You will find recipes for seafood, chicken, pork, game, veal, and other domesticated animals and birds, for vegetable dishes, grains, beverages, and sauces. In addition, the book includes methods to preserve foods, revive them, and even discolor them. This rare book is sure to be a must-have in the kitchens of gourmet, professional chefs, and amateurs.
Practically every home cook has a worn and food-stained copy of this ring-bound cookbook with the red-and-white plaid cover. In it's 15th edition, this cookbook became an instant best-seller when it came out more than 80 years ago because it was (and still is) a great primer. With helpful cooking tips, measurement conversion, and reliable recipes, its still the perfect cookbook for beginner cooks and cooks who want to brush up on their skills.
The Frugal Gourmet Cooks American Book Pdf
By 1992, Jeff Smith, the host of the very popular public television cooking show The Frugal Gourmet had sold more cookbooks than any other author in the country. The most popular of his cookbooks was his 1984 best-seller, The Frugal Gourmet. Full of helpful information about the kinds of pots to buy, how to make stock, and how to deglaze your pan, The Frugal Gourmet cookbook was the perfect primer for beginning cooks and a great resource for more advanced cooks.
Peg Bracken wrote this cookbook as a sly rebuke to the elaborate and time-consuming recipes found in womens' magazines and the notion that all women enjoyed cooking. I Hate to Cook Book encouraged cooks to use canned mushroom soup and canned vegetables long before Sandra Lee championed semi-homemade meals. Her recipe for "Skid Road Stroganoff" called for cooks to, "Add the flour, salt, paprika, and mushrooms, stir, and let it cook five minutes while you light a cigarette and stare sullenly at the sink." While this cookbook was never in any danger of being embraced by epicureans, it garnered a following among people for whom cooking was a chore and not an expression of their artistic gifts. Out of print for years, the book was re-released in 2010, 50 years after it was first published.
Irma Rombauer self-published a collection of her recipes to support her family after her husband died. She could only afford an initial printing of 3,000 copies, but after a publisher convinced her to revise the cookbook, the 1936 expanded version became a runaway success. Millions of people have learned how to cook by following Rombauer's clearly written recipes. The fact that she was funny is another reason that this book is beloved by cooks of all generations. Her first instructions for cooks? "Stand facing the stove."
Mastering the Art of French Cooking may have well ended up a footnote in culinary history if Julia Child hadnt made a celebrated appearance on television that landed her a cooking show, The French Chef. Before her cooking show, sales were modest because publisher Alfred Knopf had invested little promotional money in the book because he believed that the book wouldn't sell and famously declared, "Well, I'll eat my hat if that title sells." But by the end of 1964, 4,000 copies were selling each month, and by March 1969, 600,000 copies had sold. Fifty years later, this cookbook remains a favorite among cooks despite the fact that 13 pages are devoted to how to make a simple omelette and that recipes call for sauteing bacon in butter and thinning out sauces with cream.
The Settlement Cook Book, which was created to generate funds for the Jewish Settlement House in Milwaukee, was a rule book for recent immigrants on how to cook and dress like Americans so they could assimilate quickly. Recipes for Berliner pfannkuchen (filled doughnuts) and matzo pudding helped sales rise so quickly that by her death in 1940, Lizzie Kander had personally edited 23 editions of the cookbook. Although largely forgotten today, generations of cooks learned how to do basic things like bake potatoes and cakes by following the simple instructions and helpful hints in the cookbook.
Back in the '80s, millions of people who threw dinner parties consulted this cookbook for elegant dishes because the recipes were accessible and easy to follow. Sheila Lukens and Julee Russo wrote recipes for dishes like caviar eclairs and broccoli souffle with the assumption that people hadn't picked up French cooking techniques on the streets. The pair wrote the cookbook two years after they opened their tremendously successful gourmet takeout shop, also named the Silver Palate. The Silver Palate cookbook is often credited with introducing things like capers and creme fraiche to a wider audience.
The authors of The Silver Palate scored another best-seller with The New Basics Cookbook because of its tips on how to cook, entertain, and buy ingredients for a well-stocked kitchen. Lukens and Russo also included a glossary of cooking terms and gave instructions on how to pick wine. Recipes are for easily assembled dishes like Smoked Salmon and Leek Frittata for busy cooks who still wanted to prepare nice meals.
There are a few cookbooks that are essential for amateur gourmets. The New York Times Cook Book, edited by the peerless food editor and critic Craig Claiborne, is one of them. In an era that considered Brie unusual, the cookbook introduced the public to exotic Indian dishes and Chinese food that wasn't chow mein. And just like Mastering the Art of French Cooking, The New York Times Cook Book pushed readers to stretch their culinary muscles so they could become better cooks and eaters.
We Want To Know: What are your best frugal food tips? Do you have any recommendations for frugal cookbooks or cheap date nights? Give us your best advice for frugal cooking that meet your financial goals in the comments below!
Thanks for the baking cookbook recommendations. I had two credits at PaperBackSwap.com and, lo and behold, they had the Better Home's and Garden's Bread book you have pictured above. I ordered it. If you've never checked out paperbackswap, its another really great frugal resource.
NN: Well, coming from the Middle East, I would not consider the advice not to overcook vegetables as obvious, as we do have the tendency to cook them to death. The advice here concerns the cold dishes of vegetables, which were served mostly cold as appetizers before the main dishes. Preserving their vibrantly green colors was desirable. In fact, in the contemporary books of ḥisba (market inspection), the cooks in the marketplaces were cautioned against undercooking the vegetables to attract customers with their color.
I doubt that everyone knew about the papyrus bit and other suggestions; these were tricks of the trade, which the author of the Kanz is sharing with his readers. It is highly unlikely that he did the field work himself, interviewing the cooks and asking questions. The impression we get is that a lot of specialized pamphlets and manuals were written by professionals, be they chefs, physicians, perfumers, beverage makers, pickle makers, etc. What the author/compiler of the Kanz did was that he helped himself to such resources and copied from them. Not as an easy task as it may sound, in the case of the book of Kanz with its extensive variety and wide scope. In fact, in long chapters like those on the main dishes or desserts, it was apparent to me that he used more than one source, as I came across similar recipes repeated at different places in the chapter because they carried a slightly different name.
However, the book does recognize the need for some sort of guiding amounts, such as those of the principal ingredients in the recipe, be they the number of chickens or the amount of meat or flour used in baking, around which the cooks may figure out how much was needed for the rest of the ingredients. But when it comes to complex and unfamiliar preparations, such as making fermented sauces, drinks, perfumed powders and incense and the like, more precise measurements are given.
To begin with, I think it was unlikely that he was commissioned by a patron, as used to be done. Things had changed by the time he wrote his book in the fourteenth century during the Mamluk era. Men of letters of mainstream Egyptian society did not expect to receive the favors and patronages their peers enjoyed in the previous ages. Instead, they had to earn their living by working in the markets, and their names at the time were typically tagged by such epithets as al-Jazzār (butcher), al-ʿAṭṭār (dealer in perfumes, drugs, and spices), and so on. Our anonymous author was most probably a gourmet cook himself but not necessarily a professional cook. He might have had a profession like those people to support his family, and wrote about cooking, his passion. I imagine him to be a jolly fellow who delighted in good life, his means might probably have been constricted, but he would not have let this stand in the way of eating well. To readers who could not afford some of the luxurious items called for in the recipes, he offers cheaper alternatives: if bee honey is too expensive to use in a variety of dessert, no problem, use the cheaper sugar cane molasses instead.
NN: They did indeed. Having their bodies noticeably padded (but not too much) with meat and fat was a desirable thing especially in the marriage market, and cookbooks took care of such needs and offered recipes to accommodate to them. They did not cater only to the appetites of the gourmets.
Explore Dover's collection of recipe books and much more in affordable editions! You'll also find historic cookbooks from Ancient Rome to Fannie Farmer, and wonderful gifts for any ardent cook or gourmet. Find easy recipes, regional cuisine, bartending guides and much more.
Written by one of the first women to make a living by writing, was best known for her abolitionist work. The strong emphasis on the virtues of thrift, self-reliance and frugality, a continuing theme in American cookbooks, reflected her New England heritage and her concerns for the nutritional effects of the 1820s depression in the U.S. The trim, compact size as well as the subject matter made this a convenient and helpful volume for pioneer families to carry on their westward migration. 2ff7e9595c
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