Search Results for African cookery - Narrowed by: Electronic books.

North African Cookery.

2024-05-16T20:47:29Z

by der Haroutunian, Arto.
Call Number 641.5961
Publication Date 2009
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Cooking the Gullah Way, Morning, Noon, and Night [electronic resource].

2024-05-16T20:47:29Z

by Robinson, Sallie Ann.
Call Number 641.59296073
Publication Date 2007
Summary Sallie Ann Robinson was born and reared on Daufuskie Island, one of the South Carolina Sea Islands well known for their West African-influenced Gullah culture. With this cookbook, Robinson highlights some of her favorite memories and delicious recipes from life on Daufuskie, where the islanders traditionally ate what they grew in the soil, caught in the river, and hunted in the woods. Includes 75 recipes and 25 folk remedies.<BR>
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American Cookery.

2024-05-16T20:47:29Z

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.
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Verstille's Southern Cookery.

2024-05-16T20:47:29Z

by Verstille, E.J.
Call Number 641.5
Publication Date 2014
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New American Cookery, or Female Companion.

2024-05-16T20:47:29Z

by Lady, An American.
Call Number 641.59730000000002
Publication Date 2013
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Modern Cookery, in All Its Branches.

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by Acton, Eliza.
Call Number 641.5942
Publication Date 2013
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Miss Leslie's New Cookery Book.

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by Leslie, Eliza.
Call Number 641.5
Publication Date 2012
Summary This comprehensive recipe collection of over 650 pages with 1,000 recipes contains dishes ranging from American fried chicken and southern veal stew to continental favorites like Italian pork and West Indian fried bananas. Every recipe was tested by the author, and all were original to the book, a new standard in American cookbook publishing. Leslie was a marvelous food writer whose strongly stated opinions about cooking techniques and ingredients provided sensible advice to American cooks who had long suffered from the poor directions in continental cookbooks and from the differences in European kitchens and utensils. Her publisher proclaimed this "the most complete Cook Book in the world."This edition of Miss Leslie's New Cookery 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.
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Classic Vegetarian Cooking from the Middle East and North Africa.

2024-05-16T20:47:29Z

by Salloum, Habeeb.
Call Number 641.56360956
Publication Date 2012
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The Cook Not Mad : Or, Rational Cookery.

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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.
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Jon Bonnell's Texas Favorites [electronic resource].

2024-05-16T20:47:29Z

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>
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The Canadian Housewife's Manual of Cookery.

2024-05-16T20:47:29Z

by Collection, The American Antiquarian Cookbook.
Call Number 641.5
Publication Date 2012
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The Texas Holiday Cookbook [electronic resource].

2024-05-16T20:47:29Z

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
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The Tagine Deck : 25 Recipes for Slow-Cooked Meals.

2024-05-16T20:47:29Z

by Goldstein, Joyce.
Call Number 641.5964
Publication Date 2008
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Coast to Coast Cookery : The Best Classic Recipes Across America.

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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.
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Historic Cookery : Authentic New Mexican Food.

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by Cabeza de Baca Gilbert, Fabiola.
Call Number 641.59789000000001
Publication Date 2019
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Das Cookbook [electronic resource] : German Cooking . . . California Style

2024-05-16T20:47:29Z

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
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Cabin Cooking [electronic resource] : Rustic Cast Iron and Dutch Oven Recipes

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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>
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The Cooking Manual of Practical Directions for Economical Every-Day Cookery.

2024-05-16T20:47:29Z

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.
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Directions for Cookery : Being a System of the Art, in Its Various Branches.

2024-05-16T20:47:29Z

by Leslie, Eliza.
Call Number 641.5
Publication Date 2013
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Diamond Dishes [electronic resource] : From the Kitchens of Baseball's Biggest Stars

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by Loria, Julie.
Call Number 641.5
Publication Date 2011
Summary Twenty top Major League Baseball players share stories about life off the field and their favorite foods-with nearly 100 full-color photos and more than 60 easy-to-make recipes Baseball and food are two of life's uncomplicated pleasures, stirring up sizzling passion across all generations. Now, for the first time, baseball fans and food lovers get a behind-the-scenes look into the kitchens of twenty of their favorite Major League All Stars. Author Julie Loria shares their stories, from memorable meals growing up, to their current fitness routines, food rituals, and guilty food pleasures. And w
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Dishing up Vermont [electronic resource] : 145 Authentic Recipes from the Green Mountain State

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by Medeiros, Tracey.
Call Number 641.5974
Publication Date 2008
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American Lighthouse Cookbook [electronic resource] : The Best Recipes and Stories from America?s Shorelines

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by Epstein, Becky Sue.
Call Number 641.5973
Publication Date 2009
Summary Celebrates the local cuisines that have long been the staple of lighthouse keepers and their families.
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Mrs. Porter's New Southern Cookery Book : And Companion for Frugal and Economical Housekeepers.

2024-05-16T20:47:29Z

by Porter, Mrs. M.E.
Call Number 641.59749999999997
Publication Date 2012
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Cape Cod Chef's Table [electronic resource] : Extraordinary Recipes from Buzzards Bay to Provincetown

2024-05-16T20:47:29Z

by Carafoli, John.
Call Number 641.5974
Publication Date 2013
Summary Cape Cod, Massachusetts is, roughly, a 70-mile peninsula divided into 15 towns. It is one of the furthermost points of land in the eastern US, with its hooked arm jutting out 40 miles into the Atlantic Ocean. Some of the towns date back to the 1600s, and each has its own unique personality, history, and gastronomic adventure. Over the past several years, Cape Cod's culinary landscape has evolved. Yes, there are still the delicious fried clams, fresh broiled or grilled fish, and lobster rolls that have always been favorites, but many of today's chefs are reinventing these traditional foods with
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The Ultimate Turkey Fryer Cookbook [electronic resource] : Over 150 Recipes for Frying Just About Anything

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by Williams, Reece.
Call Number 641.59763
Publication Date 2011
Summary The Ultimate Turkey Fryer Cookbook covers everything you need to know to make the most of your new (or under-used) turkey fryer. Author Reece Williams adds chef-inspired tips to his detailed, delicious recipes that will not only teach you how to cook the perfect turkey, but also explain the safest and easiest ways to use your turkey fryer. The possibilities are endless in this thorough collection: Try apple fritters, fried bananas, sweet potato donuts, or zucchini wheels. The Ultimate Turkey Fryer Cookbook will take away any fear you have of using your turkey fryer and
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In Cod We Trust [electronic resource] : From Sea to Shore, the Celebrated Cuisine of Coastal Massachusetts

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by Atwood, Heather.
Call Number 641.5974
Publication Date 2015
Summary When people think of dock-side dining in Massachusetts they imagine buttery toasted lobster rolls, steaming bowls of creamy fish chowder, and alabaster-white slabs of baked cod piled with bread crumbs, but its rich and varied cuisine reflects all who have come to call these seaports home. Cultures--including, Sicilian, Portuguese, Finnish, and Irish--that fished and worked the granite quarries there a century ago were so tightly bound that generations have stayed and continue to leave their culinary mark on coastline. In Cod We Trust features over 175 recipes that celebrate the area's unique p
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Recipes from Historic California [electronic resource] : A Restaurant Guide and Cookbook

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by Bauer, Steve.
Call Number 641.59794
Publication Date 2008
Summary Linda and Steve Bauer guide readers through a culinary journey across California, detailing some of the most interesting histories and delicious recipes from California's landmark restaurants. Each of the restaurants visited reveals several signature dishes to be easily replicated at home. California's cuisine comes alive as the Bauers discover the state's most historic restaurants.
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Instantly Southern : 85 Southern Favorites for Your Pressure Cooker, Multicooker, and Instant Pot® : a Cookbook.

2024-05-16T20:47:29Z

by Castle, Sheri.
Call Number 641.5975
Publication Date 2018
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The Great American Slow Cooker Book : 500 Easy Recipes for Every Day and Every Size Machine: a Cookbook.

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by Weinstein, Bruce.
Call Number 641.5884
Publication Date 2014
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Made With Love [electronic resource] : The Meals On Wheels Family Cookbook

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by Borden, Enid.
Call Number 641.5
Publication Date 2012
Summary Celebrating the importance of family, Made With Love: The Meals On Wheels Family Cookbook includes recipes from the tables of well-known actors, chefs, writers, and other celebrities along with personal stories about their favorite family meals. Learn to cook:? Patti LaBelle's Baja Fish Tacos? Cokie Roberts' Artichoke Gratin? Al Roker's New Orleans?Style Barbecued Shrimp? Judi Dench's Bread and Butter PuddingOther contributors include Helen Mirren, Martha Stewart, former First Lady Barbara Bush, Mario Batali, Paula Deen, Joan Lunden, Kurt Warner, Dr. May
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Recipes from Historic New England [electronic resource] : A Restaurant Guide and Cookbook

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by Bauer, Steve.
Call Number 641.5974
Publication Date 2009
Summary Recipes from Historic New England is a coffee table, cooking, and travel book designed to delight the senses and ignite your love of travel. From the famous Parker House rolls to the amazing scenery of The Mount Washington Hotel and Resort, to the solitude of the Inn at Sawmill Farm, each site was carefully selected by the authors and every one has much to offer the reader, cook, and traveler.
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New Southern-Latino Table [electronic resource] : Recipes that Bring Together the Bold and Beloved Flavors of Latin America and the American South

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by Gutierrez, Sandra A.
Call Number 641.598
Publication Date 2011
Summary In this splendid cookbook, bicultural chef Sandra Gutierrez blends ingredients, traditions, and culinary techniques, creatively marrying the diverse and delicious cuisines of more than twenty Latin American countries with the beloved food of the American South.The New Southern-Latino Table features 150 original and delightfully tasty recipes that combine the best of both culinary cultures. Sandra, who has taught thousands of people how to cook, highlights the surprising affinities between the foodways of the Latin and Southern regions--including a wide variety of ethnic roots in each tradition
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American Heart Association Instant and Healthy : 100 Low-Fuss, High-Flavor Recipes for Your Pressure Cooker, Multicooker and Instant Pot®: a Cookbook.

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by Association, American Heart.
Call Number 641.56311
Publication Date 2018
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American History Through a Whiskey Glass : How Distilled Spirits, Domestic Cuisine, and Popular Music Helped Shape a Nation.

2024-05-16T20:47:29Z

by Cooper, Harris.
Call Number 641.2520973
Publication Date 2021
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Slaw and the Slow Cooked : Culture and Barbecue in the Mid-South.

2024-05-16T20:47:29Z

by Veteto, James R.
Call Number 394.120975
Publication Date 2011
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To Live and Dine in Dixie : The Evolution of Urban Food Culture in the Jim Crow South.

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by Cooley, Angela Jill.
Call Number 394.120975
Publication Date 2015
Summary This book explores the changing food culture of the urban American South during the Jim Crow era by examining how race, ethnicity, class, and gender contributed to the development and maintenance of racial segregation in public eating places. Focusing primarily on the 1900s to the 1960s, Angela Jill Cooley identifies the cultural differences between activists who saw public eating places like urban lunch counters as sites of political participation and believed access to such spaces a right of citizenship, and white supremacists who interpreted desegregation as a challenge to property rights and advocated local control over racial issues. Significant legal changes occurred across this period as the federal government sided at first with the white supremacists but later supported the unprecedented progress of the Civil Rights Act of 1964, which-among other things-required desegregation of the nation's restaurants. Because the culture of white supremacy that contributed to racial segregation in public accommodations began in the white southern home, Cooley also explores domestic eating practices in nascent southern cities and reveals how the most private of activities-cooking and dining- became a cause for public concern from the meeting rooms of local women's clubs to the halls of the U.S. Congress.
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