Cambodia cookbook, food books

2018-12-15T17:04:42-07:00

The Physiology of Taste - 1755-1826 Brillat-Savarin

Richard Bradley - The Country Housewife and Lady's Director in the Management of a House, and the Delights and Profits of a Farm artwork The Country Housewife and Lady's Director in the Management of a House, and the Delights and Profits of a Farm
Richard Bradley
Genre: Food & Drink
Publish Date: 31 December 1731
Publisher: Public Domain
Seller: Public Domain

The same In-gredients ditefited for your Mango Cucumbers, and tie them up: then boil your Pickle of Vinegar, Bay-Salt, and Spices, with these Mangoes in it 5 scumming it as it rises, and with it a piece of Allum as direited in the Receipt for Mango Cucumbers, and afterwards follow that Receipt till your Melons are fit to use. Now we have NVild-Ducks fit for the Table," and it is to be noted, that these should not be larded as Land-Fowls, in the roafiing of them. It must be observed, that they be sent to Table with the Gravey in them; but before they are laid down to the Fire, it, is pra6tis'd in many places, to chop Onions, the Leaves of red Sage, and mix these with Pepper and Salt, to be put in the Belly of the Puclcsz and when they are brought to Table, pour a Glass of Claret warm'd through the Body of the Ducks, which with somedGravey, that must be sent in the Dish, under the Ducks, will make a proper Sauce for them. Another agreeable way of eating Ducks, is roafiing them, and eating them with boil'd Onions; they are sometimes used in Soups, and baked, and they likewise 'eat very well when they are half roasted, and then cut to pieces and (lew'd with their own Gravey and Claret. Now Stubble Geese will be in season, after they have been taken up and fed for a Fortnight or thereabouts, in a close place, with Barley and Water; but during their Confinement, they must never want Viituals. Note, the Batley must have no more W'ater with it than will just cover it, and they must never have their Corn dry.


2018-12-15T17:04:42-07:00

The Country Housewife and Lady's Director in the Management of a House, and the Delights and Profits of a Farm - Richard Bradley

Rufus Estes - Good Things to Eat as Suggested by Rufus artwork Good Things to Eat as Suggested by Rufus
Rufus Estes
Genre: Food & Drink
Publish Date: 31 December 1856
Publisher: Public Domain
Seller: Public Domain

2018-12-15T17:04:42-07:00

Good Things to Eat as Suggested by Rufus - Rufus Estes

Amelia Simmons - American Cookery artwork American Cookery
Amelia Simmons
Genre: Regional & Ethnic
Publish Date: 31 December 1795
Publisher: Public Domain
Seller: Public Domain

This is an American cookbook that provides American Cookery, or the art of dressing viands, fish, poultry, and vegetables, and the best modes of making pastes, puffs, pies, tarts, puddings, custards, and preserves, and all kinds of cakes, from the imperial plum to plain cake.


2018-12-15T17:04:42-07:00

American Cookery - Amelia Simmons

William Cobbett - Advice to Young Men artwork Advice to Young Men
William Cobbett
Genre: Beverages
Publish Date: 17 June 1835
Publisher: Public Domain
Seller: Public Domain

This book is story of wine, measurably taken, and in season', is a proper thing. This, and other such passages of the Old Testament, have given a handle to drunkards, and to extravagant people, to insist, that God intended that wine should be commonly drunk. No doubt of that. But, then, he could intend this only in countries in which he had given wine, and to which he had given no cheaper drink except water. If it be said, as it truly may, that, by the means of the sea and the winds, he has given wine to all countries, I answer that this gift is of no use to us now.


2018-12-15T17:04:42-07:00

Advice to Young Men - William Cobbett

Eliza Leslie - Seventy-Five Receipts for Pastry, Cakes and Sweetmeats, by Miss Leslie artwork Seventy-Five Receipts for Pastry, Cakes and Sweetmeats, by Miss Leslie
Eliza Leslie
Genre: Courses & Dishes
Publish Date: 31 December 1857
Publisher: Public Domain
Seller: Public Domain

This is the recipe book by Eliza Leslie, this cook book provides a varied list of delightful dessert recipes.


2018-12-15T17:04:42-07:00

Seventy-Five Receipts for Pastry, Cakes and Sweetmeats, by Miss Leslie - Eliza Leslie

Edith Thomas - Mary at the Farm and Book of Recipes Compiled during Her Visit artwork Mary at the Farm and Book of Recipes Compiled during Her Visit
Edith Thomas
Genre: Food & Drink
Publish Date: 31 December 1858
Publisher: Public Domain
Seller: Public Domain

It offers insight into the lives, manners, domestic arts and cuisine of the Pennsylvannia Dutch people. It is considered among the major reliable early 20th century sources for this uniquely American cuisine. It reveals the mysteries of cooking in hundreds of pages of authentic and traditional recipes, many accompanied by the stories and lore associated with them.


2018-12-15T17:04:42-07:00

Mary at the Farm and Book of Recipes Compiled during Her Visit - Edith Thomas

Rufus Estes - Good Things to Eat as Suggested by Rufus artwork Good Things to Eat as Suggested by Rufus
Rufus Estes
Genre: Specific Ingredients
Publish Date: 31 December 1856
Publisher: Public Domain
Seller: Public Domain

This is a recipe book. That the average parent is blind to the faults of its offspring is a fact so obvious that in attempting to prove or controvert it time and logic are both wasted. Ill temper in a child is, alas! too often mistaken for an indication of genius; and impudence is sometimes regarded as a sign of precocity. The author, however, has honestly striven to avoid this common prejudice. This book, the child of his brain, and experience, extending over a long period of time and varying environment, he frankly admits is not without its faults--is far from perfect; but he is satisfied that, notwithstanding its apparent shortcomings, it will serve in a humble way some useful purpose. The recipes given in the following pages represent the labor of years. Their worth has been demonstrated, not experimentally, but by actual tests, day by day and month by month, under dissimilar, and, in many instances, not too favorable conditions. One of the pleasures in life to the normal man is good eating, and if it be true that real happiness consists in making others happy, the author can at least feel a sense of gratification in the thought that his attempts to satisfy the cravings of the inner man have not been wholly unappreciated by the many that he has had the pleasure of serving--some of whom are now his stanchest friends. In fact, it was in response to the insistence and encouragement of these friends that he embarked in the rather hazardous undertaking of offering this collection to a discriminating public.


2018-12-15T17:04:42-07:00

Good Things to Eat as Suggested by Rufus - Rufus Estes

Eliza Leslie - Directions for Cookery, in its Various Branches artwork Directions for Cookery, in its Various Branches
Eliza Leslie
Genre: Regional & Ethnic
Publish Date: 31 December 1857
Publisher: Public Domain
Seller: Public Domain

The author has spared no pains in collecting and arranging, perhaps the greatest number of practical and original receipts that have ever appeared in a similar work; flattering herself that she has rendered them so explicit as to be easily understood, and followed, even by inexperienced cooks.


2018-12-15T17:04:42-07:00

Directions for Cookery, in its Various Branches - Eliza Leslie

Elizabeth Ellicott Lea - Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers artwork Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
Elizabeth Ellicott Lea
Genre: Regional & Ethnic
Publish Date: 31 December 1857
Publisher: Public Domain
Seller: Public Domain

The author wrote this book for the young housewife of her time. She mentioned in her introduction that there were many books for the fancy and eloquent gatherins but nothing written for the ordinary. Many young women had little knowledge of the everyday running of a house. The recipes are a delight to read


2018-12-15T17:04:42-07:00

Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers - Elizabeth Ellicott Lea

Judith Cohen Montefiore - The Jewish Manual artwork The Jewish Manual
Judith Cohen Montefiore
Genre: Food & Drink
Publish Date: 31 December 1861
Publisher: Public Domain
Seller: Public Domain

This deficiency, which has been so frequently the cause of inconvenience and complaint, we have endeavoured in the present little volume to supply. And in taking upon ourselves the responsibility of introducing it to the notice of our readers, we have been actuated by the hope that it will prove of some practical utility to those for whose benefit it is more particularly designed. It has been our earnest desire to simplify as much as possible the directions given regarding the rudiments of the art, and to render the receipts which follow, clear, easy, and concise. Our collection will be found to contain all the best receipts, hitherto bequeathed only by memory or manuscript, from one generation to another of the Jewish nation, as well as those which come under the denomination of plain English dishes; and also such French ones as are now in general use at all refined modern tables. A careful attention has been paid to accuracy and economy in the proportions named, and the receipts may be perfectly depended upon, as we have had the chief part of them tested in our own kitchen and under our own surveillance . All difficult and expensive modes of cookery have been purposely omitted, as more properly belonging to the province of the confectioner, and foreign to the intention of this little work; the object of which is, to guide the young Jewish housekeeper in the luxury and economy of "The Table," on which so much of the pleasure of social intercourse depends. The various acquirements, which in the present day are deemed essential to female education, rarely leave much time or inclination for the humble study of household affairs; and it not unfrequently happens, that the mistress of a family understands little more concerning the dinner table over which she presides, than the graceful arrangement of the flowers which adorn it; thus she is incompetent to direct her servant, upon whose inferior judgment and taste she is obliged to depend. She is continually subjected to impositions from her ignorance of what is required for the dishes she selects, while a lavish extravagance, or parsimonious monotony betrays her utter inexperience in all the minute yet indispensible details of elegant hospitality.


2018-12-15T17:04:42-07:00

The Jewish Manual - Judith Cohen Montefiore

Robert May - The accomplisht cook artwork The accomplisht cook
The art & mystery of cookery
Robert May
Genre: Regional & Ethnic
Publish Date: 10 August 1976
Publisher: Public Domain
Seller: Public Domain

Seventeenth-century British chef Robert May describes how to make all manner of dishes, with recipes for puddings, potages, soups, meats, fish, pies, and other foods. This, perhaps the first major English recipe book, is the fifth edition of Robert May’s classic work, published in 1685.


2018-12-15T17:04:42-07:00

The accomplisht cook - Robert May

Clarence Edgar Edwords - Bohemian San Francisco artwork Bohemian San Francisco
Clarence Edgar Edwords
Genre: Regional & Ethnic
Publish Date: 31 December 1855
Publisher: Public Domain
Seller: Public Domain

Its restaurants and most famous recipes, San Francisco has more ethnic areas than almost any other city in the United States. This book to restaurants is unique in that it not only describes the cuisine but also tells how to prepare the food. There is also a section on tipping and how to serve wines. While describing his dining experiences throughout "Bohemian San Francisco," Clarence Edwords paints an historic panorama of California cuisine with all its cosmopolitan influences.


2018-12-15T17:04:42-07:00

Bohemian San Francisco - Clarence Edgar Edwords

ca. 1315-1395 Taillevent - Le viandier de Taillevent artwork Le viandier de Taillevent
ca. 1315-1395 Taillevent
Genre: Regional & Ethnic
Publish Date: 31 December 1394
Publisher: Public Domain
Seller: Public Domain

Viandier (souvent appelé Viandier de Taillevent, prononcé) est une collection de recette généralement crédité à Guillaume Tirel, alias Taillevent. Toutefois, la première version de l'ouvrage a été daté à environ 1300, environ 10 ans avant la naissance de Tirel. L'auteur d'origine est inconnu, mais il ne était pas rare pour les collections de recettes médiévaux et modernes à plagié complété avec le matériel additionnel et présenté comme le travail des auteurs plus tard. Il ya quatre manuscrits existants de Viandier. Le plus ancien trouvé dans les Archives cantonales du Valais (Sion, Suisse) a été écrit à la fin du 13e ou très début du 14ème siècle et a été largement négligé jusqu'à ce que les années 1950. Ce est ce manuscrit qui remet en question la paternité de Tirel, mais une partie de celui-ci est absent au début de sorte que le titre et l'auteur donnée pour ces travaux antérieurs sont inconnus.


2018-12-15T17:04:42-07:00

Le viandier de Taillevent - ca. 1315-1395 Taillevent


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