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- Cooking, Food & Wine
the book of sauces
- Author: charles herman senn
- Genre: Cooking, Food & Wine
The book deals with the history of sauce making, groups of sauces, seasoning and flavouring, flavouring of compound butters; some advice on stock making are presented, along with a great number of the auxiliary recipes. By Charles Herman Senn (1862-1934).
Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for all Social Affairs
- Author: Rorer Sarah Tyson Heston
- Genre: Cooking, Food & Wine
In this book, Philadelphia Ice Creams, comprising the first group, are very palatable, but expensive. In many parts of the country it is quite difficult to get good cream. For that reason, I have given a group of creams, using part milk and part cream, but it must be remembered that it takes smart "juggling" to make ice cream from milk. By far better use condensed milk, with enough water or milk to rinse out the cans.
Acetaria: A Discourse of Sallets
- Author: Evelyn John
- Genre: Cooking, Food & Wine
John Evelyn (1620-1706) was an English writer, gardener and diarist. His diaries are largely contemporaneous with those of the other noted diarist of the time, Samuel Pepys, and cast considerable light on the art, culture and politics of the time (he witnessed the deaths of Charles I and Oliver Cromwell, the last Great Plague of London, and the Great Fire of London in 1666. ). Evelyn and Pepys corresponded frequently and much of this correspondence has been preserved. It was after the Restoration that Evelyn's career really took off. In 1660, he was a member of the group that founded the Royal Society. The following year, he wrote the Fumifugium (or The Inconveniencie of the Aer and Smoak of London Dissipated), the first book written on the growing pollution problem in London. He was known for his knowledge of trees, and his treatise Sylva; or, Discourse on Forest Trees (1664) was written as an encouragement to landowners to plant trees to provide timber for England's burgeoning navy.
candy making revolutionized confectionery from vegetables
- Author: mary elizabeth hall
- Genre: General
Originally published in 1912. This volume from the Cornell University Library's print collections was scanned on an APT BookScan and converted to JPG 2000 format by Kirtas Technologies. All titles scanned cover to cover and pages may include marks notations and other marginalia present in the original volume.
Food Remedies
- Author: Daniel Florence
- Genre: Cooking, Food & Wine
While there is life--and fruit--there is hope. When this truth is realised by the laity nine hundred and ninety-nine out of every thousand professors of the healing art will be obliged to abandon their profession and take to fruit-growing for a living.
How to Cook Fish
- Author: Reed Myrtle
- Genre: Cooking, Food & Wine
How to Cook Fish is a book of recipes devoted to such a healthy and tasty food as fish. The author of this cooking book Myrtle Reed gives modern readers some wonderful ideas about what to do with fish. Although the book was published for the first time about a century ago, it does not seem old and many of the secrets given there are truly valuable.
The Century Vocabulary Builder
- Author: Bachelor Joseph Morris
- Genre: Cooking, Food & Wine
The Century Vocabulary Builder was published for the first time in 1883 and belongs to the pen of Joseph M. Bachelor. It shows the most frequent vocabulary and helps its readers improve their knowledge in the language which readers know well already. The book is pretty easy for reading and easy for understanding. Besides, it is very useful and the information it provides is truly helpful and the result will be seen almost at once.
The Italian Cook Book
- Author: Gentile Maria
- Genre: Regional & International
"One of the beneficial results of the Great War has been the teaching of thrift to the American housewife. For patriotic reasons and for reasons of economy, more attention has been bestowed upon the preparing and cooking of food that is to be at once palatable, nourishing and economical. In the Italian cuisine we find in the highest degree these three qualities. That it is palatable, all those who have partaken of food in an Italian trattoria or at the home of an Italian family can testify, that it is healthy the splendid manhood and womanhood of Italy is a proof more than sufficient. And who could deny, knowing the thriftiness of the Italian race, that it is economical? " --This text refers to the Paperback edition.
The accomplisht cook
- Author: May Robert
- Genre: Cooking, Food & Wine
A 1660 cookery book by Robert May. In contrast to all the cookery writings of the period, presenting recipes from the pens of amateurs, or women, or being just someone's household notes, this volume was written by a professional, what made it the most important and valuable cookery book of the time. Along with the recipes of every-day meals of the Nobility, the author offers a number of spectacular, extravagant dishes designed to be served at grand banquets (pies with a live animal – a frog or a bird – inside). In addition, the book contains some facts about May's life and work, a useful glossary of words, terms and materials.
Josephus' Discourse to the Greeks Concerning Hades
- Author: Josephus Flavius
- Genre: Cooking, Food & Wine
This book was converted from its physical edition to the digital format by a community of volunteers. You may find it for free on the web. Purchase of the Kindle edition includes wireless delivery.