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Dewey Decimal. 641.5 22. LC Class. TX714 .C7515 2005. The Betty Crocker Cookbook is a cookbook written by staff at General Mills, the holders of the Betty Crocker trademark. The persona of Betty Crocker was invented by the Washburn-Crosby Company (which would later become General Mills) as a feminine "face" for the company's public relations. [1]
384. The Art of Cookery Made Plain and Easy is a cookbook by Hannah Glasse (1708–1770), first published in 1747. It was a bestseller for a century after its first publication, dominating the English-speaking market and making Glasse one of the most famous cookbook authors of her time. The book ran through at least 40 editions, many of which ...
Rachael Domenica Ray was born in Glens Falls, New York, the daughter of Elsa Providenza Scuderi and James Claude Ray. [6] Her mother's ancestry is Sicilian and her father is French, Scottish, and Welsh. [2][7][8][9] When Ray was eight, her family moved to Lake George, New York. Her mother managed restaurants in New York's Capital District ...
The French Chef Cookbook, Simca's Cuisine. Mastering the Art of French Cooking is a two-volume French cookbook written by Simone Beck and Louisette Bertholle, both from France, and Julia Child, from the United States. [1] The book was written for the American market and published by Knopf in 1961 (Volume 1) and 1970 (Volume 2).
Fannie published her best-known work, The Boston Cooking-School Cook Book, in 1896.A follow-up to an earlier version called Mrs. Lincoln's Boston Cook Book, published by Mary J. Lincoln in 1884, the book under Farmer's direction eventually contained 1,850 recipes, from milk toast to Zigaras à la Russe.
The Boston Cooking School magazine of culinary science and domestic economics. The Boston Cooking-School Cook Book (1896) by Fannie Farmer is a 19th-century general reference cookbook which is still available both in reprint and in updated form. It was particularly notable for a more rigorous approach to recipe writing than had been common up ...
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