Author: Sidney Morse
Publisher:
Published: 1909
Total Pages: 1030
ISBN-13:
DOWNLOAD EBOOK →The main object of this book is economy. If rightly used, it will save a great deal of money in every household. It will also save time and labor, which are the equivalent of money.
Author: Andrew F. Smith
Publisher: Univ of South Carolina Press
Published: 1996
Total Pages: 272
ISBN-13: 9781570031397
DOWNLOAD EBOOK →When Andrew F. Smith began researching the heritage of America's favorite condiment, he uncovered the makings of a great story: exotic and mysterious beginnings, unusual and colorful characters, evil adulterators and contaminators, strong-willed commercial competitors, high-minded government regulators, and, finally, a relentless quest for a global market. From his large store of historical ketchup recipes, Smith offers a representative sampling of the appetizing, the intriguing, and the outlandish. Reflecting the diversity of the condiment's myriad incarnations, the volume includes recipes for more than 110 ketchup varieties made from such unexpected ingredients as apricots, beer, celery, cucumbers, lemons, liver, raspberries, and rum.
Author: Kay Robertson
Publisher: Simon and Schuster
Published: 2013-11-05
Total Pages: 256
ISBN-13: 1476745129
DOWNLOAD EBOOK →The matriarch of the "Duck Dynasty" clan presents a collection of family recipes and stories while revealing favorite dishes for each of the Robertson men and their wives, in a volume complemented by scriptural excerpts.
Author:
Publisher:
Published: 1910
Total Pages: 778
ISBN-13:
DOWNLOAD EBOOK →A world list of books in the English language.
Author: Andrew F. Smith
Publisher: Bloomsbury Publishing USA
Published: 2013-10-28
Total Pages: 1715
ISBN-13: 1610692330
DOWNLOAD EBOOK →This three-volume encyclopedia on the history of American food and beverages serves as an ideal companion resource for social studies and American history courses, covering topics ranging from early American Indian foods to mandatory nutrition information at fast food restaurants. The expression "you are what you eat" certainly applies to Americans, not just in terms of our physical health, but also in the myriad ways that our taste preferences, eating habits, and food culture are intrinsically tied to our society and history. This standout reference work comprises two volumes containing more than 600 alphabetically arranged historical entries on American foods and beverages, as well as dozens of historical recipes for traditional American foods; and a third volume of more than 120 primary source documents. Never before has there been a reference work that coalesces this diverse range of information into a single set. The entries in this set provide information that will transform any American history research project into an engaging learning experience. Examples include explanations of how tuna fish became a staple food product for Americans, how the canning industry emerged from the Civil War, the difference between Americans and people of other countries in terms of what percentage of their income is spent on food and beverages, and how taxation on beverages like tea, rum, and whisky set off important political rebellions in U.S. history.