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This new cookbook includes four recipes for quintessential pizza doughs—including thin-crust, pan, Neapolitan-style, and gluten-free—as well as 52 delicious seasonal recipes to try out.
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American cookbooks in the 1950s relied heavily on the abundance of frozen, canned, or boxed food available. While many recipes provided instructions on cooking from scratch, they also included ideas for “doctoring up” pre-packaged soups and meat products. [ 3 ]
Jaden Hair, Hong Kong-born American chef, food columnist and photographer, active since 2007; June Hersh, Kosher cookbook writer; Amanda Hesser (born 1971), food editor, cookbook writer; Janet McKenzie Hill (1852–1933), nutritionist, cookbook writer; Elizabeth O. Hiller (circa 1856–1941), cookbook writer and professor of culinary arts
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Finding your favorite cookbook is not an easy task, but once it's done, you will never be without delicious food again. So it's worth the extra effort to find one that you really love. Whether you ...
Simmons' American Cookery used terms known to Americans, and ingredients that were readily available to American cooks. [1] [2] It was the first cookbook to include New England specialties such as Indian pudding, johnnycake, and what is now called pumpkin pie.
The series combined recipes with food-themed travelogues in an attempt to show the cultural context from which each recipe sprang. Each volume came in two parts—the main book was a large-format, photograph-heavy hardcover book, while extra recipes were presented in a spiralbound booklet with cover artwork to complement the main book.
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