A Plain Cookery Book for the Working Classes

A Plain Cookery Book for the Working Classes

Author: Charles Elme Francatelli

Publisher: The History Press

Published: 2010-10-11

Total Pages: 138

ISBN-13: 0750953225

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First published in 1852, Charles Elmé Francatelli's A Plain Cookery Book for the Working Classes features 241 recipes suitable for small budgets. From the simple art of boiling potatoes to the more advanced Pumpkin Porridge, each recipe is described in detail by Francatelli to ensure a delicious dish every mealtime. With recipes ranging from Sheep's Head Broth to A Pudding made of Small Birds, Francatelli ably instructs even the most impoverished homemaker on how to prepare meals on a small budget. Accompanied by contemporary advertisements, this collection intends that 'your families may be well fed, and your homes made comfortable' with handy hints for meals and cures for common ailments.


A Plain Cookery Book for the Working Classes

A Plain Cookery Book for the Working Classes

Author: Charles Elmé Francatelli

Publisher: Good Press

Published: 2019-11-21

Total Pages: 95

ISBN-13:

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"A Plain Cookery Book for the Working Classes" by Charles Elmé Francatelli. 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.


A History of Cookbooks

A History of Cookbooks

Author: Henry Notaker

Publisher: Univ of California Press

Published: 2017-09-05

Total Pages: 400

ISBN-13: 0520294009

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Prologue: a rendez-vous -- The cook -- Writer and author -- Origin and early development of modern cookbooks -- Printed cookbooks: diffusion, translation, and plagiarism -- Organizing the cookbook -- Naming the recipes -- Pedagogical and didactic aspects -- Paratexts in cookbooks -- The recipe form -- The cookbook genre -- Cookbooks for rich and poor -- Health and medicine in cookbooks -- Recipes for fat and lean days -- Vegetarian cookbooks -- Jewish cookbooks -- Cookbooks and aspects of nationalism -- Decoration, illusion, and entertainment -- Taste and pleasure -- Gender in cookbooks and household books -- Epilogue: cookbooks and the future


The Modern Cook

The Modern Cook

Author: Charles Elmé Francatelli

Publisher: Legare Street Press

Published: 2022-10-26

Total Pages: 0

ISBN-13: 9781015408067

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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.


How to Cook Without a Book

How to Cook Without a Book

Author: Pam Anderson

Publisher: Clarkson Potter

Published: 2000

Total Pages: 306

ISBN-13: 0767902793

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Recalling an earlier era when cooks relied on sight, touch, and taste rather than cookbooks, the author encourages readers to rediscover the lost art of preparing food and use their imagination in the kitchen.


Heroes' Feast (Dungeons & Dragons)

Heroes' Feast (Dungeons & Dragons)

Author: Kyle Newman

Publisher: Ten Speed Press

Published: 2020-10-27

Total Pages: 242

ISBN-13: 1984858912

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NEW YORK TIMES BESTSELLER • 80 recipes inspired by the magical world of Dungeons & Dragons “Ready a tall tankard of mead and brace yourself for a culinary journey to match any quest!”—Tom Morello, Rage Against the Machine From the D&D experts behind Dungeons & Dragons Art & Arcana comes a cookbook that invites fantasy lovers to celebrate the unique culinary creations and traditions of their favorite fictional cultures. With this book, you can prepare dishes delicate enough to dine like elves and their drow cousins or hearty enough to feast like a dwarven clan or an orcish horde. All eighty dishes—developed by a professional chef—are delicious, easy to prepare, and composed of wholesome ingredients readily found in our world. Heroes’ Feast includes recipes for snacking, such as Elven Bread, Iron Rations, savory Hand Pies, and Orc Bacon, as well as hearty vegetarian, meaty, and fish mains, such as Amphail Braised Beef, Hommlet Golden Brown Roasted Turkey, Drow Mushroom Steaks, and Pan-Fried Knucklehead Trout—all which pair perfectly with a side of Otik’s famous fried spiced potatoes. There are also featured desserts and cocktails—such as Heartlands Rose Apple and Blackberry Pie, Trolltide Candied Apples, Evermead, Potion of Restoration, and Goodberry Blend—and everything in between, to satisfy a craving for any adventure.


Food and Identity in England, 1540-1640

Food and Identity in England, 1540-1640

Author: Paul S. Lloyd

Publisher: Bloomsbury Publishing

Published: 2015-02-26

Total Pages: 262

ISBN-13: 1472510658

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Food and Identity in England, 1540-1640 considers early modern food consumption in an important new way, connecting English consumption practices between the reigns of Henry VIII and Charles I with ideas of 'self' and 'otherness' in wider contexts of society and the class system. Examining the diets of various social groups, ranging from manual labourers to the aristocracy, special foods and their preparation, as well as festive events and gift foods, this all-encompassing study reveals the extent to which individuals and communities identified themselves and others by what and how they ate between the Reformation of the church and the English Civil Wars. This text provides remarkable insights for anyone interested in knowing more about the society and culture of early modern England.


Introduction to Late Modern English

Introduction to Late Modern English

Author: Ingrid Tieken-Boon van Ostade

Publisher: Edinburgh University Press

Published: 2009-05-12

Total Pages: 176

ISBN-13: 0748631305

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Some twenty years ago it was widely believed that nothing much happened to the English language since the beginning of the eighteenth century. Recent research has shown that this is far from true, and this book offers an introduction to a period that forms the tail end of the standardisation process (codification and prescription), during which important social changes such as the Industrial Revolution are reflected in the language. Late Modern English is currently receiving a lot of scholarly attention, mainly as a result of new developments in sociohistorical linguistics and corpus linguistics. By drawing on such research the present book offers a much fuller account of the language of the period than was previously possible. It is designed for students and beginning scholars interested in Late Modern English. The volume includes: * a basis in recent research by which sociolinguistic models are applied to earlier stages of the language (1700-1900) * a focus on people as speakers (wherever possible) and writers of English* Research questions aimed at acquiring skills at working with important electronic research tools such as Eighteenth Century Collections Online (ECCO), the Oxford English Dictionary and the Oxford Dictionary of National Biography* Reference to electronically available texts and databases such as Martha Ballard's Diary, the Proceedings of the Old Bailey and Mrs Beeton's Book of Household Management.


Lobscouse and Spotted Dog

Lobscouse and Spotted Dog

Author: Chotzinoff Anne Grossman

Publisher: W. W. Norton & Company

Published: 2000-10-03

Total Pages: 340

ISBN-13: 9780393320947

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In this cookbook companion to Patrick O'Brian's acclaimed Aubrey/Maturin novels, readers get authentic and practical recipes for dishes that complement the pair's travels--such as Burgoo, Drowned Baby, Sea-Pie, Jam Roly-Poly, and Sucking pig.