Louis' Every Woman's Cook Book
Author | : Louis Muckensturm |
Publisher | : |
Total Pages | : 258 |
Release | : 1910 |
Genre | : Cooking |
ISBN | : |
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Author | : Louis Muckensturm |
Publisher | : |
Total Pages | : 258 |
Release | : 1910 |
Genre | : Cooking |
ISBN | : |
Author | : Louis Muckensturm |
Publisher | : |
Total Pages | : 258 |
Release | : 1910 |
Genre | : Cooking |
ISBN | : |
Author | : Louis Muckensturm |
Publisher | : Palala Press |
Total Pages | : 256 |
Release | : 2015-09-17 |
Genre | : |
ISBN | : 9781342890672 |
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author | : Louis Muckensturm |
Publisher | : Palala Press |
Total Pages | : 250 |
Release | : 2015-09-08 |
Genre | : |
ISBN | : 9781341935213 |
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author | : Louis Jaques Muckensturm |
Publisher | : Forgotten Books |
Total Pages | : 242 |
Release | : 2016-09-27 |
Genre | : Cooking |
ISBN | : 9781333754532 |
Excerpt from Louis' Every Woman's Cook Book First cover the table with a woollen cloth to protect the polished surface from hot dishes. Put on the table cloth, taking care to have it extend fifteen or twenty inches over the edge of the table. The plates should be set at least eighteen inches apart, the forks being placed on the left, the spoons and knives on the right of each plate. Napkins should be folded and put on each plate. In olden times the bread was put into the napkins on the plate, but at present it is passed around after soup is served. On the right of each plate are arranged in a circle the glasses to be used during the dinner, one glass for cocktail or sherry which should be served with the relishes, another for white wine to be served with the fish, a glass for the Bordeaux to be served with the entree, and one for the Burgundy to be served with the roast. If champagne follows, the glasses should be set on the table when the wine is ready to be served. Liqueurs are served in special glasses after cofiee. All wines and cordials are kept on a sideboard or table. Salt and pepper shakers should be placed in the spaces between the plates. Relishes, such as radishes, olives, salted nuts, or bonbons, should be placed at each end of the table, while owers may be spread over the table in a natural manner pleasing to the eye. Keep fruit in the centre of the table. Place the menu, if any, on the napkin in a manner easily to be seen. 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 | : Louis Muckensturm |
Publisher | : Nabu Press |
Total Pages | : 256 |
Release | : 2014-02 |
Genre | : |
ISBN | : 9781295638321 |
This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.
Author | : Cindi Leive |
Publisher | : Hachette UK |
Total Pages | : 362 |
Release | : 2011-04-05 |
Genre | : Cooking |
ISBN | : 140139647X |
Once upon a time, there was an easy roast chicken recipe, handed down by a fashion editor at Glamour magazine to her assistant, who was in search of a dish to prepare for dinner with her boyfriend. She made the chicken. Her boyfriend loved it. He had seconds. And shortly thereafter, he proposed. But that's not all: Three more young women at the magazine made the chicken for the men in their lives who then, in short order, popped the question. Glamour published the recipe-dubbing it, naturally, Engagement Chicken-and since then, the magazine's editors have heard from more than 60 women who have gotten engaged after making the dish. Commitment-phobes be warned: This bird means business! Of course, there is more to life than weddings. And there's more to this cookbook than Engagement Chicken. 100 Recipes Every Woman Should Know also includes 99 of the magazine's other most-loved, best-reviewed dishes, all designed to get you exactly what you want in life, exactly when you want it. From Prove to Mom You're Not Going to Starve Meat Loaf to Impress His Family Chardonnay Cake, these recipes will help you cook with passion and persuasion. And they're all written with your real life and real needs in mind. Because whether you're a novice or an expert, cooking should never be intimidating-and it should always be fun. Don't miss these easy, essential recipes: He Stayed Over Omelet Skinny Jeans Scallops No Guy Required Grilled Steak Let's Make a Baby Pasta Forget the Mistake You Made at Work Margarita Bribe a Kid Brownies Hers and His Cupcakes "Recently I met some beautiful young women from Glamour magazine. They make a roast chicken they call 'Engagement Chicken' because every time one of them makes it for her boyfriend, she gets engaged! How wonderful is that! That's the best reason I ever heard to make a roast chicken." -Ina Garten, Barefoot Contessa cookbooks
Author | : Robbin Gourley |
Publisher | : Houghton Mifflin Harcourt |
Total Pages | : 48 |
Release | : 2009 |
Genre | : Juvenile Nonfiction |
ISBN | : 9780618158362 |
Long before the natural-food movement gained popularity, Edna Lewis championed purity of ingredients, regional cuisine, and the importance of bringing food directly from the farm to the table. Gourley lovingly traces the childhood roots of Edna's appreciation for the bounties of nature. Full color.
Author | : |
Publisher | : |
Total Pages | : 832 |
Release | : 1913 |
Genre | : Cooking, American |
ISBN | : |
Author | : Deb Perelman |
Publisher | : Knopf |
Total Pages | : 352 |
Release | : 2017-10-24 |
Genre | : Cooking |
ISBN | : 1101874821 |
NEW YORK TIMES BEST SELLER • From the best-selling author of The Smitten Kitchen Cookbook—this everyday cookbook is “filled with fun and easy ... recipes that will have you actually looking forward to hitting the kitchen at the end of a long work day” (Bustle). A happy discovery in the kitchen has the ability to completely change the course of your day. Whether we’re cooking for ourselves, for a date night in, for a Sunday supper with friends, or for family on a busy weeknight, we all want recipes that are unfussy to make with triumphant results. Deb Perelman, award-winning blogger, thinks that cooking should be an escape from drudgery. Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites presents more than one hundred impossible-to-resist recipes—almost all of them brand-new, plus a few favorites from her website—that will make you want to stop what you’re doing right now and cook. These are real recipes for real people—people with busy lives who don’t want to sacrifice flavor or quality to eat meals they’re really excited about. You’ll want to put these recipes in your Forever Files: Sticky Toffee Waffles (sticky toffee pudding you can eat for breakfast), Everything Drop Biscuits with Cream Cheese, and Magical Two-Ingredient Oat Brittle (a happy accident). There’s a (hopelessly, unapologetically inauthentic) Kale Caesar with Broken Eggs and Crushed Croutons, a Mango Apple Ceviche with Sunflower Seeds, and a Grandma-Style Chicken Noodle Soup that fixes everything. You can make Leek, Feta, and Greens Spiral Pie, crunchy Brussels and Three Cheese Pasta Bake that tastes better with brussels sprouts than without, Beefsteak Skirt Steak Salad, and Bacony Baked Pintos with the Works (as in, giant bowls of beans that you can dip into like nachos). And, of course, no meal is complete without cake (and cookies and pies and puddings): Chocolate Peanut Butter Icebox Cake (the icebox cake to end all icebox cakes), Pretzel Linzers with Salted Caramel, Strawberry Cloud Cookies, Bake Sale Winning-est Gooey Oat Bars, as well as the ultimate Party Cake Builder—four one-bowl cakes for all occasions with mix-and-match frostings (bonus: less time spent doing dishes means everybody wins). Written with Deb’s trademark humor and gorgeously illustrated with her own photographs, Smitten Kitchen Every Day is filled with what are sure to be your new favorite things to cook.