GASTRONOMY

That a nation should construct one of its most resonant national ceremonies round a cup of tea will surely strike a chord of sympathy with at least some readers of this review. To many foreigners, nothing is so quintessentially Japanese as the tea ceremony--more properly, "the way of tea"--with its austerity, its extravagantly minimalist stylization, and its concentration of extreme subtleties of meaning into the simplest of actions

In the Italian cuisine we find in the highest degree these three qualities. That it is palatable, all those who have partaken of food in an Italian trattoria or at the home of an Italian family can testify, that it is healthy the splendid manhood and womanhood of Italy is a proof more than sufficient

When mother lets us cook : a book of simple receipts for little folk with important cooking rules in rhyme together with handy lists of the materials and utensils needed for the preparation of each dish. Illustrated with beautiful woodcuts

Reed used the name Olive Green to write books and articles about domestic homemaking and cooking. Her cookbooks include How to Cook Fish, What to Have for Breakfast, and One Thousand Simple Soups. Myrtle Reed committed suicide in 1911 just after the publishing of her last novel, A Weaver of Dreams.

This eclectic book is a must for all cheese lovers. A large collection of recipes, fond memories and stories, poems dedicated to cheese, as well as an extensive index of the various types of cheese make this a wonderful, informative, and fun read. This book is the ultimate homage to cheese.

This cookbook and reference guide leads the American Housewife through how to make everything from Meat to Common Drinks, as well as helpful tips and tricks for any housewife!

Le Guide Culinaire can be regarded as the ‘Bible’ of modern cooking. It was Escoffier's attempt to codify and streamline the French restaurant food of the day.

The compiler of [this book] having entered early in life upon a train of duties, was frequently embarrassed by her ignorance of domestic affairs.

A selection of chocolate recipes which were produced for Walter Baker & Co, the oldest producer of chocolate in the United States. Advertisements used by Walter Baker & Co can be found in Section 7.

As that heavenly bit of chocolate melts in our mouths, we give little thought as to where it came from, the arduous work that went in to its creation, and the complex process of its maturation from a bean to the delicacy we all enjoy

Eggs are incredible versatile, there are so many ways to cook and season eggs, and they make a great meal for breakfast, lunch, and dinner.

This book describes use and care, and growing of herbs for cooking, healing and other interesting miscellaneous information related to herbs

This is not a cookery book. It makes no attempt to replace a good one; it is rather an effort to fill up the gap between you and your household oracle, whether she be one of those exasperating old friends who maddened our mother with their vagueness, or the newer and better lights of our own generation, the latest and best of all being a lady as well known for her novels as for her works on domestic economy—one more proof, if proof were needed, of the truth I endeavor to set forth—if somewhat tediously forgive me—in this little book: that cooking and cultivation are by no means antagonistic.

The Natural History of Chocolate being a Distinct and Particular Account of the Cocoa-tree, its Growth and Culture, and the Preparation, Excellent Properties, and Medicinal Virtues of its Fruit.

In addition to being amusing, recipes written in a poetic form were easy to remember and used as learning tools for the young housekeeper.

An entertaining yet informative look at the history of Crisco, its place in the "modern" kitchen, basic recipes and how to set up your kitchen layout and types of meal service including "when you don't have a maid

Hannah Glasse states that she has ‘not wrote in the high polite style’ but rather it is her intent to ‘instruct the lower sort’ in their own way. By writing in her practical no-nonsense manner she is able to instil confidence in anyone who follows her recipes and advice to be able to produce an almost infinite variety of meals using whatever ingredients are available at the time

This is a little cookbook of vegetarian recipes, which were only slowly gaining popularity in England at the time of its publication in 1891. The recipes are all very clearly described, and any modern listener should be able to try them out if any of them strike their fancy.

Many families enjoy giving little dinners, or otherwise exercising hospitality, but are debarred from doing so by the fact that anything beyond the ordinary daily fare has to be ordered in, or an expensive extra cook engaged. And although we may regret that hospitality should ever be dependent on fine cooking, we have to take things as they are. It is not every hostess who loves simplicity that dares to practise it.

This is a very practical book concerning the cooking of fish. The author does not limit herself simply to recipes, but also adds sound advice on how to recognize a fresh fish, when certain fish are in season, and how to preserve fish, as well as recipes for fish and fish sauces.

This is the sixth collection of our "coffee break" series, involving public domain works that are between 3 and 15 minutes in length. These are great for work/study breaks, commutes, workouts, or any time you'd like to hear a whole story and only have a few minutes to devote to listening.

Join Margaret, a little girl who really wants to learn how to properly cook and bake everything from seafood to cake, as she sets out to make all the recipes she can find from her family, friends and the rest of the world around her

This is a cookbook promoting vegetarian recipes. The author of the book, Dr. Thomas Allinson, had strong views about health issues - he promoted vegetarian cooking and wholegrain bread, among other things which are less popular today.

Page updated

Report abuse