Lanterna Rally
eBook PDF Download Digital Library
The Art of Cookery, Made Plain and Easy
The Art of Cookery, Made Plain and Easy
The Art of Cookery Made Plain and Easy
Author: Hannah Glasse
Publisher: Courier Dover Publications
Published: 2015-08-19
Total Pages: 324
ISBN-13: 0486795764
DOWNLOAD EBOOK →"Revised and republished many times since its 1747 debut, this cookbook was a bestseller in England and the United States for more than 100 years. Author Hannah Glasse dismisses French cookery as fussy and expensive, focusing instead on standards of Anglo-American cuisine. Simple dishes, from soups to cakes, feature straightforward directions"--
The Art of Cookery Made Plain and Easy
Author: Hannah Glasse
Publisher: Applewood Books
Published: 1997
Total Pages: 337
ISBN-13: 1557094624
DOWNLOAD EBOOK →Americais most popular cookbook in 1776. Reprinted from the first American edition of 1805. Includes a new introduction by food historian Karen Hess.
The Art of Cookery Made Easy and Refined
The Art of Cookery, Made Plain and Easy
The Royal Baker and Pastry Cook
Author: New York P. Royal Baking Powder Company
Publisher: Wentworth Press
Published: 2019-03-12
Total Pages: 50
ISBN-13: 9781010080411
DOWNLOAD EBOOK →This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
The Art of Cooking Made Easy [microform]
Author: C E Nasmyth & Co
Publisher: Legare Street Press
Published: 2021-09-10
Total Pages: 140
ISBN-13: 9781015097339
DOWNLOAD EBOOK →This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
New Art of Cookery
Author: Vicky Hayward
Publisher: Rowman & Littlefield
Published: 2017-06-16
Total Pages: 321
ISBN-13: 1442279427
DOWNLOAD EBOOK →Winner of the Jane Grigson Trust Award 2017 and the Aragonese Academy of Gastronomy’s 2017 Prize for Research New Art of Cookery, Drawn from the School of Economic Experience, was an influential recipe book published in 1745 by Spanish friary cook Juan Altamiras. In it, he wrote up over 200 recipes for meat, poultry, game, salted and fresh fish, vegetables and sweet things in a chatty style aimed at readers who cooked on a modest budget. He showed that economic cookery could be delicious if flavors and aromas were blended with an appreciation for all sorts of ingredients, however humble, and for diverse food cultures, ranging from that of Aragon, his home region, to those of Iberian court and New World kitchens. This first English translation gives guidelines for today’s cooks alongside the original text, and interweaves a new narrative portraying 18th-century Spain, its everyday life, and food culture. The author traces links between New Art’s dishes and modern Spanish cookery, tells the story of her search to identify the book’s author and understand the popularity of his book for over 150 years, and takes travelers, cooks, historians, and students of Spanish language, culture, and gastronomy on a fascinating journey to the world of Altamiras and, most important of all, his kitchen.
