Mrs. Hill's Southern Practical Cookery and Receipt Book
- A Facsimile of Mrs. Hill's New Cook Book, 1872 Edition
- Indbinding:
- Paperback
- Sideantal:
- 504
- Udgivet:
- 22. december 2010
- Størrelse:
- 127x203x28 mm.
- Vægt:
- 540 g.
- 2-3 uger.
- 9. december 2024
På lager
Normalpris
Abonnementspris
- Rabat på køb af fysiske bøger
- 1 valgfrit digitalt ugeblad
- 20 timers lytning og læsning
- Adgang til 70.000+ titler
- Ingen binding
Abonnementet koster 75 kr./md.
Ingen binding og kan opsiges når som helst.
- 1 valgfrit digitalt ugeblad
- 20 timers lytning og læsning
- Adgang til 70.000+ titler
- Ingen binding
Abonnementet koster 75 kr./md.
Ingen binding og kan opsiges når som helst.
Beskrivelse af Mrs. Hill's Southern Practical Cookery and Receipt Book
One of the most influential cooking primers of the Old South
Originally published in 1867 as Mrs. Hill's New Cook Book this encyclopedic treasury of recipes, cooking advice, and household hints brims with insight into the culinary heritage of the South in general and Georgia in particular. With its return to print, the charming volume revises popular legends about the food ways of the Old South, revealing both the bounty of the Southern table and the expertise of the Southern cook.Annabella P. Hill (1810-1878), a socially prominent woman whose rural Georgia kitchen centered on an open fireplace, records the end of an age in American culinary history and adroitly chronicles the cookery of the South. She proves that nineteenth-century Southerners ate a veritable smorgasbord and that rural Southern cooks were more cosmopolitan in their culinary knowledge than has been previously thought. Many of the instructions here--including those for blending and roasting coffee beans--remain pertinent for the contemporary gourmand. To this portrait of Southern gastronomy, Damon L. Fowler adds a biographical sketch of Hill, an explanation of the customs that shaped her writings, and a glossary to assist in translating these time-honored recipes to the modern kitchen.
Originally published in 1867 as Mrs. Hill's New Cook Book this encyclopedic treasury of recipes, cooking advice, and household hints brims with insight into the culinary heritage of the South in general and Georgia in particular. With its return to print, the charming volume revises popular legends about the food ways of the Old South, revealing both the bounty of the Southern table and the expertise of the Southern cook.Annabella P. Hill (1810-1878), a socially prominent woman whose rural Georgia kitchen centered on an open fireplace, records the end of an age in American culinary history and adroitly chronicles the cookery of the South. She proves that nineteenth-century Southerners ate a veritable smorgasbord and that rural Southern cooks were more cosmopolitan in their culinary knowledge than has been previously thought. Many of the instructions here--including those for blending and roasting coffee beans--remain pertinent for the contemporary gourmand. To this portrait of Southern gastronomy, Damon L. Fowler adds a biographical sketch of Hill, an explanation of the customs that shaped her writings, and a glossary to assist in translating these time-honored recipes to the modern kitchen.
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