The Open-hearth Cookbook

The Open-hearth Cookbook PDF

Author: Suzanne Goldenson

Publisher: Alan C Hood

Published: 2005-10

Total Pages: 0

ISBN-13: 9780911469264

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Food cooked in the fireplace tastes better than food cooked in most conventional methods today, say the authors and this book shows how twenty-first century folks can enjoy hearth-cooked meals today. Surprisingly few pieces of special equipment are needed, especially for camping families. The authors emphasize the appliances and techniques that make open-hearth cooking realistic in today's homes where the fireplace is not in the kitchen. The authors explain the art of building a good cooking fire and maintaining the three basic temperatures - low, medium and high - needed to prepare almost all foods, and suggest ways to keep the hearth clean and the cook safe. Each chapter on technique tells how things were done in the old days, and then goes on to demonstrate techniques for today. The authors have added substantial new material since original publication in 1982, and completely updated the resources section of the book. Suzanne Goldenson and her husband are serious cooks and collectors of early American cooking implements. Doris Simpson is co-owner of a restaurant and once helped cook a Thanksgiving dinner over an open hearth for Craig Claiborne.

Open-Hearth Cookbook

Open-Hearth Cookbook PDF

Author: Suzanne Goldenson

Publisher: Rowman & Littlefield

Published: 2023-11-30

Total Pages: 177

ISBN-13: 1493082973

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Food cooked in the fireplace tastes better than food cooked in most conventional methods today, say the authors and this book shows how twenty-first century folks can enjoy hearth-cooked meals today. Surprisingly few pieces of special equipment are needed, especially for camping families. The authors emphasize the appliances and techniques that make open-hearth cooking realistic in today's homes where the fireplace is not in the kitchen. The authors explain the art of building a good cooking fire and maintaining the three basic temperatures - low, medium and high - needed to prepare almost all foods, and suggest ways to keep the hearth clean and the cook safe. Each chapter on technique tells how things were done in the old days, and then goes on to demonstrate techniques for today. The authors have added substantial new material since original publication in 1982, and completely updated the resources section of the book. Suzanne Goldenson and her husband are serious cooks and collectors of early American cooking implements. Doris Simpson is co-owner of a restaurant and once helped cook a Thanksgiving dinner over an open hearth for Craig Claiborne.

Hearthside Cooking

Hearthside Cooking PDF

Author: Nancy Carter Crump

Publisher: Univ of North Carolina Press

Published: 2009-11-05

Total Pages: 352

ISBN-13: 0807889547

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For cooks who want to experience a link to culinary history, Hearthside Cooking is a treasure trove of early American delights. First published in 1986, it has become a standard guide for museum interpreters and guides, culinary historians, historical re-enactors, campers, scouts, and home cooks interested in foodways and experimenting with new recipes and techniques. Hearthside Cooking contains recipes for more than 250 historic dishes, including breads, soups, entrees, cakes, custards, sauces, and more. For each dish, Nancy Carter Crump provides two sets of instructions, so dishes can be prepared over the open fire or using modern kitchen appliances. For novice hearthside cooks, Crump offers specific tips for proper hearth cooking, including fire construction, safety, tools, utensils, and methods. More than just a cookbook, Hearthside Cooking also includes information about the men and women who wrote the original recipes, which Crump discovered by scouring old Virginia cookbooks, hand-written receipt books, and other primary sources in archival collections. With this new edition, Crump includes additional information on African American foodways, how the Civil War affected traditional southern food customs, and the late-nineteenth-century transition from hearth to stove cooking. Hearthside Cooking offers twenty-first-century cooks an enjoyable, informative resource for traditional cooking.

The Magic of Fire

The Magic of Fire PDF

Author: William Rubel

Publisher:

Published: 2002-01-01

Total Pages: 296

ISBN-13: 9781580083027

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This lavishly illustrated book explores both the techniques of hearth cooking and the poetry of ash and flame.

Hearth and Home

Hearth and Home PDF

Author: Fiona Lucas

Publisher: James Lorimer & Company

Published: 2006-06-26

Total Pages: 78

ISBN-13: 9781550289213

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Explore the rich history of women's work and the art of cooking over an open hearth in historic Canadian kitchens. Today the fireplace with its crackling logs is a romantic icon representing the heart of the home, but not so long ago its role was much more than symbolic. A hearth or fireplace was an essential first fixture in Canadian homes and its warmth sustained the family in many ways. Whether in a longhouse, a fishing shack, a log cabin, a manor home, or on a thriving farm, the kitchen was the main workplace of Canadian women within family centred households for generations. Its central feature is the focal point of Hearth and Home, a social history that evokes the sights, smells, and tastes of historic kitchens. This book tells the story of the women who worked back-breaking hours tending the fire and using its energy with skill and resourceful creativity to nourish their families or feed a hungry fort. Fiona Lucas, culinary historian and practiced hearth cook, synthesizes the shared experience of the family cook across decades and cultures, along the way introducing readers to fascinating dishes such as the hedgehog pudding and tools such as the salamander and the spider. The text is illustrated with photographs from historic sites including Black Creek Pioneer Village, Louisbourg, Kings Landing, Upper Canada Village, and many others. This is a book that will appeal to readers of Canadian history, and to anyone who has puzzled over the now unusual kitchen tools once common in 19th-century homes.

Cooking with Fire

Cooking with Fire PDF

Author: Paula Marcoux

Publisher: Storey Publishing, LLC

Published: 2014-05-16

Total Pages: 321

ISBN-13: 1603429123

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Revel in the fun of cooking with live fire. This hot collection from food historian and archaeologist Paula Marcoux includes more than 100 fire-cooked recipes that range from cheese on a stick to roasted rabbit and naan bread. Marcoux’s straightforward instructions and inspired musings on cooking with fire are paired with mouthwatering photographs that will have you building primitive bread ovens and turning pork on a homemade spit. Gather all your friends around a fire and start the feast.

Feast by Firelight

Feast by Firelight PDF

Author: Emma Frisch

Publisher: Ten Speed Press

Published: 2018-04-10

Total Pages: 208

ISBN-13: 0399579923

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A transporting, lushly photographed book with easy-to-prepare recipes for gatherings at campgrounds and cabins alike. Feast by Firelight offers solution-oriented recipes that make cooking outdoors feel effortless and downright fun and it shows how to utilize clever cooking methods, prep food at home, and pack smart. The book includes recipes for camp cooking as well as detailed menus, shopping and equipment lists, and tips showing how to prepare before you leave. Featuring 70 accessible recipes, it is the first of its kind in the outdoor-cooking niche to pair useful information with evocative photography of finished dishes and useful illustrations (such as how to pack a cooler and how to build a fire), setting a new standard for camping cookbooks.

A Taste of History Cookbook

A Taste of History Cookbook PDF

Author: Walter Staib

Publisher: Grand Central Publishing

Published: 2019-05-07

Total Pages: 304

ISBN-13: 1538746670

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The delicious, informative, and entertaining cookbook tie-in to PBS's Emmy Award-winning series A Taste of History. A TASTE OF HISTORY COOKBOOK provides a fascinating look into 18th and 19th century American history. Featuring over 150 elegant and approachable recipes featured in the Taste of History television series, paired with elegantly styled food photography, readers will want to recreate these dishes in their modern-day kitchens. Woven throughout the recipes are fascinating history lessons that introduce the people, places, and events that shaped our unique American democracy and cuisine. For instance, did you know that tofu has been a part of our culture's diet for centuries? Ben Franklin sung its praises in a letter written in 1770! With recipes like West Indies Pepperpot Soup, which was served to George Washington's troops to nourish them during the long winter at Valley Forge to Cornmeal Fried Oysters, the greatest staple of the 18th century diet to Boston's eponymous Boston Cream Pie, A TASTE OF HISTORY COOKBOOK is a must-have for both cookbook and history enthusiasts alike.

Samarkand: Recipes and Stories From Central Asia and the Caucasus

Samarkand: Recipes and Stories From Central Asia and the Caucasus PDF

Author: Caroline Eden

Publisher: Hachette UK

Published: 2021-06-03

Total Pages: 337

ISBN-13: 0857839993

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Winner of the Guild of Food Writers Food and Travel Award 2017 'This is a book to delight food lovers, travel hounds and history buffs alike.' The Telegraph 'As an armchair traveler, I was led by Caroline Eden's firsthand account of journeys to the Uzbek city of Samarkand and other exotic destinations, then lured into the kitchen by Eleanor Ford's fine recipes' New York Times 'A particularly expansive and ambitious example of the genre. Imagine a Lonely Planet guide to Uzbekistan and beyond, with a hundred recipes.' LA Times 'I am LOVING it! So interesting to see so many familiar but also lesser known recipes! Beautiful pictures too! Love the styling! Love it!' Sabrina Ghayour Over hundreds of years, various ethnic groups have passed through Samarkand, sharing and influencing each other's cuisine and leaving their culinary stamp. This book is a love letter to Central Asia and the Caucasus, containing personal travel essays and recipes little known in the West that have been expertly adapted for the home cook. An array of delicious dishes will introduce the region and its different ethnic groups - Uzbek, Tajik, Russian, Turkish, Korean, Caucasian and Jewish - along with a detailed introduction on the Silk Road and a useful store cupboard of essential ingredients. Chapters are divided into Shared Table, Soups, Roast Meats & Kebabs, Warming Dishes, Pilavs & Plovs, Accompaniments, Breads & Doughs, Drinks and Desserts. 100 recipes are showcased, including Apricot & Red Lentil Soup, Chapli Kebabs with Tomato Relish, Rosh Hashanah Palov with Barberries, Pomegranate and Quince, Curd Pancakes with Red Berry Compote and the all-important breads of the region. And with evocative travel features like On the Road to Samarkand, A Banquet on the Caspian Sea and Shopping for Spices under Solomon's Throne, you will be charmed and enticed by this region and its cuisine, which has remained relatively untouched in centuries.

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