All About Cookery

Author : Constance Spry
Publisher : Grub Street Publishers
ISBN 13 : 1909166103
Total Pages : 1127 pages
Book Rating : 4.03/5 ( download)

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Download or read book The Constance Spry Cookery Book written by Constance Spry and published by Grub Street Publishers. This book was released on 2014-01-19 with total page 1127 pages. Available in PDF, EPUB and Kindle. Book excerpt: One of the all-time great cookbooks receives a lavish update and remains an essential resource and inspiration for cooks of all levels. One of the greatest cookbooks of all time, The Constance Spry Cookery Book remains an essential kitchen bible: astonishingly informative, supremely practical, and constantly at-hand for countless home cooks and future top chefs for over fifty years. With over a thousand pages filled with recipes, cooking history, and miraculous tips, this indispensable resource has now been updated and elegantly redesigned with specially commissioned how-to line drawings. Cooks of every level will find invaluable information on kitchen processes, soups and sauces, vegetables, meat, poultry, game, cold dishes, and pastry making. This timeless treasure is “a monument to ‘civilised living’ . . . If you can’t find a recipe for something anywhere else, it will be in Constance Spry” (The Guardian). “Cookery is vast, detailed, and lovely. The purpose of the book was to take the knowledge of culinary professionals and write it in a form that British housewives could understand and use. It was, and it remains, the British cookery [and cooking] bible.” —Cooking by the Book

Author : Michael W. Twitty
Publisher : HarperCollins
ISBN 13 : 0062876570
Total Pages : 504 pages
Book Rating : 4.77/5 ( download)

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Download or read book The Cooking Gene written by Michael W. Twitty and published by HarperCollins. This book was released on 2018-07-31 with total page 504 pages. Available in PDF, EPUB and Kindle. Book excerpt: 2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018 A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together. Illustrations by Stephen Crotts

Author : Harold McGee
Publisher :
ISBN 13 : 9780865474529
Total Pages : 339 pages
Book Rating : 4.24/5 ( download)

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Download or read book The Curious Cook written by Harold McGee and published by . This book was released on 1990 with total page 339 pages. Available in PDF, EPUB and Kindle. Book excerpt: Examines the biochemistry behind cooking and food preparation, rejecting such common notions as that searing meat seals in juices and that cutting lettuce causes it to brown faster

Author : Duncan McCorquodale
Publisher :
ISBN 13 :
Total Pages : 360 pages
Book Rating : 4.85/5 ( download)

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Download or read book A Visual History of Cookery written by Duncan McCorquodale and published by . This book was released on 2009 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt: Photographs and illustrations of culinary history and branding throughout the ages.

Author : Isabella Beeton
Publisher :
ISBN 13 :
Total Pages : 362 pages
Book Rating : 4.45/5 ( download)

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Download or read book Mrs. Beeton's Cookery Book written by Isabella Beeton and published by . This book was released on 1898 with total page 362 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : Mary Dougherty
Publisher : Wisconsin Historical Society
ISBN 13 : 0870208292
Total Pages : 240 pages
Book Rating : 4.94/5 ( download)

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Download or read book Life in a Northern Town written by Mary Dougherty and published by Wisconsin Historical Society. This book was released on 2017-08-09 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Generations of men and women have stood on these beaches, listened to water rushing over these basalt rocks, and picked wild blueberries here well before I sailed into the Bayfield harbor. The families of those men and women are still here, tethered to a place where they can slip behind their ancestor’s eyes and take in essentially the same view." —from the Introduction In 2007, Mary Dougherty and her family moved from St. Paul to the tiny Bayfield Peninsula, surrounded by the waters of Lake Superior and Chequamegon Bay in far northwestern Wisconsin. There they set out to live their lives against a backdrop of waterfalls, beaches, farm stands, and a quintessential small town of 487 people. Through recipes, stories, and photos, this book explores what it means to nourish a family and a community. As Mary Dougherty incorporates what is grown and raised in northern Wisconsin into her family’s favorite dishes, she continues a cultural tradition begun by immigrants hundreds of years ago. The result is a one-of-a-kind collection of globally and regionally inspired recipes featuring local cheeses, meats, and produce from the farmers in and around Bayfield—pho made with beef bones from a farm in Mellen, Indian meatballs with curry powder made in Washburn, chowder with corn and potatoes from a farm stand in Ashland. As she knits herself into the Bayfield community, Dougherty comes to more fully grasp the intricate relationship between food and community.

Author : Charles Francatelli
Publisher : BoD – Books on Demand
ISBN 13 : 3861951266
Total Pages : 102 pages
Book Rating : 4.61/5 ( download)

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Download or read book Plain Cookery Book for the Working Classes written by Charles Francatelli and published by BoD – Books on Demand. This book was released on 2009 with total page 102 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first cookery book for those who could not afford a cook - the so called working classes. First edited in 1852, this book is both: A rich source for traditional recipes and a picture of a changing society in the early 19th century.

Author : Claire Thomson
Publisher : Hardie Grant Publishing
ISBN 13 : 1787134881
Total Pages : 883 pages
Book Rating : 4.81/5 ( download)

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Download or read book Home Cookery Year written by Claire Thomson and published by Hardie Grant Publishing. This book was released on 2020-09-03 with total page 883 pages. Available in PDF, EPUB and Kindle. Book excerpt: "You could cook non-stop from this book for, indeed, a year, without ever getting bored! With over 200 recipes, and with an expansive flavour palette, it is a boon for those in a cooking rut." – Nigella Lawson "this book is very timely... and there are so many wantable dishes here... Among the dishes calling me are sausage and fennel focaccia rolls; squash baked with beer, cheese, cream and pretzels; and cherry Bakewell pudding." – Diana Henry, Telegraph "What a beauty... imaginative, appealing recipes grounded in good sense... you can taste the experience, that these are lived recipes." – Rachel Roddy "the one cook book you really need this autumn is this practical work from the ever-inventive Thomson" – Independent "One of my tests of how much I am excited by a new cookbook is how many recipes I feel driven to mark with a Post-It note. With Home Cookery Year I suddenly realised I was Post-It noting nearly every page." – Bee Wilson Home Cookery Year is the new essential kitchen bible, year-round and every day. Claire Thomson writes foolproof, imaginative recipes to please the whole family – as a professional chef and mum of three, she understands what it’s like to whip up tasty, crowd-pleasing dishes in minimal time at the end of a busy working day. Wearing its seasonality lightly, with the emphasis on usefulness and practicality, Home Cookery Year offers mealtime solutions for: midweek emergencies cooking on a budget on a budget and storecupboard recipes salads and light lunches treat yourself (indulgent dishes for special occasions) celebration feasts Every recipe you will ever need is in here, for every occasion, with twists on classics, and super ideas for jaded palates for young and old alike.

Author : Maestro Martino of Como
Publisher : Univ of California Press
ISBN 13 : 9780520928312
Total Pages : 224 pages
Book Rating : 4.18/5 ( download)

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Download or read book The Art of Cooking written by Maestro Martino of Como and published by Univ of California Press. This book was released on 2005-01-03 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: Maestro Martino of Como has been called the first celebrity chef, and his extraordinary treatise on Renaissance cookery, The Art of Cooking, is the first known culinary guide to specify ingredients, cooking times and techniques, utensils, and amounts. This vibrant document is also essential to understanding the forms of conviviality developed in Central Italy during the Renaissance, as well as their sociopolitical implications. In addition to the original text, this first complete English translation of the work includes a historical essay by Luigi Ballerini and fifty modernized recipes by acclaimed Italian chef Stefania Barzini. The Art of Cooking, unlike the culinary manuals of the time, is a true gastronomic lexicon, surprisingly like a modern cookbook in identifying the quantity and kinds of ingredients in each dish, the proper procedure for cooking them, and the time required, as well as including many of the secrets of a culinary expert. In his lively introduction, Luigi Ballerini places Maestro Martino in the complicated context of his time and place and guides the reader through the complexities of Italian and papal politics. Stefania Barzini's modernized recipes that follow the text bring the tastes of the original dishes into line with modern tastes. Her knowledgeable explanations of how she has adapted the recipes to the contemporary palate are models of their kind and will inspire readers to recreate these classic dishes in their own kitchens. Jeremy Parzen's translation is the first to gather the entire corpus of Martino's legacy.

Author : Lindsay Gardner
Publisher : Hachette UK
ISBN 13 : 1523514221
Total Pages : 410 pages
Book Rating : 4.29/5 ( download)

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Download or read book Why We Cook written by Lindsay Gardner and published by Hachette UK. This book was released on 2021-03-02 with total page 410 pages. Available in PDF, EPUB and Kindle. Book excerpt: Join the conversation . . . With more than one hundred women restaurateurs, activists, food writers, professional chefs, and home cooks—all of whom are changing the world of food. Featuring essays, profiles, recipes, and more, Why We Cook is curated and illustrated by author and artist Lindsay Gardner, whose visual storytelling gifts bring nuance and insight into their words and their work, revealing the power of food to nourish, uplift, inspire curiosity, and effect change. “Prepare to be blown away by Lindsay Gardner’s illustrations. Her gift as an artist is part of this fluid conversation about food with some of the most intriguing women, and you’ll never want it to end. Why We Cook highlights our voices and varied perspectives in and out of the kitchen and empowers us to reclaim our place in it.” —Carla Hall, chef, television personality, and author of Carla Hall’s Soul Food “Why We Cook is a wonderful, heartwarming antidote to these trying times, and a powerful testament to unity through food.” —Anita Lo, chef and author of Solo and Cooking Without Borders “This book is a beautiful object, but it’s also much more than that: an essay collection, a trove of recipes, a guidebook for how we might use food to fight for and further justice. The women in its pages remind us that it’s in the kitchen, in the field, and around the table that we do our most vital work as human beings—and that, now more than ever, we must.” —Molly Wizenberg, author of A Homemade Life and The Fixed Stars