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The Essential New York Times Cookbook is a cookbook published by W. W. Norton & Company and authored by former The New York Times food editor Amanda Hesser. [1] The book was originally published in October 2010 and contains over 1,400 recipes from the past 150 years in The New York Times (as of 2010), all of which were tested by Hesser and her assistant, Merrill Stubbs, prior to the book's ...
The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes (1901) by Mrs. W.G. Waters; Various cookbooks (between 1903 and 1934) by Auguste Escoffier; Edmonds Cookery Book (1908) by T.J. Edmonds Ltd; Household Searchlight Recipe Book (1931) by Ida Migliario, Zorada Z. Titus, Harriet W. Allard, and Irene Nunemaker
The book contains simple and easy to follow recipes, such as barley water, fricassee of chicken, and jam tarts. It also has hints and helpful advice on what to look for when buying and preparing fresh produce. [4]
The Sioux Chef's Indigenous Kitchen is a recipe book written by Sean Sherman with Beth Dooley, published by the University of Minnesota Press in Minneapolis, Minnesota.Sean Sherman is an Oglala Lakota chef who was born in Pine Ridge, South Dakota, and is currently based in South Minneapolis.
The Settlement Cook Book is a complete cookbook and guide to running a household, compiled by Lizzie Black Kander, first published in 1901.The compendium of recipes, cooking techniques, nutrition information, serving procedures and other useful information was intended to support young women raising their families.
Although a few recipes were edited and replaced, the intention was to retain the spirit and essence of Ina de Villiers's great South African classic. In 2009 Human & Rousseau published a new, updated and revised edition of the book. Eunice van der Berg, a daughter of the author, was in charge of the whole process of revitalizing the book.
The Household Searchlight Recipe Book was one of the most-published cookbooks in the United States. It was in print almost continuously from 1931 until 1954 and sold more than 1 million copies. It was published by Capper Publications of Topeka, Kansas, and reprinted five times between 1977 and 1991 by Stauffer Publications.
White Heat is a cookbook by chef Marco Pierre White, published in 1990.It features black-and-white photographs by Bob Carlos Clarke.It is partially autobiographical, and is considered to be the chef's first memoir.