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Author: Harlan Walker
Publisher: Oxford Symposium
Keywords: food, cookery, symposium, oxford, proceedings, meal
Number of Pages: 272
Published: 2002
ISBN-10: 1903018242
ISBN-13: 9781903018248

This volume of papers presented at the Oxford Symposium on Food and Cookery follows the pattern of previous collections. The Symposium entitled Food and Memory was held in September 2000 at St Antony's College, Oxford uner the joint chairmaship of Alan Davidson and Theodore Zeldin.

Author: Elizabeth Gillespie
Publisher: Applewood Books
Keywords: book, cookery, national
Number of Pages: 381
Published: 2005-05-02
ISBN-10: 1557095698
ISBN-13: 9781557095695

The first all-American cookbook, The National Cookery Book was compiled for America's Centennial celebration in 1876 in Philadelphia. The Women's Centennial Executive Committee, chaired by Benjamin Franklin's great granddaughter, sent an invitation to women throughout the United States to contribute recipes: of the 950 accepted recipes many were associated with specific states or territories.

Author: Frederick Nutt
Publisher: Applewood Books
Keywords: cook, royal, imperial
Number of Pages: 358
Published: 2009-01-01
ISBN-10: 142901265X
ISBN-13: 9781429012652

Frederick Nutt is most commonly known as one of the leading confectioners in Georgian England. Yet his expertise extended to gourmet cookery as a whole. Consciously not a book intended for everyday, domestic cookery, this 1809 volume collects recipes intended to be produced in the most oppulent English and Foreign kitchens for the entertainment of those who are not so scrupulous with expense. This work is a fascinating look at the gourmet foods of the Georgian era.

Author: John Farley
Publisher: Applewood Books
Keywords: complete, assistant, housekeepers, domestic, art, cookery, london
Number of Pages: 438
Published: 2008-08-01
ISBN-10: 1429012048
ISBN-13: 9781429012041

John Farley, formerly principal cook at the London Tavern, designed his 1811 "The London Art of Cookery..." to be a complete source of recipes and cooking information for housewives and domestic servants. Containing "every elegant and plain preparation in improved modern cookery -- Pickling, potting, salting, collaring, and sousing -- The whole art of confectionary, and making of jellies, jams, and creams, and ices -- The preparation of sugars, candying, and preserving -- Made wines, cordial-waters, and malt-liquors -- Bills of fare for each month -- Wood-cuts, illustrative of trussing, carvin

Author: Eliza Leslie
Publisher: Applewood Books
Keywords: cookery, various, branches, directions, miss, complete, leslie
Number of Pages: 530
Published: 2008-08-12
ISBN-10: 1429012404
ISBN-13: 9781429012409

Eliza Leslie is best known for this work, originally published in 1837, which was the most popular cookbook in America at the time, selling at least 150,000 copies. Her simple, yet comprehesive approach to cooking gave her book appeal across socio-economic classes, making her recipes popular with both urban and rural families. This version, published in 1853, is the cook book's forty-nineth edition.

Author: Juliet Corson
Publisher: Applewood Books
Keywords: economy, cookery, domestic, principles, lectures, course
Number of Pages: 130
Published: 2008-01-01
ISBN-10: 1429011459
ISBN-13: 9781429011457

The lectures printed within this volume were delivered by Juliet Corson, superintendent of the New York School of Cookery, in the "Farmers Lecture Course," at the College of Agriculture, Minneapolis, during the session of 1884. "The lectures were familiar, extemporaneous discourses upon the topics under discussion, and the lecturer was surrounded by all the appointments of a well-ordered kitchen. The dishes as prepared were passed to the audience for examination and criticism, and full opportunity allowed for discussion," thus giving the lectures a familiar, colloquial tone.

Author: Esther Levy
Publisher: Applewood Books
Keywords: book, cookery, jewish
Number of Pages: 206
Published: 2007-11-01
ISBN-10: 1557091862
ISBN-13: 9781557091864

Originally published in 1871, the Jewish Cookery Book was the first Jewish cookbook published in America. The book offers practical, down-to-earth advice for American-born Jews who did not have the benefit of a traditional Jewish education. Not much is known about the book's author, Mrs. Esther Levy. She was born Esther Jacobs, probably in England, and most likely lived in Philadelphia. Her book, however, is a milestone in American Jewish history.
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