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Author : Pierre Blot
Publisher : Unknown
Page : 486 pages
File Size : 50,8 Mb
Release : 1867
Category : Cooking, American
ISBN : HARVARD:RSMD2H
Author : Pierre Blot
Publisher : DigiCat
Page : 410 pages
File Size : 53,6 Mb
Release : 2022-09-15
Category : Cooking
ISBN : EAN:8596547317388
This cookbook is presented to us by Pierre Blot, Professor of Gastronomy and Founder of the New York Cooking Academy. It contains a wide variety of cooking recipes ranging from soups, meat dishes, vegetables, starches and even pastries. Blots aim is not to offer haute cuisine but to "to enable every housekeeper and professional cook, no matter how inexperienced they may be, to prepare any kind of food in the best and most wholesome way, with economy, celerity, and taste."
Author : Pierre Blot
Publisher : Applewood Books
Page : 490 pages
File Size : 47,8 Mb
Release : 2008-08
Category : Cooking
ISBN : 9781429012720
Published in 1868 by renowned cooking teacher Pierre Blot, The Handbook of Practical Cookery for Ladies and Professional Cooks is a masterwork of French Cookery. An enigmatic figure, Blot came to America as a refugee from Napoleonic France and in 1865 he opened Professor Blot's Culinary Academy of Design in New York City, arguably the first French cooking school in America. This book is an extension of these classes, in which he taught that French cookery emphasized the ""good things in life"" making one's mind and body better.
Author : Pierre Blot
Publisher : Forgotten Books
Page : 484 pages
File Size : 54,6 Mb
Release : 2015-06-26
Category : Cooking
ISBN : 1330225708
Excerpt from Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food Food is the most important of our wants; we cannot exist without it. The man who does not use his brain to select and prepare his food, is not above the brutes that take it in its raw state. It is to the physique what education is to the mind, coarse or refined. Good and well-prepared food beautifies the physique the same as a good and well-directed education beautifies the mind. A cook-book is like a book on chemistry, it cannot be used to any advantage if theory is not blended with practice. It must also be written according to the natural products and climate of the country in which it is to be used, and with a perfect knowledge of the properties of the different articles of food and condiments. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author : Anonim
Publisher : Unknown
Page : 478 pages
File Size : 50,5 Mb
Release : 1869
Category : Cookery, American
ISBN : OCLC:1609830
Author : Pierre Blot
Publisher : Unknown
Page : 478 pages
File Size : 46,5 Mb
Release : 1871
Category : Cooking, American
ISBN : OCLC:759166421
Author : Pierre Blot
Publisher : Johnson Press
Page : 480 pages
File Size : 46,8 Mb
Release : 2009-02
Category : Cooking
ISBN : 1443793094
This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1917 edition. Excerpt: ... (6) Columns for Discount on Purchases and Discount on Notes on the same side of the Cash Book; (c) Columns for Discount on Sales and Cash Sales on the debit side of the Cash Book; (d) Departmental columns in the Sales Book and in the Purchase Book. Controlling Accounts.--The addition of special columns in books of original entry makes possible the keeping of Controlling Accounts. The most common examples of such accounts are Accounts Receivable account and Accounts Payable account. These summary accounts, respectively, displace individual customers' and creditors' accounts in the Ledger. The customers' accounts are then segregated in another book called the Sales Ledger or Customers' Ledger, while the creditors' accounts are kept in the Purchase or Creditors' Ledger. The original Ledger, now much reduced in size, is called the General Ledger. The Trial Balance now refers to the accounts in the General Ledger. It is evident that the task of taking a Trial Balance is greatly simplified because so many fewer accounts are involved. A Schedule of Accounts Receivable is then prepared, consisting of the balances found in the Sales Ledger, and its total must agree with the balance of the Accounts Receivable account shown in the Trial Balance. A similar Schedule of Accounts Payable, made up of all the balances in the Purchase Ledger, is prepared, and it must agree with the balance of the Accounts Payable account of the General Ledger." The Balance Sheet.--In the more elementary part of the text, the student learned how to prepare a Statement of Assets and Liabilities for the purpose of disclosing the net capital of an enterprise. In the present chapter he was shown how to prepare a similar statement, the Balance Sheet. For all practical...
Author : Pierre Blot
Publisher : Unknown
Page : 0 pages
File Size : 55,6 Mb
Release : 2023-05-16
Category : Cooking
ISBN : 180547541X
Food is the most important of our wants; we cannot exist without it. The man who does not use his brain to select and prepare his food, is not above the brutes that take it in its raw state. It is to the physique what education is to the mind, coarse or refined. Good and well-prepared food beautifies the physique the same as a good and well-directed education beautifies the mind. A cookbok is like a book on chemistry, it cannot be used to any advantage if theory is not blended with practice. It must also be written according to the natural products and climate of the country in which it is to be used, and with a perfect knowledge of the properties of the different articles of food and condiments. Like many other books, it is not the size that makes it practical; we could have made this one twice as large as it is, without having added a single receipt to it, by only having given separate ones for pieces of meat, birds, fishes, etc., that are of the same kind and prepared alike. All cookboks written by mere compilers, besides giving the same receipt several times, recommend the most absurd mixtures as being the best and of the "latest French style." Although cookery has made more progress within two or three years, in this country as well as in Europe, than it had since 1830, and although all our receipts are complete, practical, wholesome, and in accordance with progress, still they are simple. Our aim has been to enable every housekeeper and professional cook, no matter how inexperienced they may be, to prepare any kind of food in the best and most wholesome way, with economy, celerity, and taste; and also to serve a dinner in as orderly a manner as any steward can do.
Author : Pierre Blot
Publisher : Unknown
Page : 492 pages
File Size : 41,7 Mb
Release : 1875
Category : Cooking, French
ISBN : BL:A0026388651
Author : Pierre Blot
Publisher : Unknown
Page : 0 pages
File Size : 53,8 Mb
Release : 2023-05-29
Category : Electronic
ISBN : 1805475851
Food is the most important of our wants; we cannot exist without it. The man who does not use his brain to select and prepare his food, is not above the brutes that take it in its raw state. It is to the physique what education is to the mind, coarse or refined. Good and well-prepared food beautifies the physique the same as a good and well-directed education beautifies the mind. A cookbok is like a book on chemistry, it cannot be used to any advantage if theory is not blended with practice. It must also be written according to the natural products and climate of the country in which it is to be used, and with a perfect knowledge of the properties of the different articles of food and condiments. Like many other books, it is not the size that makes it practical; we could have made this one twice as large as it is, without having added a single receipt to it, by only having given separate ones for pieces of meat, birds, fishes, etc., that are of the same kind and prepared alike. All cookboks written by mere compilers, besides giving the same receipt several times, recommend the most absurd mixtures as being the best and of the "latest French style." Although cookery has made more progress within two or three years, in this country as well as in Europe, than it had since 1830, and although all our receipts are complete, practical, wholesome, and in accordance with progress, still they are simple. Our aim has been to enable every housekeeper and professional cook, no matter how inexperienced they may be, to prepare any kind of food in the best and most wholesome way, with economy, celerity, and taste; and also to serve a dinner in as orderly a manner as any steward can do.
Author : Juliet Corson
Publisher : Andrews Mcmeel+ORM
Page : 152 pages
File Size : 55,5 Mb
Release : 2013-10-15
Category : Cooking
ISBN : 9781449447502
A nineteenth-century cookbook by the founder of New York’s first cooking school providing affordable recipes and kitchen skills for working class American women. Published in 1877, this volume in the American Antiquarian Cookbook Collection was written by one of the “great ladies” of American cooking who founded the first cooking school in New York City to help unemployed working-class women find work as domestics. This exceptional book by a remarkable woman in American culinary history was aimed at answering the question Corson posed in her cooking manual, “How well can we live, if we are moderately poor?” She dedicated her life and her career to providing the answer in this book and others, to suggest recipes for “the most wholesome and palatable dishes at the least possible cost.” Her solutions included the principle of using everything available and wasting nothing, avoiding expensive cuts of meat and using lentils, peas, and macaroni as nutritious alternatives, exploring gardens and fields for new delicious greens, such as dandelions, sorrel, chicory, and other creative cookery techniques. This important book in the American culinary canon expanded the cooking philosophies of many lower- and middle-class women of the day. This edition of The Cooking Manual of Practical Directions for Economical Every-Day Cookery was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts, founded in 1812.
Author : Matilda Lees Dods
Publisher : Unknown
Page : 16 pages
File Size : 50,9 Mb
Release : 1906
Category : Electronic
ISBN : OCLC:614599850
Author : American Antiquarian Cookbook Collection
Publisher : Andrews McMeel Publishing
Page : 51 pages
File Size : 47,8 Mb
Release : 2013-07-16
Category : Cooking
ISBN : 9781449432041
Published in 1874 in Troy, New York, during the post-Civil War charity cookbook boom, the Presbyterian Cook Book is a fascinating, genuine example of how women during this time were able to express their political influence through the sales of cookbook collections. Besides the fund-raising that the cookbook provided, this culinary collection showcases the cooking talents of local women, what was common fare during the time period, and local community opinions and prejudices. The Andrews McMeel edition of Presbyterian Cook Book also features handwritten notes and recipes from the original owner, which offer an authentic and quaint addition to the book. The handwritten notes include recipes such as Wedding Cake, Blackberry Cordial, and Mrs. Roger’s Clam Fritters, along with the individually attributed recipes printed in the book such as Mrs. Nash’s Swan Pudding, Mrs. Vincent’s Coconut Cake, Minnie’s Caramels, and Miss Phipps’s Corn Oysters. With the original handwritten notes, the historical significance of the work, and the charming recipes, Presbyterian Cook Book is truly a piece of culinary history to be treasured. This edition of Presbyterian Cook Book was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes.
Author : Russell Thacher Trall
Publisher : Andrews McMeel Publishing
Page : 238 pages
File Size : 47,5 Mb
Release : 2013-10-15
Category : Cooking
ISBN : 9781449435028
With mid-nineteenth century advances in scientific studies of health and nutrition, diet-based cookbooks like Dr. Russell Trall’s proliferated. Trall founded the New York Hydropathic and Physiological School in 1854, and his New Hydropathic Cook Book was one of the first to subscribe to the school’s advocacy of the water cure, using baths and drinking pure water to combat disease and maintain health. The diet proposed in the cookbook consists almost entirely of fruits, grains, and vegetables, with a few animal-based recipes thrown in for those who demanded a wider diet. More than just a list of recipes, the cookbook presents the basis of Trall’s diet—the belief that all nutritive material comes from vegetables, and thus animal foods are inferior because they are derivative and likely to be impure. It also includes a discussion of digestion and an exhaustive catalogue of vegetable foods. This edition of The New Hydropathic Cookbook was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes.
Author : Hannah Bouvier Peterson
Publisher : Andrews McMeel Publishing
Page : 309 pages
File Size : 43,7 Mb
Release : 2013-10-15
Category : Cooking
ISBN : 9781449435035
Born in 1811 to a prominent Philadelphia Quaker family, Hannah Bouvier was particularly concerned with making her recipes as useful and practical as possible, drawing them up in the “most concise and simple manner,” sacrificing “style to minute detail; not even avoiding repetition where it might render directions more explicit.” She noted correctly that in many contemporary cookbooks, the cook was forced to wade through a “formidable amount of reading before she can learn the process of making a pudding,” and others at the opposite extreme “are so brief in their explanations [they] are ever liable to misconception.” Bouvier’s training in mathematics and popular science advanced her goal of making the recipes as easy to use as possible for American women of the day, utilizing only readily available utensils and ingredients and encompassing only “purely American” cooking. She was also deeply concerned about cooking for the sick and convalescent and included a significant section with recipes prepared according to the directions of an eminent local physician. As might be expected of a scientist, the book is thorough and comprehensive, including recipes for soups, fish, meat, vegetables, sauces, pickles, pastry, sweets, tea cakes, cakes, preserves, and miscellaneous dishes, clearly organized with both a detailed table of contents and index, unlike many contemporary cookbooks that lacked both. This edition of The National Cook Book was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes.