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Author : Sarah Rutledge
Publisher : Univ of South Carolina Press
Page : 346 pages
File Size : 47,9 Mb
Release : 1979
Category : Cooking
ISBN : 0872493830
This "incomparable guide to Southern cuisine", according to Time magazine, includes a preliminary check list of the cookbooks of South Carolina which were published before 1935. A facsimile of the 1847 edition.
Author : Sarah Rutledge
Publisher : Unknown
Page : 221 pages
File Size : 54,8 Mb
Release : 1847
Category : Cookery, American
ISBN : OCLC:2821060
Author : Sarah Rutledge
Publisher : Unknown
Page : 236 pages
File Size : 49,9 Mb
Release : 1979
Category : Cooking
ISBN : 0872492583
Author : Sarah Rutledge,Lady of Charleston
Publisher : Unknown
Page : 221 pages
File Size : 48,7 Mb
Release : 1847
Category : Cookery, American
ISBN : LCCN:63015244
"Principally receipts for dishes that have been made in our own homes, and with no more elaborate 'abattrie de cuisine' than that belonging to families of moderate income."--p.iv
Author : Anonim
Publisher : Unknown
Page : 184 pages
File Size : 54,9 Mb
Release : 1855
Category : Cooking
ISBN : WISC:89043751890
Author : Karen Hess
Publisher : Univ of South Carolina Press
Page : 330 pages
File Size : 51,8 Mb
Release : 2022-08-09
Category : Cooking
ISBN : 9781643363417
A pioneering history of the Carolina rice kitchen and its African influences Where did rice originate? How did the name Hoppin' John evolve? Why was the famous rice called "Carolina Gold"? The rice kitchen of early Carolina was the result of a myriad of influences—Persian, Arab, French, English, African—but it was primarily the creation of enslaved African American cooks. And it evolved around the use of Carolina Gold. Although rice had not previously been a staple of the European plantation owners, it began to appear on the table every day. Rice became revered and was eaten at virtually every meal and in dishes that were part of every course: soups, entrées, side dishes, dessert, and breads. The ancient way of cooking rice, developed in India and Africa, became the Carolina way. Carolina Gold rice was so esteemed that its very name became a generic term in much of the world for the finest long-grain rice available. This engaging book is packed with fascinating historical details, including more than three hundred recipes and a facsimile of the Carolina Rice Cook Book from 1901. A new foreword by John Martin Taylor underscores Hess's legacy as a culinary historian and the successful revival of Carolina Gold rice.
Author : Lettice Bryan
Publisher : Applewood Books
Page : 462 pages
File Size : 41,7 Mb
Release : 2001
Category : Cooking
ISBN : 9781557095145
Originally published in 1839, this long-lost classic of Southern cooking includes more than 1,300 recipes. The foods and recipes featured in this kitchen classic are derived from American Indian, European, and African sources and reflect a merging of the three distinct cultures in the American South.
Author : Tracey Deutsch
Publisher : Univ of North Carolina Press
Page : 351 pages
File Size : 55,9 Mb
Release : 2010
Category : Social Science
ISBN : 9780807833278
An examination of the history of food distribution in the United States explores the roles that gender, business, class, and the state played in the evolution of American grocery stores.
Author : Mrs. Fisher,Abby Fisher,Karen Hess
Publisher : Applewood Books
Page : 102 pages
File Size : 44,9 Mb
Release : 1995
Category : African American cooking
ISBN : 9781557094032
"A former slave, Mrs Fisher came from Mobile, Alabama and began cooking for San Francisco society in the late 1870's"--Back cover.
Author : Anne Willan
Publisher : Simon and Schuster
Page : 320 pages
File Size : 53,6 Mb
Release : 2021-05-04
Category : Cooking
ISBN : 9781501173325
"Anne Willan, multi-award-winning culinary historian, cookbook writer, cooking teacher, and founder of La Varenne Cooking School in Paris, explores the lives and work of women cookbook authors whose important books have defined cooking over the past three hundred years. Beginning with the first published cookbook by Hannah Woolley in 1661, up to Alice Waters today, these women, and books, created the canon of the American table. Focusing on the figures behind the recipes, Women in the Kitchen traces the development of American home cooking from the first, early colonial days to transformative cookbooks by Fannie Farmer, Irma Rombauer, Julia Child, Edna Lewis, and Marcella Hazan. Willan offers a short biography of each influential woman, including her background, and a description of the seminal books she authored. These women inspired one another, and in part owe their places in cooking history to those who came before them. Featuring fifty original recipes, as well as updated versions Willan has tested and modernized for the contemporary kitchen, this engaging narrative seamlessly moves through history to help readers understand how female cookbook authors have shaped American cooking today"--Amazon
Author : Kay Graber
Publisher : U of Nebraska Press
Page : 204 pages
File Size : 45,8 Mb
Release : 2022-07-27
Category : Cooking
ISBN : 9781496228956
Pemmican and pickled plums, sauerkraut and salmi of quail, Swedish flatbread and Bohemian kolaches and Danish meat roll, dishes familiar and foods exotic--you'll find them in this cook's tour of the state from Lewis and Clark to the Age of Elegance, for in its cuisine as in its weather Nebraska is a land of variety and extremes. Interspersed with the recipes are descriptions of food preparation and fare which tell us much about how our forebears lived--industriously, ingeniously, and sometimes very well. Although many of the recipes could not be duplicated in today's kitchens, there is plenty here to challenge and stimulate amateur and professional chefs--and plenty of food for thought for social historians.
Author : Katharine E. Harbury
Publisher : Univ of South Carolina Press
Page : 508 pages
File Size : 48,9 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 : John Egerton
Publisher : UNC Press Books
Page : 420 pages
File Size : 51,6 Mb
Release : 1993
Category : Cooking
ISBN : 0807844179
Egerton explores southern food in over 200 restaurants in 11 Southern states, describing each establishment's specialties and recounting his conversations with owners, cooks, waiters, and customers. Includes more than 150 regional recipes.
Author : Dorinda Medley
Publisher : Simon and Schuster
Page : 208 pages
File Size : 50,6 Mb
Release : 2022-05-24
Category : Biography & Autobiography
ISBN : 9781982168339
"The Real Housewives of New York City alumna Dorinda Medley takes fans inside her roller coaster life and iconic Blue Stone Manor to share how they, too, can Make It Nice"--
Author : Anne Sinkler Whaley LeClercq
Publisher : Univ of South Carolina Press
Page : 252 pages
File Size : 52,7 Mb
Release : 2006
Category : Cooking
ISBN : 1570036349
This receipt book provides a flavorful record of plantation cooking, folk medicine, travel, and social life in the antebellum South, with 82 recently discovered additional receipts.