by
Harland, Marion, 1830-1922, author.
Call Number
XX(272683.1)
Publication Date
1886
Summary
Common sense in the household and American cooking.
Format:
Electronic Resources
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71868.3047
by
Billock, Jennifer.
Call Number
XX(311696.1)
Publication Date
2015
Format:
Electronic Resources
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0.0811
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by
Leslie, Eliza.
Call Number
641.5
Publication Date
2013
Format:
Electronic Resources
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0.0680
by
Hale, Sarah J.
Call Number
641.59730000000002
Publication Date
2013
Format:
Electronic Resources
Relevance:
0.0635
5.
by
Beecher, Catharine Esther.
Call Number
641.59730000000002
Publication Date
2013
Format:
Electronic Resources
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0.0566
by
Lecker, Ashley.
Call Number
641.5973
Publication Date
2020
Format:
Electronic Resources
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0.0516
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
Robinson, Jessica.
Call Number
641.59730000000002
Publication Date
2017
Summary
The New England farmgirl shares heartwarming stories and personal advice along with a bushel of new recipes for lemonades and drinks, salads, hearty main courses, pies, cakes, and more.
Format:
Electronic Resources
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0.0477
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
O'Connell, Libby H.
Call Number
641.563
Publication Date
2014
Summary
""Like many miniencyclopedias, this one is studded with often intriguing facts.""-Kirkus From the chief historian at HISTORY® comes a rich chronicle of the evolution of American cuisine and culture, from before Columbus's arrival to today. Did you know that the first graham crackers were designed to reduce sexual desire? Or that Americans have tried fad diets for almost two hundred years? Why do we say things like ""buck"" for a dollar and ""living high on the hog""? How have economics, technology, and social movements changed our tastes? Uncover these and other fascinating aspects of Ameri
Format:
Electronic Resources
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0.0408
by
Patch, Gooseberry.
Call Number
641.5
Publication Date
2014
Summary
Over 230 delicious, easy-to-make recipes for new cooks, newlyweds and families on the go.
Format:
Electronic Resources
Relevance:
0.0330
by
Crowen, Mrs. T.J.
Call Number
641.5
Publication Date
2013
Format:
Electronic Resources
Relevance:
0.0330
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