirit. All of the chefs who have contributed to this book are artisans of their vocation. Their culinary delights are best appreciated, however, when teamed with the art of a winemaker." --Park B. Smith, Veritas restaurant Culinary masters from across the country contribute more than 80 fabulous recipes that pay homage to the world-famous Bryant Family Vineyard wine legacy. Bryant Family Vineyard Cabernet, first produced in 1992, is internationally recognized in such magazines as Wine Spectator, Decanter, and Food and Wine, and is served with distinction by wine connoisseurs and well-known chefs alike. To celebrate the fervor and passion that keeps the Bryant Family Vineyard waiting list over 6,000 deep, culinary legends, including Charlie Trotter, Thomas Keller, Eric Ripert, Daniel Boulud, Terrence Brennan, Lidia Bastianich, Patricia Wells, and Gale Gand, share recipes inspired by their ardent love of the Bryant grape. The The Bryant Family Vineyard Cookbook features a foreword by wine connoisseur and restaurateur Park B. Smith, an introduction by distinguished chef Charlie Trotter, and four-color photography by Robert Holmes showcasing the Napa vineyard's landscape and wine-making activities. A portion of the proceeds from The Bryant Family Vineyard Cookbook sales will be donated to The Bowery Mission, a charity dear to Barbara Bryant's heart.