Search Results for France - Narrowed by: Cooking, American.

Classic American food without fuss : over 100 favorite recipes / by Frances McCullough and Barbara Witt.

2024-05-09T02:09:31Z

by McCullough, Frances, 1939-
Call Number 641.5973 MCC
Publication Date 1997
Summary McCullough and Wit have chosen their favorite classics and - in the fine tradition of The 60-Minute Gourmet - streamlined the procedures to fit the needs of today's cooks. The authors point out where a little more effort will make a big difference in taste, and the dishes can be gussied up or dressed down to suit any occasion. Along with each recipe, McCullough and Witt provided, with their inimitable panache, a mini-history of the dish's origins: about Chicken with 40 Cloves of Garlic, they note, "This dish had a hard time getting out of Provence, its native home. In London in the early part of this century they could scarcely believe a person could eat so much garlic and live." In Classic American Food Without Fuss, the authors create an indispensable collection for the home cook, whether novice or accomplished chef.
Format: Books
Publisher description http://www.loc.gov/catdir/description/random0412/96005934.html

The epicurean : a complete treatise of analytical and practical studies on the culinary art ... making a Franco-American culinary encyclopedia / by Charles Ranhofer.

2024-05-09T02:09:31Z

by Ranhofer, Charles, author.
Call Number XX(272687.1)
Publication Date 1894
Summary A complete treatise of analytical and practical studies on the culinary art including: table and wine service, how to prepare and cook dishes, an index for marketing, a great variety of bills of fare for breakfasts, luncheons, dinners, suppers, ambigus, buffets, etc, and a selection of interesting bills of fare of Delmonico's from 1862 to 1894.
Format: Electronic Resources
Click here to view video

The Virginia Housewife : Or, Methodical Cook.

2024-05-09T02:09:31Z

by Randolph, Mary.
Call Number 641.5
Publication Date 2013
Summary Although Amelia Simmons's American Cookery claims the title, Mrs. Mary Randolph's The Virginia Housewife is often cited as the first American cookbook because the recipes originated in American kitchens, having left behind British traditions, ingredients, and methods. Virginia Housewife is also recognized as the nation's first regional cookbook with a focus on southern-style specialties, some appearing in print for the first time (Ochra Soup, Curry of Catfish, Gumbo, Chicken Pudding, Apoquiniminc Cakes). But Randolph also includes local variations of recipes from the West Indies, New England, Spain, and France, all reflecting the influence of many cuisines on Southern cooking. Diverse offerings from far-away places include Dough Nuts, Gaspacho, Ropa Vieja, as well as a number of delightful ice cream recipes including, black walnut, quince, pear, citron, and almond. An immediate success, Virginia Housewife was republished at least nineteen times before the Civil War.  For Mrs. Mary, "The grand Arcanum of management lies in three simple rules: Let everything be done at a proper time, keep everything in its proper place, and put everything to its proper use." To this end, much more than just a cookbook, The Virginia Housewife is a complete lifestyle reference providing an introduction to the food, culture, and manners of the antebellum South, as well as housekeeping instructions on topics ranging from soap making to herb drying and silver cleaning-everything that a woman of the nineteenth (or the twenty-first) century might desire to know.  This facsimile edition of Mary Randolph's Virginia Housewife 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
Click here to view book