Senegal cookbook, food books

2019-03-22T07:20:56-07:00

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

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.


2019-03-22T07:20:56-07:00

The Physiology of Taste - 1755-1826 Brillat-Savarin

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.


2019-03-22T07:20:56-07:00

Le viandier de Taillevent - ca. 1315-1395 Taillevent

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


2019-03-22T07:20:56-07:00

Old Cookery Books and Ancient Cuisine - William Carew Hazlitt

Fanny Lemira Gillette & Hugo Ziemann - The Whitehouse Cookbook (1887) artwork The Whitehouse Cookbook (1887)
Cooking, Toilet and Household Recipes, Menus, Dinner-Giving, Table Etiquette, Care of the Sick, Health Suggestions, Facts Worth Knowing, Etc., Etc. The Whole Comprising a Comprehensive Cyclopedia of Information for the Home
Fanny Lemira Gillette & Hugo Ziemann
Genre: Food & Drink
Publish Date: 02 November 2004
Publisher: Public Domain
Seller: Public Domain

It is quite comprehensive with numerous household hints and tips in addition to hundreds of recipes. it has all of that - but also more. There are sections on carving, dyeing or coloring, French words in cooking, House-keepers' Time-Table, Management of State Dinners at the White House, and Food for the Sick.


2019-03-22T07:20:56-07:00

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

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.


2019-03-22T07:20:56-07:00

How to Cook Fish - Myrtle Reed

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.


2019-03-22T07:20:56-07:00

Choice Cookery - Catherine Owen

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


2019-03-22T07:20:56-07:00

Culture and Cooking - Catherine Owen


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