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Author : Thomas R. Allinson
Publisher : BoD – Books on Demand
Page : 254 pages
File Size : 55,8 Mb
Release : 2010
Category : Cooking
ISBN : 9783861951797
Collection of many valuable vegetarian recipes.
Author : Thomas R. Allinson
Publisher : Createspace Independent Publishing Platform
Page : 288 pages
File Size : 48,8 Mb
Release : 2016-07-27
Category : Electronic
ISBN : 1535464704
Today, vegetarian and vegan lifestyles are increasingly popular. As more people begin to turn away from the regular consumption of animal products due to health, environmental, and ethical concerns, vegetarian cookbooks have become a staple in many bookstores. This early edition features dozens of traditional meatless entrees and side dishes that are sure to please even the most finicky eaters.
Author : Thomas Richard Allinson
Publisher : CreateSpace
Page : 184 pages
File Size : 47,6 Mb
Release : 2015-07-09
Category : Electronic
ISBN : 1515010511
"The Allinson Vegetarian Cookery Book" from Thomas Richard Allinson. British doctor, dietetic reformer, journalist, and proponent for a whole grain bread consumption (1858-1918).
Author : T. R. Allinson
Publisher : Good Press
Page : 208 pages
File Size : 40,5 Mb
Release : 2019-11-25
Category : Cooking
ISBN : EAN:4057664644091
'Dr. Allinson's cookery book' by T.R. Allinson, is a treasure trove of vegetarian recipes that will provide plenty of meal inspiration for everyday cooking. While not featuring the latest cutting-edge meat-free dishes, this extensive cookbook includes recipes that your grandmother may have cooked more than half a century ago. Many of the recipes can be adapted to suit modern tastes and preferences. From savory to sweet, the book features recipes for classic dishes like apple pudding, custard, and cheese omelets, as well as unique recipes like chestnut pie and cocoa pudding. Whether you're a seasoned vegetarian or just looking to eat healthier, this recipe book has something for everyone.
Author : Allinson
Publisher : Createspace Independent Publishing Platform
Page : 120 pages
File Size : 45,9 Mb
Release : 2018-07
Category : Electronic
ISBN : 1722091177
Dr. Allinson's cookery book Comprising many valuable vegetarian recipes T. R. (Thomas Richard) Allinson This book is written with the object of laying before the public a cookery book which will be useful not only to vegetarians, but also to flesh eaters, who are often at a loss for recipes for non-flesh dishes. Nowadays most people admit that "too much meat is eaten"; but when the housewife tries to put before her family or friends a meal in which meat is to be conspicuous by its absence, she is often at a loss how to set about it. Vegetarians also frequently stay with non-vegetarian friends, or lodge with others who do not understand how to provide for them. For such this book will especially prove useful, for in it will be found a set of thirty menus, one for each day in a month, giving suitable recipes with quantities for one person only. Throughout this book it will be found that the use of wholemeal has been introduced in the place of white flour. Those persons who do not care to follow the hygienic principle in its entirety can easily substitute white flour if preferred. The recipes have been written bearing in mind the necessity for a wholesome diet; and they will be found to be less rich than those in most of the cookery books published. Should any one wish to make the dishes richer, it can easily be done by an addition of butter, eggs, or cream. We are delighted to publish this classic book as part of our extensive Classic Library collection. Many of the books in our collection have been out of print for decades, and therefore have not been accessible to the general public. The aim of our publishing program is to facilitate rapid access to this vast reservoir of literature, and our view is that this is a significant literary work, which deserves to be brought back into print after many decades. The contents of the vast majority of titles in the Classic Library have been scanned from the original works. To ensure a high quality product, each title has been meticulously hand curated by our staff. Our philosophy has been guided by a desire to provide the reader with a book that is as close as possible to ownership of the original work. We hope that you will enjoy this wonderful classic work, and that for you it becomes an enriching experience.
Author : Thomas Richard Allinson
Publisher : Unknown
Page : 0 pages
File Size : 40,5 Mb
Release : 2023-04-07
Category : Electronic
ISBN : 1805474014
This book is written with the object of laying before the public a cookery book which will be useful not only to vegetarians, but also to flesh eaters, who are often at a loss for recipes for non-flesh dishes. Nowadays most people admit that "too much meat is eaten"; but when the housewife tries to put before her family or friends a meal in which meat is to be conspicuous by its absence, she is often at a loss how to set about it. Vegetarians also frequently stay with non-vegetarian friends, or lodge with others who do not understand how to provide for them. For such this book will especially prove useful, for in it will be found a set of thirty menus, one for each day in a month, giving suitable recipes with quantities for one person only. Throughout this book it will be found that the use of wholemeal has been introduced in the place of white flour. Those persons who do not care to follow the hygienic principle in its entirety can easily substitute white flour if preferred. The recipes have been written bearing in mind the necessity for a wholesome diet; and they will be found to be less rich than those in most of the cookery books published. Should any one wish to make the dishes richer, it can easily be done by an addition of butter, eggs, or cream. Let me draw the attention of vegetarians to the use of soaked sago in many dishes. This is a farinaceous food which should be used much more largely in vegetarian cookery than it is. Thoroughly soaked sago should be used in all dishes, savouries or sweets, in which a substitute for suet is required to lighten the mixture; that is, in boiled savouries or sweets which are largely made of wholemeal, as, for instance, in vegetable haggis, roly-poly pudding, and all fruit or vegetable puddings which are boiled in a paste. When soaked sago is used (taking a teacupful of dry sago to two breakfastcupfuls of meal) a light paste will be obtained which would mislead any meat eater into the belief that suet or, at any rate, baking powder had been used. Baking powder, tartaric acid, soda and bicarbonate of soda, are all most injurious to the system, and these chemicals have been left out of this book entirely. In breads and cakes I have used a small quantity of yeast for the rising of the dough; those who once have got accustomed to the use of yeast will not find it any more trouble than using baking powder. It may here be beneficial to give a few hints as to the harm done by the use of the most commonly introduced chemicals, namely, soda, bicarbonate of soda, baking powder, tartaric acid, and citric acid. Not only do they delay the digestion of the foods in which they are used, and give rise to various stomach troubles, but also cause rheumatism and gout, and often are the primary cause of stone in the kidney and bladder. Another danger lies in the fact that these chemicals are too dear to be supplied pure to the public, which always demands cheap goods, and the result is that many of the chemicals in the market are mixed with other still worse poisons, like arsenic, for instance. Self-raising flour, which is liked by so many on account of its convenience, is nothing but ordinary flour mixed with some sort of baking powder; in the same way egg powders are simply starch powders, coloured and flavoured, mixed with baking powder. Tartaric acid and citric acid also belong to the class of injurious chemicals. They are often used in the making of acid drinks, when lemons are not handy. They irritate the stomach violently, and often cause acute dyspepsia. These few remarks will, I hope, convince the readers that all these chemicals are best avoided in culinary preparations.
Author : Thomas Richard Allinson
Publisher : Unknown
Page : 128 pages
File Size : 42,8 Mb
Release : 2004
Category : Electronic
ISBN : OCLC:914170475
Author : T. R. (Thomas Richard) Allinson
Publisher : Createspace Independent Publishing Platform
Page : 318 pages
File Size : 51,5 Mb
Release : 2018-08-14
Category : Electronic
ISBN : 172516289X
Dr. Allinson's cookery book Comprising many valuable vegetarian recipes by T. R. (Thomas Richard) Allinson INTRODUCTION This book is written with the object of laying before the public a cookery book which will be useful not only to vegetarians, but also to flesh eaters, who are often at a loss for recipes for non-flesh dishes. Nowadays most people admit that "too much meat is eaten"; but when the housewife tries to put before her family or friends a meal in which meat is to be conspicuous by its absence, she is often at a loss how to set about it. Vegetarians also frequently stay with non-vegetarian friends, or lodge with others who do not understand how to provide for them. For such this book will especially prove useful, for in it will be found a set of thirty menus, one for each day in a month, giving suitable recipes with quantities for one person only. Throughout this book it will be found that the use of wholemeal has been introduced in the place of white flour. Those persons who do not care to follow the hygienic principle in its entirety can easily substitute white flour if preferred. The recipes have been written bearing in mind the necessity for a wholesome diet; and they will be found to be less rich than those in most of the cookery books published. Should any one wish to make the dishes richer, it can easily be done by an addition of butter, eggs, or cream. We are delighted to publish this classic book as part of our extensive Classic Library collection. Many of the books in our collection have been out of print for decades, and therefore have not been accessible to the general public. The aim of our publishing program is to facilitate rapid access to this vast reservoir of literature, and our view is that this is a significant literary work, which deserves to be brought back into print after many decades. The contents of the vast majority of titles in the Classic Library have been scanned from the original works. To ensure a high quality product, each title has been meticulously hand curated by our staff. Our philosophy has been guided by a desire to provide the reader with a book that is as close as possible to ownership of the original work. We hope that you will enjoy this wonderful classic work, and that for you it becomes an enriching experience.
Author : Thomas R. Allinson
Publisher : Unknown
Page : 192 pages
File Size : 52,9 Mb
Release : 2019-07-08
Category : Cooking
ISBN : 9353448867
Dr. Allinson's Cookery Book This book is a result of an effort made by us towards making a contribution to the preservation and repair of original classic literature. In an attempt to preserve, improve and recreate the original content, we have worked towards: 1. Type-setting & Reformatting: The complete work has been re-designed via professional layout, formatting and type-setting tools to re-create the same edition with rich typography, graphics, high quality images, and table elements, giving our readers the feel of holding a 'fresh and newly' reprinted and/or revised edition, as opposed to other scanned & printed (Optical Character Recognition - OCR) reproductions. 2. Correction of imperfections: As the work was re-created from the scratch, therefore, it was vetted to rectify certain conventional norms with regard to typographical mistakes, hyphenations, punctuations, blurred images, missing content/pages, and/or other related subject matters, upon our consideration. Every attempt was made to rectify the imperfections related to omitted constructs in the original edition via other references. However, a few of such imperfections which could not be rectified due to intentional\unintentional omission of content in the original edition, were inherited and preserved from the original work to maintain the authenticity and construct, relevant to the work. We believe that this work holds historical, cultural and/or intellectual importance in the literary works community, therefore despite the oddities, we accounted the work for print as a part of our continuing effort towards preservation of literary work and our contribution towards the development of the society as a whole, driven by our beliefs. We are grateful to our readers for putting their faith in us and accepting our imperfections with regard to preservation of the historical content. HAPPY READING!
Author : T. Allinson
Publisher : Createspace Independent Publishing Platform
Page : 292 pages
File Size : 48,6 Mb
Release : 2018-05-26
Category : Electronic
ISBN : 1720365717
Vegetarian Cook Book by by Dr. T. R. Allinson
Author : T. R. (Thomas Richard) Allinson
Publisher : Unknown
Page : 128 pages
File Size : 40,9 Mb
Release : 2010
Category : Electronic
ISBN : OCLC:1084519972
Author : Thomas R. Allinson
Publisher : Unknown
Page : 250 pages
File Size : 51,7 Mb
Release : 2016-11-30
Category : Electronic
ISBN : 1540744906
Thomas Richard Allinson (19 May 1858 - 1918) was a British doctor, dietetic reformer, businessman and journalist. He was a proponent of whole grain (or "wholemeal") bread consumption. His name is still used today for a bread popular in Europe, Allinson bread Allinson was born in the Hulme district of Manchester on 19 May 1858. He went to school in Lancaster and Manchester and at age fifteen began work as a chemist's assistant. With money he saved and financial help from his stepfather, he was able to attend the extramural medical school in Edinburgh, which was less expensive than the University medical school. He graduated as a Licenciate of the Royal Colleges of Physicians and Surgeons of Edinburgh (LRCP, LRCS) in 1879 at the age of 21 years. After assistantships in Hull and the East End of London he established his own practice in Marylebone in 1885.
Author : Thomas R. Allinson
Publisher : Createspace Independent Publishing Platform
Page : 138 pages
File Size : 50,5 Mb
Release : 2018-05-03
Category : Electronic
ISBN : 1718682816
Thomas Richard Allinson (29 March 1858 - 1918) was a British doctor, dietetic reformer, businessman and journalist. He was a proponent of whole grain (or "wholemeal") bread consumption. His name is still used today for a bread popular in Europe, Allinson bread. Biography: Allinson was born in the Hulme district of Manchester on 29 March 1858. He went to school in Lancaster and Manchester and at age fifteen began work as a chemist's assistant. With money he saved and financial help from his stepfather, he was able to attend the extramural medical school in Edinburgh, which was less expensive than the University medical school. He graduated as a Licenciate of the Royal Colleges of Physicians and Surgeons of Edinburgh (LRCP, LRCS) in 1879 at the age of 21 years. After assistantships in Hull and the East End of London he established his own practice in Marylebone in 1885. During the 1880s Allinson developed his theory of medicine, which he called Hygienic Medicine. In place of orthodox medicine, he promoted health through diet, exercise, fresh air and bathing. He advocated a vegetarian diet and the avoidance of alcohol, tobacco, coffee and tea. He especially promoted the benefits of stone-ground whole grain breads. He opposed the use of drugs by doctors, many of which at that time were ineffective and toxic and was a lifelong opponent of compulsory vaccination against smallpox. This approach became known as Allinsonian Medicine.He became medical editor of the Weekly Times and Echo in 1885, for which he wrote over 1000 articles during his life, as well as answering readers' medical queries. He wrote a number of books and pamphlets directed at a general rather than medical readership, including A System of Hygienic Medicine (1886), How to avoid Vaccination (1888), The Advantage of Wholemeal Bread, Medical Essays and A Book for Married Women (1894) and books on stomach diseases, consumption (tuberculosis), rheumatism, vegetarian cooking and healthy diet. He gave frequent public lectures throughout the country propounding his ideas. In one of his books, The Advantages of Wholemeal Bread (1889), he proposed that whole grain bread was healthier than white (or refined) bread. He believed that smoking was a cause of cancer, which was a radical idea at the time. Allinson regularly sought publicity for his theories and practices in the press and directed his energies not just towards his colleagues but directly to the public. To demonstrate the suitability of a vegetarian diet for strenuous exercise, he undertook a walk from Edinburgh to London in 1891. He walked for 15 consecutive days, averaging 285 miles (45.9 km) a day, before arriving in London on Saturday, September 12. His views often brought him into conflict with the Royal College of Physicians of Edinburgh and the General Medical Council, particularly his opposition to doctors' frequent use of toxic drugs, his opposition to vaccination and his self-promotion in the press. In 1892 he was struck off the Medical Register. Despite this he continued to practise and indeed maintained he had the largest medical practice in England. Also at this time he was expelled from the Vegetarian Society because of his views on birth control..............
Author : Kate Buffington Davis,Constance Wachtmeister
Publisher : Good Press
Page : 164 pages
File Size : 41,8 Mb
Release : 2023-07-10
Category : Cooking
ISBN : EAN:4066339531413
"Practical vegetarian cookery" by Kate Buffington Davis, Constance Wachtmeister. Published by Good Press. Good Press publishes a wide range of titles that encompasses every genre. From well-known classics & literary fiction and non-fiction to forgotten−or yet undiscovered gems−of world literature, we issue the books that need to be read. Each Good Press edition has been meticulously edited and formatted to boost readability for all e-readers and devices. Our goal is to produce eBooks that are user-friendly and accessible to everyone in a high-quality digital format.
Author : A. G. Payne
Publisher : Good Press
Page : 175 pages
File Size : 50,5 Mb
Release : 2019-11-25
Category : Cooking
ISBN : EAN:4057664643780
"Cassell's Vegetarian Cookery: A Manual of Cheap and Wholesome Diet" by A. G. Payne is an early book dedicated to those who follow a vegetarian diet. Written in collaboration with the London Vegetarian Society, this text was originally released as an affordable cooking guide. It contains recipes for everything from Chelsea table jellies and soups to fruit and desserts, allowing readers to learn interesting new recipes and get inspired to broaden their cooking horizons.