Culinary Landmarks
Culinary Landmarks

Author: Elizabeth Driver

Publisher: University of Toronto Press

Published: 2008-04-05

Total Pages: 1326

ISBN-13: 1442690607

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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.

Clever Cooking
Clever Cooking

Author: Jacqueline Williams

Publisher: Applewood Books

Published: 2006

Total Pages: 349

ISBN-13: 1557095744

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Seattle's first cookbook, published in 1896.

Clever Cooking
Clever Cooking

Author: St. Mark's Church (Seattle, Wash.). Women's Guild

Publisher:

Published: 1896

Total Pages: 340

ISBN-13:

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Clever Cooking 1896, is Seattle's and Washington State's first cookbook. It is well written and contains many recipes that will appeal to twenty-first century cooks. As a bonus, essays titled "A Little Dinner," "Chafing Dish," "Household Economy," and "How to Keep House Successful With One Servant" and "The Sick Room" give a glimpse into upper class life at the end of the nineteenth century.

Walnut Pickles and Watermelon Cake
Walnut Pickles and Watermelon Cake

Author: Larry B. Massie

Publisher: Wayne State University Press

Published: 1998-02

Total Pages: 364

ISBN-13: 9780814327944

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For those who remember their grandma's incomparable chicken and dumplings or long for the aroma of freshly baked bread and sumptuous bubbling stew, the recipes assembled by Larry and Priscilla Massie from vintage Michigan cookbooks provide a sampling of the state's rich culinary heritage. Walnut Pickles and Watermelon Cake contains instructions for preparing a variety of foods, from snacks and relishes to meats, vegetables, breads, and desserts. There are recipes for intriguing creations such as pear honey, potato candy, and spruce beer and for concoctions with delightful names like bubble and squeak, sailor's duff, and painted ladies. The Massies also include recipes that acknowledge the influences of the various ethnic groups that peopled the state and added colorful specialties to Michigan's menu. Long after the memory of the "old country" had faded, Cornish pasties, Dutch wine soup and hutspot, and Scottish haggis continued to make Michigan eating a unique experience. Larry and Priscilla Massie are a husband and wife team specializing in Michigan history. Larry's publications include From Frontier Folk to Factory Smoke, Voyages into Michigan's Past, and Warm Friends and Wooden Shoes. The Massies live in the Allegan State Forest in a century-old school house filled with their thirty-thousand volume research library and their collection of historic artifacts from Michigan's past.

The Food and Drink of Seattle
The Food and Drink of Seattle

Author: Judith Dern

Publisher: Rowman & Littlefield

Published: 2018-08-10

Total Pages: 277

ISBN-13: 1442259779

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Offers a comprehensive exploration of Seattle’s cuisine from geographical, historical, cultural, and culinary perspectives. From glaciers to geoducks, from the Salish Sea with swift currents sweeping wild salmon home from the Pacific Ocean to their original spawning grounds, to settlers, immigrants, and restaurateurs, Seattle’s culinary history is vibrant and delicious, defining the Puget Sound region as well as a major U.S. city. Exploring the Pacific Northwest ‘s history from a culinary perspective provides an ideal opportunity to investigate the area’s Native American cooking culture, along with Seattle’s early boom years when its first settlers arrived. Waves of immigrants from the mid-1800s into the early 1900s brought ethnic culinary traditions from Europe and beyond and added more flavor to the mix. As Seattle grew from a wild frontier settlement into a major twentieth century hub for transportation and commerce following World War II, its home cooks prepared many All-American dishes, but continued to honor and prepare the region’s indigenous foods. Taken altogether and described in the pages of this book, it’s quickly evident few cities and regions have culinary traditions as distinctive as Seattle’s.