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The Nymphaeaceae are annual or perennial, [7] aquatic, rhizomatous herbs. [7] [8] The family is further characterized by scattered vascular bundles in the stems, and frequent presence of latex, usually with distinct, stellate-branched sclereids projecting into the air canals.
Simple Ingredients: There’s nothing fancy or unexpected about this recipe. You’ll find all the expected ingredients: flour, eggs, buttermilk , baking powder and soda, salt, and sugar.
A book by Megan Elias (2008), published by the University of Pennsylvania Press, devoted 9 pages to analyzing the book and its place in American culture, contending that "Laurel's Kitchen was as much a lifestyle guide as it was a cookbook" (p. 153).
Cooking on the Wild Side became its own series in 2006 as Cooking on the Wildside: A Farmer's Market Tour with Phyllis in part "as an answer to the requests the station received for Phyllis Speer's recipes," according to AETN. [12] It evolved into its modern format in 2012 and was distributed nationally in 2014. [13] [14] [15]
The Bloomsbury Cookbook is described by the publishers as "Part cookbook, part social and cultural history". It tells the story of the Bloomsbury Group through chapters with food-related titles and featuring sketches, paintings, photographs, letters and handwritten notes, and original quotations.
A lily pad is the leaf of flowering plants of the Nymphaeaceae family, commonly called water lilies. Lily pad may also refer to: Lily pads, a name for the Cooperative Security Location of U.S. worldwide military facilities; A lily pad network for wireless networking; Lilypad may refer to: LilyPad, an Arduino microcontroller board
The Armed Forces Recipe Service is a compendium of high-volume foodservice recipes written and updated regularly by the United States Department of Defense Natick Laboratories and used by military cooks and by institutional and catering operations. It originated in 1969 as a consolidation of the cooking manuals of the four main services and is ...
The Accomplisht Cook is an English cookery book published by the professional cook Robert May in 1660, and the first to group recipes logically into 24 sections. It was much the largest cookery book in England up to that time, providing numerous recipes for boiling, roasting, and frying meat, and others for salads, puddings, sauces, and baking.