The Canadian Home Cook Book Compiled By Ladies Of Toronto And Chief Cities And Towns In Canada
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The Canadian Home Cook Book Compiled By Ladies Of Toronto And Chief Cities And Towns In Canada Toronto Hunter Rose 1877
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Author :
language : en
Publisher:
Release Date : 1971
The Canadian Home Cook Book Compiled By Ladies Of Toronto And Chief Cities And Towns In Canada Toronto Hunter Rose 1877 written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1971 with Cooking categories.
The Canadian Home Cook Book Compiled By Ladies Of Toronto And Chief Cities And Towns In Canada
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Author :
language : en
Publisher:
Release Date : 1877
The Canadian Home Cook Book Compiled By Ladies Of Toronto And Chief Cities And Towns In Canada written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1877 with Cooking, Canadian categories.
Culinary Landmarks
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Author : Elizabeth Driver
language : en
Publisher: University of Toronto Press
Release Date : 2008-01-01
Culinary Landmarks written by Elizabeth Driver and has been published by University of Toronto Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-01-01 with Cooking categories.
Culinary Landmarks is a definitive history and bibliography of Canadian cookbooks from the beginning, when La cuisinière bourgeoise was published in Quebec City in 1825, to the mid-twentieth century. Over the course of more than ten years Elizabeth Driver researched every cookbook published within the borders of present-day Canada, whether a locally authored text or a Canadian edition of a foreign work. Every type of recipe collection is included, from trade publishers' bestsellers and advertising cookbooks, to home economics textbooks and fund-raisers from church women's groups. The entries for over 2,200 individual titles are arranged chronologically by their province or territory of publication, revealing cooking and dining customs in each part of the country over 125 years. Full bibliographical descriptions of first and subsequent editions are augmented by author biographies and corporate histories of the food producers and kitchen-equipment manufacturers, who often published the books. Driver's excellent general introduction sets out the evolution of the cookbook genre in Canada, while brief introductions for each province identify regional differences in developments and trends. Four indexes and a 'Chronology of Canadian Cookbook History' provide other points of access to the wealth of material in this impressive reference book.
Elizabeth Baird S Classic Canadian Cooking
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Author : Elizabeth Baird
language : en
Publisher: James Lorimer & Company
Release Date : 1995
Elizabeth Baird S Classic Canadian Cooking written by Elizabeth Baird and has been published by James Lorimer & Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995 with Cooking categories.
Includes a variety of menus for the year through the seasons, including holiday menus, plus recipes.
The Canadian Home Cook Book
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Author : Ladies of Toronto
language : en
Publisher: Creative Cookbook
Release Date : 2002-08-01
The Canadian Home Cook Book written by Ladies of Toronto and has been published by Creative Cookbook this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-08-01 with Cooking categories.
First published in 1877, The Home Cook Book was Canada's original fundraising cookbook and soon became the best-selling Canadian cookbook of the 19th century with 1 in 6 households having a copy. Its astounding success inspired women's groups across the country to compile their own versions, setting off a community cookbook phenomenon. Here is a fascinating collection of recipes and remedies compiled by the Ladies of Toronto and other towns and cities in Canada, also chapters on Housekeeping, Social Observances, Little Housekeepers, Utensils and more. It has hundreds of plain and healthy recipes along with guide to proper etiquette and the making of miscellaneous products such as soap, medicines, and preservation. According to the original title page the over 300 recipes are tested and proven, including: Snow Souffle, India Pickle, Curing ham, and Mountain Cake.
Canada Today
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Author :
language : en
Publisher:
Release Date : 1971
Canada Today written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1971 with Canada categories.
The Home Cook Book
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Author :
language : en
Publisher: North Vancouver, B.C. : Whitecap Books
Release Date : 2002
The Home Cook Book written by and has been published by North Vancouver, B.C. : Whitecap Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002 with Cookery categories.
The Home Cook Book of 1877 was Canada`s first fund-raising cookbook, the one that inspired an enduring tradition of community cookbooks. The fourth title in the Classic Canadian Cookbook Series celebrates the 125th anniversary of this nineteenth-century best-seller, which sold more than 100,000 copies. The tried, tested, and proven recipes run the gamut from oysters and omelettes to Lemon Pie, Strawberry Shortcake, and Champagne Cup. An introduction by culinary historian Elizabeth Driver tells the intriguing story behind this landmark cookbook, compiled by the ladies of Toronto and other Canadian cities and towns, for the benefit of the Hospital for Sick Children.
Canadian Bookseller And Library Journal
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Author :
language : en
Publisher:
Release Date : 1898
Canadian Bookseller And Library Journal written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1898 with categories.
The Gourmet S Canada
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Author : Sondra Gotlieb
language : en
Publisher: Toronto: New Press
Release Date : 1972
The Gourmet S Canada written by Sondra Gotlieb and has been published by Toronto: New Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1972 with Cooking categories.
American Cuisine And How It Got This Way
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Author : Paul Freedman
language : en
Publisher: Liveright Publishing
Release Date : 2019-10-15
American Cuisine And How It Got This Way written by Paul Freedman and has been published by Liveright Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-10-15 with Cooking categories.
With an ambitious sweep over two hundred years, Paul Freedman’s lavishly illustrated history shows that there actually is an American cuisine. For centuries, skeptical foreigners—and even millions of Americans—have believed there was no such thing as American cuisine. In recent decades, hamburgers, hot dogs, and pizza have been thought to define the nation’s palate. Not so, says food historian Paul Freedman, who demonstrates that there is an exuberant and diverse, if not always coherent, American cuisine that reflects the history of the nation itself. Combining historical rigor and culinary passion, Freedman underscores three recurrent themes—regionality, standardization, and variety—that shape a completely novel history of the United States. From the colonial period until after the Civil War, there was a patchwork of regional cooking styles that produced local standouts, such as gumbo from southern Louisiana, or clam chowder from New England. Later, this kind of regional identity was manipulated for historical effect, as in Southern cookbooks that mythologized gracious “plantation hospitality,” rendering invisible the African Americans who originated much of the region’s food. As the industrial revolution produced rapid changes in every sphere of life, the American palate dramatically shifted from local to processed. A new urban class clamored for convenient, modern meals and the freshness of regional cuisine disappeared, replaced by packaged and standardized products—such as canned peas, baloney, sliced white bread, and jarred baby food. By the early twentieth century, the era of homogenized American food was in full swing. Bolstered by nutrition “experts,” marketing consultants, and advertising executives, food companies convinced consumers that industrial food tasted fine and, more importantly, was convenient and nutritious. No group was more susceptible to the blandishments of advertisers than women, who were made feel that their husbands might stray if not satisfied with the meals provided at home. On the other hand, men wanted women to be svelte, sporty companions, not kitchen drudges. The solution companies offered was time-saving recipes using modern processed helpers. Men supposedly liked hearty food, while women were portrayed as fond of fussy, “dainty,” colorful, but tasteless dishes—tuna salad sandwiches, multicolored Jell-O, or artificial crab toppings. The 1970s saw the zenith of processed-food hegemony, but also the beginning of a food revolution in California. What became known as New American cuisine rejected the blandness of standardized food in favor of the actual taste and pleasure that seasonal, locally grown products provided. The result was a farm-to-table trend that continues to dominate. “A book to be savored” (Stephen Aron), American Cuisine is also a repository of anecdotes that will delight food lovers: how dry cereal was created by William Kellogg for people with digestive and low-energy problems; that chicken Parmesan, the beloved Italian favorite, is actually an American invention; and that Florida Key lime pie goes back only to the 1940s and was based on a recipe developed by Borden’s condensed milk. More emphatically, Freedman shows that American cuisine would be nowhere without the constant influx of immigrants, who have popularized everything from tacos to sushi rolls. “Impeccably researched, intellectually satisfying, and hugely readable” (Simon Majumdar), American Cuisine is a landmark work that sheds astonishing light on a history most of us thought we never had.