Down to Earth Cookbook

Down to Earth Cookbook

Author: Down to Earth Organic & Natural

Publisher: Balboa Press

Published: 2017-11-16

Total Pages: 179

ISBN-13: 1504388909

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This cookbook contains forty vegetarian recipes, one for each year of the forty-year history of Down to Earth Organic & Natural. Down to Earth is Hawaii’s leading retailer of local, fresh, organic, and natural foods. The company is unique in that it has always been vegetarian, and it is one of only a few all-vegetarian stores in the nation. Many of the dishes in this collection are inspired by the most popular dishes from the company’s cooking classes and deli. It also contains recipes for particularly tasty dishes from the vast collection posted on the company’s website at www.downtoearth.org/recipes. All the recipes are home style and easy to make.


Paula McIntyre's Down to Earth Cookbook

Paula McIntyre's Down to Earth Cookbook

Author: Paula McIntyre

Publisher:

Published: 2015

Total Pages: 0

ISBN-13: 9781780730967

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When someone presents you with a plate of food that they've prepared and cooked from the heart, is there anything better? Local chef Paula McIntyre takes easily sourced, local produce and transforms it with simple but delicious recipes. A celebration of what we do best in Northern Ireland.


Entertaining for a Veggie Planet

Entertaining for a Veggie Planet

Author: Didi Emmons

Publisher: Houghton Mifflin Harcourt

Published: 2003

Total Pages: 470

ISBN-13: 9780618104512

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Shares a selection of vegetarian recipes and innovative ideas for informal parties and gatherings, presenting more than 250 dishes that include a host of hot and cold appetizers, main meals, brunch specialties, and desserts.


The Down to Earth Cookbook

The Down to Earth Cookbook

Author: Anita Borghese

Publisher: Scribner Book Company

Published: 1973

Total Pages: 132

ISBN-13: 9780684132495

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Recipes for breakfast, lunch, supper, dessert, and snack time featuring natural foods such as whole grain flour, dried fruits, honey, nuts, and seeds.


Down to Earth Cookbook

Down to Earth Cookbook

Author: Down to Earth Organic & Natural

Publisher: Balboa Press

Published: 2019-09-16

Total Pages: 112

ISBN-13: 9781982225490

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This cookbook contains forty vegetarian recipes, one for each year of the forty-year history of Down to Earth Organic & Natural. Down to Earth is Hawaiis leading retailer of local, fresh, organic, and natural foods. The company is unique in that it has always been vegetarian, and it is one of only a few all-vegetarian stores in the nation.


Catalog

Catalog

Author: Food and Nutrition Information Center (U.S.)

Publisher:

Published: 1974

Total Pages: 364

ISBN-13:

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History of Vegetarianism and Veganism Worldwide (1970-2022)

History of Vegetarianism and Veganism Worldwide (1970-2022)

Author: William Shurtleff; Akiko Aoyagi

Publisher: Soyinfo Center

Published: 2022-03-10

Total Pages: 1306

ISBN-13: 1948436744

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The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 48 photographs and illustrations - mostly color. Free of charge in digital PDF format.


Our Founding Foods

Our Founding Foods

Author: Jane Tennant

Publisher: Willow Creek Press

Published: 2014-07-12

Total Pages: 442

ISBN-13: 162343551X

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American cuisine has absorbed the best and brightest of every culture world wide, and it all began in the early cookbooks of the eighteenth century. Martha Washington, for instance, our first First Lady, was America's earliest celebrity chef. Her recipe collection was a beloved family heirloom, lent out to friends one receipt at a time. Others followed. In the South, Thomas Jefferson's cousin, Mary Randolph, wrote a best selling cookbook many of whose recipes are still used today. In upstate New York, an enterprising young woman called Amelia Simmons set out the traditional American fare that graced Thanksgiving tables for generations. Her cookbook was said to be the "Second Declaration of Independence, written on a kitchen table." And culinary celebrities kept coming, inspired by the bounty of America's fields and streams and gardens and enriched by the many different ethnic traditions at work over the hearth fires. It is all here in Our Founding Foods: pioneer campfire cookery, the first Mexican American cuisine, the liberated voices of former slave chefs and the Grand Dames of the early cooking schools. Author Jane Tennant presents over 200 recipes drawn from the best early American cookbooks, all written during the first two hundred years of our culinary history. Each recipe is referenced to its original source with biographical notes on the chef who published it. The bibliography to this collection extends back to 1615, when Gervase Markham, a contemporary of William Shakespeare, raved about manchet bread. From that moment forward the text leaps across America's culinary history culminating with the Fannie Farmer Cooking School in Boston in 1903. Along the way, you'll also learn what George Washington offered his guests at Mount Vernon; the favorite ice cream of Thomas Jefferson; how the cooks during the Civil War managed without flour; and the recipe for the illicit candy found in the dorms of Vassar College. Rich with fascinating historical information and stories of American ingenuity in the kitchen, this tour de force is a unique resource for cooks and historians alike.