by
Young-Brown, Fiona.
Call Number
641.5975
Publication Date
2014
Format:
Electronic Resources
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60136.1836
by
Holl, John.
Call Number
641.623
Publication Date
2013
Format:
Electronic Resources
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50828.7148
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by
Baime, Emily.
Call Number
641.5973
Publication Date
2013
Summary
With the explosion in craft beers and interest in seasonal cuisine, A Year in Food and Beer perfectly fills a niche. Boasting 40 enticing recipes and more than 100 beer-pairing suggestions, it instructs readers how to identify flavors in specific beers and how to complement those with gourmet foods and cooking techniques by season.
Format:
Electronic Resources
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49104.7266
by
Collection, American Antiquarian Cookbook.
Call Number
641.59749999999997
Publication Date
2013
Format:
Electronic Resources
Relevance:
0.1021
by
Humm, Daniel.
Call Number
641.59747 HUM
Publication Date
2013
Format:
Books
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0.0913
by
Leslie, Eliza.
Call Number
641.5
Publication Date
2013
Format:
Electronic Resources
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0.0680
by
Elverson, Virginia T.
Call Number
641.59730000000002
Publication Date
2014
Summary
Ranging from the simple to the sumptuous, here are over two hundred recipes for modern Americans inspired by dishes and beverages the authors discovered in cookbooks, family journals, and notebooks from 150 to 250 years ago. Did you know that breakfast in the eighteenth century was typically a mug of beer and some mush and molasses, invariably taken on the run? That settlers enjoyed highly spiced foods and the taste of slightly spoiled meat? Or that, at first, colonists didn't understand how to make tea and instead stewed the tea leaves in butter, threw out what liquid collected, and munched on the leaves? These peculiar facts precede tried and tested recipes, some of which include: Cold grapefruit soup Tweedy family steak and kidney pie Madras artichokes Sour rabbit and potato dumplings Apple-shrimp curry Pumpkin chiffon pie Lemon flummery And much more Each chapter of recipes is introduced with accounts of how early Americans breakfasted, dined, drank, and entertained. The illustrations of utensils, tankards, porringers, and pots used in the early days are drawn from actual objects in major private and public collections of early Americana and make Revolutionary Cooking a great resource for American history enthusiasts. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Format:
Electronic Resources
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0.0495
by
Patch, Gooseberry.
Call Number
641.5973
Publication Date
2014
Summary
101 Farmhouse Favorites is brimming with all the classic, country recipes everyone knows and loves. From yummy breakfasts and fresh salads, to hearty mains and luscious desserts, there's something for everyone. There's even a chapter dedicated to canning, for those who want to stash a little summer away to enjoy all year 'round. Alongside each recipe is a beautiful photograph of the dish, so cooks will know just what to expect.
Format:
Electronic Resources
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0.0460
by
Bond, Hallie.
Call Number
641.5973
Publication Date
2014
Summary
Adirondackers developed a campy regional cuisine that took full advantage of both cultivated and wild foods. These unique recipes for the modern palate are inspired by the foods and foodways of the Adirondack. With photographs from The Adirondack Museum and historical notes, you get the full flavor of this regional life. Recipes include Dandelion Salad, Pan-Fried Trout,Rosemary Roasted Carrots, and Maple Ice Cream. Hallie Bond was on the staff of the Adirondack Museum in Blue Mountain Lake, New York, for nearly thirty years and is the author of Boats and Boating in the Adirondacks a
Format:
Electronic Resources
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0.0432
by
Staff, Chicago Tribune.
Call Number
641.86
Publication Date
2012
Summary
From traditional comfort foods to family recipes from diverse cultural backgrounds, Good Eating?s Classic Home Recipes offers a vast collection of appetizers, entrees, and desserts, all of which were tested by the Chicago Tribune 's award-winning food writers.
Format:
Electronic Resources
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0.0432
by
Sloan, Colleen.
Call Number
641.5973
Publication Date
2012
Summary
<DIV>Grab your skillet and fire up the coals ! Next time you need to feed hungry campers, give some of this classic cabin cuisine a try. Cream Soda Biscuits, Hootenanny Pancakes, Calico Beans, You Wish It Were Chicken Legs, and Cowgirl Apple-Pie Cake are just a sampling of the lip-smacking cast-iron and Dutch oven dishes you'll enjoy.</div>
Format:
Electronic Resources
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0.0432
by
Dooley, Beth.
Call Number
641.5977
Publication Date
2011
Summary
The Northern Heartland is governed by the seasons. The long and cold winter, bright and warm summer, and crisp and refreshing spring and fall shape our physical and emotional landscape. Shouldn?t the seasons and their harvests also shape the way we eat?Beth Dooley?s The Northern Heartland Kitchen presents delicious and practical solutions to the challenge of eating locally in the upper Midwest. Celebrating the region?s chefs, farmers, ranchers, gardeners, and home cooks, this is the essential guide to eating with the year?s local rhythms. Recipes are organized by season: fall and winter inspir
Format:
Electronic Resources
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0.0432
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