THIS VINTAGE SPIRAL BOUND COMMUNITY COOKBOOK IS TITLED- "Past & Present Cookbook" compiled by Holy Spirit Episcopal Church, Houston Texas. Printed in 1989. 148 pages of recipes plus index & helpful hints. The recipes contributors, local people, are named. In very good condition. Interior very clean. Free shipping. CHECK OUT OUR THOUSANDS OTHER COOKBOOKS, RARE BOOKS, ANTIQUES & COLLECTIBLES
THIS VINTAGE SPIRAL BOUND COMMUNITY COOKBOOK IS TITLED- "RECIPES PAST & PRESENT" 1999, compiled by AMERICAN LEGION AUXILIARY, AURORA IOWA. The contributors of the recipes, local people, are named. Includes a chapter that is the contents of this town's 1935 cookbook. 354 pages of recipes. In very good condition. Interior very clean. Free shipping. Check our store for thousands of other vintage community cookbooks, china, and collectibles.
Compiled by members of Woman's Auxiliary, Friedland Moravian Church--P. [2]
THIS VINTAGE COMMUNITY SPIRAL BOUND COOKBOOK IS TITLED- "Past and Present Favorite Recipes" Compiled by Norman Sullivan Middle School, Bonsall, California. Vintage circa 1995. 119 pages of Recipes. THE RECIPES CONTRIBUTORS, LOCAL PEOPLE, ARE NAMED. In very good condition. Interior very clean. Free shipping. CHECK OUT OUR THOUSANDS OF OTHER COOKBOOKS AND COLLECTIBLES
From the editors of Garden & Gun comes this comprehensive volume of recipes, traditions, tales, and techniques that will immerse you in the South's culinary past, present, and future. With more than 140 detailed and delicious recipes both classic and modern, this beautifully photographed cookbook covers every angle of home cooking, whether you're feeding your family or entertaining a crowd. From roasting a whole hog to throwing a Lowcountry boil, the secrets of light-as-a-feather biscuits to perfectly crispy fried chicken, the art of spicing a Bloody Mary to mixing a potent punch, The Southerner's Cookbook is much more than a collection of recipes it is a true reflection of the South's culinary landscape.
Travel through time and experience the gastronomic history of Hill Valley with this colorful cookbook inspired by the Back to the Future trilogy.Hill Valley may have changed a lot over the years, but the idyllic town of the beloved Back to the Future movies is a treat to visit in any time period. Divided into five chapters, this quirky cookbook explores the complicated history of Hill Valley through the best possible medium: food. Start your culinary journey in good ol' 1985 with some delicious American comfort food, then travel back to 1955 for some classic diner cuisine. Jump to the far future of 2015 and nosh on some dehydrated pizza. Things might get a little greasy in Biff's alternative, dystopian 1985, but the hardy frontier food of 1885 will keep you going through shoot-outs, train robberies, and whatever else the Wild West has to throw at you. Featuring full-color photography, alternative ingredient suggestions, and helpful notes from some of your favorite characters (Hi, Doc!), this time hopping, genre-defying cookbook is the perfect gift for foodies, home cooks, and Back to the Future fans of all ages! Author - Allison Robicelli Publisher - Insight Editions Publication Date - 10-27-2020 Page Count - 144 Hardcover Adult Cookbooks Product Dimensions - 8.2 (W) x 10.1(H) x 0.9 (D) ISBN-13 - 9781683839651 Web ID: 14789341
Avec ce livre sur la lactofermentation complet et facile à suivre, même les débutants peuvent préparer leurs propres légumes fermentés! «Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes» présente plus de 120 recettes de lactofermentations utilisant 64 types de légumes et herbes différentes. Apprenez d’abord les bases de la fabrication du kimchi, de la choucroute et des cornichons. Affinez ensuite votre technique en élargissant votre répertoire avec des betteraves dorées au cari, de la coriandre verte marinée et de la choucroute de carottes. Cet excellent livre de recettes de lactofermentation, écrit par Kirsten K. et Christopher Shockey, présente une variété de recettes saines et créatives, dont beaucoup peuvent être préparées en volume de 500ml (2 tasses). Vous apprécierez cette façon amusante et délicieuse de conserver et de manger vos légumes! Voyez également notre critique du livre «Fermented Vegetables». «Un ajout impressionnant à la littérature croissante sur la fermentation, avec un examen approfondi des concepts de base et une excellente sélection de recettes.» - Sandor Ellix Katz, auteur de The Art of Fermentation À propos des auteurs Kirsten K. et Christopher Shockey sont les coauteurs des livres «Miso, Tempeh, Natto & Other Tasty Ferments», de «Fiery Ferments» et de «The Big Book of Cidermaking». Les Shockeys ont fait leurs débuts dans le domaine des fermentations dans leur ferme, où ils ont créé et commercialisé plus de 40 recettes d'aliments fermentés. Aujourd'hui, ils se consacrent à l'enseignement de l'art de la fermentation de légumes, par le biais de cours et d'ateliers. Ils vivent dans une ferme de 40 acres à flanc de colline, dans la vallée Applegate, au sud de l'Oregon. Détails techniques Éditeur: Storey Langue: anglais Pages: 376 Dimensions: 20 x 23 cm, broché ISBN: 9781612124254
THIS VINTAGE SPIRAL BOUND BOOK IS TITLED- "PAST PRESENT & FUTURE COOKS OF" compiled by CHRIST CHURCH, MAPLEWOOD MISSOURI Printed in 1987. 119 pages of recipes plus index & helpful hints. The recipes contributors, LOCAL PEOPLE, are named. IN VERY GOOD CONDITION. Interior very clean. Free shipping. CHECK OUT OUR MANY OTHER COOKBOOKS, RARE BOOKS, ANTIQUES & COLLECTIBLES
The Southerner's Cookbook from the editors of Garden & Gun gives readers a proper lesson in Southern cooking.
Chef Bee Satongun from Paste is one of the small number female chefs to appear on Bangkok's Michelin guide. Bee's focus is "heirloom Thai cuisine" and her modern interpretations of historic dishes gleaned from the worn pages of old cookbooks.
Alabama native Martie Duncan has just released her latest cookbook, "Alabama Cravings."
Alabama native Martie Duncan has just released her latest cookbook, "Alabama Cravings."
Well hello again. It feels a bit conspicuous to be back after the longest absence since I started this blog back in 2009—but there’s been a lot going on over the past 6 months that made being present here difficult, even though I deeply missed the creative freedom to write + share recipes with you ...
This recipe is by Kim McCosker and Rachael Bermingham, the time-poor mums behind the best-selling 4 Ingredients cookbooks.
Alabama native Martie Duncan has just released her latest cookbook, "Alabama Cravings."
Alabama native Martie Duncan has just released her latest cookbook, "Alabama Cravings."
Alabama native Martie Duncan has just released her latest cookbook, "Alabama Cravings."
JAMES BEARD AWARD WINNER • The acclaimed chef behind the Michelin-starred Mister Jiu’s restaurant shares the past, present, and future of Chinese cooking in America through 90 mouthwatering recipes. ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker, San Francisco Chronicle • ONE OF THE BEST COOKBOOKS OF THE YEAR: Glamour • “Brandon Jew’s affection for San Francisco’s Chinatown and his own Chinese heritage is palpable in this cookbook, which is both a recipe collection and a portrait of a district rich in history.”—Fuchsia Dunlop, James Beard Award-winning author of The Food of Sichuan Brandon Jew trained in the kitchens of California cuisine pioneers and Michelin-starred Italian institutions before finding his way back to Chinatown and the food of his childhood. Through deeply personal recipes and stories about the neighborhood that often inspires them, this groundbreaking cookbook is an intimate account of how Chinese food became American food and the making of a Chinese American chef. Jew takes inspiration from classic Chinatown recipes to create innovative spins like Sizzling Rice Soup, Squid Ink Wontons, Orange Chicken Wings, Liberty Roast Duck, Mushroom Mu Shu, and Banana Black Sesame Pie. From the fundamentals of Chinese cooking to master class recipes, he interweaves recipes and techniques with stories about their origins in Chinatown and in his own family history. And he connects his classical training and American roots to Chinese traditions in chapters celebrating dim sum, dumplings, and banquet-style parties. With more than a hundred photographs of finished dishes as well as moving and evocative atmospheric shots of Chinatown, this book is also an intimate portrait—a look down the alleyways, above the tourist shops, and into the kitchens—of the neighborhood that changed the flavor of America.
New "Magic City Cravings" cookbook from former Food Network contestant Martie Duncan and writer Chanda Temple features dishes from more than 80 restaurants.
The Autoimmune Paleo Diet has grown into popularity over the past several years and it certainly cultivated a lot of members or followers of this kind of diet. The idea of this type of diet is to only consume foods that were present during the Paleolithic period like the fruits, vegetables, plants and even meat that were consumed by the people in that time.
Alabama native Martie Duncan has just released her latest cookbook, "Alabama Cravings."
Discusses current culinary trends in American restaurants, offers extensive lists of foods and ingredients, and includes observations by illustrious chefs of the past and present.
Alabama native Martie Duncan has just released her latest cookbook, "Alabama Cravings."
New Mexico Cooking, Southwestern Flavors of the Past and Present, Clyde Casey, Fischer Books, publishers, 1st Edition, 1994, paperback. This cookbook is in excellent, like new, condition. No turndowns, writing, stains, odors and the cover and inside edges are crisp. The spine is tight. Black and White throughout in writing. 12 food chapers, introduction, glossery, appendix and index. There are 4 pages to the index. I adore this cookbook; I have another one that has a different cover to it but the recipes are basically the same. Clyde Casey felllin love with the Southwestern flavors and cooking of New Mexico and has won awards for this recipes. There are the classics and newer ones. If you have any questions, please contact me. **At this time we are not shipping this item to Alaska, Hawaii or APO addresses.
Alabama native Martie Duncan has just released her latest cookbook, "Alabama Cravings."
You may have gathered from reading my blog that I am simply fascinated by advertising. I thought these Scotkins gals were just so darned cute that I wanted to share them with you. We have the redhead with her spaghetti: The white-haired lady and her buttery corn: A blonde with strawberry shortcake! And even a purple-haired lady with "shish-kabob": But wait! There's more! How about all of them together - with the addition of a blue-haired lady and her fried chicken, and yet another blonde, with turkey this time: A later advertisement - and some new colors! They're cute enough to make ME want to buy Scotkins brand paper napkins! I wish I knew who the artist was. They do remind me a bit of Hilary Knight's illustrations for Peg Bracken's "I Hate To Cook" books. But I couldn't find out anything about the artist that did the advertisements. All I really know is that I like them!
"It tastes good, but it's not Instagrammable” is not a strange thing to say anymore. “Food porn” is another. We snort at photos of 70s dinner parties, but at the time, they were en vogue. Photo
Vegan Winter Greens Stew with Herb Dumplings
Alabama native Martie Duncan has just released her latest cookbook, "Alabama Cravings."
Alabama native Martie Duncan has just released her latest cookbook, "Alabama Cravings."
What do you immediately think of when you hear the term 'Irish food'? Stereotypically, it's often thought to be potatoes, bacon & cabbage, stew and cooked breakfasts but there is so much more
Alabama native Martie Duncan has just released her latest cookbook, "Alabama Cravings."
