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The Art of Cookery Made Plain and Easy
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 Plain and Easy
"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"--
First Catch Your Hare
With a voice as Canadian as winter, David Adams Richards reflects on the place of hockey in the Canadian soul. The lyrical narrative of Hockey Dreams flows from Richards' boyhood games on the Miramichi to heated debates with university professors who dare to back the wrong team. It examines the globalization of hockey, and how Canadians react to the threat of foreigners beating us at "our" game. Part memoir, part essay on national identity, part hockey history, Hockey Dreams is a meditation by one of Canada's finest writers on the essence of the game that helps define our nation.
Eight Flavors
This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table. She begins in the archives, searching through economic, scientific, political, religious, a...
The Ladies' Guide to True Politeness and Perfect Manners or, Miss Leslie's Behaviour Book
This book gives an insight into expected etiquette regarding topics such as manners, clothing, conversation, managing servants, and traveling for women. Written during the reign of Queen Victoria, this work will transport the readers back to get a glimpse of the customs prevalent during the mid-1800s.
The Complete Confectioner
The Complete Confectioner is a cookbook with sweet recipes and methods. It contains the basics of sweet-, cake- and ices-making, as well as how to boil sugar, making custards and syllabubs, conserving and distilling beverages.
English Food
A selection of traditional and modern recipes as well as an informative, evocative discussion of the origins of all kinds of English dishes.
