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Plain Cookery Book for the Working Classes
  • Language: en
  • Pages: 100

Plain Cookery Book for the Working Classes

The first cookery book for those who could not afford a cook - the so called working classes. First edited in 1852, this book is both: A rich source for traditional recipes and a picture of a changing society in the early 19th century.

The Art of Cookery in the Middle Ages
  • Language: en
  • Pages: 276

The Art of Cookery in the Middle Ages

The master cook who worked in the noble kitchens of the fourteenth and fifteenth centuries had to be both practical and knowledgeable. His apprenticeship acquainted him with a range of culinary skills and a wide repertoire of seasonal dishes, but he was also required to understand the inherent qualities of the foodstuffs he handled, as determined by contemporary medical theories, and to know the lean-day strictures of the Church. Research in original manuscript sources makes this a fascinating and authoritative study where little hard fact had previously existed.

The Kenya Cookery Book and Household Guide
  • Language: en
  • Pages: 278

The Kenya Cookery Book and Household Guide

A unique range of recipes from all Kenyan communities, using a wealth of interesting ingredients. Insights into cooking and household management in Kenya, with useful words and phrases in Kiswahili.

The Constance Spry Cookery Book
  • Language: en
  • Pages: 1069

The Constance Spry Cookery Book

One of the all-time great cookbooks receives a lavish update and remains an essential resource and inspiration for cooks of all levels. One of the greatest cookbooks of all time, The Constance Spry Cookery Book remains an essential kitchen bible: astonishingly informative, supremely practical, and constantly at-hand for countless home cooks and future top chefs for over fifty years. With over a thousand pages filled with recipes, cooking history, and miraculous tips, this indispensable resource has now been updated and elegantly redesigned with specially commissioned how-to line drawings. Cooks of every level will find invaluable information on kitchen processes, soups and sauces, vegetables...

Modern Cookery, in All Its Branches
  • Language: en
  • Pages: 608

Modern Cookery, in All Its Branches

  • Type: Book
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  • Published: 1845
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  • Publisher: Unknown

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Cookery and Pastry
  • Language: en
  • Pages: 264

Cookery and Pastry

  • Type: Book
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  • Published: 1789
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  • Publisher: Unknown

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The New Practice of Cookery, Pastry, Baking, and Preserving
  • Language: en
  • Pages: 242

The New Practice of Cookery, Pastry, Baking, and Preserving

  • Type: Book
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  • Published: 1804
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  • Publisher: Unknown

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Cookery School
  • Language: en
  • Pages: 352

Cookery School

A learn-to-cook book for everyone Whether you are a complete beginner in the kitchen or want to advance your skills,oCookery Schoolcan turn ordinary cooks into extraordinary cooks. Enrolment in oCookery School is simple - buy the book and work your way through the recipes from Basic to Intermediate to Advanced levels in every chapter. With over 100 recipes, divided into chapters covering starters, fish, meat and puddings, the book also includes step-by-step photographs to teach you all the main techniques needed to master the dishes. From chopping and clarifying to filleting a fish, jointing a chicken or making crème anglaise (good old custard!), soon you'll be cooking like Michelin-starred...

Masters of American Cookery
  • Language: en
  • Pages: 424

Masters of American Cookery

Ever since American soldiers returned home after World War II with a passion for pÛtä and escargots instead of pork and beans, our preferences have moved from cooked to raw, from canned to fresh, from bland to savory, from water to wine. And guiding us through our culinary revolution have been four of the world's finest food experts: Julia Child, Craig Claiborne, James Beard, and M. F. K. Fisher. ø In Masters of American Cookery, Betty Fussell demonstrates vividly how each of these chefs has made a unique and invaluable contribution to the American way of cooking and eating. In more than two hundred recipes?in chapters on appetizers, soups, salads, sauces, meats, poultry, fish, breads, ch...

American Cookery
  • Language: en
  • Pages: 70

American Cookery

American Cookery was the first cookbook in America. Reproduced here is the rare second edition printed in 1796. We have added a new introduction by noted food historian Karen Hess.