Download or read book Fifty Years in a Maryland Kitchen written by Jane Grant Gilmore Howard and published by . This book was released on 1913 with total page 454 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Fifty Years in a Maryland Kitchen written by Mrs. B. C. Howard and published by . This book was released on 1881 with total page 410 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Fifty Years in a Maryland Kitchen written by and published by . This book was released on 1873 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Fifty Years in a Maryland Kitchen Classic Reprint written by Mrs. B. C. Howard and published by Forgotten Books. This book was released on 2017-06-12 with total page 462 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Fifty Years in a Maryland Kitchen The receipts here offered, with few exceptions, have been practically and repeatedly tested by the author in her own family; and are the results of careful selection from a collection made during a period of more than fifty years. Especial care has been given to making the directions as simple and practical as possible. The scope of the work, it will be seen, is considerable; and it is confidently believed that it will be found a useful manual in the hands of the experienced as well as the young housekeeper. 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 Fifty Years in a Maryland Kitchen written by Mrs. B. C. Howard and published by . This book was released on 1873 with total page 378 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Fifty Years in a Maryland Kitchen written by B. C. Howard and published by BoD – Books on Demand. This book was released on 2024-05-17 with total page 398 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reprint of the original, first published in 1881.
Download or read book Fifty Years in a Maryland Kitchen 1881 written by Jane Grant Gilmore Howard and published by . This book was released on 2008-06-01 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: This scarce antiquarian book is a facsimile reprint of the original. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions that are true to the original work.
Download or read book Fifty Years in a Maryland Kitchen written by Mrs. B. C. Howard and published by . This book was released on 1986 with total page 234 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Fifty Years in a Maryland Kitchen written by B. C. Howard and published by BoD – Books on Demand. This book was released on 2024-05-17 with total page 398 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reprint of the original, first published in 1881.
Download or read book The Boston Cooking School Magazine of Culinary Science and Domestic Economics written by Janet McKenzie Hill and published by . This book was released on 1904 with total page 608 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Renewing America s Food Traditions written by Gary Paul Nabhan and published by Chelsea Green Publishing. This book was released on 2008 with total page 593 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work represents a dramatic call to recognize, celebrate, and conserve the great diversity of foods that give North America the distinctive culinary identity that reflects its multi-cultural heritage. Included are recipes and folk traditions associated with 100 of the continent's rarest food plants and animals.
Download or read book The Oxford Encyclopedia of Food and Drink in America written by Andrew Smith and published by . This book was released on 2013-01-31 with total page 2556 pages. Available in PDF, EPUB and Kindle. Book excerpt: Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches.
Download or read book A Thousand Years Over a Hot Stove written by Laura Schenone and published by W. W. Norton & Company. This book was released on 2003 with total page 458 pages. Available in PDF, EPUB and Kindle. Book excerpt: Filled with classic recipes and inspirational stories, this stunningly illustrated book celebrates the power of food throughout American history and in women's lives.
Download or read book The Carolina Rice Kitchen written by Karen Hess and published by Univ of South Carolina Press. This book was released on 2022-08-09 with total page 330 pages. Available in PDF, EPUB and Kindle. Book excerpt: A pioneering history of the Carolina rice kitchen and its African influences Where did rice originate? How did the name Hoppin' John evolve? Why was the famous rice called "Carolina Gold"? The rice kitchen of early Carolina was the result of a myriad of influences—Persian, Arab, French, English, African—but it was primarily the creation of enslaved African American cooks. And it evolved around the use of Carolina Gold. Although rice had not previously been a staple of the European plantation owners, it began to appear on the table every day. Rice became revered and was eaten at virtually every meal and in dishes that were part of every course: soups, entrées, side dishes, dessert, and breads. The ancient way of cooking rice, developed in India and Africa, became the Carolina way. Carolina Gold rice was so esteemed that its very name became a generic term in much of the world for the finest long-grain rice available. This engaging book is packed with fascinating historical details, including more than three hundred recipes and a facsimile of the Carolina Rice Cook Book from 1901. A new foreword by John Martin Taylor underscores Hess's legacy as a culinary historian and the successful revival of Carolina Gold rice.
Download or read book Catalogue of the Newton Free Library written by Newton Free Library and published by . This book was released on 1892 with total page 834 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The American Catalogue written by and published by . This book was released on 1880 with total page 994 pages. Available in PDF, EPUB and Kindle. Book excerpt: American national trade bibliography.
Download or read book Culinary History of Delmarva A From the Bay to the Sea written by Curtis Badger and published by Arcadia Publishing. This book was released on 2021-04-19 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt: For centuries, dating back to the time of the Native Americans, the fertile soils and the bountiful bays and salt marshes of the Delmarva Peninsula have fed its people well. Over the generations, its food culture has become intertwined with the history of the people who call this land home. Food determined where people lived, how they traveled, how their economy functioned and how they celebrated and shared the products of soil and salt water. Local writer and photographer Curtis Badger narrates this history with recipes based on seasonal bounty.
