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This free cookbook was published just last month, in February 2011. It is ranked No. 7 in the free Kindle store. Of the 12 reviews Circle of Friends has received, it averages 3.5 stars.
The USENET Cookbook was an experiment in electronic publishing conducted by Brian Reid in 1985–1987, several years before the Web. [1] Reid distinguishes between electronic printing (the production of individual documents) and electronic publishing (the full process including dissemination).
This work is as much of an autobiography as it is a cookbook, in that it contains as many personal recollections as it does recipes. The most famous culinary experiment is a concoction called "Hashish Fudge". Made from spices, nuts, fruit, and cannabis, Hashish Fudge quickly became a sensation in its own right. In the recipe, Toklas says it is ...
It was sold on a month-to-month basis until the early 1990s and edited by cookbook author Richard Olney. [1] Each volume was dedicated to a specific subject (such as fruits or sauces) and was heavily illustrated with photos of cooking techniques. Recipes were drawn from a wide array of published sources, all scrupulously acknowledged.
Foods of the World was a series of 27 cookbooks published by Time-Life, beginning in 1968 and extending through the late 1970s, that provided a broad survey of many of the world's major cuisines.
Salt Fat Acid Heat: Mastering the Elements of Good Cooking is a 2017 cookbook written by American chef Samin Nosrat and illustrated by Wendy MacNaughton. The book was designed by Alvaro Villanueva. [1] It inspired the 2018 American four-part cooking docu-series Salt Fat Acid Heat.
Her methods were distinct from the other cookbooks of the time, which featured many complex recipes, while her style was simple and conversational. By providing an interesting and easy to read cookbook for the middle class, The Joy of Cooking became the main reference book for many mid-century American cooks. [8] [11] [16] [23] [24]
The Art of Cookery Made Plain and Easy is a cookbook by Hannah Glasse (1708–1770), first published in 1747. It was a bestseller for a century after its first publication, dominating the English-speaking market and making Glasse one of the most famous cookbook authors of her time.