Download or read book New Art of Cookery written by Vicky Hayward and published by Rowman & Littlefield. This book was released on 2017-06-16 with total page 321 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner of the Jane Grigson Trust Award 2017 and the Aragonese Academy of Gastronomy’s 2017 Prize for Research New Art of Cookery, Drawn from the School of Economic Experience, was an influential recipe book published in 1745 by Spanish friary cook Juan Altamiras. In it, he wrote up over 200 recipes for meat, poultry, game, salted and fresh fish, vegetables and sweet things in a chatty style aimed at readers who cooked on a modest budget. He showed that economic cookery could be delicious if flavors and aromas were blended with an appreciation for all sorts of ingredients, however humble, and for diverse food cultures, ranging from that of Aragon, his home region, to those of Iberian court and New World kitchens. This first English translation gives guidelines for today’s cooks alongside the original text, and interweaves a new narrative portraying 18th-century Spain, its everyday life, and food culture. The author traces links between New Art’s dishes and modern Spanish cookery, tells the story of her search to identify the book’s author and understand the popularity of his book for over 150 years, and takes travelers, cooks, historians, and students of Spanish language, culture, and gastronomy on a fascinating journey to the world of Altamiras and, most important of all, his kitchen.
Download or read book The New Art of Cooking written by Frankie Unsworth and published by Bloomsbury Publishing. This book was released on 2018-06-28 with total page 346 pages. Available in PDF, EPUB and Kindle. Book excerpt: For food that's as beautiful as any photograph - and tastes every bit as good as it looks. 'A great book, full of unsurprisingly wonderful photographs... even the most lumbering home cooks can create beautiful dishes' The Sunday Times Magazine 'This ravishing book is a tribute to the passion, flair and creativity with which Frankie transforms my piles of recipes, bringing their 3D tapestry to life so brilliantly and palpably in my books. Revealing her tricks and tips, with delicious, achievable recipes, her book is as beautifully written as it is to behold' Michel Roux, O.B.E. It's true that 'we eat with our eyes'. This beautiful, clever book provides a fantastic toolkit straight from the world of professional food styling, and it promises to change the way you cook for ever. The recipes in The New Art of Cooking include all the little preparation, cooking and serving details that make a difference to the end result: without even trying you'll pick up tips that can be applied to the rest of your repertoire. Recipes include beetroot soup with cream clouds; sticky baked feta with radicchio cups; bittersweet salad with whipped goat's cheese; pork belly roast with shaken rhubarb; fancy puff-pastry fish pie; chocolate mousse with crushed praline; salted caramel wedding cake; and strawberries and cream ice lollies. From simple workday suppers to indulgent feasts for friends and family, this is an approach that will make your cooking look better than ever and taste wonderful too.
Download or read book The Art of Cookery Made Plain and Easy written by Hannah Glasse and published by . This book was released on 1784 with total page 476 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Art of Cooking written by Maestro Martino of Como and published by Univ of California Press. This book was released on 2005-01-03 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: Maestro Martino of Como has been called the first celebrity chef, and his extraordinary treatise on Renaissance cookery, The Art of Cooking, is the first known culinary guide to specify ingredients, cooking times and techniques, utensils, and amounts. This vibrant document is also essential to understanding the forms of conviviality developed in Central Italy during the Renaissance, as well as their sociopolitical implications. In addition to the original text, this first complete English translation of the work includes a historical essay by Luigi Ballerini and fifty modernized recipes by acclaimed Italian chef Stefania Barzini. The Art of Cooking, unlike the culinary manuals of the time, is a true gastronomic lexicon, surprisingly like a modern cookbook in identifying the quantity and kinds of ingredients in each dish, the proper procedure for cooking them, and the time required, as well as including many of the secrets of a culinary expert. In his lively introduction, Luigi Ballerini places Maestro Martino in the complicated context of his time and place and guides the reader through the complexities of Italian and papal politics. Stefania Barzini's modernized recipes that follow the text bring the tastes of the original dishes into line with modern tastes. Her knowledgeable explanations of how she has adapted the recipes to the contemporary palate are models of their kind and will inspire readers to recreate these classic dishes in their own kitchens. Jeremy Parzen's translation is the first to gather the entire corpus of Martino's legacy.
Download or read book A New Book of Cookery written by Fannie Merritt Farmer and published by . This book was released on 1920 with total page 598 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The London Art of Cookery and Domestic Housekeeper s Complete Assistant written by John Farley and published by Applewood Books. This book was released on 1811 with total page 438 pages. Available in PDF, EPUB and Kindle. Book excerpt: John Farley, formerly principal cook at the London Tavern, designed his 1811 ""The London Art of Cookery..."" to be a complete source of recipes and cooking information for housewives and domestic servants. Containing ""every elegant and plain preparation in improved modern cookery -- Pickling, potting, salting, collaring, and sousing -- The whole art of confectionary, and making of jellies, jams, and creams, and ices -- The preparation of sugars, candying, and preserving -- Made wines, cordial-waters, and malt-liquors -- Bills of fare for each month -- Wood-cuts, illustrative of trussing, carving, &c,"" as well as preparations for meats, vegetables, and soups, this work is a complete reference full of recipes that would easily be adapted to today's kitchen.
Download or read book The Art of Cookery Made Easy and Refined written by John Mollard and published by . This book was released on 1807 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Mastering the Art of French Cooking Volume 1 written by Julia Child and published by Knopf. This book was released on 2011-10-05 with total page 857 pages. Available in PDF, EPUB and Kindle. Book excerpt: NEW YORK TIMES BESTSELLER • The definitive cookbook on French cuisine for American readers: "What a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'" —Entertainment Weekly “I only wish that I had written it myself.” —James Beard Featuring 524 delicious recipes and over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking offers something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine. Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes—from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire. “Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term ‘haute cuisine.’ She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining." —Thomas Keller, The French Laundry
Download or read book The Gentle Art of Cookery written by Mrs. C. F. Leyel and published by . This book was released on 1925 with total page 468 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Art of Cookery in the Middle Ages written by Terence Scully and published by Boydell Press. This book was released on 1995 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this fascinating study, the author examines both the theory and practice of medieval cooking. The recipes which survived indicate how rich and varied a choice of dishes the wealthy could enjoy.
Download or read book The Art of Jewish Cooking written by Jennie Grossinger and published by Bantam. This book was released on 2012-07-02 with total page 241 pages. Available in PDF, EPUB and Kindle. Book excerpt: A veteran genius of a cook shows you how to prepare the richest, most luscious meals your imagination or appetite could desire! Jennie Grossinger was the celebrity whose zest for good Jewish food put Grossinger’s famous Catskill resort on the map, attracting more than 50,000 guests each year. She learned her traditional recipes in her mother’s kitchen; she was a firm believer in her mother’s maxim, “No one must ever go away hungry!” All you need for good Jewish cooking are good ingredients and plenty of them! Whether familiar or exotic-sounding, all these enticing foods are easy to prepare with this delightful, rewarding cookbook.
Download or read book The Roman Cookery Book written by Apicius and published by Martino Fine Books. This book was released on 1958 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: 2012 Reprint of 1958 New York Edition. Exact facsimile of the original edition, not reproduced with Optical Recognition Software. This is an English translation of the oldest known cookbook in existence. The book was originally written for professional cooks working in Ancient Rome, and contains actual recipes presented in the form of a cookbook. The work is translated with the intention of providing an actual cookbook rather than as a scholarly translation of an ancient text. Illustrated. The text is organized in ten books which are arranged in a manner similar to a modern cookbook: Epimeles - The Careful Housekeeper Sarcoptes - The Meat Mincer Cepuros - The Gardener Pandecter - Many Ingredients Ospreon - Pulse Aeropetes - Birds Polyteles - The Gourmet Tetrapus - The Quadruped Thalassa - The Sea Halieus - The Fisherman
Download or read book The Escoffier Cookbook written by Auguste Escoffier and published by Clarkson Potter. This book was released on 1941-11-13 with total page 943 pages. Available in PDF, EPUB and Kindle. Book excerpt: An American translation of the definitive Guide Culinaire, the Escoffier Cookbook includes weights, measurements, quantities, and terms according to American usage. Features 2,973 recipes.
Download or read book The Art of Cookery Made Plain and Easy written by Hannah Glasse and published by . This book was released on 1774 with total page 458 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book American Cookery written by Amelia Simmons and published by Andrews McMeel Publishing. This book was released on 2012-10-16 with total page 73 pages. Available in PDF, EPUB and Kindle. Book excerpt: This eighteenth century kitchen reference is the first cookbook published in the U.S. with recipes using local ingredients for American cooks. Named by the Library of Congress as one of the eighty-eight “Books That Shaped America,” American Cookery was the first cookbook by an American author published in the United States. Until its publication, cookbooks used by American colonists were British. As author Amelia Simmons states, the recipes here were “adapted to this country,” reflecting the fact that American cooks had learned to prepare meals using ingredients found in North America. This cookbook reveals the rich variety of food colonial Americans used, their tastes, cooking and eating habits, and even their rich, down-to-earth language. Bringing together English cooking methods with truly American products, American Cookery contains the first known printed recipes substituting American maize for English oats; the recipe for Johnny Cake is the first printed version using cornmeal; and there is also the first known recipe for turkey. Another innovation was Simmons’s use of pearlash—a staple in colonial households as a leavening agent in dough, which eventually led to the development of modern baking powders. A culinary classic, American Cookery is a landmark in the history of American cooking. “Thus, twenty years after the political upheaval of the American Revolution of 1776, a second revolution—a culinary revolution—occurred with the publication of a cookbook by an American for Americans.” —Jan Longone, curator of American Culinary History, University of Michigan This facsimile edition of Amelia Simmons's American Cookery was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts, founded in 1812.
Download or read book The Lost Art of Real Cooking written by Ken Albala and published by Penguin. This book was released on 2010-07-06 with total page 233 pages. Available in PDF, EPUB and Kindle. Book excerpt: It's time to take back the kitchen. It's time to unlock the pantry and break free from the shackles of ready-made, industrial food. It's time to cook supper. The Lost Art of Real Cooking heralds a new old-fashioned approach to food-laborious and inconvenient, yet extraordinarily rewarding and worth bragging about. From jam, yogurt, and fresh pasta to salami, smoked meat, and strudel, Ken Albala and Rosanna Nafziger arm you with the knowledge and skills that let you connect on a deeper level with what goes into your body. Ken and Rosanna celebrate the patience it takes to make your own sauerkraut and pickles. They divulge the mysteries of capturing wild sourdoughs and culturing butter, the beauty of rendering lard, making cheese, and brewing beer, all without the fancy toys that take away from the adventure of truly experiencing your food. These foods were once made by the family, in the home, rather than a factory. And they can still be made in the smallest kitchens without expensive equipment, capturing flavors that speak of place and personality. What you won't find here is a collection of rigid rules for the perfect meal. Ken and Rosanna offer a wealth of recipes, history, and techniques that start with the basics and evolve into dishes that are entirely your own.
Download or read book The Art of Cooking with Cannabis written by Tracey Medeiros and published by Simon and Schuster. This book was released on 2021-05-25 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: **2021 Readable Feast Awards, Honorable Mention** 125 mouthwatering recipes featuring CBD, hemp, and THC from organic farmers, award-winning chefs, artisans, and food producers across the country. More than a cookbook, The Art of Cooking with Cannabis is a valuable resource for new inspiration and excitement surrounding cannabis, food, and responsible consumption. Tracey Medeiros introduces the reader to dozens of organic farmers, award-winning chefs, artisans, and food producers who are leading the green revolution by doing their part to demystify cannabis and its culinary use. Individual profiles contain stories from the book’s contributors who come from rural and suburban communities and bustling cities across this nation. These folks have generously shared their personal struggles and successes which have led them to understand the many health and wellness benefits of the cannabis plant and its important role in society. From chemistry to culinary, the book contains 125 mouthwatering recipes, such as: Chicken Kale Meatballs with Cherry Tomato and Pesto Sauces from Chef Jordan Wagman Avocado Mash with Nori and Cucumber from Chef Michael Magliano CBD-Infused Vegan Gluten-Free Miso Broth from Jessica Catalano THC- and CBD-Infused Smoked Cheddar with Green Chili Stone-Ground Grits from Chef Kevin Grossi Sh’mac and Cheese from Carly Fisher Vegan No-Bake Cashew Cheese Cake from Chef Maria Hines Simple and beautifully presented spirit-free and spirit cocktails such as “The 700 Club” and “Rebellious” are also featured in the cookbook from contributors including Entente Chicago and Prank Bar. Recipes are divided into three categories—CBD, Hemp, and THC—each adapted to meet the reader’s cooking and tolerance levels. Insightful sidebars offer informative tips and “how-to” guidance, helping the cook to use cannabis with ease and confidence.
