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Plain Cookery Book for the Working Classes
  • Language: en
  • Pages: 102

Plain Cookery Book for the Working Classes

The first cookery book for those who could not afford a cook - the so called working classes. First edited in 1852, this book is both: A rich source for traditional recipes and a picture of a changing society in the early 19th century.

Chef to Queen Victoria
  • Language: en
  • Pages: 384

Chef to Queen Victoria

  • Type: Book
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  • Published: 1846
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  • Publisher: Unknown

None

The Modern Cook
  • Language: en

The Modern Cook

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. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

The Royal English and Foreign Confectioner
  • Language: en
  • Pages: 506

The Royal English and Foreign Confectioner

  • Type: Book
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  • Published: 1862
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  • Publisher: Unknown

None

A History of Food in 100 Recipes
  • Language: en
  • Pages: 360

A History of Food in 100 Recipes

  • Type: Book
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  • Published: 2013-06-18
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  • Publisher: Hachette UK

A riveting narrative history of food as seen through 100 recipes, from ancient Egyptian bread to modernist cuisine. We all love to eat, and most people have a favorite ingredient or dish. But how many of us know where our much-loved recipes come from, who invented them, and how they were originally cooked? In A History of Food in 100 Recipes, culinary expert and BBC television personality William Sitwell explores the fascinating history of cuisine from the first cookbook to the first cupcake, from the invention of the sandwich to the rise of food television. A book you can read straight through and also use in the kitchen, A History of Food in 100 Recipes is a perfect gift for any food lover who has ever wondered about the origins of the methods and recipes we now take for granted.

Old Cookery Books and Ancient Cuisine
  • Language: en
  • Pages: 288

Old Cookery Books and Ancient Cuisine

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German Cookery
  • Language: en
  • Pages: 224

German Cookery

From the Crown Classic Cookbook series--which features a collection of the world's best-loved international cookbooks, specially adapted for use in American kitchens.

What shall we have for dinner? By lady Maria Clutterbuck
  • Language: en
  • Pages: 72

What shall we have for dinner? By lady Maria Clutterbuck

  • Type: Book
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  • Published: 1852
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  • Publisher: Unknown

None

The Cook's Guide
  • Language: en
  • Pages: 200

The Cook's Guide

  • Type: Book
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  • Published: 1907
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  • Publisher: Unknown

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