Published in 1873 in New York, The New Housekeeper’s Manual was written by Catharine Esther Beecher and her sister Harriet Beecher Stowe, two of the most influential women writers and activists of their time.
Once life and culture had stabilized in the 19th century and moved beyond the frontier focus on subsistence and survival, Americans began to explore the idea of improving health and creating more comfortable lifestyles.
Claiming to be “the fruit of the personal experiences of at least a thousand housekeepers,” the book reprints the contents of the New York Times Sunday edition Household Column, which apparently was extremely popular in its day, and the public clamored for reprints of the column’s recipes.
This down-to-earth kitchen companion "e;for frugal and economical housekeepers"e; was designed to help reconstitute the rich cookery traditions of the region that had been interrupted by the Civil War, and adapt them to the new requirements for thrift and "e;making do.
First published in England, this kitchen reference became available to colonial American housewives when it was printed in Williamsburg, Virginia is 1742.
From her writing and recipe style, Lady Harriet was clearly a sophisticated woman of means who deplored the ';unpalatable horrible attempts at entrees, dignified with some high-sounding French name, made by the general run of English cooks.
The particular emphasis on varieties of seafood in The New England Cook Book, including specific recipes for cod, halibut, striped and sea bass, black fish, shad, salt cod, fish cakes, lobsters and crabs, "e;scollops,"e; eels, clams, and oysters easily identifies the book's origins.
The author of Pie Contest in a Box gets chili fans fired up with "e;a playful kit with judge and prize ribbons, scorecards and an instruction manual"e; (Statesman).
"e;A collection of recipes, tips and stories about ribs of nearly every meat variety"e; from the bestselling authors of America's Best BBQ (The Pitch).
From the public television host, a tour of the US's oldest and greatest dining spots-with "e;delightful tales, delicious recipes, and hundreds of photographs"e; (Ted Allen, host of Food Network's Chopped).
The first edition of this very popular nineteenth century cookbook was published in 1839 as The American Housewife, later expanded to The Kitchen Directory and American Housewife and often republished as The American Housewife and Kitchen Directory.
The unnamed author of this charming almanac/cookbook concoction was as a "e;lady of [New York] who has kept an extensive Boarding-house, for twenty-two years in Pearl St.
In this illustrated cookbook, the James Beard Award-winning chef shares fifty fabulous recipes that make deviled eggs the perfect fare for any occasion.
Published in 1829 in New York, Apician Morsels, or Tales of the Table, Kitchen, and Larder is an entertaining culinary miscellany that combines cooking history, lore, anecdotes, and witticism, all with a humorous flair.
Published in 1837 in Philadelphia, The Art of Dining; And the Art of Attaining High Health was originally published as a series of weekly articles titled The Original by social-activist author Thomas Walker.
Published in Philadelphia in 1876, this volume in the American Antiquarian Cookbook Collection provides information about recipes and other cultural information from the 100 years between 1776 and 1876, divided into four sections: Cookery, Medical Department, Farming and Agriculture, and Events, and was published to celebrate the nation’s first centennial.
Printed in at least twenty editions by 1851, The Young Housekeeper was a successful work by prolific author and president of the American Vegetarian Society, William A.
With the blockade of Southern ports and the lack of trading between the North and South during the Civil War, the Confederacy found itself in great deprivation, lacking its customary supplies.
Easy, vibrant street-food inspired Vietnamese recipes that you can cook at home from street-food entrepreneurs Van and AnhVietnamese food is well-known these days think cleansing noodle soups, succulent caramelized pork, spicy herb-filled baguettes, zingy salads, crunchy pickles, perfect dipping sauces, and moreish sweet coffee.
Michael Caines, MBE, is a truly original British chef, who has created innovative and original dishes which have earned him two Michelin stars and numerous awards and accolades, including the UK s best all round restaurant (Hardens) and perfect in every way (Sunday Times).
Whether you want to make a moreish snack for tea, or bake a perfect cake for a special occasion, Good Food: Bakes and Cakes serves up fabulous baking ideas for tasty treats.
