by
Cookbook, The.
Call Number
641.5
Publication Date
2012
Summary
Published in 1830 in Watertown, New York, and then in 1831 in Canada (where it became Canada's first cookbook), this volume in the American Antiquarian Cookbook Collection stresses American cooking and ingredients, and urges fellow countrymen to avoid the foreign influence of English, French, and Italian cooking. Within a year of its publication in the United States, The Cook Not Mad was also published in Canada and thus became Canada's first printed cookbook. Ironically, the only difference between the editions was a single word: "Canadian" was substituted for "American" in the subtitle. In contrast to some of the larger encyclopedic cookbook collections of the day, The Cook Not Mad provides 310 recipes and household information designed to be a quick and easy reference guide to household organization for the contemporary housewife. The author describes the content as "Good Republican dishes" and includes typical American ingredients such as turkey, pumpkin, codfish, and cranberries. There are classic recipes for Tasty Indian Pudding, Federal Pancakes, Good Rye and Indian Bread (cornmeal), Johnnycake, Indian Slapjack, Washington Cake, and Jackson Jumbles. In spite of the author's American "intentions," the book does include foreign influences such as traditional English recipes, and it also contains one of the earliest known recipes for shish-kebab in American cookbooks (No. 298, A Moorish Method of Cooking Beef, as Described by Captain Riley, the Ship-Wrecked Mariner). This edition of The Cook Not Mad, or Rational 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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0.1714
by
Bonnell, Jon.
Call Number
641.5978
Publication Date
2012
Summary
<DIV>From Tex-Mex essentials to fiery appetizers, family-style fiestas, and Forth Worth fancy foods, Jon Bonnell shares his best recipes for parties and family gatherings-and don't forget the ever-popular tailgate party fare and wild fish and game. Wind down the party with a variety of liquor-infused desserts or Sweet Biscuits with Cactus Jelly. What could be more Texan than that?</div>
Format:
Electronic Resources
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0.1650
by
Collection, The American Antiquarian Cookbook.
Call Number
641.5
Publication Date
2012
Format:
Electronic Resources
Relevance:
0.1620
by
Griffith, Dotty.
Call Number
641.59764
Publication Date
2013
Summary
When first published, The Texas Holiday Cookbook drew rave reviews and gained a national following. In this new edition, truly Texan recipes have been updated for contemporary tastes, products, equipment, techniques, and lifestyle concerns such as nutrition profiles. It includes Texas chefs' holiday traditions, recipes, and food gift ideas for Thanksgiving, Hanukkah, Christmas and New Year's; Texas wines and spirits for holiday celebrations; and Texas tricks to make holiday cooking tastier, quicker, and easier such as combining homemade with takeout, using convenience products, and sharing the
Format:
Electronic Resources
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0.1592
by
Mina, Michael.
Call Number
641.5973 MIN
Publication Date
2006
Format:
Books
Table of contents only http://www.loc.gov/catdir/toc/ecip067/2006002124.html
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0.1592
by
Brody, Lora, 1945-
Call Number
641.6374 BRO
Publication Date
2004
Format:
Books
Table of contents http://www.loc.gov/catdir/toc/ecip043/2003008925.html
Sample text http://www.loc.gov/catdir/samples/random051/2003008925.html
Publisher description http://www.loc.gov/catdir/description/random052/2003008925.html
Sample text http://www.loc.gov/catdir/samples/random051/2003008925.html
Publisher description http://www.loc.gov/catdir/description/random052/2003008925.html
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0.1592
by
Goldstein, Joyce.
Call Number
641.5964
Publication Date
2008
Format:
Electronic Resources
Relevance:
0.1575
by
Tracy, Marian.
Call Number
641.59730000000002
Publication Date
2020
Summary
A mouth-watering foray into the world of American culinary flair, Coast to Coast Cookery delivers unique recipes from more than 40 American states and regions.
Format:
Electronic Resources
Relevance:
0.1565
by
Simon, Susan.
Call Number
641.5974 SIM
Publication Date
1998
Format:
Books
Relevance:
0.1565
by
Cabeza de Baca Gilbert, Fabiola.
Call Number
641.59789000000001
Publication Date
2019
Format:
Electronic Resources
Relevance:
0.1539
by
Rockenwagner, Hans.
Call Number
641.5943
Publication Date
2015
Summary
Hans Röckenwagner was born and raised in Germany, trained as a chef in Germany and Switzerland, and at the mere age of 22 moved to the U.S. to run the kitchen at Chicago's famed Le Perroquet. Three years later, he opened Röckenwagner in Venice, quickly winning national acclaim for his fresh, inventive Californian take on the German classics of his youth. Today he is the proprietor of several L.A. restaurants, including Cafe Röckenwagner and 3 Square Cafe, as well as a large commercial bakery. He divides his time between homes in Los Angeles and New York.Jenn Garbee is a writer and editor who h
Format:
Electronic Resources
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0.1539
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
Relevance:
0.1515
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