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Original file (910 × 1,343 pixels, file size: 3.63 MB, MIME type: application/pdf, 108 pages) This is a file from the Wikimedia Commons . Information from its description page there is shown below.
In 1934 Irvine was invited to speak on cookery on Hobart's 7ZL [4] and her talks became a regular feature. [5] [6] In May 1939 she had a weekly time-slot for Cookery, which she continued until July 1940. [7] [8] Irvine's contribution to education was recognised when she was posthumously inducted onto the Tasmanian Honour Roll of Women in 2009. [9]
Date: 1914: Source: The 'Sure to Rise' Cookery Book, New Zealand Electronic Text Collection: Author: T J Edmonds: Permission (Reusing this file)The source specifies a CC-BY-SA-3.0 licence, however as the book was published in 1914 and T J Edmonds died on 3 June 1932, meaning the book is now in the public domain in the USA.
The Cookery Book of Lady Clark of Tillypronie is a book of recipes collected over a lifetime by Charlotte, Lady Clark of Tillypronie (née Coltman, 1851–1897), and published posthumously in 1909. The earliest recipe was collected in 1841; the last in 1897.
The third (1914) edition of the Edmonds 'Sure to Rise' Cookery Book. The Edmonds Cookery Book is a recipe book focusing on traditional New Zealand cuisine.It was first published as The Sure to Rise Cookery Book in 1908 [1] as a marketing tool by baking powder manufacturer Thomas Edmonds (today part of Goodman Fielder), but it is now known as a Kiwi icon.
An English translation of Le Guide Culinaire 4e – 1921, by H. L. Cracknell and R. J. Kaufmann, was published in 1979 as The Complete Guide to the Art of Modern Cookery: The First Translation into English in Its Entirety of Le Guide Culinaire, including "some 2,000 additional recipes" omitted from the more than 5000 recipes of the 1907 ...
On Food And Cooking: The Science And Lore Of The Kitchen is a book by Harold McGee, published by Scribner in the United States in 1984 and revised extensively for a 2004 second edition. [ 1 ] [ 2 ] It is published by Hodder & Stoughton in Britain under the title McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture .
Briggs gave the book the title The English Art of Cookery according to the present practice; being a complete guide to all housekeepers on a plan entirely new.In his preface, dated Oct. 1, 1788, he explains that his intended audience is (commanded) servants rather than aristocrats: "I presume to offer the following Sheets to the Public, in hopes that they will find the Directions and Receipts ...