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Most avid home chefs -- at least the ones I know -- would never pass up a free cookbook. If you fill out this form, Fantastic Freebies: Gooseberry Patch Fall Favorites Cookbook
Gooseberry Patch encourages customers to submit recipes, some of which are selected for inclusion in Gooseberry Patch recipe books. Since 1992, over 200 cookbooks have been published with nearly 9.0 million sold. Crowdsourcing or peer production, both relatively new terms, have been an integral part of the cookbook production since 1992.
Gooseberry Patch, has been using crowdsourcing to create their community-style cookbooks since 1992. Friends, buyers, fans, sales people are all encouraged to submit a recipe. [55] Each contributors' recipe that is selected is recognized in the book and receives a free copy. The Great War Archive [38] was a 2008 project, led by the University ...
The Food and Cookery Collection of the Fales Library at NYU; Books for Cooks Archived 2011-04-24 at the Wayback Machine – a learning resource on the history of cookery books from the British Library; Baby food cookbooks; Feeding America at Michigan State University Digital Library—a collection of influential early American cookbooks ...
The Redwall Cookbook is a cookbook based on food from the Redwall series. [1] It contains recipes mentioned in the books, from Deeper'n'Ever Pie and Summer Strawberry Fizz to Abbey Trifle and Great Hall Gooseberry Fool.
As second print-run of 14,009 copies were released after the initial printing in the same year as the third printing for a total of 26,004 copies in a single year. The Joy of Cooking was likely the only other American cookbook that was outselling The Household Searchlight Recipe Book. Twelfth Printing (revised and enlarged), 1939 - 100,000 copies
Foods of the World was a series of 27 cookbooks published by Time-Life, beginning in 1968 and extending through the late 1970s, that provided a broad survey of many of the world's major cuisines.
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 ...
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