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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 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 ...
A cookbook or cookery book [1] is a kitchen reference containing recipes. Cookbooks may be general, or may specialize in a particular cuisine or category of food. Recipes in cookbooks are organized in various ways: by course (appetizer, first course, main course, dessert), by main ingredient, by cooking technique, alphabetically, by region or ...
The book was "by far the most popular cookbook in eighteenth-century Britain". [19] Other writers stole her work without attribution. Penelope Bradshaw's book was published in the following year claiming to be the 10th edition. This included recipes taken from Glasse's book with amounts doubled or halved to conceal the duplication. [20]
[1] [2] A second edition, The New Laurel's Kitchen, was published in 1986. It had the same subtitle and the same first two authors, and Brian Ruppenthal was the new third author. The book has sold over a million copies. [3] Laurel's Kitchen contained extensive nutritional information from a scientific point of view, and sold more than a million ...
Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen 2011 The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Cooking Magazine 2009 More Best Recipes: 2007 The Best International Recipe: 2004 Baking Illustrated: The Practical Kitchen Companion for the Home Baker 2004 The New Best Recipe
Delia Smith called Acton "the best writer of recipes in the English language". [1] Elizabeth David similarly called Modern Cookery "the greatest cookery book in our language". [18] Bee Wilson, writing in The Telegraph, agrees that it is "the greatest British cookbook of all time", [18] adding that Acton deserves to be a household name. [18]