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Author : Mary Kettilby
Publisher : Unknown
Page : 254 pages
File Size : 53,5 Mb
Release : 1714
Category : Cooking
ISBN : UCM:5325086690
Author : Mary Kettilby
Publisher : Unknown
Page : 288 pages
File Size : 41,5 Mb
Release : 1734
Category : Cookbooks
ISBN : HARVARD:RSMCZ7
Author : Anonim
Publisher : Unknown
Page : 265 pages
File Size : 48,5 Mb
Release : 1724
Category : Cooking
ISBN : OCLC:63228349
Author : Mary Kettilby
Publisher : Gale Ecco, Print Editions
Page : 248 pages
File Size : 43,8 Mb
Release : 2018-04-19
Category : Electronic
ISBN : 1379713757
The 18th century was a wealth of knowledge, exploration and rapidly growing technology and expanding record-keeping made possible by advances in the printing press. In its determination to preserve the century of revolution, Gale initiated a revolution of its own: digitization of epic proportions to preserve these invaluable works in the largest archive of its kind. Now for the first time these high-quality digital copies of original 18th century manuscripts are available in print, making them highly accessible to libraries, undergraduate students, and independent scholars. Medical theory and practice of the 1700s developed rapidly, as is evidenced by the extensive collection, which includes descriptions of diseases, their conditions, and treatments. Books on science and technology, agriculture, military technology, natural philosophy, even cookbooks, are all contained here. ++++ The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to insure edition identification: ++++ British Library T053670 Compiled by Mary Kettilby. Half-title: 'A collection of receipts in cookery, physick and surgery.'. London: printed for Richard Wilkin, 1714. [16],218, [14]p.; 8°
Author : Mary Kettilby
Publisher : Unknown
Page : 294 pages
File Size : 46,8 Mb
Release : 2020-04-29
Category : Electronic
ISBN : 0461882191
This is a reproduction of the original artefact. Generally these books are created from careful scans of the original. This allows us to preserve the book accurately and present it in the way the author intended. Since the original versions are generally quite old, there may occasionally be certain imperfections within these reproductions. We're happy to make these classics available again for future generations to enjoy!
Author : Mary Kettilby
Publisher : Nabu Press
Page : 282 pages
File Size : 41,7 Mb
Release : 2014-02
Category : Electronic
ISBN : 1294765744
This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.
Author : Mary Kettelby
Publisher : Townsends
Page : 258 pages
File Size : 40,7 Mb
Release : 2018-07-10
Category : Electronic
ISBN : 1948837137
This version of Mary Kettelby's A Collection of Above Three Hundred Receipts, In Cookery, Physick, and Surgery was published 1714. It is the second edition, containing an additional section dedicated to home remedies for the sick. The author recommended her book to the clergy, especially to those whose Parishes were remote from other medical help. It was fairly common for early English cookbooks to include such recipes, and Kettelby's work is a prime example and a valuable resource for anyone interested in 18th English foodways.
Author : Mary Kettilby
Publisher : Unknown
Page : 218 pages
File Size : 42,7 Mb
Release : 1714
Category : Electronic
ISBN : OCLC:27446767
Author : Mary Kettilby
Publisher : Unknown
Page : 272 pages
File Size : 43,6 Mb
Release : 1746
Category : Electronic
ISBN : OCLC:474999724
Author : MARY. KETTILBY
Publisher : Gale Ecco, Print Editions
Page : 278 pages
File Size : 45,9 Mb
Release : 2018-04-24
Category : Electronic
ISBN : 1385553510
The 18th century was a wealth of knowledge, exploration and rapidly growing technology and expanding record-keeping made possible by advances in the printing press. In its determination to preserve the century of revolution, Gale initiated a revolution of its own: digitization of epic proportions to preserve these invaluable works in the largest archive of its kind. Now for the first time these high-quality digital copies of original 18th century manuscripts are available in print, making them highly accessible to libraries, undergraduate students, and independent scholars. Medical theory and practice of the 1700s developed rapidly, as is evidenced by the extensive collection, which includes descriptions of diseases, their conditions, and treatments. Books on science and technology, agriculture, military technology, natural philosophy, even cookbooks, are all contained here. ++++ The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to insure edition identification: ++++ British Library T000027 Compiled by Mary Kettilby. Part 2 has separate titlepage, and is of the third edition; its imprint reads: 'Printed for Richard Wilkin'; register continues that of part 1. London: printed for Mary Kettilby, and sold by Richard Wilkin, 1728. 272, [4]p.; 8°
Author : Mary Kettilby
Publisher : Unknown
Page : 272 pages
File Size : 54,7 Mb
Release : 1749
Category : Cooking, English
ISBN : OCLC:27446873
Author : MARY. KETTILBY
Publisher : Gale Ecco, Print Editions
Page : 96 pages
File Size : 46,5 Mb
Release : 2018-04-18
Category : Electronic
ISBN : 1379615534
The 18th century was a wealth of knowledge, exploration and rapidly growing technology and expanding record-keeping made possible by advances in the printing press. In its determination to preserve the century of revolution, Gale initiated a revolution of its own: digitization of epic proportions to preserve these invaluable works in the largest archive of its kind. Now for the first time these high-quality digital copies of original 18th century manuscripts are available in print, making them highly accessible to libraries, undergraduate students, and independent scholars. Medical theory and practice of the 1700s developed rapidly, as is evidenced by the extensive collection, which includes descriptions of diseases, their conditions, and treatments. Books on science and technology, agriculture, military technology, natural philosophy, even cookbooks, are all contained here. ++++ The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to insure edition identification: ++++ British Library T141490 Compiled by Mary Kettilby. In: her 'A collection of above three hundred receipts in cookery, physick, and surgery, ' 2nd edition, London, 1719. London: printed for Richard Wilkin, 1719. 86, [8]p.; 8°
Author : Katharine E. Harbury
Publisher : Univ of South Carolina Press
Page : 508 pages
File Size : 44,6 Mb
Release : 2004
Category : Cooking
ISBN : 157003513X
Notable for their early dates and historical significance, these manuals afford previously unavailable insights into lifestyles and foodways during the evolution of Chesapeake society." "One cookbook is an anonymous work dating from 1700; the other is the 1739-1743 cookbook of Jane Bolling Randolph, a descendant of Pocahontas and John Rolfe. In addition to her textual analysis that establishes the relationship between these two early manuscripts, Harbury links them to the 1824 classic The Virginia House-wife by Mary Randolph."--Jacket.
Author : Janet Theophano
Publisher : St. Martin's Griffin
Page : 384 pages
File Size : 43,7 Mb
Release : 2016-01-26
Category : Cooking
ISBN : 9781250111944
Some people think that a cookbook is just a collection of recipes for dishes that feed the body. In Eat My Words: Reading Women's Lives through the Cookbooks They Wrote, Janet Theophano shows that cookbooks provide food for the mind and the soul as well. Looking beyond the ingredients and instructions, she shows how women have used cookbooks to assert their individuality, develop their minds, and structure their lives. Beginning in the seventeenth century and moving up through the present day, Theophano reads between the lines of recipes for dandelion wine, "Queen of Puddings," and half-pound cake to capture the stories and voices of these remarkable women. The selection of books looked at is enticing and wide-ranging. Theophano begins with seventeenth-century English estate housekeeping books that served as both cookbooks and reading primers so that women could educate themselves during long hours in the kitchen. She looks at A Date with a Dish, a classic African American cookbook that reveals the roots of many traditional American dishes, and she brings to life a 1950s cookbook written specifically for Americans by a Chinese émigré and transcribed into English by her daughter. Finally, Theophano looks at the contemporary cookbooks of Lynne Rosetto Kaspar, Madeleine Kamman, and Alice Waters to illustrate the sophistication and political activism present in modern cookbook writing. Janet Theophano harvests the rich history of cookbook writing to show how much more can be learned from a recipe than how to make a casserole, roast a chicken, or bake a cake. We discover that women's writings about food reveal--and revel in--the details of their lives, families, and the cultures they help to shape.
Author : Andrew F. Smith
Publisher : University of Illinois Press
Page : 267 pages
File Size : 49,8 Mb
Release : 2010-10-01
Category : Cooking
ISBN : 9780252092428
“Talking turkey” about the bird you thought you knew Fondly remembered as the centerpiece of family Thanksgiving reunions, the turkey is a cultural symbol as well as a multi-billion dollar industry. As a bird, dinner, commodity, and as a national icon, the turkey has become as American as the bald eagle (with which it actually competed for supremacy on national insignias). Food historian Andrew F. Smith’s sweeping and multifaceted history of Meleagris gallopavo separates fact from fiction, serving as both a solid historical reference and a fascinating general read. With his characteristic wit and insatiable curiosity, Smith presents the turkey in ten courses, beginning with the bird itself (actually several different species of turkey) flying through the wild. The Turkey subsequently includes discussions of practically every aspect of the iconic bird, including the wild turkey in early America, how it came to be called “turkey,” domestication, turkey mating habits, expansion into Europe, stuffing, conditions in modern industrial turkey factories, its surprising commercial history of boom and bust, and its eventual ascension to holiday mainstay. As one of the easiest of foods to cook, the turkey’s culinary possibilities have been widely explored if little noted. The second half of the book collects an amazing array of over one hundred historical and modern turkey recipes from across America and Europe. From sandwiches to salmagundi, you’ll find detailed instructions on nearly every variation on the turkey. Historians will enjoy a look back at the varied appetites of their ancestors and seasoned cooks will have an opportunity to reintroduce a familiar food in forgotten ways.