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Household Searchlight Recipe Book (1931) by Ida Migliario, Zorada Z. Titus, Harriet W. Allard, and Irene Nunemaker; The Joy of Cooking (1931) by Irma Rombauer; Larousse Gastronomique (1938) Книга о вкусной и здоровой пище, The Book of Tasty and Healthy Food (first Soviet edition 1939) by the Institute of Nutrition, USSR
Steeping – saturation of a food (such as an herb) in a liquid solvent to extract a soluble ingredient into the solvent. E.g., a cup of tea is made by steeping tea leaves in a cup of hot water. Stewing – food is cooked in liquid and served in the resultant gravy. Vacuum flask cooking
The last chapter contains recipes using bamboo shoots and myrobalan. Even though the book was written during the rule of a Jain ruler, some of the vegetarian ingredients mentioned, such as onions, are regarded as inappropriate for strict Jains. The Pishtakadhyaya chapter mentions foods made with flour like roti, mandige, garige, dosa, and idli ...
With the right tools, supportive techniques, and smart considerations, this guide empowers caregivers to create a safer, easier, and more enjoyable food preparation experience … MediaFeed 1 hour ago
A recipe in a cookbook for pancakes with the prepared ingredients. A recipe is a set of instructions that describes how to prepare or make something, especially a dish of prepared food. A sub-recipe or subrecipe is a recipe for an ingredient that will be called for in the instructions for the main recipe. Cookbooks, which are a collection of ...
Original file (687 × 1,185 pixels, file size: 23.75 MB, MIME type: application/pdf, 432 pages) This is a file from the Wikimedia Commons . Information from its description page there is shown below.
The Settlement Cook Book is a complete cookbook and guide to running a household, compiled by Lizzie Black Kander, first published in 1901.The compendium of recipes, cooking techniques, nutrition information, serving procedures and other useful information was intended to support young women raising their families.
Tasty and Healthy Food was subtitled "To the Soviet Housewife from the People’s Commissariat of the Food Industry" and represented its recipes as a reference work for the new Soviet cuisine. [5] According to the New York Times, the cookbook was "hallowed"; Soviet citizens referred to it as "The Book". [1] [5]