Bøger udgivet af Vintage Cookery Books

The Bar-Tender's Guide features a captivating array of mixology instructions for classic and avant-garde drinks. First published in 1862, this 1887 edition of the timeless masterpiece explores the art of mixing libations with style and precision. Widely regarded as the first cocktail recipe book in the United States, The Bar-Tender's Guide; or, How to Mix All Kinds of Plain and Fancy Drinks is an essential recipe book for bartenders and the perfect guide for mixologist beginners. Vintage Cookery Books presents this new edition featuring an introduction to mixed drinks by William Schimdt and advisory excerpts from Joseph L. Haywood's Mixology (1898).

A timeless collection of classic cocktail recipes from the Golden Age of Mixology. This vintage guide to cocktail making features well-known recipes for mixed drinks as well as unique and innovative beverages. Detailing meticulous instructions on the timing and presentation of each drink, William Schmidt's The Flowing Bowl - When and What to Drink is an essential guide for any bartender or cocktail enthusiast. First published in 1892, this new edition from Vintage Cookery Books features an introduction to mixed drinks by William Schimdt and advisory excerpts from Joseph L. Haywood's Mixology (1898).

Delve into the rich world of American mixology in this vintage cocktail recipe book. William 'Cocktail' Boothby was a celebrated barman of the Golden Age of Mixology and in this volume, he unveils the recipes of many classic cocktails. Providing detailed instructions and short historical anecdotes, this exciting collection includes recipes for cobblers, daisies, fixes, and more. Vintage Cookery Books presents this new edition of Cocktail Boothby's American Bar-Tender featuring introductory excerpts by William Schmidt and Frederic Lawrence Knowles.

Delve into this extensive collection of cocktail recipes and discover which tonics and nightcaps were popular among the University of Oxford's nineteenth-century students. First published in 1827, this vintage mixology volume is a meticulously curated collection of recipes for alcoholic beverages that were staple drinks for many Oxford academics. Oxford Night Caps includes recipes for many popular cocktails including Port Wine Negus, Classical Sherbet, and Red Punch. Vintage Cookery Books presents this new edition of Richard Cook's collection, featuring an introduction to mixed drinks by William Schimdt and advisory excerpts from Joseph L. Haywood's Mixology (1898).

Discover new recipes and explore the meticulous details of bartending in this complete and practical guide to the vintage art of crafting cocktails. This time-tested cocktail guide was first published in 1869 and has been the bartender's trusted companion since. Whether a seasoned professional or a dedicated dinner party host, Haney's Steward and Barkeeper's Manual is an essential collection of recipes for both cocktails and mocktails. Featuring an introduction to mixed drinks by William Schimdt and advisory excerpts from Joseph L. Haywood's Mixology (1898), delve into the essence of bartending in this new edition from Vintage Cookery Books.

This vintage book contains an interesting selection recipes for old-time vegetarian cuisine, with a special focus on rice and pasta dishes. This volume is perfect for the food lover who does not eat meat, offering a range of interesting and delicious recipes to spice up anyone's culinary repertoire. Also not to be missed by collectors of vintage cookbooks. Contents include: ¿Macaroni, Rice, Gniocchi, etc.¿, ¿Macaroni, to Boil¿, ¿Macaroni a l'Arlesienne¿, ¿Macaroni a la Calabraise¿, ¿Macaroni a la Florentine¿, ¿Macaroni a la Lyonnaise¿, ¿Macaroni a la Milanaise¿, ¿Macaroni a la Montebellö, ¿Timbales, or Ruches au Macaroni¿, ¿Macaroni au Gratin¿, ¿Macaroni en Escalopes¿, etc. Many vintage books such as this are becoming increasingly scarce and expensive. It is with this in mind that we are republishing this volume now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on vegetarianism.

This volume contains a collection of recipes for delicious meatless stuffings, with information on nutritional value, preparation, and more. These simple, concise recipes are ideal for those with little cooking experience and will appeal to vegetarians and those who cook for them. A fantastic vintage cookbook worthy of inclusion in any culinary collection. Contents include: ¿Stuffings¿, ¿Seasoning Mixture¿, ¿Seasoning Salt¿, ¿Seasoning of Pepper and Salt¿, ¿Oriental Seasoning Salt¿, ¿Herbs Stuffing¿, ¿Note¿, ¿Sage and Onion Stuffing¿, ¿Chestnut Stuffing¿, ¿Cashu-nut and Pine Kernel Stuffing¿, ¿D'Uxelles or Stuffing¿, ¿D'Uxelles Stuffing¿, ¿Mushroom Stuffing¿, ¿Panade¿, ¿Panada with Flour¿, etc. Many vintage books such as this are becoming increasingly scarce and expensive. It is with this in mind that we are republishing this volume now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on vegetarianism.

This volume contains a collection of interesting recipes for delicious vegetarian dishes that can be made using vegetables available in Spring. Simple and concise, these step-by-step recipes are ideal for those with little previous culinary experience and constitute a must-have for food-loving vegetarians. Contents include: ¿Potato Cream Soup¿, ¿Egg and Cheese Kromeskis¿, ¿Sweet Tomatoes¿, ¿Brussels Sprouts¿, ¿Fig and Cherry Custard¿, ¿Cabbage Soup¿, ¿Baked Stuffed Onions¿, ¿Savoury Egg Noodles¿, ¿Peas¿, ¿Caramel Custard¿, ¿Cream Cheese Salad¿, ¿Spinach and Potato Soup¿, ¿Olive and Tomato Omelet¿, etc. Many vintage books such as this are becoming increasingly scarce and expensive. It is with this in mind that we are republishing this volume now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on vegetarianism.

This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.

"The Moffat Standard Canadian Cookbook" is a vintage cookbook containing hundreds of recipes carefully selected from contributions of 12,000 Canadian cooks; tried tested, and checked by experts. From pickles and preserves to three-course-dinners, this volume contains recipes for a variety of traditional Canadian dishes to spice up your culinary repertoire. Contents include: "Weights and Measures", Carving", "Soups", "Fish", "Meat", "Poultry and Fowl", "Game", "Vegetable", "Salads", "Breakfast, Luncheon and Supper Dishes", "Pickles", "Preserving and Canning", "Puddings and Desserts, "Beverages", etc. Many vintage books such as this are becoming increasingly scarce and expensive. We are republishing this book now in an affordable, modern, high-quality edition complete with a specially-commissioned new introduction on the history of the cook book.

Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.

This fantastic cookbook contains a broad range of recipes for making vegetarian side dishes prepared in the traditional New Orleans style. These interesting and exciting recipes are perfect for vegetarians, and they will also appeal to those simply looking to broaden their culinary repertoire. Contents include: ¿Artichokes¿, ¿French Artichokes Boiled¿, ¿Puree of Jerusalem Artichokes¿, ¿Fried Artichokes¿, ¿Artichoke Sautés¿, ¿Jerusalem Artichokes Boiled¿, ¿Artichokes á la Vinaigrette¿, ¿Stuffed Artichokes¿, ¿Asparagus¿, ¿Boiled Asparagus¿, ¿Asparagus Vinaigrette Sauce¿, ¿Asparagus Tips with Green Peas¿, ¿Beans¿, etc. Many vintage books such as this are becoming increasingly scarce and expensive. It is with this in mind that we are republishing this volume now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on vegetarianism.

Soup lovers rejoice! This vintage book contains a fantastic selection of old-time recipes for creating interesting and delicious soups, as well as chapters on making stocks. All the recipes are for meatless dishes, making this volume ideal for modern vegetarians looking for some variety. Contents include: ¿Soup-making Hints¿, ¿Stock for Meatless Soups¿, ¿Flour-Thickened Soups¿, ¿Minestrone¿, ¿Soup Garnishes, Etc¿, ¿Hints on Pastry Making¿, ¿Vegetable Stock¿, ¿Clear Soup¿, ¿Artichoke Soup¿, ¿Beetroot Soup¿, ¿Cabbage Soup¿, ¿Cauliflower Soup¿, ¿Celery Soup¿, ¿Green Pea Soup¿, etc. Many vintage books such as this are becoming increasingly scarce and expensive. It is with this in mind that we are republishing this volume now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on vegetarianism.

¿Eat Shoots and Leaves¿ is an extensive collection of recipes for creating interesting and easy-to-make salads. With a suggestion for every season and scenario, this volume is not to be missed by modern vegetarians and healthy-eaters looking for culinary inspiration. Contents include: ¿Salads¿, ¿Green Salads¿, ¿Dried Fruits for Salads¿, ¿Egg and Potato Salad¿, ¿Bobi Indi's Summer Salad¿, ¿Orange, Grapefruit and Banana Salad¿, ¿Apple, Pear and Raisin Salad (Winter)¿, ¿Summer Fruit Salad¿, ¿Russian Salad¿, ¿Fruit and Vegetable Salad (1)¿, ¿Fruit and Vegetable Salad (2)¿, etc. Many vintage books such as this are becoming increasingly scarce and expensive. It is with this in mind that we are republishing this volume now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on vegetarianism.