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Author : Mary T. Swickard,Rowena Schmidt Mainland,Stanley J. Marsden
Publisher : Unknown
Page : 24 pages
File Size : 49,5 Mb
Release : 1954
Category : Cooking (Turkey)
ISBN : MINN:31951T002884619
Author : Anonim
Publisher : Unknown
Page : 24 pages
File Size : 55,7 Mb
Release : 1961
Category : Cooking (Turkey)
ISBN : UVA:X001754641
Author : Mary T. Swickard,Rowena Schmidt Carpenter,Stanley J. Marsden,Roberta Clark,United States. Bureau of Human Nutrition and Home Economics,United States. Bureau of Animal Industry,United States. Department of Agriculture. Production and Marketing Administration. Poultry Branch
Publisher : Unknown
Page : 21 pages
File Size : 53,9 Mb
Release : 1952
Category : Cooking (Turkey)
ISBN : OCLC:57655336
Author : United States. Dept. of Agriculture
Publisher : Unknown
Page : 4 pages
File Size : 51,6 Mb
Release : 1889
Category : Agriculture
ISBN : CHI:37958333
Author : Mary T. Swickard
Publisher : Forgotten Books
Page : 30 pages
File Size : 54,9 Mb
Release : 2018-01-26
Category : Cooking
ISBN : 0483999830
Excerpt from Turkey on the Table the Year Round Both whole turkeys and parts are -mark-eted in new, convenient forms - ready-to-cook, either frozen and packaged or freshly drawn. Turkey is also marketed in ready-to-eat forms - feanned, frozen, smoked. 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 : Mary Traeblood Swickard
Publisher : Unknown
Page : 21 pages
File Size : 45,8 Mb
Release : 1954
Category : Cookery (Turkey).
ISBN : OCLC:16000417
Author : United States. Congress. House. Committee on Science and Astronautics
Publisher : Unknown
Page : 86 pages
File Size : 53,6 Mb
Release : 1959
Category : Agriculture
ISBN : LOC:00034000748
Committee Serial No. 20. Reviews results of USDA agricultural research with plants, animals and insects.
Author : Anonim
Publisher : Unknown
Page : 24 pages
File Size : 48,6 Mb
Release : 1950
Category : Agriculture
ISBN : MINN:31951D029485682
Author : Orman E. Street
Publisher : Unknown
Page : 840 pages
File Size : 49,9 Mb
Release : 1948
Category : Tobacco
ISBN : IND:30000106866662
Author : Rowena Schmidt Mainland,Samuel Leonard Emsweller,William Henry White
Publisher : Unknown
Page : 824 pages
File Size : 43,7 Mb
Release : 1950
Category : Architecture, Domestic
ISBN : UIUC:30112020252521
Author : Anonim
Publisher : Unknown
Page : 306 pages
File Size : 48,6 Mb
Release : 1951
Category : Poultry
ISBN : UCBK:C079288630
Author : Andrew F. Smith
Publisher : University of Illinois Press
Page : 267 pages
File Size : 40,7 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.
Author : Anonim
Publisher : Unknown
Page : 64 pages
File Size : 48,6 Mb
Release : 1954
Category : Electronic
ISBN : MINN:30000010094823
Author : Anonim
Publisher : Unknown
Page : 578 pages
File Size : 41,5 Mb
Release : 2024-06-06
Category : Farm produce
ISBN : STANFORD:36105113769512
Author : United States. Bureau of Human Nutrition and Home Economics
Publisher : Unknown
Page : 410 pages
File Size : 49,7 Mb
Release : 1944
Category : Home economics
ISBN : UCBK:C039369781