For many, it will be the introduction to some very special recipes that deserve to come out of recipe boxes again. ... This special collection of “lost” recipes has been lovingly updated for today's ingredients and tastes.
Author: Betty Crocker
Publisher: Houghton Mifflin Harcourt
A captivating collection that celebrates the wonderful recipes from the Betty Crocker archives in a package that appeals to the modern cook Betty Crocker Lost Recipes is the ultimate treasure for the most devoted Betty Crocker fans, as well as cooks who are interested in recipes with a retro/nostalgic twist. Eighty percent of the book includes tried-and-true recipes that simply aren't in today's cooking repertoire--mainly from-scratch recipes that are hard to find. Twenty percent is a fun look back at some of the cooking customs of the past that may not be worth repeating, but are worth remembering. Features include ideas like "How to Throw a Hawaiian Tiki Party," and the robust introductory pages contain interesting stories, anecdotes, and artwork from Betty Crocker's history. Recipes are carefully curated to ensure that they are still relevant, achievable, and made with available ingredients--think Beef Stroganoff, Chicken � la King, Waldorf Salad, and Chiffon Cake. These lost recipes are ready to grace the tables of a whole new generation of cooks.
A common refrain I heard in my research is that we have lost dining out as an experience. ... The Book of Lost Recipes is about this change, but it's also about—what else—the food. Whatever other factors came into play, the fact is none ...
Author: Jaya Saxena
Publisher: Page Street Publishing
Enjoy Celebrated Recipes from Top Hotels and Restaurants of Their Era Discover amazing signature recipes lost to time from the most fashionable hotels and restaurants of bygone times. Part vintage nostalgia, part history tour, but all great food, the recipes—often inseparable from their legendary haunts—were meticulously researched and reconstructed by author Jaya Saxena for this unique cookbook. Now you can experience the legendary institutions of the American restaurant landscape from coast to coast, including the M&L Chopped Liver at New York’s Moskowitz & Lupowitz and the Baked Cannelloni at Paoli’s in San Francisco. Find delight in the Blintzes from Ashkenaz’s Deli in Chicago or the Fried Fish Cakes and Famous Baked Beans at Horn & Hardart Automat in Philadelphia. Bring the glamour, elegance and taste home with this beautiful collection of historic recipes.
It may seem a stretch at first blush, but the lineage of modern cocktail guides and recipe books goes back a lot further ... Without losing sight of the fact that the manuscript at the heart of the book in your hands was written during ...
Author: Matthew Rowley
Publisher: The Countryman Press
Prompted by a found notebook of illicit booze recipes, here are more than 100 secret and forgotten formulas for cordials, bitters, spirits, and cocktails, gorgeously illustrated and explained. American Prohibition was far from watertight. If you knew the right people, or the right place to be, you could get a drink—most likely a variation of the real thing, made by blending smuggled, industrial alcohol or homemade moonshines with extracts, herbs, and oils to imitate the aroma and taste of familiar spirits. Most of the illegal recipes were written out by hand and secretly shared. The “lost recipes” in this book come from one such compilation, a journal hidden within an antique book of poetry, with 300 entries on making liquors, cordials, absinthe, bitters, and wine. Lost Recipes of Prohibition features more than 70 pages from this notebook, with explanations and descriptions for real and faked spirits. Readers will also find historic and modern cocktails from some of today's leading bartenders, including rum shrubs, DIY summer cups, sugar-frosted "ice" cordials, 19th- and 21st-century cinnamon whiskeys, homemade creme de menthe, absinthe-spiked cocktail onions, caramel lemonade, and more.
As is often the case in culinary art, some recipes may have different titles and preparation steps than what one could expect: this is due to the small or big differences it is possible to find in the ingredients types and in the final ...
Author: Giuseppe Felitti
This book was born with the intent of preserving part of the traditional recipes belonging to the Mediterranean diet, linked to Southern Italy: an undoubtedly popular cuisine, a nutritional model that has demonstrated to the world its beneficial effects on health and longevity. Particularly, we will focus on the geographical area of Cilento, near the border between Campania and Basilicata regions: a fairy and unspoilt landscape characterized by small villages lurking in the hills, often surrounded by forests, secular trees, mountains, streams and rivers... This is Lucania, the ancient land of Lucani. The origins of the name remain mysterious today: according to some historical studies, it seems that the meaning can be derived from the combination of Latin words ""Lucus"" (""Holy Woods"") and ""Lux"" (""Light""). ""The Lost Recipes"" are now finally rediscovered and made available to everyone in this book, with the hope that you too can become ""Guardians of Tradition"" over time.
“I have an excellent recipe for Mexican chocolate. Take a look at this—” She passed the menu over, with some of Mia's recipes attached. “Can you work with any of this? ... T W E N TY – T H R E The Lost Recipe for Happiness a 239.
Author: Barbara O'Neal
Publisher: Bantam Discovery
In this sumptuous novel, Barbara O’Neal offers readers a celebration of food, family, and love as a woman searches for the elusive ingredient we’re all hoping to find. . . . It’s the opportunity Elena Alvarez has been waiting for—the challenge of running her own kitchen in a world-class restaurant. Haunted by an accident of which she was the lone survivor, Elena knows better than anyone how to survive the odds. With her faithful dog, Alvin, and her grandmother’s recipes, Elena arrives in Colorado to find a restaurant in as desperate need of a fresh start as she is—and a man whose passionate approach to food and life rivals her own. Owner Julian Liswood is a name many people know but a man few do. He’s come to Aspen with a troubled teenage daughter and a dream of the kind of stability and love only a family can provide. But for Elena, old ghosts don’t die quietly, yet a chance to find happiness at last is worth the risk.
The occasional recipe may become lost simply because the title isn't what you assume. I searched high and low for the stovetop cookie recipe that my brother and I loved growing up and called Mudballs. Eventually, the recipe turned up in ...
Author: Valerie J. Frey
Publisher: University of Georgia Press
Heirloom dishes and family food traditions are rich sources of nostalgia and provide vivid ways to learn about our families’ past, yet they can be problematic. Many family recipes and food traditions are never documented in written or photographic form, existing only as unwritten know-how and lore that vanishes when a cook dies. Even when recipes are written down, they often fail to give the tricks and tips that would allow another cook to accurately replicate the dish. Unfortunately, recipes are also often damaged as we plunk Grandma’s handwritten cards on the countertop next to a steaming pot or a spattering mixer, shortening their lives. This book is a guide for gathering, adjusting, supplementing, and safely preserving family recipes and for interviewing relatives, collecting oral histories, and conducting kitchen visits to document family food traditions from the everyday to special occasions. It blends commonsense tips with sound archival principles, helping you achieve effective results while avoiding unnecessary pitfalls. Chapters are also dedicated to unfamiliar regional or ethnic cooking challenges, as well as to working with recipes that are “orphans,” surrogates, or terribly outdated. Whether you simply want to save a few accurate recipes, help yesterday’s foodways evolve so they are relevant for today’s table, or create an extensive family cookbook, this guidebook will help you to savor your memories.
An integral part of the slow food movement is reviving and preserving lost recipes. Indian food has a long history from native dishes to historically adopted cuisines from around the world. In the Indian food journey, ...
Author: Sandeep Munjal
Publisher: CRC Press
Category: Business & Economics
This book presents the story of growth and change of what is still a largely unorganized food and beverage service industry in India. With the authors’ vast experience in both industry and academia, the volume provides a holistic perspective of the current status of the food and beverage industry in India and identifies the topical issues and the challenges. The authors offer an insightful discussion on where the industry is headed and how it can move from top-line driven growth to a bottom-line supported one.
Author: America's Test KitchenPublish On: 2015-10-13
The Best Simple Recipes THE TV COMPANION SERIES The Complete Cook's Country TV Show Cookbook The Complete America's Test ... Best Lost Recipes THE BEST RECIPE SERIES The New Best Recipe More Best Recipes The Best One-Dish Suppers Soups, ...
Author: America's Test Kitchen
Publisher: America's Test Kitchen
A provocative, handpicked collection of relevant (and surprising) essential recipes for today’s cook. We have countless recipes at our disposal today but what are the real keepers, the ones that don’t just feed us when we’re hungry or impress our friends on Saturday night, but inspire us to get into the kitchen? At the forefront of American cooking for more than 20 years, the editors at America’s Test Kitchen have answered this question in an essential collection of recipes that you won’t find anywhere else: 100 Recipes Everyone Should Know How to Make. Organized into three recipe sections—Absolute Essentials, Surprising Essentials, and Global Essentials—each recipe is preceded by a thought-provoking essay that positions the dish. For example, Treating Pasta Like Rice Simplifies Everything; A Covered Pot Is a Surprisingly Good Place to Roast a Chicken; and Re-imagine Pie in a Skillet to Simplify the Process. You’ll find useful workday recipes like a killer tomato sauce that’s almost as easy as opening a jar of the store-bought stuff; genius techniques for producing amazing flavor—try poaching chicken breasts over a garlic-and-soy- spiked brine (trust us, it’s that good); and familiar favorites reinvigorated—the best beef stew comes from Spain (and it’s even easier to make than the stateside stew you’ve been eating for years). Gorgeous photography (shot right in the test kitchen) accompanies every recipe, revealing the finished dish as well as highlights of its preparation. Likely to stir debate among anyone interested in food and cooking, 100 Recipes Everyone Should Know How to Make provides a snapshot of how we cook today and will galvanize even the most jaded cook to get into the kitchen. From the Hardcover edition.
No matter how we perceive our foremothers, reminiscences take us back to our roots and mark where we've been, an important part of our identities. LOST RECIPES Joy Santlofer One night, I awoke in a panic. I was sure my late mother's ...
Author: Linda Murray Berzok
We are what we eat—not just physiologically, but culturally. This collection of cross-cultural, generational essays, and accompanying recipes shows the profound importance of food dishes within American women's lives. * Over 40 contributors, including well-known food writers, food historians, scholars, chefs, editors, and other professionals, representing the spectrum of cultural backgrounds and experiences of American women * Presents original, never before published works * Showcases personal photos of contributors, stained and tattered recipes, unique foods, and women who originated dishes * Introduction describes the involving story of the editor's initial inspiration and the scope of book
There are databases on the Web entirely devoted to our wistful attempts to locate lost recipes. More than that, for women, this story is burdened with significance—longing and belonging, giving and losing, and a deep consciousness of ...
Author: Patty Kirk
Publisher: Thomas Nelson
A captivating memoir from a cook who's traveled across the globe cooking, tasting, and enjoying good food. Patty Kirk has always loved food: eating it, cooking it, sharing it, talking about it. At six, she scrambled the last of the family's vacation provisions over the camp fire and concocted a delicacy-eggs with bacon and onions. Overnight she became the family cook and discovered a lifelong passion for cooking that accompanied her through decades of roaming and finally to the farm in Oklahoma where she now lives. Starting from Scratch narrates Kirk's wanderings in the U.S. and abroad from a culinary perspective, sounding the spiritual, political, and emotional depths of Brillat-Savarin's famous observation, "Tell me what you eat; I'll tell you who you are." In this candid and engaging food memoir---complete with recipes!---good food beckons from the past as well as the future: surrounding us, eluding us, drawing us, defining us.