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.

Presents recipes that best represent the German cooking traditions of the Pennsylvania Dutch country

In the mid-1990s, Chris Kimball moved into an 1859 Victorian townhouse on the South End of Boston and, as he became accustomed to the quirks and peculiarities of the house and neighborhood, he began to wonder what it was like to live and cook in that era. In particular, he became fascinated with Fannie Farmer's Boston Cooking-School Cook Book. Published in 1896, it was the best-selling cookbook of its age-full of odd, long-forgotten ingredients, fascinating details about how the recipes were concocted, and some truly amazing dishes (as well as some awful ones). In Fannie's Last Supper, Kimball describes the experience of re-creating one of Fannie Farmer's amazing menus: a twelve-course Christmas dinner that she served at the end of the century. Kimball immersed himself in composing twenty different recipes-including rissoles, Lobster À l'AmÉricaine, Roast Goose with Chestnut Stuffing and Jus, and Mandarin Cake-with all the inherent difficulties of sourcing unusual animal parts and mastering many now-forgotten techniques, including regulating the heat on a coal cookstove and boiling a calf's head without its turning to mush, all sans food processor or oven thermometer. Kimball's research leads to many hilarious scenes, bizarre tastings, and an incredible armchair experience for any reader interested in food and the Victorian era. Fannie's Last Supper includes the dishes from the dinner and revised and updated recipes from The Boston Cooking-School Cook Book. A culinary thriller. it offers a fresh look at something that most of us take for granted-the American table.

Engagingly written volume not only provided the mid-19th-century housekeeper with recipes for scores of nutritious dishes but also offered wide-ranging suggestions for frugal and intelligent household management. Includes advice on selecting and preparing foods, health tips, cleaning domestic accessories, dealing with hired help, and much more.

For early American households, the herb garden was an all-purpose medicine chest. Herbs were used to treat apoplexy (lily of the valley), asthma (burdock, horehound), boils (onion), tuberculosis (chickweed, coltsfoot), palpitations (saffron, valerian), jaundice (speedwell, nettles, toad flax), toothache (dittander), hemorrhage (yarrow), hypochondria (mustard, viper grass), wrinkles (cowslip juice), cancers (bean-leaf juice), and various other ailments. But herbs were used for a host of other purposes as well — and in this fascinating book, readers will find a wealth of information on the uses of herbs by homemakers of the past, including more than 500 authentic recipes, given exactly as they appeared in their original sources. Selected from such early American cookbook classics as Miss Leslie's Directions for Cookery, Mary Randolph's The Virginia Housewife, Lydia Child's The American Frugal Housewife, and other rare publications, the recipes cover the use of herbs for medicinal, culinary, cosmetic, and other purposes. Readers will discover not only how herbs were used in making vegetable and meat dishes, gravies and sauces, cakes, pies, soups, and beverages, but also how our ancestors employed them in making dyes, furniture polish, insecticides, spot removers, perfumes, hair tonics, soaps, tooth powders, and numerous other products. While some formulas are completely fantastic, others (such as a sunburn ointment made from hog's lard and elder flowers) were based on long experience and produced excellent results. More than 100 fine nineteenth-century engravings of herbs add to the charm of this enchanting volume — an invaluable reference and guide for plant lovers and herb enthusiasts that will "delight and astound the twentieth-century reader." (Library Journal).

The book discusses almonds, Brazil nuts, cashews, chestnuts, coconuts, filberts, macadamia nuts, peanuts, pecans, pistachios, sunflower seeds, and walnuts; a supplementary section describes the characteristics of 30 other nuts. A bibliography, recipe index, glossary, and general index round out this definitive work on the subject and a treasured reference for any kitchen or library.

Expert baker provides complete breadmaking instructions, as well as 104 kitchen-tested recipes for starters and breads and cakes utilizing starters. Alaskan sourdough pancakes, pineapple bran bread, Polish babka, many more. Sources of Supply. Bibliography. Index. 25 black-and-white illustrations.

Whether your collection features a hefty helping of grandmas worn, but cherished cookbooks from years past, or a few recipe-rich treasures of your own, this fact and photo-filled guide will feed any cookbook fascination. This reference, written by the owners of OldCookbooks.com serves up 1,500 American cookbooks and recipe booklets from the 20th century, complete with interesting details and historical notes about each, plus estimated values.

This informative, enthusiastic guide provides complete instructions and helpful advice for making delicious homemade ice cream, either in a hand-cranked or electric freezer. Includes 58 exotic, mouthwatering ice cream recipes, plus recipes for toppings, sauces, more. Introduction. Illustrated throughout.