Download or read book European and American Cuisine Classic Reprint written by Gesine Lemcke and published by Forgotten Books. This book was released on 2017-11-26 with total page 624 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from European and American Cuisine What science can boast of having done more for the happiness of humanity and the advance of the civilization of the world than the art of cooking? It is strange that this, the most valuable, is so often left in the hands of the ignorant. It should be the duty of every woman who expects to become a wife and mother to study the art of cooking and the science of domestic affairs, for the destiny of the world depends upon the food we eat. 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.
Download or read book European and American Cuisine written by Gesine Lemcke and published by . This book was released on 1914 with total page 642 pages. Available in PDF, EPUB and Kindle. Book excerpt: "What science can boast of having done more for the happiness of humanity and the advance of the civilization of the world than the art of cooking? It is strange that this, the most valuable, is so often left in the hands of the ignorant. It should by the duty of every woman who expects to become a wife and mother to study the art of cooking and the science of domestic affairs, for the destiny of the world depends upon the food we eat. Never is a man more susceptible to kind and noble deeds than after partaking of a good meal. And I sincerely hope that this work may be of benefit, and give able assistance, to our may tried housekeepers in preparing healthy and nutritious food."--
Download or read book European and American Cuisine written by Gesine Knubel Lemcke and published by Legare Street Press. This book was released on 2023-07-18 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Enter the kitchens of Europe and America and indulge in the delectable cuisine presented in this cookbook. From savory to sweet, this cookbook covers a wide range of international dishes, presenting each one along with stunning photographs and easy-to-follow instructions. Impress your family and friends with your culinary skills using the recipes from European and American Cuisine. 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. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Download or read book The European Cookbook for American Homes written by Cora Browns and published by Forgotten Books. This book was released on 2018-10-02 with total page 414 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from The European Cookbook for American Homes: From Italy, Spain, Portugal and France 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.
Download or read book EUROPEAN AMER CUISINE written by Gesine Knubel Mrs Lemcke, 1841-1904 and published by Wentworth Press. This book was released on 2016-08-26 with total page 626 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Black Forest Cuisine written by Walter Staib and published by Running Press Adult. This book was released on 2006-10-24 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: If the only thing that comes to mind when you think of Black Forest cuisine is the infamous cream-slathered, cherry-studded Black Forest Cake, then Chef Walter Staib has a thing or two to show you! Nestled in Southwestern Germany, the region surrounding the Black Forest, or Schwarzwald, is known throughout Europe and beyond for its rich and internationally influenced cuisine, making it a top destination for gourmands from around the world. In Black Forest Cuisine, renowned chef and cookbook author Walter Staib takes home chefs on a mouth-watering tour of the culinary treasures found in his homeland. Each chapter introduces dishes as they are served in a variety of Black Forest environs-from the comfort food of a Home Kitchen to the more portable meals of the Café, from the complicated banquets of a Gasthaus to the grand menus featured in fashionable Hotels. In this compendium of local yet worldly cuisine, Chef Staib shows that the cuisine of the Black Forest inspires much more than just a cake. Recipes include: Hungarian Goulasch Spätzle & Potato Stew Bienenstich Sauerbraten More than just a cookbook, Black Forest Cuisine is a photographic and culinary exploration of the famous region, lovingly presented by one of its own sons. Fully illustrated with 4-color photographs of the enchanting Black Forest and its mouth-watering food, this cookbook will transport readers to the warm and magical land that many Europeans already know and love.
Download or read book EUROPEAN AMER CUISINE written by Gesine 1841-1904 Lemcke and published by . This book was released on 2016-08-26 with total page 628 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Pure Food Laws of European Countries Affecting American Exports Classic Reprint written by W. D. Bigelow and published by Forgotten Books. This book was released on 2017-11-18 with total page 778 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Pure-Food Laws of European Countries Affecting American Exports Food products-exported from the United States to foreign countries are sold in accordance with the local regulations of the several coun tries into which they are imported. In order that our food products may successfully meet the requirements Of foreign legislation, it is important that they be inspected before Shipment and a certificate of their composition be furnished for the use of the Officials of foreign countries. 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.
Download or read book New York World s Fair Cook Book written by Crosby Gaige and published by Forgotten Books. This book was released on 2017-10-26 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from New York World's Fair Cook Book: The American Kitchen Corn, and its influence on the cookery which developed on this conti nent, appears like a leitmotiv in American culinary lore. The Indians, from those living in New England and the others down the east coast to Florida, and some of their cousins in the Southwest and the North west, used corn as one of the staples Of their diet. Modified by Pilgrim, Swedish, Dutch, French, Spanish and Negro variations, the Indian mush and hoecakes gradually appeared, and variously, in early American kitchens. They have remained in our dietary, some modified anew with the years to meet with the demands Of our present-day more sophisti cated palates. 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.
Download or read book Food and Cookery Classic Reprint written by Hans Steele Anderson and published by . This book was released on 2016-07-15 with total page 166 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Food and Cookery After the fall, when the ground was cursed for man's sake, the herb Of the field was added to his diet. Genesis 3: 17, 18. After the Flood, when all vegetation had been destroyed by water, God permitted man to eat esh. Gene sis 4. 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."
Download or read book Ultra Select Dishes for Afternoon Teas written by Archie Coryden Hoff and published by Forgotten Books. This book was released on 2018-02-11 with total page 74 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Ultra Select Dishes for Afternoon Teas: By the World Famous Chefs, United States, Canada, Europe In presenting to the public this book on ultra select dishes for afternoon teas, we feel that we are presenting the most complete authoritative and up-to - date book ever prepared on the subject. The contributors being the finest chefs in the United States, Canada and Europe insure every recipe shown as right. These world famous chefs have given us their special recipes and they have made the explanations so plain and so complete that any one can readily understand them. The great chefs who have prepared these recipes for us have all made cooking their life work and have been apprenticed under the finest and most practical teachers in the culinary lines in this country and abroad. A large portion of the copy has been translated from the French. The finest chefs are generally the French or Swiss. They are not literary men; their language is not flowery, but We know that even with the difficulty that exists in expressing in English many of the French terms that the work as a Whole will be easily understood and greatly appreciated. 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.
Download or read book The Practical Hotel Steward written by John Tellman and published by . This book was released on 2015-08-06 with total page 262 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from The Practical Hotel Steward: Revised to Incorporate Both American European Plans, Fourth Edition Preface to the First Edition. This book, "The Practical Hotel Steward," is written from the standpoint of one who has had years of practical experience, and reflect what, in his judgment, are the best methods for a steward to follow. The author does not claim to be infallible, or that his methods are better than those of many others; but he believes them to contain the elements of success. Preface to the Fourth Edition. When I first wrote "The Practical Hotel Steward," thirteen years ago, a great majority of the hotels of the United States were conducted on the American plan, by which room and meals is sold for a stated price per day. Since that time a great change has come over the hotel business, and now, in the larger cities, practically all of the hotels are conducted European plan; and in the country places the tendency is also for European plan, by which rooms are sold separate from meals, and the meals are sold either for a stated price for the full meal, or restaurant style, in which you pay only for what is ordered and served to you. This great change has made it necessary to revise my original book, and to adapt it also for the requirements of European plan hotels. In the rewriting I have changed the original text, as applied to the American plan, only where necessary, as the book in its original form met with very general approval, and has gone thru three editions. About the only change is the addition of more menus, and the elimination of a few that were superfluous. The new reading matter in the book, devoted to European plan, will, I trust, prove of especial value to houses changing over to the European plan, as well as to European plan houses already established. This fourth edition is printed with the hope that the book will meet the same generous reception that has complimented all the former editions. 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.
Download or read book The Rye Baker Classic Breads from Europe and America written by Stanley Ginsberg and published by W. W. Norton & Company. This book was released on 2016-09-27 with total page 521 pages. Available in PDF, EPUB and Kindle. Book excerpt: “A must-have for all serious bread bakers; an instant classic.”—Peter Reinhart, author of Bread Revolution True rye bread—the kind that stands at the center of northern and eastern European food culture—is something very special. With over 70 classic recipes, The Rye Baker introduces bakers to the rich world of rye bread from both the old world and the new. Award-winning author Stanley Ginsberg presents recipes spanning from the immigrant breads of America to rustic French pains de seigle, the earthy ryes of Alpine Austria and upper Italy, the crackly knäckebröds of Scandinavia, and the diverse breads of Germany, the Baltic countries, Poland, and Russia. Readers will discover dark, sour classic Russian Borodinsky; orange and molasses-infused Swedish Gotländ Rye; nearly black Westphalian Pumpernickel, which gets its musky sweetness from a 24-hour bake; traditional Old Milwaukee Rye; and bright, caraway-infused Austrian Country Boule Rounding out this treasury are reader-friendly chapters on rye’s history, unique chemistry, and centuries-old baking methods. Advanced bakers will relish Stanley’s methods, ingredients, and carefully sourced recipes, while beginning bakers will delight in his clear descriptions of baking fundamentals. The Rye Baker is the definitive resource for home bakers and professionals alike.
Download or read book Wake Up America Classic Reprint written by Mark Sullivan and published by Forgotten Books. This book was released on 2018-01-08 with total page 490 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Wake Up America F the way that war came to Belgium and to France there are two pictures which, among Ameri can witnesses, surpass all others and are unforgetahle. One is in the letters home of an American woman. 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.
Download or read book Eastern and Central European Kitchen written by Silvena Rowe and published by Interlink Books. This book was released on 2007-01-01 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The fresh ingredients and unfamiliar flavor combinations of Central and Eastern Europe are capturing the imaginations of gourmet stores and restaurants in the West, as borders open up and Europe is extended. We’re enjoying dishes such as goulash, stroganoff, pierogi and borscht as we feast on a wealth of culinary traditions that stretches back for generations. Silvena Rowe turns to countries such as Hungary, the Czech Republic, Bulgaria, Poland, Georgia, Russia, and the Ukraine for her inspiration. She cooks game with sweet-and-sour stuffing, sauces and marinades; smoked fish; wild mushrooms; fruits such as quince, figs and pomegranates; and seeds and grains such as lentils, pearl barley and poppy seeds. She plunders the traditions of the poor and wealthy alike in her quest to bring us a taste of what is put upon the tables in these countries. The food is untamed and the flavors are strong. Alongside Silvena’s recipes are photographs of the food markets, farms, homes, grand cafés and restaurants of Eastern and Central Europe by renowned photographer Jonathan Lovekin. As the author describes is her book: “The soups vary from the hearty winter warmers of Hungary to light, delicate, chilled summer soups; the stews encompass goulash and the aromatic braised lamb recipes of Georgia; and there are legions of dumplings, including the classic pierogi, the delicate uszka, the savory leniwe and the hearty pyzy. Subtle, yet forceful, marinades; pickles and preserves; smoked fish, sausages, and meats—they all play a role in this rich and almost unknown treasure trove that can rival the culinary cultures of France and Italy in its depth and breadth.”
Download or read book Classical Cooking The Modern Way written by Philip Pauli and published by John Wiley & Sons. This book was released on 1999-09-07 with total page 442 pages. Available in PDF, EPUB and Kindle. Book excerpt: Europe's most authoritative culinary reference comes to the New World A sound and comprehensive knowledge of cooking theory and technique is as essential to a great cook as a full complement of well-made kitchen tools. Based on the European culinary classic, Lehrbuch der Küche, Classical Cooking the Modern Way: Methods and Techniques provides a complete review of the most basic culinary principles and methods that recipes call for again and again. Whether used alone or with its companion volume, Classical Cooking the Modern Way: Recipes, this book is a cornerstone culinary reference that belongs in every kitchen. With everything needed to master the core repertoire of cooking methods, from grilling and broiling to braising, sautéing, and more, it explains in detail how to work with all of the main types of ingredientsincluding meat and poultry, fruits and vegetables, and pastas and grains. Contributions from 75 acclaimed European chefs offer a dynamic and informed perspective on classical cookinga fresh and contemporary look at the fundamentals with a dash of Continental flavor.
Download or read book Steaks Chops and Fancy Egg Dishes of the World Famous Chefs United States Canada Europe written by Archie Corydon Hoff and published by Forgotten Books. This book was released on 2016-09-13 with total page 74 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Steaks, Chops and Fancy Egg Dishes of the World Famous Chefs, United States, Canada, Europe: The Steak, Chop and Egg Book The great chefs who have prepared these recipes for us have all made cooking their life work and have been apprenticed under the finest and most practical teachers in the culinary lines in this country and abroad. A large portion of the copy has been translated from the French. The finest chefs are generally the French or Swiss. They are not literary men; their language is not owery, but we know that even with the difficulty that exists in expressing in English many of the French terms that the work as a whole will be easily understood and greatly appreciated. This is the first time in history that such a wonderful collection of recipes have been made obtainable for general use. These men are giving, in these recipes, their professional secrets. The calibre of the men who have prepared these recipes is great and represents as much as the great masters in other lines of the world's work. Napoleon Bonaparte was a great general; Shakespeare, a great author; George Washington, a wonderful statesman; and Thomas Edison, a masterful inventor - but we feel that the master chefs represented here are to be considered just as great and doing just as much of the world's work as any of the famous men we have all been taught to revere and respect. The International Cooking Library, covering in twelve volumes every conceivable part, section or angle of the cooking question, makes it possible for any one who will follow these recipes to be an expert cook. The great masters who have prepared these recipes have spent theirlives studying and experimenting and are giving in these recipes their best ideas and suggestions. These are dishes of the millionaires and the most particular epicureans. We feel that this set of books is presented to the public at just the, opportune time. All people are beginning to realize that there is really no more important art than cooking and this should be so; for what should be considered more important than what we eat? The best health insurance is having the right kind of foods, properly prepared. A man is at his best only when he is in robust health and nothing will undermine a person's constitution so quickly as poor food. The best dishes and the sure and absolute recipes for making them, are contained in this wonderful set of books. All the Copy is from authorities just as positive and just as sure in this line as the noted Blackstone was on legal lines. We picked the best chefs 'in the world; we would accept copy from no others. 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."
