by
Cordon Bleu
Call Number
641.5 COR
Publication Date
1971
Format:
Books
Relevance:
134447.6406
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by
Taneja, Meera
Call Number
641.5954 TAN
Publication Date
1983
Format:
Books
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134447.0625
by
Cornfeld, Lilian.
Call Number
ARC 641.595694 COR
Publication Date
1962
Format:
Books
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134447.0625
by
Conil, Jean
Call Number
641.595 CON
Publication Date
1978
Format:
Books
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134445.6406
by
Havenstein, Nathalie
Call Number
ARC 641.5638 HAV
Publication Date
1974
Format:
Books
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134445.6406
by
Farrow, Joanna.
Call Number
641.692
Publication Date
2013
Summary
An indispensable guide to preparing fish, from sourcing and seasoning to gutting and filleting, with over 50 mouthwatering recipes.
Format:
Electronic Resources
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134445.5313
by
Simmons, Amelia.
Call Number
641.5973
Publication Date
2012
Summary
Published in Hartford in 1796, this volume in the American Antiquarian Cookbook Collection is a facsimile edition of one of the most important documents in American culinary history. This is the first cookbook written by an American author specifically published for American kitchens. Named by the Library of Congress as one of the 88 "Books That Shaped America," American Cookery was the first cookbook by an American author published in the United States. Until its publication, cookbooks printed and used by American colonists were British. As indicated in Amelia Simmons's subtitle, the recipes in her book were "adapted to this country," reflecting the fact that American cooks had learned to make do with what was available in North America. This cookbook reveals the rich variety of food colonial Americans used, their tastes, cooking and eating habits, and even their rich, down-to-earth language. Bringing together English cooking methods with truly American products, American Cookery contains the first known printed recipes substituting American maize for English oats; and the recipe for Johnny Cake is apparently the first printed version using cornmeal. The book also contains the first known recipe for turkey. Possibly the most far-reaching innovation was Simmons's use of pearlash--a staple in colonial households as a leavening agent in dough, which eventually led to the development of modern baking powders. "Thus, twenty years after the political upheaval of the American Revolution of 1776, a second revolution--a culinary revolution--occurred with the publication of a cookbook by an American for Americans." (Jan Longone, curator of American Culinary History, University of Michigan) This facsimile edition of Amelia Simmons's American Cookery was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. The Society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.
Format:
Electronic Resources
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134445.4844
by
Lie, Sek-Hiang
Call Number
641.59598 LIE
Publication Date
1963
Format:
Books
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134437.0156
by
Campbell, John, 1969-
Call Number
641.5 CAM
Publication Date
2008
Format:
Books
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134435.5313
11.
by
United States. Navy Dept.
Call Number
ARC STA 641.573 APP
Publication Date
1955
Format:
Books
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134428.1719
12.
by
Country Women's Association of Victoria.
Call Number
ARC 641.5 COO
Publication Date
1981 1980
Format:
Books
Relevance:
134419.7656
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