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Vegetable Cookery: With an Introduction, Recommending Abstinence from Animal Food and Intoxicating Liquors. Vegetable Cookery: With an Introduction, Recommending Abstinence from Animal Food and Intoxicating Liquors is the first vegetarian cookbook, authored anonymously by Martha Brotherton (1783–1861) of Salford.
Rose Elliot (born 1945) MBE is a British vegetarian cookery writer. She has written over 50 books on vegetarian cookery, which have sold three million copies around the world. [1] Her first book, Simply Delicious, was published in 1967. Her latest cookery book, The Best Of Rose Elliot: The Ultimate Vegetarian Collection was published by ...
Anna Thomas wrote her first cookbook The Vegetarian Epicure (1972) while still a film student at UCLA. It had a strong impact on the natural foods movement within the American counterculture. [1][2] As noted in The Roanoke Times, "for many of the young people turning to vegetarianism in the late 1960s and early 1970s, Anna Thomas was the guru ...
The Moosewood Cookbook. Cover of first trade edition (1977), after the initial 1974 self-published edition issued by Moosewood Restaurant in Ithaca, New York. The Moosewood Cookbook (1977) is a vegetarian cookbook by Mollie Katzen that was published by Ten Speed Press. It is a revised version of a 1974 self-published cookbook by members of the ...
The sweating of vegetables has been used as a technique in the preparation of coulis. [5] In Italy, this cooking technique is known as soffritto, meaning "sub-frying" or "under-frying". [1] In Italian cuisine, it is a common technique and preliminary step in the preparation of risotto, soups and sauces. [1]
Frontispiece of a T. J. Allman edition. A New System of Domestic Cookery, first published in 1806 by Maria Rundell, was the most popular English cookery book of the first half of the nineteenth century; it is often referred to simply as Mrs Rundell, but its full title is A New System of Domestic Cookery: Formed Upon Principles of Economy; and Adapted to the Use of Private Families.
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