Showing 1–30 of 182 results

365 Foreign Dishes

Starters, main courses and desserts from around the world, one dish for every day of the year. From Turkey to China, from India to England, from Austria to Egypt, a wide variety of mouth-watering cuisines are represented. Each recipe is described in one short paragraph, making this book perfect for dipping into when you?re seeking inspiration on what to cook. (Summary by Lucy Perry)

A Course of Lectures on the Principles of Domestic Economy and Cookery

"This course of lectures is designed to meet the wants of two classes of persons: First?Those who are experienced housekeepers, familiar with the principles and practice of cookery, but who desire information concerning the preparation of the finer dishes of the modern school. Second?The young ladies in attendance at the University and others like them, who have had their time and attention so engrossed with studies and other duties that they have not had the opportunity to qualify themselves in this most important branch of a woman?s education." - Summary by From the Introduction

A Thousand Ways to Please a Husband With Bettina’s Best Recipes

“A Thousand Ways to Please a Husband with Bettina’s Best Recipes” by Louise Bennett Weaver, Helen Cowles LeCron. Published by

A Treatise on Foreign Teas Abstracted From an Ingenious Work, Lately Published, Entitled an Essay on the Nerves

Excerpt: … attend rendering the blood too thin by the use of the above volatile alkalies, or drams, which are

All About Coffee: A History of Coffee From the Classic Tribute to the World’s Most Beloved Beverage

The original homage to the world's most extraordinary drink!In 1922, William H. Ukers wrote the definitive work on coffee. As the founder of The Tea and Coffee Trade Journal, an industry magazine still active today, he spent seventeen years traveling the world and uncovering everything there was to know about both the bean and the beverage. From its historic roots and the drinking customs of different countries to its effects on the mind and the preparation of the perfect cup, this book captures all the rich and complex history of coffee.Filled to the brim with robust facts, aphorisms, and more, All About Coffee culls the best of Ukers's research and observations sip after sip, page after page.

All-Time Favorite Cranberry Recipes

Published by Ocean Spray Cranberries, Inc., this book of recipes features cranberries in appetizers, salads, side dishes, main dishes, breads, cakes, cookies. desserts, and beverages. (Summary by Larry Wilson)

Allied Cookery: British, French, Italian, Belgian, Russian (1916)

This cookbook was written as a 1916 fundraiser, with proceeds helping casualties of the war in Europe. It includes many fascinating old recipes from American colonial days. In the words of the book's introduction, "America owes a large debt to the culinary artists of Europe. Without their originality and finished skill, in the creation of savory dishes for the table, the art of entertaining in our land could never have attained its present perfection. Ever ready to incorporate in her own methods whatever other countries had to offer as improvements, America has received from the epicurean chefs of Europe conspicuous benefits. In every menu from coast to coast, these facts make themselves evident. It is then fitting, that at this crucial hour, we repay something of the debt we owe by making this little cooking manual an instant and decided success, knowing the proceeds from its sale will relieve such distress as we in our sheltered homes can scarcely picture by the greatest effort of imagination."

American Cookery

American Cookery, by Amelia Simmons, was the first known cookbook written by an American, published in 1796. Until this time, the cookbooks printed and used in what became the United States were British cookbooks, so the importance of this book is obvious to American culinary history, and more generally, to the history of America. The full title of this book was: American Cookery, or the art of dressing viands, fish, poultry, and vegetables, and the best modes of making pastes, puffs, pies, tarts, puddings, custards, and preserves, and all kinds of cakes, from the imperial plum to plain cake: Adapted to this country, and all grades of life. (Description from Wikipedia)

American Cookery, November, 1921: Vol. XXVI November, 1921, No. 4, Edited by Janet Mckenzie Hill

American Cookery, November, 1921: Formerly The Boston Cooking-School Magazine Of-Culinary-Science And Domestic-Economics, Vol. XXVI November, 1921, No. 4, Edited By Janet Mckenzie Hill This book is a result of an effort made by us towards making a contribution to the preservation and repair of original classic literature. In an attempt to preserve, improve and recreate the original content, we have worked towards: 1. Type-setting & Reformatting: The complete work has been re-designed via professional layout, formatting and type-setting tools to re-create the same edition with rich typography, graphics, high quality images, and table elements, giving our readers the feel of holding a 'fresh and newly' reprinted and/or revised edition, as opposed to other scanned & printed (Optical Character Recognition - OCR) reproductions. 2. Correction of imperfections: As the work was re-created from the scratch, therefore, it was vetted to rectify certain conventional norms with regard to typographical mistakes, hyphenations, punctuations, blurred images, missing content/pages, and/or other related subject matters, upon our consideration. Every attempt was made to rectify the imperfections related to omitted constructs in the original edition via other references. However, a few of such imperfections which could not be rectified due to intentionalunintentional omission of content in the original edition, were inherited and preserved from the original work to maintain the authenticity and construct, relevant to the work. We believe that this work holds historical, cultural and/or intellectual importance in the literary works community, therefore despite the oddities, we accounted the work for print as a part of our continuing effort towards preservation of literary work and our contribution towards the development of the society as a whole, driven by our beliefs. We are grateful to our readers for putting their faith in us and accepting our imperfections with regard to preservation of the historical content. HAPPY READING!

Bognor Regis Pubs

Once a small fishing hamlet, the origins of modern Bognor Regis lie in the attempt by Sir Richard Hotham to develop this part of the south coast as a fashionable resort in the late eighteenth century. Hotham?s original profession is given in the name of the town?s JD Wetherspoon outlet, the Hatter?s Inn, while the pub originally called the Railway Tavern has recently been renamed the Hothampton Arms in memory of Hotham?s preferred name for his resort. The oldest pub still trading in the town is the William Hardwicke, which was built by 1817 as the New Inn. Bognor expanded with the arrival of the railway in 1864, which led to the building of new pubs such as the Terminus and the development of those already existing such as the Alexander Tavern. David Muggleton takes us on a walking tour of this seaside town?s finest pubs, taking in the ex-Berkeley Arms, now home to the town museum; the Claremont Inn, whose interwar interior makes it a CAMRA heritage pub of some regional importance; and the Punch & Judy, originally the Orlando, but recently renamed as a reminder of the Tony Hancock film The Punch & Judy Man, filmed partly on location in the town. Well researched and beautifully illustrated, Bognor Regis Pubs provides something for everyone, whether they have lived in this venerable old seaside resort all their lives or are visiting this part of the West Sussex coast for the first time.

Breakfasts and Teas

First published in 1907, this is an amusing and eclectic collection of suggestions for all kinds of breakfasts and teas.