by
Disabled Men's Association of Australia
Call Number
ARC COM 641.865 CAK
Publication Date
1928
Format:
Books
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164679.8438
by
Patch, Gooseberry.
Call Number
641.5
Publication Date
2016
Format:
Electronic Resources
Relevance:
4.1633
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by
Winer, Laurie.
Call Number
638.495
Publication Date
2014
Summary
This month's Digital Edition serves up eight irresistible courses from LARB's Food and Drink section. Including a taste of the dizzying heights of gourmandise in John McIntyre's essay Finer Dining Through Chemistry," and samples of extreme foodie-ism in Douglas Bauer's review of Anything that Moves by Dana Goodyear; with John T. Scott's review of American Whiskey, Bourbon & Rye: A Guide to the Nation's Favorite Spirit as an aperitif, and a bonus interview with Leslie Stephens, author of Compromise Cake: Lessons Learned From My Mother's Recipe Box, for dessert. Two reviews by Steven Shapin pique our appetites with the Enlightenment debate over the palate, as well as an intellectual history of cannibalism. And Amy Finnerty's take on Jenny Rosenstrach's Dinner: A Love Story rounds out this wholesome spread of food writing. Enjoy!.
Format:
Electronic Resources
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3.9819
by
Diacono, Mark.
Call Number
641.563
Publication Date
2016
Format:
Electronic Resources
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3.1195
by
Antiquarian Collection Cookbook, Antiquarian Collection.
Call Number
641.5975
Publication Date
2013
Summary
With the blockade of Southern ports and the lack of trading between the North and South during the Civil War, the Confederacy found itself in great deprivation, lacking its customary supplies. Showing great resourcefulness, southerners developed new ways to feed and clothe themselves and these adaptations and recipes were pulled together in 1863 by Richmond publishers West & Johnson, to share throughout the region in Confederate Receipt Book. The recipes were assembled from newspapers, staff, and other sources and were "designed to supply useful and economical directions and suggestions of cookery, housewifery, and for the camp." Examples of resourceful recipes in Confederate Receipt Book include apple pie without apples, artificial oysters, and coffee substitutes as well as medicinal remedies for headaches, croup, and sore throats and making household items like candles and soap. The nature and extent of the items highlight the degree of difficulty that the Confederates faced and their ability to acclimate to the supplies at hand. Other examples include recipes for making ink, wicks for lamps, fire balls for fuel, and bread from numerous types of flours. The Confederate Receipt Book has as much quaint and amusing charm to present-day readers as it had practical significance to the beleaguered South fighting for its independence. This edition of Confederate Receipt Book 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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3.1061
by
Corson, Juliet.
Call Number
641.5
Publication Date
2013
Summary
Published in New York in 1877, this volume in the American Antiquarian Cookbook Collection was written by one of the "great ladies" of American cooking who founded the first cooking school in New York to help unemployed working-class women find work as domestics. This cooking manual is based on the school's teachings, with heavy emphasis on preparing nutritious meals inexpensively. This exceptional book by a remarkable woman in American culinary history was aimed at answering the question Corson posed in her manual, "How well can we live, if we are moderately poor?" She dedicated her life and her career to providing the answer in this book and others, to suggest recipes for "the most wholesome and palatable dishes at the least possible cost." Her basic concept involved the principles of using everything available and wasting nothing; avoiding expensive cuts of heavy meat and substituting several dishes such as soup, vegetables, fish, and bread; using lentils, peas, and macaroni as nutritious alternatives to meat; exploring gardens and fields for new delicious greens, such as dandelions, sorrel, chicory, and others to liven up meals; adding herbs and spices to make dishes more palatable. Corson's recipes also explore the cuisines of many countries to find dishes with inexpensive but tasty ingredients, and her chapters on cheap dishes with and without meat are a model of culinary creativity. This important book in the American culinary canon expanded the cooking philosophies of many lower- and middle-class women of the day. This edition of The Cooking Manual of Practical Directions for Economical Every-Day 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 lives 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 comprises approximately 1,100 volumes.
Format:
Electronic Resources
Relevance:
3.0929
by
Joyce, Jennifer.
Call Number
641.595
Publication Date
2018
Summary
MODERN ASIAN COOKING - VIBRANT FOOD WITH BOLD CLEAN TASTES.
Format:
Electronic Resources
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3.0684
by
Clarke, Ethne.
Call Number
641.65
Publication Date
2012
Format:
Electronic Resources
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3.0148
by
Halina Hadas, Julia.
Call Number
641.874
Publication Date
2020
Format:
Electronic Resources
Relevance:
2.5050
by
MCIA.
Call Number
641.59593
Publication Date
2008
Summary
Step-By-Step Cooking: Thai is a collection of authentic recipes that feature the very best that Thai cuisine has to offer. Valuable insights are offered through detailed information on food preparation techniques and cooking styles. Accompanied by clear step-by-step instructions and photographs, each recipe will be a breeze to follow and recreate in the kitchen. Savour rich, flavourful dishes such as the Thai Chicken Curry and Thai Fish Chowder, and give new life to the usual meal staples by whipping up Fried Rice with Prawn (Shrimp) Paste or Rice Vermicelli with Coconut Milk. Serve up quick,
Format:
Electronic Resources
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2.4013
by
Manley, Stephanie.
Call Number
398
Publication Date
2013
Summary
YOU LOVE RESTAURANT FOOD
WHY NOT MAKE IT AT HOME? Packed with recipes for all your favorite entrées, appetizers, soups, salads and desserts from America's most popular restaurants*, this book shows how to re-create mouthwatering dishes in your own kitchen. With over 200 recipes, CopyKat.com's Dining Out at Home 2 makes it easy as pie to cook classic restaurant dishes like: Boston Market® Sweet Potato Casserole Cracker Barrel Old Country Store® Chocolate Pecan Pie IHOP® Bacon Temptation Omelets Olive Garden® Chicken Gnocchi Soup Starbucks™ Eggnog Latte Cheddar's Casual Café® Texas Cheese Fries Outback Steakhouse® Spinach and Artichoke Dip P.F. Chang's China Bistro® Lettuce Wraps Arby's® Grilled Chicken and Pecan Salad Sandwich Find the ideal recipe for any occasion with the book's wide range of impress-your-guest dishes, quick-and-easy treats, vegetarian options and kid-friendly choices. You can even modify these original recreations to make them healthier while maintaining the delicious taste. Eating in has never been so fun! *no sponsorship or endorsement by these restaurants.
Format:
Electronic Resources
Relevance:
2.0370
Call Number
PER 641.50994 AUS NO. 86 SEP 2022
Publication Date
2024 2023 2022 2021 2020
Format:
Other
Other
Relevance:
1.6308
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