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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.
This category contains cookbooks of significant influence or popularity, including books that have served as references of record for major national cuisines, popular or influential books and series of books (especially those that have drastically influenced the cooking and eating habits of their intended audience), and the masterworks of prominent chefs and food writers.
The Settlement Cook Book (1901) and 34 subsequent editions by Lizzie Black Kander; 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
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The book expanded steadily in length until by 1907 it reached 74 chapters and over 2,000 pages. Nearly two million copies were sold by 1868, and as of 2016 it remains in print. Between 1875 and 1914 it was probably the most often-consulted cookery book. Mrs.
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]
It is a relatively small volume, beginning with a list of meats and their seasons, followed by a listing of dinners and suggested dishes for service for both flesh and fish days. After this comes a list of 49 recipes mostly covering meat dishes and pies, though there are a small number of sweet dishes, including "A tart of Bourage Flowers ...
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
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