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Title Handbook of Practical Cookery
Author Pierre Blot
Publisher Applewood Books
Release 2008-08
Category Cooking
Total Pages 490
ISBN 1429012722
Language English, Spanish, and French
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Book Summary:

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.

Title Mrs Hill s Southern Practical Cookery and Receipt Book
Author A. P. Hill
Publisher Univ of South Carolina Press
Release 1995
Category Cooking
Total Pages 514
ISBN 9781570030482
Language English, Spanish, and French
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Book Summary:

Annabella P. Hill (1810-1878) was a socially-prominent Georgia native whose encyclopedic treasury of 19th century recipes, cooking advice, and household hints was first published in 1867. This is a facsimile of the 1872 edition, accompanied by a biographical sketch, historical notes, and a glossary

Title Hand Book of Practical Cookery for Ladies and Professional Cooks
Author Pierre Blot
Publisher DigiCat
Release 2022-09-15
Category Cooking
Total Pages 410
ISBN
Language English, Spanish, and French
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Book Summary:

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."

Culinary Landmarks by Elizabeth Driver

Title Culinary Landmarks
Author Elizabeth Driver
Publisher University of Toronto Press
Release 2008-01-01
Category Cooking
Total Pages 1326
ISBN 0802047904
Language English, Spanish, and French
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Book Summary:

Culinary Landmarks is a definitive history and bibliography of Canadian cookbooks from the beginning, when La cuisinière bourgeoise was published in Quebec City in 1825, to the mid-twentieth century. Over the course of more than ten years Elizabeth Driver researched every cookbook published within the borders of present-day Canada, whether a locally authored text or a Canadian edition of a foreign work. Every type of recipe collection is included, from trade publishers' bestsellers and advertising cookbooks, to home economics textbooks and fund-raisers from church women's groups. The entries for over 2,200 individual titles are arranged chronologically by their province or territory of publication, revealing cooking and dining customs in each part of the country over 125 years. Full bibliographical descriptions of first and subsequent editions are augmented by author biographies and corporate histories of the food producers and kitchen-equipment manufacturers, who often published the books. Driver's excellent general introduction sets out the evolution of the cookbook genre in Canada, while brief introductions for each province identify regional differences in developments and trends. Four indexes and a 'Chronology of Canadian Cookbook History' provide other points of access to the wealth of material in this impressive reference book.

Title The Up to date Cook Book
Author
Publisher
Release 1897
Category Cooking
Total Pages 182
ISBN
Language English, Spanish, and French
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Book Summary:

Recipes compiled from previously published British and American cookbooks.

Title Practical Cookery 14th Edition
Author David Foskett
Publisher Hachette UK
Release 2019-07-08
Category Study Aids
Total Pages 648
ISBN 1510461515
Language English, Spanish, and French
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Book Summary:

Trust Practical Cookery: the classic recipe and reference book used to train professional chefs for over 50 years. This 14th edition of Practical Cookery is the must-have resource for every aspiring chef. It will help develop the culinary knowledge, understanding, skills and behaviours in the new Commis Chef (Level 2) apprenticeship standards and prepare apprentices and work-based learners for end-point assessment. It also supports those on NVQ programmes in Professional Cookery or Food Production and Cooking. · Covers the latest preparation, cooking and finishing techniques, as well as the classics every chef should master with over 500 reliable recipes and 1,000 photographs. · Provides clear illustration of how dishes should look with close-up finished shots for every recipe, and clear step-by-step sequences to master techniques. · Ensures learners are fully up to date, with new content on the latest technology within the hospitality sector, up-to-date safe and hygienic working requirements, and new content on costing and yield control. · Helps assess knowledge and understanding with a new 'Know it' feature that will support preparation for professional discussions or knowledge tests. · Allows students to showcase the practical skills required for assessment with new 'Show it' activities. · Encourages apprentices to think about how they have demonstrated professional behaviours with new reflective 'Live it' activities.

Title Hand Book of Practical Cookery for Ladies and Professional Cooks
Author Pierre Blot
Publisher Createspace Independent Publishing Platform
Release 2015-12-01
Category Cooking
Total Pages 306
ISBN 9781519635815
Language English, Spanish, and French
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Book Summary:

"Hand-Book of Practical Cookery for Ladies and Professional Cooks" from Pierre Blot. Professor of gastronomy, and founder of the New York Cooking Academy (1818-1874).

Catalogue of the Circulating Department by Free Public Library (Worcester, Mass.)

Title Catalogue of the Circulating Department
Author Free Public Library (Worcester, Mass.)
Publisher
Release 1884
Category Catalogs, Dictionary
Total Pages 1416
ISBN
Language English, Spanish, and French
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Book Summary: