The Encyclopedia of Sauces Pickles and Preserves

Over 350 sauces, salsas, dips, dressings, jams, jellies, pickles, preserves and chutneys, shown step-by-step with 1500 stunning colour photographs - how to add something special to every kind of dish for every kind of occasion

Author: Catherine Atkinson

Publisher:

ISBN: 9780754816812

Category: Cooking

Page: 512

View: 470

Over 350 sauces, salsas, dips, dressings, jams, jellies, pickles, preserves and chutneys, shown step-by-step with 1500 stunning colour photographs - how to add something special to every kind of dish for every kind of occasion

Encyclopedia of Kitchen History

The next year, entries in the sauce/pickle and jelly/preserve categories earned her two medals atthe San Francisco Mechanics Institute Fair. By dictating laborious recipesfor such specialties as watermelonrind pickleand jumblecake to ...

Author: Mary Ellen Snodgrass

Publisher: Routledge

ISBN: 1135455716

Category: Reference

Page: 696

View: 277

First published in 2005. Routledge is an imprint of Taylor & Francis, an informa company.

The New Encyclopedia of Southern Culture

Pickling okra is also an ideal way to preserve the pods without intensifying the sliminess often associated with cooked okra. ... Recipes vary throughout the South depending on local preference or family tradition.

Author: John T. Edge

Publisher: UNC Press Books

ISBN: 1469616521

Category: Reference

Page: 336

View: 863

When the original Encyclopedia of Southern Culture was published in 1989, the topic of foodways was relatively new as a field of scholarly inquiry. Food has always been central to southern culture, but the past twenty years have brought an explosion in interest in foodways, particularly in the South. This volume marks the first encyclopedia of the food culture of the American South, surveying the vast diversity of foodways within the region and the collective qualities that make them distinctively southern. Articles in this volume explore the richness of southern foodways, examining not only what southerners eat but also why they eat it. The volume contains 149 articles, almost all of them new to this edition of the Encyclopedia. Longer essays address the historical development of southern cuisine and ethnic contributions to the region's foodways. Topical essays explore iconic southern foods such as MoonPies and fried catfish, prominent restaurants and personalities, and the food cultures of subregions and individual cities. The volume is destined to earn a spot on kitchen shelves as well as in libraries.

Food and Drink in American History A Full Course Encyclopedia 3 Volumes

A "Full Course" Encyclopedia Andrew F. Smith ... cheap, and easily preserved, and during the 18th and 19th centuries they were incorporated into a vast array of recipes, including salads, sauces, soups, pickles, preserves, and pies.

Author: Andrew F. Smith

Publisher: ABC-CLIO

ISBN: 1610692330

Category: Cooking

Page: 1715

View: 935

This three-volume encyclopedia on the history of American food and beverages covers topics ranging from early American Indian foods to mandatory nutrition information at fast food restaurants.

The Project Gutenberg Encyclopedia

... iron and steel rolling mills, the products of foundries and machineshops, pickles, preserves and sauces, the products of railwayconstruction and repair shops, locomotives, structural iron and plumbers' supplies.

Author: Project Gutenberg

Publisher: Prabhat Prakashan

ISBN:

Category: Fiction

Page: 2935

View: 354

"The Project Gutenberg Encyclopedia is a reproduction of a 1911 edition of a famous encyclopedia. The text has not been updated. Although the text is in the public domain in the United States, the original publisher still has a valid trademark in the original title of the encyclopedia. The original publisher offered Project Gutenberg a license to use the trademark, but the terms of the license were not consistent with the volunteer noncommercial nature of Project Gutenberg or its primary goal of distributing electronic text with the fewest possible restrictions." -from Gutenberg

The Housekeeper s Encyclopedia of Useful Information for the Housekeeper in All Branches of Cooking and Domestic Economy

PAGE 279 Pickles cherries , part 5 , No. ... 242 239 804 238 jam .. jelly . jam , hermetically sealed , No. ... syrup . plain sauce .. preserved , rich .. hermetically sealed .. natural . very plain .. elegantly pie ... pudding , No.

Author: Mrs. E. F. Haskell

Publisher:

ISBN:

Category: Cooking, American

Page: 484

View: 975

A comprehensive guide to running a household, the bulk of which is dedicated to recipes and other tips for working with food.

The Oxford Encyclopedia of Food and Drink in America

Campbell offered a wide range of recipes—a total of ninety-eight—covering hotel dinner dishes, sauces, and desserts, ... she was awarded two medals, one for her pickles and sauces and another for her jellies and preserves.

Author: Andrew Smith

Publisher: Oxford University Press

ISBN: 0199734968

Category: Business & Economics

Page: 2556

View: 245

Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches.

Cooking through History A Worldwide Encyclopedia of Food with Menus and Recipes 2 volumes

Season with soy sauce. Tsukemono (Pickled Vegetables) It is unknown when pickling began in Japan, but the ancient technique was a way to preserve produce before refrigeration. Pickles became an important part of Japanese cuisine, ...

Author: Melanie Byrd

Publisher: ABC-CLIO

ISBN: 1610694562

Category: Cooking

Page: 717

View: 857

From the prehistoric era to the present, food culture has helped to define civilizations. This reference surveys food culture and cooking from antiquity to the modern era, providing background information along with menus and recipes. Food culture has been central to world civilizations since prehistory. While early societies were limited in terms of their resources and cooking technology, methods of food preparation have flourished throughout history, with food central to social gatherings, celebrations, religious functions, and other aspects of daily life. This book surveys the history of cooking from the ancient world through the modern era. The first volume looks at the history of cooking from antiquity through the Early Modern era, while the second focuses on the modern world. Each volume includes a chronology, historical introduction, and topical chapters on foodstuffs, food preparation, eating habits, and other subjects. Sections on particular civilizations follow, with each section offering a historical overview, recipes, menus, primary source documents, and suggestions for further reading. The work closes with a selected, general bibliography of resources suitable for student research. Timelines help users identify key events related to the history of cooking Topical essays cover important subjects across cultures Sections on particular civilizations, regions, or countries provide historical coverage of cooking methods and food culture Recipes, sample menus, and other documents give readers important information about cooking methods and food history within particular societies Suggestions for further reading direct users to additional sources of information


The Encyclopedia of Country Living 40th Anniversary Edition

Or serve ginger-flavored preserves, fruit pickles, Chinese dishes (anything with soy sauce in it!), Indian food, or applesauce. Ginger is also a time-honored home remedy for worms and nausea. GINGER SUGAR Into a bowl, sift together 2 c.

Author: Carla Emery

Publisher: Sasquatch Books

ISBN: 1570618410

Category: House & Home

Page: 2417

View: 844

From craft culture to survivalists, preppers, homesteaders, urban farmers, and everyone in between there is a desire for a simpler way of life—a healthier, greener, more self-sustaining and holistic approach to modern life. The knowledge you need to survive and thrive off the grid is at your fingertips in The Encyclopedia of Country Living, the best-selling resource for the homesteading movement. With its origins in the back-to-the-land effort of the late 1960s, Carla Emery’s landmark book has grown into a comprehensive guide to building your sustainable country escape haven, while lowering your carbon footprint in the process. The 40th anniversary edition offers up-to-date and detailed information on the fundamentals of topics like homegrown food; raising chickens, goats, and pigs; beekeeping; food preservation; mail-order supply sourcing; foraging; and much, much more (even how to deliver a baby)—everything you need to lead a self-sufficient lifestyle in the 21st century. Basic, thorough, and reliable, this book deserves a place in urban and rural homes alike. Table of Contents 1 Oddments 2 Introduction to Plants 3 Grasses, Grains & Canes 4 Garden Vegetables 5 Herbs & Flavorings 6 Tree, Vine, Bush & Bramble 7 Food Preservation 8 Introduction to Animals 9 Poultry 10 Goats, Cows & Home Dairying 11 Bee, Rabbit, Sheep & Pig 12 Appendix