Entrails Heads Tails
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Entrails Heads Tails
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Author : Paola Igliori
language : en
Publisher: Rizzoli International Publications
Release Date : 1992
Entrails Heads Tails written by Paola Igliori and has been published by Rizzoli International Publications this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992 with Art categories.
Food Yields Summarized By Different Stages Of Preparation
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Author : Ruth H. Matthews
language : en
Publisher:
Release Date : 1975
Food Yields Summarized By Different Stages Of Preparation written by Ruth H. Matthews and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1975 with Food categories.
Agriculture Handbook
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Author :
language : en
Publisher:
Release Date : 1975
Agriculture Handbook written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1975 with Agriculture categories.
Set includes revised editions of some issues.
Cooking Plain Illinois Country Style
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Author : Helen Walker Linsenmeyer
language : en
Publisher: SIU Press
Release Date : 2011-12-02
Cooking Plain Illinois Country Style written by Helen Walker Linsenmeyer and has been published by SIU Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-12-02 with Cooking categories.
Cooking Plain, Illinois Country Style by Helen Walker Linsenmeyer presents a collection of family recipes created prior to 1900 and perfected from generation to generation, mirroring the delicious and distinctive kind of cookery produced by the mix of people who settled the Illinois Country during this period. Some recipes reflect a certain New England or Southern influence, while others echo a European heritage. All hark back to a simpler style of living, when cooking was plain yet flavorful. The recipes specify the use of natural ingredients (including butter, lard, and suet) rather than synthetic or ready-mixed foods, which were unavailable in the 1800s. Cooking at the time was pure and unadulterated, and portions were large. Strength-giving food was essential to health and endurance; thus fare was pure, hearty, flavorful, and wholesome. The many treasures of Cooking Plain, Illinois Country Style include • basic recipes for mead, originally served to the militiamen of Jackson County; sumac lemonade, made the Indian way; root beer, as it was originally made; • soups of many kinds—from wholesome vegetable to savory sorrel leaf, enjoyed by the Kaskaskia French; • old-fashioned fried beefsteak, classic American pot roast and gravy, as well as secret marinades to tenderize the tougher but more flavorful cuts of meat; • methods for preparing and cooking rabbit, squirrel, wild turkey, venison, pheasant, rattlesnake, raccoon, buffalo, and fish; • over one hundred recipes for wheat breads, sweet breads, corn breads, and pancakes; • an array of delectable desserts and confections, including puddings, ice cream, taffy, and feathery-light cakes and pies; • sections on the uses of herbs, spices, roots, and weeds; instructions for making sausage, jerky, and smoked fish and for drying one’s own fruits and vegetables; and household hints on everything from making lye soap to cooking for the sick. And there are extra-special nuggets, too, for Mrs. Linsenmeyer laces her cookbook with interesting biographical notes on a number of the settlers and the origin of many of the foods they used. There is also a wealth of historical information on lifestyles and cooking before 1900, plus helpful tips on the use of old-fashioned cooking utensils. A working cookbook complete in its coverage of every area of food preparation, Cooking Plain, Illinois Country Style will be used and treasured as much today as its recipes were by families of an earlier century. The recipes are not gourmet, but they are certain to please today’s cooks, especially those interested in using local ingredients and getting back to a more natural way of cooking and eating.
Food Yields Summarized By Different Stages Of Preparation
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Author : Rebecca Koonce Pecot
language : en
Publisher: DIANE Publishing
Release Date : 1975
Food Yields Summarized By Different Stages Of Preparation written by Rebecca Koonce Pecot and has been published by DIANE Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 1975 with Food categories.
Food Yields
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Author : Rebecca Koonce Pecot
language : en
Publisher:
Release Date : 1956
Food Yields written by Rebecca Koonce Pecot and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1956 with Food categories.
Fishery Market News
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Author :
language : en
Publisher:
Release Date : 1943
Fishery Market News written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1943 with categories.
Test Kitchen Series
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Author :
language : en
Publisher:
Release Date : 1956
Test Kitchen Series written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1956 with Cooking (Seafood) categories.
Mess Management Specialist 3
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Author : Robert K. Rhodes
language : en
Publisher:
Release Date : 1990
Mess Management Specialist 3 written by Robert K. Rhodes and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1990 with categories.
Fish Cookery For One Hundred
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Author : Rose G. Kerr
language : en
Publisher:
Release Date : 1950
Fish Cookery For One Hundred written by Rose G. Kerr and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1950 with Cooking (Fish) categories.