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Author: Barbara W. Hill
Publisher: Lerner Publications
Published: 2002-08-01
Total Pages: 74
ISBN-13: 0822580128
DOWNLOAD EBOOKEnglish cuisine is often regared as unexciting, but with flavorful dishes such as tender roast beef and Yorkshire pudding, buttery scones, tasty fish and chips, and sweet triflees, it's anything but bland. Relying on fresh, simple ingredients to highlight the natural flavors of foods, English dishes are hearty and delicious.
Author: Annie Gray
Publisher: September Publishing
Published: 2020-09-24
Total Pages: 276
ISBN-13: 191090760X
DOWNLOAD EBOOKA sumptuous cookery book and the definitive guide to the life, times and tastes of the world's favourite Victorian cook Mrs Crocombe. As seen on English Heritage's The Victorian Way YouTube series. Mrs Crocombe is the star of English Heritage's wildly popular YouTube series, The Victorian Way. In delightful contrast to the high-octane hijinks of many YouTube celebrities, The Victorian Way offers viewers a gentle glimpse into a simpler time - an age when tea was sipped from porcelain, not from plastic cups; when mince pies were meaty and nothing was wasted; when puddings were in their pomp and no kitchen was complete without a cupboard full of copper pots and pans. Avis Crocombe really did exist. She was head cook at Audley End House in Essex from about 1878 to 1884. Although only a little is known about her life, her handwritten cookery book was passed down through her family for generations and rediscovered by a distant relative in 2009. It's a remarkable read, and from the familiar (ginger beer, custard and Christmas cake) to the fantastical (roast swan, preserved lettuce and fried tongue sandwiches), her recipes give us a wonderful window into a world of flavour from 140 years ago. How to Cook the Victorian Way is the definitive guide to the life, times and tastes of the world's favourite Victorian cook. The beautifully photographed book features fully tested and modernised recipes along with a transcription of Avis's original manuscript, plus insights into daily life at Audley End by Dr Annie Gray and Dr Andrew Hann, and a foreword by the face of Mrs Crocombe, Kathy Hipperson. It showcases the best recipes from Mrs Crocombe's own book, alongside others of the time, brought together so that every reader can put on their own Victorian meal. It's a moreish smorgasbord of social history an absolute must for fans, foodies and anyone with an appetite for the past. Please note this is a fixed-format ebook with colour images and may not be well-suited for older e-readers.
Author: Gregory Plotkin
Publisher: Lerner Publications
Published: 2003-01-01
Total Pages: 80
ISBN-13: 9780822541202
DOWNLOAD EBOOKIntroduces the cooking and food habits of Russia, including such recipes as beet soup or borscht, stuffed pastries or pirozhki, and beef stroganoff; also provides brief information on the geography and history of the country.
Author: Eugen Pauli
Publisher: Cbi Publishing Company
Published: 1979
Total Pages: 648
ISBN-13:
DOWNLOAD EBOOKAbstract: A foodservice reference source that covers principles of kitchen management and cookery, this edition is the first English version, based on the 7th German and 1st French editions. Included are the fundamentals of classical French cookery and the latest developments and trends in the foodservice industry. Descriptions and illustrations for all basic forms of food preparations are provided. The book is divided into 2 parts: 1) General theory and 2) Cookery. Part 1 covers: kitchen principles, foods, nutrition, menus, and accountability. Part 2 covers preparation of specific food types (e.g., sauces, salads, entrees). A glossary and references are included. This resource can be used in conjunction with the film series "The Modern Basics of Classical Cooking." (kbc).
Author: Alison Behnke
Publisher: Lerner Publications
Published: 2005-01-01
Total Pages: 80
ISBN-13: 9780822512363
DOWNLOAD EBOOKServes up tantalising recipes for yucca fritters, bean soup, tres leches cake and more. Seasoned liberally with vibrant colour photographs and easy step-by-step directions, many of the recipes are low in fat and call for ingredients one may already have at home. Also included are vegetarian recipes, complete menu suggestions and a cultural section highlighting the Central American people and their countries, holidays, festivals and, of course, their food.
Author: Alison Behnke
Publisher: Lerner Publications
Published: 2004-01-01
Total Pages: 74
ISBN-13: 0822521245
DOWNLOAD EBOOKThe fifth largest country in the world, Brazil stretches across nearly half of South America. Home to a vibrant blend of indigenous, African, European, and immigrant cultures, Brazil boasts a diverse cuisine. Beans, rice, manioc, tropical fruits, meats, and fresh vegetables form the basis for many traditional Brazilian dishes. With delicious recipes for Brazilian staples such as Farofa, Xinxim, and Feijoada, discover the spicy flavors of Brazil.
Author: Bertha Vining Montgomery
Publisher: Lerner Books [UK]
Published: 2009-06
Total Pages: 76
ISBN-13: 0761343946
DOWNLOAD EBOOK9 yrs+
Author: Okwha Chung
Publisher: Lerner Publications
Published: 2003-01-01
Total Pages: 84
ISBN-13: 9780822541158
DOWNLOAD EBOOKIntroduces the cooking and food habits of Korea, including such recipes as bean sprout salad and Korean dumplings, and provides brief information on the geography, history, holidays, and festivals of the country.
Author: Helga Hughes
Publisher: Lerner Publications
Published: 2004-08-01
Total Pages: 74
ISBN-13: 0822516985
DOWNLOAD EBOOKOver the centuries, Austria was settled by many different groups and became the center of a large empire. Each group brought its own customs and cuisine, eventually mixing to create the rich heritage of food and culture now found in Asutria. Discover some of Austria's most delicious dishes, such as Wiener Schnitzel, Nockerln, Lebkuchen, and more.
Author: Alison Behnke
Publisher: Lerner Publications
Published: 2004-01-01
Total Pages: 74
ISBN-13: 0822521520
DOWNLOAD EBOOKCombining the cultural traditions of Spain, indigenous Cubans, Africans, and various other immigrants, Cuban cuisine is simple and filled with flavor. Rich spices such as garlic, oregano, and cumin combine with fresh produce, staples such as rice and beans, and pork or fresh seafood to fill Cuban menus. Although the people of Cuba are divided along class lines, they enjoy the same food—Salsa Criollos, Frijoles Negros, Tostones, and Cerdo Asado.
