Download or read book The Thorough Good Cook written by George Augustus Sala and published by . This book was released on 1895 with total page 524 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Thorough Good Cook A Series of Chats on the Culinary Art and Nine Hundred Recipes written by George Augustus Sala and published by Sagwan Press. This book was released on 2018-02-03 with total page 516 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 The Thorough Good Cook written by George Augustus Sala and published by Nabu Press. This book was released on 2013-12-08 with total page 516 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.
Download or read book The Thorough Good Cook A Series of Chats on the Culinary Art and Nine Hundred Recipes written by George Augustus 1828-1895 Sala and published by Palala Press. This book was released on 2016-05-04 with total page 518 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 The Thorough Good Cook written by George Augustus Sala and published by . This book was released on 2015-07-09 with total page 516 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from The Thorough Good Cook: A Series of Chats on the Culinary Art, and Nine Hundred Recipes Every one of the Recipes in this work has been carefully studied, and tested from personal experience, and compared with cognate formulas in the culinary manuals of such eminent authorities as Laguipiere, Beauvilliers, Ude, Careme, Soyer, Franeatelli, Urbain Dubois, Jules Gouffe, Kettner, Chandelier (Napoleon's last chef at St. Helena), Garlin, Suzanne, and Durand, together with the English experts, Hunter, Kitchiner, Brand, Simpson, and Dolby. A lady to whom I once mentioned that I had tried practically all the dishes which I have enumerated in the following pages, observed, with a smile, half of incredulity and half of disdainful compassion, that it was a wonder I had not died of apoplexy years ago; and should such a contingency suggest itself to the minds of my readers, I may respectfully inform them that my study of the Art of Cookery extends over a period of fifty-five years; and that ever since I was a boy I have been, not only theoretically but practically, a cook. In a work of mine called "Things I have Seen and People I have Known," I incidentally remarked that my dear mother had all her children taught systematically to cook, as an integral part of their education; and that although, from the circumstance of my having been a delicate child, I was absolved from the ruder labours of roasting, boiling, and baking, I was early initiated into the mysteries of preparing soups, entrees, sauces, and sweets. Further, I may just hint that although I fully appreciate the attributes of a gourmet, I certainly do not wish to claim the status of a gourmand. 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 Relish written by Ruth Cowen and published by Weidenfeld & Nicolson. This book was released on 2010-12-16 with total page 412 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fascinating biography of a 19th-century celebrity chef Rarely has a man defined the spirit of an age as well as Alexis Soyer: celebrity chef, best-selling author, entrepreneur, inventor, philanthropist and Crimean war hero. Soyer built the world famous kitchens of London's Reform Club - which he filled with such ingenious inventions as the gas stove and steam lifts. He set up the most innovative culinary theme park ever seen in the capital, and devised the sauces and relishes that would make household names of Mr Crosse and Mr Blackwell. In the 1840s he set up revolutionary soup kitchens during the Irish potato famine, and in the following decade risked his life by travelling to the Russian peninsula to reform army catering for the troops - saving thousands of soldiers from the effects of malnutrition. Alexis Soyer was one of the most famous names of the early Victorian age, and his legacy lives on through the radical army reforms his work set in train. He was also ¿ in a similar spirit of the age - a secret womaniser, near bankrupt and alcoholic. Yet this brilliant man, who during his lifetime was more famous than the men he regularly brushed shoulders with - men such as Thackeray, Disraeli, Dickens and Palmerston - dropped completely from public view after his untimely death. His friend Florence Nightingale, never one to praise lightly, wrote that his passing was 'a great disaster' for the nation. Yet despite making several fortunes he died virtually penniless, his personal papers were destroyed, his funeral was a hushed-up affair and today his grave lies neglected and rotting in Kensal Green cemetery. This is the first full length, fully researched biography of Alexis Soyer, which explores the life, career and legacy of one of the most enigmatic and extraordinary figures of the Victorian age.
Download or read book The British Table written by Colman Andrews and published by Abrams. This book was released on 2016-11-08 with total page 705 pages. Available in PDF, EPUB and Kindle. Book excerpt: From a James Beard Award–winning author, a fresh take on traditional recipes from England, Scotland and Wales. The British Table: A New Look at the Traditional Cooking of England, Scotland, and Wales celebrates the best of British cuisine old and new. Drawing on a vast number of sources, both historical and modern, the book includes more than 150 recipes, from traditional regional specialties to modern gastropub reinventions of rustic fare. Dishes like fish pie, braised brisket with pickled walnuts, and a pastry shop full of simple, irresistible desserts have found their way onto modern British menus—delicious reminders of Britain’s culinary heritage. The book blends these tradition-based reinventions by some of the finest chefs in England, Scotland, and Wales with forgotten dishes of the past worthy of rediscovery. “Colman Andrews[‘s] writing changes the way I cook, and I look forward to every book. The British Table is no exception.” –Alice Waters, founder of Chez Panisse and The Edible Schoolyard “Leafing through these beautiful pages of unfussy food, I find myself wanting to cook everything, eat everything—or just climb on the first plane to England.” –Ruth Reichl, former editor-in-chief of Gourmet and author of My Kitchen Year “Both a lovely and a loving book.” –Nigella Lawson, host of Simply Nigella and author of the award-winning cookbook, How to Be a Domestic Goddess Colman Andrews is the recipient of eight James Beard Awards, including the 2010 Cookbook of the Year award for The Country Cooking of Ireland. A founding editor of Saveur, he is the author of several books on food.
Download or read book Index catalogue of the Library of the Surgeon General s Office United States Army written by National Library of Medicine (U.S.) and published by . This book was released on 1910 with total page 800 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Annual American Catalogue 1886 1900 written by and published by . This book was released on 1897 with total page 424 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Cambridge History of the Book in Britain Volume 6 1830 1914 written by David McKitterick and published by Cambridge University Press. This book was released on 2009-03-05 with total page 940 pages. Available in PDF, EPUB and Kindle. Book excerpt: The years 1830–1914 witnessed a revolution in the manufacture and use of books as great as that in the fifteenth century. Using new technology in printing, paper-making and binding, publishers worked with authors and illustrators to meet ever-growing and more varied demands from a population seeking books at all price levels. The essays by leading book historians in this volume show how books became cheap, how publishers used the magazine and newspaper markets to extend their influence, and how book ownership became universal for the first time. The fullest account ever published of the nineteenth-century revolution in printing, publishing and bookselling, this volume brings The Cambridge History of the Book in Britain up to a point when the world of books took on a recognisably modern form.
Download or read book Aesthetic Pleasure in Twentieth Century Women s Food Writing written by Alice McLean and published by Routledge. This book was released on 2012-05-22 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book explores the aesthetic pleasures of eating and writing in the lives of M. F. K. Fisher (1908-1992), Alice B. Toklas (1877-1967), and Elizabeth David (1913-1992). Growing up during a time when women's food writing was largely limited to the domestic cookbook, which helped to codify the guidelines of middle class domesticity, Fisher, Toklas, and David claimed the pleasures of gastronomy previously reserved for men. Articulating a language through which female desire is artfully and publicly sated, Fisher, Toklas, and David expanded women’s food writing beyond the domestic realm by pioneering forms of self-expression that celebrate female appetite for pleasure and for culinary adventure. In so doing, they illuminate the power of genre-bending food writing to transgress and reconfigure conventional gender ideologies. For these women, food encouraged a sensory engagement with their environment and a physical receptivity toward pleasure that engendered their creative aesthetic.
Download or read book Index catalogue of the Library of the Surgeon General s Office United States Army written by Library of the Surgeon-General's Office (U.S.) and published by . This book was released on 1898 with total page 1136 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Publishers Circular and Booksellers Record of British and Foreign Literature written by and published by . This book was released on 1895 with total page 1128 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Index Catalogue of the Library of the Surgeon general s Office United States Army United States Army Army Medical Library National Library of Medicine written by Library of the Surgeon-General's Office (U.S.) and published by . This book was released on 1910 with total page 806 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book George Augustus Sala and the Nineteenth Century Periodical Press written by Peter Blake and published by Routledge. This book was released on 2016-03-09 with total page 297 pages. Available in PDF, EPUB and Kindle. Book excerpt: In his study of the journalist George Augustus Sala, Peter Blake discusses the way Sala’s personal style, along with his innovations in form, influenced the New Journalism at the end of the nineteenth century. Blake places Sala at the centre of nineteenth-century newspapers and periodicals and examines his prolific contributions to newspapers and periodicals in the context of contemporary debates and issues surrounding his work. Sala’s journalistic style, Blake argues, was a product of the very different mediums in which he worked, whether it was the visual arts, bohemian journalism, novels, pornographic plays, or travel writing. Harkening back to a time when journalism and fiction were closely connected, Blake’s book not only expands our understanding of one of the more prominent and interesting journalists and personalities of the nineteenth century, but also sheds light on prominent nineteenth-century writers and artists such as Charles Dickens, Mathew Arnold, William Powell Frith, Henry Vizetelly, and Mary Elizabeth Braddon.
Download or read book Publishers Circular and Booksellers Record of British and Foreign Literature written by and published by . This book was released on 1895 with total page 292 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book English Language Cookbooks 1600 1973 written by Lavonne B. Axford and published by Detroit : Gale Research Company. This book was released on 1976 with total page 696 pages. Available in PDF, EPUB and Kindle. Book excerpt:
