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In 1939, Rombauer published Streamlined Cooking, a collection of recipes that could be prepared in less than 30 minutes, with an emphasis on use of canned and frozen foods. 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.
Get Togethers: Rachael Ray 30 Minute Meals (2003) Cooking Rocks!: Rachael Ray 30-Minute Meals for Kids (2004) $40 a Day: Best Eats in Town (2004) Rachael Ray's 30-Minute Meals: Cooking 'Round the Clock (2004) Rachael Ray's 30-Minute Meals for Kids: Cooking Rocks! (2004) Rachael Ray's 30-Minute Get Real Meals: Eat Healthy Without Going to ...
30 Minute Meals is a Food Network television series hosted by Rachael Ray. Her first of four shows on Food Network, its original run aired from November 17, 2001, until May 5, 2012. Her first of four shows on Food Network, its original run aired from November 17, 2001, until May 5, 2012.
This is a list of notable women cookbook writers This is a dynamic list and may never be able to satisfy particular standards for completeness. You can help by adding missing items with reliable sources .
Harvard's Schlesinger Library on the History of Women in America has a collection of 20,000 cookbooks and other books on food, including the earliest American cookbook, and the personal collections and papers of Julia Child, M.F.K. Fisher, and the authors of The Joy of Cooking.
Cookbooks improved female literacy and served as a medium for the social commentary of rural women. [8] Evelyn Birkby's Up A Country Lane Cookbook is not only a compilation of recipes, but also a description of life in a rural town in Iowa in the mid-twentieth century. In contrast to suburban housewives, rural women relied on handwritten cookbooks.
At the time, the new building housed offices and warehouse space for over 600 KFC restaurants. In 1964, Colonel Sanders sold the rights to KFC to a group of investors.
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 ...