Top food stylist and food writer Jennifer McLagan has a bone to pick: too often, people opt for boneless chicken breasts, fish fillets, and cutlets, when good cooks know that anything cooked on the bone has more flavor -- from chicken or spareribs to a rib roast or a whole fish.
Although the author of this collection is anonymous, her intention was clearly stated on the title page of the booka thousand practical ways to make good cakes, pies, puddings, and more for the young, inexperienced cook.
Although the author of this collection is anonymous, her intention was clearly stated on the title page of the book-a thousand practical ways to make good cakes, pies, puddings, and more for the young, inexperienced cook.
As the scientific revolution gathered steam in the nineteenth century, advocates of various healthy diet principles and cooking methods used science to justify their claims for new ways of cooking and eating.
This volume in the American Antiquarian Cookbook Collection, published in 1870 in Boston, is by a ';practical' baker with twenty-seven years of experience in the baking business, and he shares his secrets for making all categories of baked goods for the benefit of professionals and private bakers alike.
With almost encyclopedic detail, The Dessert Book supplies precise, easy-to-follow recipes for desserts of all kinds, including puddings, pies, cakes, souffles, "e;jumbles,"e; wafers, biscuits, meringues, nougats, bouchees, glaces, ice creams, fruit ices, coffees, teas, chocolate drinks, liqueurs, creams and wines, jellies and marmalades, brandied fruits, compotes, and much more-over 400 recipes that describe many favorite sweets of the day.
Published in 1835 in New York, The New Whole Art of Confectionary provided delicious, sugary recipes for bakers, confectioners, and homemakers in the early 19th century.
This enhanced edition includes hundreds of colour photographs and 13 instructional step-by-step videos that demonstrate stir-frying, cooking in parchment, pan-searing fish, and more!
The sparkling wine's untold dramatic history, from the thirteenth century to two world wars and the twenty-first century, by the bestselling authors of Wine and War.
In Simply Shellfish seafood expert and acclaimed cookbook author Leslie Pendleton offers up 125 recipes for shrimp, crab, scallops, clams, mussels, oysters, lobster, and squid.
Farm to Fork brings out the green in Emeril with recipes that will inspire cooks, new and old, to utilize fresh, organic, and locally-grown ingredients throughout the year.
In this authoritative cookbook from Britain's favourite cookery magazine, you will discover over 650 recipes divided by ingredient and occasion to help you find the perfect recipe with ease.
The authors of Simple Italian Sandwiches return in Simple Italian Snacks with delicious, elegant, easy-to-prepare bites for entertaining, lite dining, and more.
This book is an exciting fusion of old and new - the recipes for the best traditional breads from across the UK for the very contemporary kitchen machine, the breadmaker.
"e;When I bring one of my sweets into the room-whether at a wedding or an intimate dinner party-the expressions on people's faces turn that celebration into a memory I'll never forget.
Get cooking simple, comforting food with a twist, with Happy Days with the Naked ChefThis cookbook is all about creating simple and homely food, but which is still packed full of flavour and fun.
