Search results
Results from the WOW.Com Content Network
The series combined recipes with food-themed travelogues in an attempt to show the cultural context from which each recipe sprang. Each volume came in two parts—the main book was a large-format, photograph-heavy hardcover book, while extra recipes were presented in a spiralbound booklet with cover artwork to complement the main book.
Most of the recipes were illustrated with coloured engravings, and it was the first book to show recipes in a format that is still used today. Many of the recipes were plagiarised from earlier writers, including Acton. In 1885 the Virginia Cookery Book was published by Mary Stuart Smith. [29]
Eliza Acton (1799–1859), poet, cook, early cookbook writer, author of the influential Modern Cookery for Private Families (1845) Zoe Adjonyoh (born 1977), British writer and cook; Gretel Beer (1921–2010), Austrian-born cookbook and travel writer, columnist; Isabella Beeton (1836–1865), author of Mrs Beeton's Book of Household Management, 1861
The main text of the book is structured into 12 chapters, each one devoted to a month of the year. In all, the book contains over 200 recipes, largely as originally written, and commented and interpreted in detail by Hilary Spurling. [23] Each recipe is presented first in Fettiplace's text, under its original heading.
The book also includes simple soup recipes like Omnica Wahanpi soup, which contains dried beans, vegetables and ham. Peterson explains that soup is best shared with others. Peterson explains that ...
This book was not a commercial success, [10]: 166–169 but many of the recipes it contained became part of a new edition of Joy of Cooking published during 1943. This edition also included material intended to help readers deal with wartime rationing restrictions, including alternatives to butter in some recipes. [ 14 ]
To make Deen's Southern cornbread stuffing recipe, you'll need a stick of butter, chopped celery, chopped onion, chicken stock, plus the ingredients needed to make the cornbread.
This book features numerous recipes for dishes mentioned in the Redwall series, and features illustrations by Christopher Denise. The plot follows Sister Pansy through one cycle of the seasons in Redwall Abbey, as she becomes the Head Cook. The cookbook is divided into the four seasons: Spring, Summer, Autumn and Winter.