Culture And Cooking By Catherine Owen The Original Classic Edition
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Culture And Cooking By Catherine Owen The Original Classic Edition
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Author : Catherine Owen
language : en
Publisher: Tebbo
Release Date : 2011
Culture And Cooking By Catherine Owen The Original Classic Edition written by Catherine Owen and has been published by Tebbo this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011 with Cooking categories.
This is a high quality book of the original classic edition. It was previously published by other bona fide publishers, and is now, finally, back in print. This is a freshly published edition of this culturally important work, which is now, at last, again available to you. Enjoy this classic work. These few paragraphs distill the contents and gives you a short overview and insight of this work and the author's style: If you use the bread dough, you will need to dredge in a little more flour on account of the eggs, but not very much; then set to rise as for rolls, work it down twice or thrice, then turn the dough out on the molding board lightly floured, roll it as you would pie-crust into pieces six inches square, and quarter of an inch thick, make two sharp, quick cuts across it from corner to corner, and you will have from each square four three-cornered pieces of paste; spread each thinly with soft butter, flour lightly, and roll up very lightly from the wide side, taking care that it is not squeezed together in any way; lay them on a tin with the side on which the point comes uppermost, and bend round in the form of a horseshoe; these will take some time to rise; when they have swollen much and look light, brush them over with white of egg (not beaten) or milk and butter, and bake in a good oven. Kringles are made from the same recipe, but with another egg and two ounces of sugar (powdered) added to the dough when first set to rise; then, when well risen two or three times, instead of rolling with a pin as for horns, break off pieces, roll between your hands as thick as your finger, and form into figure eights, rings, fingers; or take three strips, flour and roll them as thick as your finger, tapering at each end; lay them on the board, fasten the three together at one end, and then lay one over the other in a plait, fasten the other end, and set to rise, bake; when done, brush over with sugar dissolved in milk, and sprinkle with sugar. ...one pound of fine flour; add no salt if your butter is salted; then take enough water (to which you may add the well-beaten white of an egg, but it is not absolutely necessary) to make the flour into a smooth, firm dough; it must not be too stiff, or it will be hard to roll out, or too soft, or it will never make good paste; it should roll easily, yet not stick; work it till it is very smooth, then roll it out till it is half an inch thick; now lay the whole of the butter in the center, fold one-third the paste over, then the other third; it is now folded in three, with the butter completely hidden; now turn the ends toward you, and roll it till it is half an inch thick, taking care, by rolling very evenly, that the butter is not pressed out at the other end; now you have a piece of paste about two feet long, and not half that width; flour it lightly, and fold over one third and under one third, which will almost bring it to a square again; turn it round so that what was the side is now the end, and roll. ...And now to the handling of it: It must only be touched by the lightest fingers, every cut must be made with a sharp knife, and done with one quick stroke so that the paste is not dragged at all; in covering a pie dish or patty pan, you are commonly directed to mold the paste over it as thin as possible, which conveys the idea that the paste is to be pressed over and so made thin; this would destroy the finest paste in the world; roll it thin, say for small tartlets, less than a quarter of an inch thick, for a pie a trifle thicker, then lay the dish or tin to be covered on the paste, and cut out with a knife, dipped in hot water or flour, a piece a little larger than the mold, then line with the piece you have cut, touching it as little as possible; press only enough to make the paste adhere to the bottom, but on no account press the border.
Catherine Owen S New Cook Book
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Author : Catherine Owen
language : en
Publisher:
Release Date : 1885
Catherine Owen S New Cook Book written by Catherine Owen and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1885 with Cooking categories.
Culture And Cooking
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Author : Catherine Owen
language : en
Publisher:
Release Date : 2023-11-11
Culture And Cooking written by Catherine Owen and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-11-11 with Cooking categories.
"Culture and Cooking" by Catherine Owen is a culinary classic that transcends time, offering readers a delightful blend of gastronomic expertise and cultural insights. First published in the late 19th century, this timeless cookbook is a treasure trove of culinary wisdom, reflecting the author's passion for both the art of cooking and the cultural nuances that influence cuisine. Owen's work goes beyond a mere collection of recipes; it serves as a cultural exploration, weaving together anecdotes, traditions, and historical context with each dish. The book acts as a guide, taking readers on a journey through various culinary landscapes, providing a rich tapestry of flavors from around the world. With meticulous attention to detail, Catherine Owen not only imparts cooking techniques but also delves into the cultural significance of ingredients and dishes. Her writing style is both informative and engaging, making the reader feel like a participant in a culinary adventure. "Culture and Cooking" stands as a testament to Owen's dedication to preserving and sharing the diverse culinary heritage of different regions. It has endured the test of time, offering a glimpse into the kitchens of the past while remaining relevant to contemporary food enthusiasts. Whether you're a seasoned chef or a home cook eager to explore the intersection of culture and cuisine, Catherine Owen's "Culture and Cooking" is a literary feast that continues to satiate the intellectual palate.
Culture And Cooking Or Art In The Kitchen
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Author : Catherine Owen
language : en
Publisher: Good Press
Release Date : 2021-04-25
Culture And Cooking Or Art In The Kitchen written by Catherine Owen and has been published by Good Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-04-25 with Cooking categories.
"Culture and Cooking; Or, Art in the Kitchen" by Catherine Owen. Published by Good Press. Good Press publishes a wide range of titles that encompasses every genre. From well-known classics & literary fiction and non-fiction to forgotten−or yet undiscovered gems−of world literature, we issue the books that need to be read. Each Good Press edition has been meticulously edited and formatted to boost readability for all e-readers and devices. Our goal is to produce eBooks that are user-friendly and accessible to everyone in a high-quality digital format.
Culture And Cooking Or Art In The Kitchen
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Author : Catherine Owen
language : en
Publisher: Legare Street Press
Release Date : 2023-07-18
Culture And Cooking Or Art In The Kitchen written by Catherine Owen and has been published by Legare Street Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-07-18 with Cooking categories.
Originally published in 1881, this classic cookbook offers a fascinating glimpse into the culinary world of the Victorian era. Author Catherine Owen combines practical recipes with musings on the cultural significance of cooking, providing readers with a window into the daily lives of nineteenth-century women. From Indian curries to English puddings, Culture and Cooking is a must-read for anyone interested in food history and culture. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Culture And Cooking
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Author : Catherine Owen
language : en
Publisher: Applewood Books
Release Date : 2008-07
Culture And Cooking written by Catherine Owen and has been published by Applewood Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-07 with Cooking categories.
Catherine Owen's 1881 work is not a recipe book, per se, but rather an attempt to help readers understand food. The recipes she does provide were written like a literary work, rather than a listing of ingredients and directions.
Catherine Owens New Cook Book
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Author : Catherine Owen
language : en
Publisher:
Release Date : 2015-06-04
Catherine Owens New Cook Book written by Catherine Owen and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-06-04 with Cooking categories.
Excerpt from Catherine Owens New Cook Book: Culture and Cooking, or Art in the Kitchen, Practical Recipes I have endeavored to set forth in this little book: that cooking and cultivation are by no means antagonistic. Who does not remember with affectionate admiration Charlotte Bronte taking the eyes out of the potatoes stealthily, for fear of hurting the feelings of her purblind old servant; or Margaret Fuller shelling peas? The chief difficulty, I fancy, with women trying recipes is, that they fail and know not why they fail, and so become discouraged, and this is where I hope to step in. But although this book does not deal chiefly with recipes, I shall yet give a few; but only when they are, or I believe them to be, better than those in general use, or good things little known, or supposed to belong to the domain of a French chef, of which I have introduced a good many. Should I succeed in making things that were obscure before clear to a few women, I shall be as proud as was Mme. de Genlis when she boasts in her Memoirs that she has taught six new dishes to a German housewife. Six new dishes! When Brillat-Savarin says: "He who has invented one new dish has done more for the pleasure of mankind than he who has discovered a star." About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Catherine Owen S New Cook Book
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Author : Catherine Owen
language : en
Publisher:
Release Date : 1885
Catherine Owen S New Cook Book written by Catherine Owen and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1885 with categories.
The Classic Works Of Catherine Owen
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Author : Catherine Owen
language : en
Publisher: CreateSpace
Release Date : 2014-09-08
The Classic Works Of Catherine Owen written by Catherine Owen and has been published by CreateSpace this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-09-08 with categories.
Culture and Cooking - Art in the Kitchen Choice Cookery
Culture And Cooking Or Art In The Kitchen By Catherine Owen
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Author : Catherine Owen
language : en
Publisher:
Release Date : 1881
Culture And Cooking Or Art In The Kitchen By Catherine Owen written by Catherine Owen and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1881 with categories.