Lebanon cookbook, food books

2019-06-17T16:09:13-07:00

The Whitehouse Cookbook (1887) - Fanny Lemira Gillette & Hugo Ziemann

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.


2019-06-17T16:09:13-07:00

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

Catherine Owen - Culture and Cooking artwork Culture and Cooking
Catherine Owen
Genre: Food & Drink
Publish Date: 07 September 1965
Publisher: Public Domain
Seller: Public Domain

Why you fail in making good puff paste. — How to succeed. — How to handle it. — To put fruit pies together so that the syrup does not boil out. — Ornamenting fruit pies. — Risso- lettes. — Pastry tablets. — Frangipane tartlets. — Rules for ascertaining the heat of your oven 22


2019-06-17T16:09:13-07:00

Culture and Cooking - Catherine Owen

Maria Parloa - Miss Parloa's New Cook Book artwork Miss Parloa's New Cook Book
Maria Parloa
Genre: Food & Drink
Publish Date: 31 December 1908
Publisher: Public Domain
Seller: Public Domain

A good insight of cooking at the turn of the century. The recipes cover a great variety of various ingredients, some based in the new england area.


2019-06-17T16:09:13-07:00

Miss Parloa's New Cook Book - Maria Parloa

Myrtle Reed - How to Cook Fish artwork How to Cook Fish
Myrtle Reed
Genre: Specific Ingredients
Publish Date: 31 December 1910
Publisher: Public Domain
Seller: Public Domain

The author, though at present unable to contemplate calmly even a pair of fish-net curtains, is willing to admit that there are more ways of cooking fish than appear here.


2019-06-17T16:09:13-07:00

How to Cook Fish - Myrtle Reed

William Carew Hazlitt - Old Cookery Books and Ancient Cuisine artwork Old Cookery Books and Ancient Cuisine
William Carew Hazlitt
Genre: Food & Drink
Publish Date: 31 December 1912
Publisher: Public Domain
Seller: Public Domain

These few paragraphs distill the contents and gives you a short overview and insight of this work and the author's style: In the poorer districts, in Normandy as well as in Brittany, Duke William would probably find very little alteration in the mode of preparing victuals from that which was in use in his day, eight hundred years ago, if (like another Arthur) he should return among his ancient compatriots; but in his adopted country he would see that there had been a considerable revolt from the common saucepan-not to add from the pseudo-Arthurian bag-pudding; and that the English artisan, if he could get a rump-steak or a leg of mutton once a week, was content to starve on the other six days. To a proper and accurate appreciation of the cookery of ancient times among ourselves, a knowledge of its condition in other more or less neighbouring countries, and of the surrounding influences and conditions which marked the dawn of the art in England, and its slow transition to a luxurious excess, would be in strictness necessary; but I am tempted to refer the reader to an admirable series of papers which appeared on this subject in Barker's ""Domestic Architecture,"" and were collected in 1861, under the title of ""Our English Home: its Early History and Progress."" The various parts of this country were in Caesar's day, and very long after, more distinct from each other for all purposes of communication and intercourse than we are now from Spain or from Switzerland; and the foreign influences which affected the South Britons made no mark on those petty states which lay at a distance, and whose diet was governed by purely local conditions


2019-06-17T16:09:13-07:00

Old Cookery Books and Ancient Cuisine - William Carew Hazlitt

Helen Campbell - The Easiest Way in Housekeeping and Cooking artwork The Easiest Way in Housekeeping and Cooking
Helen Campbell
Genre: Food & Drink
Publish Date: 31 December 1917
Publisher: Public Domain
Seller: Public Domain

A year of somewhat exceptional experience -- that involved in building up several cooking-schools in a new locality, demanding the most thorough and minute system to assure their success and permanence -- showed the inadequacies of any existing hand-books, and the necessities to be met in making a new one. Thus the present book has a twofold character, and represents, not only the ordinary receipt or cook book, usable in any part of the country and covering all ordinary household needs, but covers the questions naturally arising in every lesson given, and ending in statements of the most necessary points in household science. There are large books designed to cover this ground, and excellent of their kind, but so cumbrous in form and execution as to daunt the average reader. Miss Corson's "Cooking-School Text-Book" commended itself for its admirable plainness and fullness of detail, but was almost at once found impracticable as a system for my purposes her dishes usually requiring the choicest that the best city rket could afford, and taking for granted also a taste for French flavorings not yet common outside of our large cities, and to no great extent within them. To utilize to the best advantage the food-resources of whatever spot one might be in, to give information on a hundred points suggested by each lesson, yet having no place in the ordinary cook-book, in short to teach household science as well as cooking, became my year's work and it is that year's work which is incorporated in these pages. Beginning with Raleigh, N. C. , and lessons given in a large school there, it included also a seven-months' course at the Deaf and Dumb Institute, and regular classes for ladies. Straight through, in those classes, it became my business to say, "This is no infallible system, warranted to give the whole art of cooking in twelve lessons. All I can do for you is to lay down clearly certain fixed principles; to show you how to economize thoroughly, yet get a better result than by the expenditure of perhaps much more mater l. Before our course ends, you will have had performed before you every essential operation in cooking, and will know, so far as I can make you know, prices, qualities, constituents, and physiological effects of every type of food. Beyond this, the work lies in your own hands. "


2019-06-17T16:09:13-07:00

The Easiest Way in Housekeeping and Cooking - Helen Campbell

Catherine Owen - Choice Cookery artwork Choice Cookery
Catherine Owen
Genre: Food & Drink
Publish Date: 07 September 1965
Publisher: Public Domain
Seller: Public Domain

Choice cookery is not intended for households that have to study economy, except where economy is a relative term; where, perhaps, the housekeeper could easily spend a dollar for the materials of a luxury, but could not spare the four or five dollars a caterer would charge. Many families enjoy giving little dinners, or otherwise exercising hospitality, but are debarred from doing so by the fact that anything beyond the ordinary daily fare has to be ordered in, or an expensive extra cook engaged. And although we may regret that hospitality should ever be dependent on fine cooking, we have to take things as they are. It is not every hostess who loves simplicity that dares to practise it.


2019-06-17T16:09:13-07:00

Choice Cookery - Catherine Owen

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.


2019-06-17T16:09:13-07:00

Le viandier de Taillevent - ca. 1315-1395 Taillevent

Juliet Corson - Twenty-Five Cent Dinners for Families of Six artwork Twenty-Five Cent Dinners for Families of Six
Juliet Corson
Genre: Food & Drink
Publish Date: 31 December 1896
Publisher: Public Domain
Seller: Public Domain

The cheapest kinds of food are sometimes the most wholesome and strengthening; but in order to obtain all their best qualities we must know how to choose them for their freshness, goodness, and suitability to our needs. That done, we must know how to cook them, so as to make savory and nutritious meals instead of tasteless or sodden messes, the eating whereof sends the man to the liquor shop for consolation.


2019-06-17T16:09:13-07:00

Twenty-Five Cent Dinners for Families of Six - Juliet Corson

1755-1826 Brillat-Savarin - The Physiology of Taste artwork The Physiology of Taste
1755-1826 Brillat-Savarin
Genre: Reference
Publish Date: 31 December 1824
Publisher: Public Domain
Seller: Public Domain

A delightful and hilarious classic reference about the joys of the table, The Physiology of Taste is the most famous book about food ever written. It is a historical, philosophical, and epicurean collection of recipes, reflections, and anecdotes on everything and anything gastronomical.


2019-06-17T16:09:13-07:00

The Physiology of Taste - 1755-1826 Brillat-Savarin

Adelaide Hoodless - Public School Domestic Science artwork Public School Domestic Science
Adelaide Hoodless
Genre: Food & Drink
Publish Date: 31 December 1909
Publisher: Public Domain
Seller: Public Domain

It is a cookbook. England and throughout Central Europe from erroneous habits of eating than from the habitual use of alcoholic drink, considerable as I know that evil to be. Sir Henry Thompson. Knowledge which subserves self-preservation by preventing loss of health is of primary importance. We do not contend that possession of such knowledge would by any means wholly remedy the evil. But we do contend that the right knowledge impressed in the right way would effect much; and we further contend that as the laws of health must be recognized before they can be fully conformed to, the imparting of such knowledge must precede a more rational living. Herbert Spencer. Cooking means the knowledge of Medea and Circe, and of Calypso and Helen, and of Rebekah, and of the Queen of Sheba. It means the knowledge of all fruits, and herbs, and balms, and spices, and of all that is healing and sweet in fields and groves, and savory in meats; it means carefulness, and inventiveness, and watchfulness, and willingness, and readiness of appliance; it means much tasting and no wasting; it means English thoroughness, and French art, and Arabian hospitality; it means, in fine, that you are to be perfect and always ladies loaf -givers.


2019-06-17T16:09:13-07:00

Public School Domestic Science - Adelaide Hoodless

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.


2019-06-17T16:09:13-07:00

Directions for Cookery, in its Various Branches - Eliza Leslie

Maria Parloa - Canned Fruit, Preserves, and Jellies: Household Methods of Preparation artwork Canned Fruit, Preserves, and Jellies: Household Methods of Preparation
Maria Parloa
Genre: Food & Drink
Publish Date: 31 December 1908
Publisher: Public Domain
Seller: Public Domain

Gives full instructions for canning and preserving fruit, making fruit juices, purees, marmalades, jellies, etc.


2019-06-17T16:09:13-07:00

Canned Fruit, Preserves, and Jellies: Household Methods of Preparation - Maria Parloa

Pierre Blot - Hand-Book of Practical Cookery for Ladies and Professional Cooks artwork Hand-Book of Practical Cookery for Ladies and Professional Cooks
Pierre Blot
Genre: Methods
Publish Date: 31 December 1873
Publisher: Public Domain
Seller: Public Domain

The book basing recipes on precise and scientific measurements and including clear explanations of techniques and definitions, the book includes recipes such as Beef Tongue with Sauces, Cabinet Pudding, Fried Celery, Duck with Garniture, Roasted Eel, and Candied Pears.


2019-06-17T16:09:13-07:00

Hand-Book of Practical Cookery for Ladies and Professional Cooks - Pierre Blot

Sarah Tyson Heston Rorer - Many Ways for Cooking Eggs artwork Many Ways for Cooking Eggs
Sarah Tyson Heston Rorer
Genre: Food & Drink
Publish Date: 01 January 1937
Publisher: Public Domain
Seller: Public Domain

It has recipes for sauces and directions for cooking eggs in a variety of ways. In addition, there's instructions for preserving eggs, and general egg facts.


2019-06-17T16:09:13-07:00

Many Ways for Cooking Eggs - Sarah Tyson Heston Rorer


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