The Imperial African Cookery Book : Recipes Fro... [UPDATED]
American cookery, or, The art of dressing viands, fish, poultry, and vegetables, and the best modes of making puff-pastes, pies, tarts, puddings, custards and preserves, and all kinds of cakes, from the imperial plumb to plain cake, adapted to this country, and all grades of life. By Amelia Simmons. With an introduction by Karen Hess. Bedford, MA, Applewood Books, c1996. 70 p. TX703.S5 1996 Originally published: 2nd ed. Albany, NY, C. R. Webster, 1796.
The imperial African cookery book : recipes fro...
The Illinois cook book. Compiled by Mrs. W. W. Brown from recipes contributed by the Ladies of Paris, and published for the benefit of Grace (Episcopal) Church. Claremont, NH, Claremont Manufacturing Co., 1881. 164 p. TX715.B892
Science in the kitchen: a scientific treatise on food substances and their dietetic properties together with a practical explanation of the principles of healthful cookery and a large number of wholesome recipes. By Mrs. E. E. Kellogg. Battle Creek, MI, Health Publishing Company, 1892. 573 p. TX715.K318
The White House cook book: cooking, toilet and household recipes, menus, dinner-giving, table etiquette, care of the sick, health suggestions, facts worth knowing, etc., etc., the whole comprising a comprehensive cyclopedia of information for the home. By F. L. Gillette. S.l., Media Services, 2003. 530 p. ST&B collection Reproduction of the 1887 edition, originally published by theWerner Company, Chicago.
1. The Imperial Japanese Navy adopted curry from the Royal Navy in the 1860s and even today the Japan Maritime Self-Defense Force serves curry on Fridays.2. Another cookery book Seiyō ryōri shinan 西洋料理指南 (Guide to Western Cooking) by the pseudonymous author Keigakudō Shujin敬学堂主人, published in the same year as Seiyō ryōritsū, also includes a curry recipe.3. See Lola Milholland, Food is Emptiness.4. For a partial English translation of Aguranabe see Keene, Donald (ed.), Modern Japanese Literature, New York, 1956.5. A supplementary volume published in the same year 1872 included a further 40 recipes.
White potatoes were grown on theEastern Shore in rotation with the moreprized crop of tobacco. What to dowith the surfeit of spuds? Mash them,add sugar, spice, eggs, butter, and pourthem into a pie crust. Most recipes forwhite potato pie (also known as whitepotato pudding in a paste) resemblepumpkin or sweet potato versions. Oneof the earliest recipes was publishedin Baltimore in 1869 in a book calledDomestic Cookery, Useful Receipts, andHints to Young Housekeepers.
This process occurred not just in imperial homelands, but also in postcolonial states as they sought legitimacy after gaining independence. The codification of national cuisines for many African nations is complicated by their imperial legacies, differences in class practices, and the ways in which Western audiences shape the production of national cookbooks. Some nations, like Equatorial Guinea, have attempted to establish a national cuisine distinct from European influence (despite certain ingredients and dishes being eaten frequently), while others like Eritrea include Ethiopian and Italian influences as part of theirs.[5] In the Middle East, cultural ownership of hummus has led Israel and Lebanon to create increasingly larger plates of the dish in order to hold the Guinness World Record. It is clear that the relationship between food, nation, and imperialism is part of the ongoing struggle of national identity for many states.
Some recipes in Wikibooks Cookbook use American measurement units (pounds and ounces, Fahrenheit, fluid ounces and pints, etc.) and some recipes use metric units (grammes and kilograms, Celsius, milliliter, etc.). An attempt to ensure that all Cookbook recipes use metric units (alone or alongside American units) is an ongoing job. A list of recipes which have been confirmed as having metric units can be found here.
For more sweet inspiration, you can visit Imperial Sugar to find more than 4,000 expert-tested recipes, free downloadable vintage cookbooks, sugar scrubs and bath products at the Sugar Spa, and lots of helpful guides on their blog. You can also check out their Pinterest, You Tube, Instagram for even more recipe inspiration!
Although the metric system was introduced in Canada a number of years ago, the food industry and home cooks still rely heavily on equipment and cookbooks imported from the United States. In addition, because we used imperial measurements in Canada for the sale of liquids, some industry recipes will call for imperial measurements rather than U.S. liquid measurements.
The first Islamic high cuisine, the high cuisine of the caliphate, was well established by 1000. To refine the simple cuisine of the Arabs, based on dates, milk and barley, the cooks of the court in Baghdad profited from a continuous tradition of high cuisines stretching back through a succession of Persian imperial kitchens to those of ancient Mesopotamia. Its physicians drew on the most advanced dietary theories, those of Galen in the Roman Empire and Caraka and Susruta in India. Healthful eating was one and the same as delicious eating. High cuisines were right and proper for rulers who cared for their realms as gardeners cared for their domains. Food, like the other worldly pleasures, drink, clothes, sex, scent and sound, was believed to be a foreshadowing of Paradise. It was the greatest of them all, said the author who at the end of the 13th century compiled the collection of recipes now known as the Baghdad cookbook, because, he asserted, without food none of the other pleasures could be enjoyed.
To the west in Spain, cookbooks such as the late 15th-century Libre del coch by Ruperto de Nola included recipes and ingredients that derived from Islam such as thin noodles (now called fideos), bitter oranges, fried fish, escabeche, almond sauces and almond confections. The Arte de Cocina, Pastelería, Bizcochería y Conservería (Art of Cooking, Cake Making, Biscuit Making, and Conserving) produced in 1611 by Francisco Martínez Montiño, master cook to several kings of Spain, most notably Phillip iii, contained several recipes for meatballs (albóndigas), and capirotada, and one for couscous.
In the 1930s, Maxime Rodinson, Daub Chelebi and A. J. Arberry directed the first serious scholarly attention to medieval Islamic cuisines. Since then, scholars have traced the origins and development of Islamic cuisines, reprinted cookbooks in Arabic, translated them into English and Spanish and offered modern versions of recipes that date back to medieval times. It is thanks to these scholars, and evidence of the public interest that the long history of Islamic cuisines evokes, that it is now possible to write this brief overview of Islamic cuisines and their global role. And to recognize this: that the mint julep of the American south and the gulab jamun of India; the curries of Mughal India and the mole of Mexico; and the glittering aspic of French haute cuisine, the tart cebiche of Peru, and the humble fish and chips of England all share a thousand-year-old taproot.
Pline the Elder wrote of the growing of carduus in Carthage and Cordoba, and Columella cited cynara as grown in Andalusia, 1st century AD. Apicius gave us 7 recipes for sfondili and 3 recipes for cardui (books III, XIX and XX). Jacques André considers sfondili as cardoon hearts and cardui as cardoons in the 1987 edition of his translation. But Michel Pitrat and Claude Foury in History of vegetables, INRA, 2003, consider that a sfondilus is an artichoke and a carduus is a cardoon. Mosaics from Tunisia figure artichoke hearts, but a cardoon heart looks so much like that of an artichoke, so?
We find little carrots in the medieval recipes of the West, a bit more in the Baghdad Cookery Book or in Arabo-Andalusian cookery. There are 2 recipes with carrots in the Liber de Coquina (V, 11 and 12): the Lombard compound and the Teutonic compound. In the Sent Sovi there is a recipe for white carrots in almond milk (pastanagues blanques: qui parla con se ffa pastanagua ab let de amelles, CXIII). And carrots again are mentioned in the Ménagier de Paris, in the section dealing with Other small and unnecessary things, where it is advised to cook them like turnip, and where they are described as red roots, sold by the handful at the central market.
I am working on a cookbook of beans and rice dishes, but one that will go a step beyond recipes and offer personal stories related to these dishes. These memories may be more broad in nature (relating to culture or place), or very specific and unique to individual households or experiences. What connections do you have to beans and rice? 041b061a72