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Early English Meals and Manners : with some forewords on educatio...
by Frederick James Furnival...

Language

English

Pages

Publication Date

April 22, 2017

Product Description
Customer Reviews
Early English meals and manners with regards to pre-19th century etiquette and meals, with recipes and history of cooking, farming techniques, food storage, preparation and technique.
The Victorian World Fare Cookbook, Volume 9: Antique Recipes from...
by Mimi Riser

Language

English

Pages

26

Publication Date

April 19, 2017

Product Description
Customer Reviews
Got a taste for history? Fancy the food of other lands? The Victorian World Fare Cookbook gives you both together. Every volume of this collection serves up dozens of different dishes from the savory to the sweet—all kinds of foods from all kinds of places. And all the recipes are over 100 years old!…<br />VOLUME 9 includes: Waterzoei - Turkish Halibut - New England Spiced Shad - Alabama Spiced Ham - German Horseradish Sauce - German Spiced Pork & Cherry Sauce - Apples & Sausages - Belgian Beef & Apricots - Stewed Tongue w/Raisins - Spanish Spiced Tongue - Oysters Madrid - India Oysters - India Mutton Curry (2 recipes) - Turkish Dolmas (2 recipes) - English Mutton Stew - English Spinach Soup - Spinach Braconnière - Baked Celery Italienne - Cauliflower Parisienne - Belgian Cauliflower w/Shrimp - Polish Shrimp Salad - Creole Baked Tomatoes & Shrimp - Creole Baked Beans - Porto Rican Baked Bananas - Porto Rican Beans & Rice - Mexican Frijoles - Greek Spaghetti - Spaghetti Tomaso - Macaroni à la Galli - Macaroni Italienne - Mushrooms Provençale - Ghent Mushrooms Gourmet - Chou-Croute - German Bean Salad - Blankenberge Beef - Frenchman’s Pie - English Cold Chicken Pie - Bath Buns - Hutzel Brod - Boston Brown Bread (4 recipes) - New England Cherry Bread - Devonshire Cream (2 recipes) - Bavarian Cream - Spanish Cream - French Cream Cake - Baba Parisienne - Snow Cake - Old English Pound Cake - Hungarian Royal Coffee Cake - Streusel Kuchen - Vienna Hot Chocolate - Ceylon Ice - and Creole Bruleau.
cookbook: peruvian food recipes esasy to prepare
by rogger alexander zegarra ...

Language

English

Pages

Publication Date

April 22, 2017

Product Description
Customer Reviews
recetas de comida peruana para aquellas personas que no han podido venir a perú a probar la variedad de platos y recetas que ofrece el perú pero facil lo pueden preparar desde sus casas por eso le dejo un libro con algunas recetas populares que se comen en perú
Cooking From Beyond the Grave: Grandmother’s Favourite Farmhous...
by Alan Ironside

Language

English

Pages

59

Publication Date

April 20, 2017

Product Description
Customer Reviews
A few money-saving recipes passed on to me by my late grandmother plus some wild stories.
The smarting power of coffee
by Rodolfo Buccico

Language

English

Pages

Publication Date

April 20, 2017

Product Description
Customer Reviews
Coffee has a deep-rooted allure. It's got of ground, dampness and marvel. It has the scent of remote lands and an odd story behind, swiftly to get you in. You're yearning for coffee. Smoke and a soft power kindly look after that draft refresh, maybe it's pluckiness of up and running guys. This peewee book has bits and pieces to leaf through. No big deal to declaim. Nothing to be wise to.
Food on the Page: Cookbooks and American Culture
by Megan J. Elias

Language

English

Pages

304

Publication Date

May 12, 2017

Product Description
Customer Reviews
<p>What is American food? From barbecue to Jell-O molds to burrito bowls, its history spans a vast patchwork of traditions, crazes, and quirks. A close look at these foods and the recipes behind them unearths a vivid map of American foodways: how Americans thought about food, how they described it, and what foods were in and out of style at different times.</p><p>In <i>Food on the Page</i>, the first comprehensive history of American cookbooks, Megan J. Elias chronicles cookbook publishing from the early 1800s to the present day. Following food writing through trends such as the Southern nostalgia that emerged in the late nineteenth century, the Francophilia of the 1940s, countercultural cooking in the 1970s, and today's cult of locally sourced ingredients, she reveals that what we read about food influences us just as much as what we taste.</p><p>Examining a wealth of fascinating archival material—and rediscovering several all-American culinary delicacies and oddities in the process—Elias explores the role words play in the creation of taste on both a personal and a national level. From Fannie Farmer to <i>The Joy of Cooking</i> to food blogs, she argues, American cookbook writers have commented on national cuisine while tempting their readers to the table. By taking cookbooks seriously as a genre and by tracing their genealogy, <i>Food on the Page</i> explains where contemporary assumptions about American food came from and where they might lead.</p>
Victorian Cookery (9 Book Series)
by Mimi Riser

Language

English

Pages

Publication Date

December 31, 1969

Product Description
Customer Reviews
<b>From Book 1:</b> Got a taste for history? Fancy the food of other lands? The Victorian World Fare Cookbook gives you both together. Every volume of this collection serves up dozens of different dishes from the savory to the sweet—all kinds of foods from all kinds of places. And all the recipes are over 100 years old! <br>VOLUME 1 includes: Chicken Pullao - Pea Pullao - Parsi Fried Rice - Oriental Vegetable Curry (2 recipes) - Oriental Pudding - Italian Rissotto - Rissotto with Ham - Spanish Rice (2 recipes) - Spanish Fried Potatoes (2 versions) - Spanish Fried Chicken (2 recipes) - Creole Chicken Gumbo w/Oysters - Dixie Chicken Salad - Yankee Chicken Salad - English Chicken & Chestnut Salad - How to Cook Chestnuts (c. 1890) - Bavarian Roast Turkey - German Turkey - Swiss Turkey - Swiss Biscuits - Dutch Biscuits - Scottish Loaf Cake - Scottish Rarebit - Scottish Baked Mutton - Swedish Stewed Mutton - Swedish Baked Turnips - Swedish Fish Pie - Egyptian Meat Pie - Yorkshire Pork Pie - Yorkshire Pudding - Portuguese Pudding - Portuguese Soup (2 versions) - Norwegian Fish Soup - Norwegian Fish Pudding - Norwegian Fruit Pudding - Hungarian Fruit Roll - Hungarian Noodle Pudding - Viennese Noodle Pudding - Viennese Cheese Torte - German Cheese Pie - Bavarian Cheese Cake - Belgian Baked Bananas - French Fried Bananas (2 recipes) - French Banana Compote - French Orange Compote - French Apple Pie - Bavarian Apple Pie - and American Apple Pie (an 1893 version).
Our Syria: Recipes from Home
by , Itab Azzam

Language

English

Pages

Publication Date

October 03, 2017

Product Description
Customer Reviews
In 2014, passionate cooks and friends Itab Azzam and Dina Mousawi were introduced to dozens of Syrian women refugees through their nonprofit theater project, and in working together, the talk turned naturally to food. The recipes and stories of this book, with 100 evocative accompanying photos, is the result of those friendships. From Hot Yogurt Soup with Turmeric to Cherry Meatballs, the 100 recipes are a delicious celebration of the unique taste, culture, and food of Syria.<br /> Middle Eastern food continues to be hugely popular, yet Syrian food is little-known outside of the area, though its tomatoes, lemons, pomegranates, and parsley bear many similarities to Israeli, Lebanese, and even Greek food. The ingredients will be familiar, but the finished dishes a delicious surprise-and an important marker of the foods of home. The women's stories are sprinkled throughout the book, giving depth and color to their most beloved family recipes, made in Syrian homes from Beirut to Berlin, and all across the world. Their story is one of bravery, empowerment, and resilience, showing that love of home and family can live on, no matter where you gather to break bread.

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