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P.E.O. Cookbook
In 1908 members of Chapter "M" of the P.E.O. in Knoxville, Iowa, compiled the P.E.O. Cook Book: Souvenir Edition, complete with 575 of the organization's best recipes, fully tested, and 24 original photographs of the Knoxville community. Now this charming cookbook, long out of print, is made available again in a facsimile edition as part of the Iowa Szathmáry Culinary Arts Series. The recipes in this remarkable cookbook take the modern cook back to a time when the ability to prepare attractive, delicious dishes with economy and innovation from a sometimes limited supply of ingredients was both a challenge and a major source of pride. The P.E.O. Cook Book reproduces the cream of the crop: un...
The Khwan Niamut
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Ladie Borlase's Receiptes Booke
Ladie Borlase's Receiptes Booke, an English manorial and culinary manuscript, has been in existence for at least 333 years. This manuscript, bearing dates from 1665 to 1822, provides a unique compendium of culinary history that opens a window to the aristocratic, social, agricultural, horticultural, economic, and medicinal aspects of English country life.
Dreamer's Journey
A kind of permanent expatriate, and a unique figure in American literature, Frederic Prokosch remains largely unknown in his own country. --Book Jacket.
The Other Dickens
Catherine Hogarth, who came from a cultured Scots family, married Charles Dickens in 1836, the same year he began serializing his first novel. Together they traveled widely, entertained frequently, and raised ten children. In 1858, the celebrated writer pressured Catherine to leave their home, unjustly alleging that she was mentally disordered—unfit and unloved as wife and mother. Constructing a plotline nearly as powerful as his stories of Scrooge and Little Nell, Dickens created the image of his wife as a depressed and uninteresting figure, using two of her three sisters against her, by measuring her presumed weaknesses against their strengths. This self-serving fiction is still widely a...
Books & My Food
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The Piazza Tales
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Turning the Tables
In the nineteenth century, restaurants served French food to upper-class Americans with aristocratic pretensions, but by the turn of the century, even the best restaurants cooked ethnic and American foods for middle-class urbanites. In Turning the Tables, Andrew P. Haley examines how the transformation of public dining that established the middle class as the arbiter of American culture was forged through battles over French-language menus, scientific eating, cosmopolitan cuisines, unescorted women, un-American tips, and servantless restaurants.
The Ladies' Etiquette Hand-book
Short Hints on Social Etiquette, published as a promotional piece by a Philadelphia soap manufacturer, strives to bring "aristocratic" values into the "republican" home by including descriptions of lavish meals, advice on proper word pronunciation, and illustrations of tasteful calling cards. Interspersed throughout both books are illustrated advertisements that reveal the level of consumerism begun in the 1880s."--BOOK JACKET.
Receipts of Pastry and Cookery
Edward Kidder (1665?-1739), a renowned pastry chef in 18th-century London, was also a very successful teacher of the culinary arts. Kidder probably dictated this book with his students in mind; Kidder scholars were able to record his recipes in notebooks -- most likely in the 1720s & 1730s -- that through careful ownership have survived the passage of time. This facsimile edition reproduces one such notebook, as well as a typeset transcription of the manuscript, a historical & culinary intro., updated recipes for today's chefs, & a glossary which defines Kidder's once-familiar terms. The notebook contains many recipes for meat pyesÓ & pasties with meat, plus recipes for puddings & cakes & meat, poultry, & fish main dishes. Illus.
