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The Around the World Cookbook: Over 350 Authentic Recipes from the World's Best-loved Cuisines
by Sarah AinleyThis cookbook takes its inspiration from some of the world's most exciting cuisines and brings together a collection which celebrates the diversity of traditional cooking styles around the globe. Most of the recipes use accessible fresh ingredients and store-cupboard staples, and even the more exotic foods are now commonly available from supermarkets and delicatessens. From Africa, India and the Orient, through Europe to the Americas, the classic cuisines of the world are at your fingertips.
Around the World Cookbook: Delicious Dishes from Across the Globe (American Girl)
by The Williams-Sonoma Test KitchenA passport to international yums. “Excellent recipes that are not dumbed down for children, which means that grown-ups will want to eat them, too.” —The New York TimesIn this fifth cookbook from Williams Sonoma and American Girl, aspiring cooks will expand their culinary knowledge and palate—and discover a world of savory and sweet delicacies like mini meatballs from Sweden; fresh spring rolls from Vietnam; pad thai from Thailand; tikka masala from India; paella from Spain; kiwi and berry pavlovas from New Zealand; sticky toffee pudding from Great Britain, and so much more. The easy-to-follow recipes are organized by type and span the globe—from France to Brazil, Turkey to Argentina, Italy to India and beyond—giving kid cooks an opportunity to learn how people eat all over the world. An illustrated map with flags, colorful illustrations featuring passports, and party ideas for sharing these worldly recipes with friends round out the collection.
Around the World in 500 Festivals: From Burning Man in the US to Kumbh Mela in Allahabad?The World?s Most Spectacular Celebrations (Culture Smart! Ser.)
by Steve DaveyThousands of festivals take place around the world every year. Some have cult followings with tickets that sell out instantly-forty thousand Burning Man tickets sold out in a manner of minutes-some are thrown in little-known faraway places-cities in Benin or San Marino.In this unique volume, Steve Davey, author of the 300,000+ selling book Unforgettable Places to See Before You Die, has created the ultimate, unparalleled book on the subject, showcasing a whopping 500 festivals in 121 countries-far and away more than any other book of its kind. To make it, he traveled the world, comprehensively researched its most dynamic events, and carefully selected the festivals with the most extraordinary highs, a life-affirming buzz.The result is scene-setting descriptions and 270 complementary jaw-dropping photographs-colorful images on every page. It’s an energetic celebration of events from Carnival in Rio to the Full Moon Party in Thailand, from the most brilliant Day of the Dead celebrations to the gooiest food fights, the most over-the-top costumes to the most daring displays of bravado.For ease of reference, the festivals are organized by continent, by region, then alphabetically by country. With dates and locations, they’re made accessible to those looking to enhance upcoming trips and those looking for their next big adventure. The compilation is also an instant thrill for the armchair traveler-immediate access to the world’s most joyful events.Around the World in 500 Festivals was published in a limited print-run in 2013. It’s now being given a comprehensive update and new packaging-a thrilling new offering for readers looking to experience new places and cultures when they’re most alive.
Around the World in 80 Dinners
by Janne Apelgren Joanna SavillAround the World in 80 Dinners is a gastronaut's guide to the globe. It's for those who book their restaurants before their air fares, and food lovers who want the lowdown on the most exciting places to eat at home and abroad.This sumptuous book opens the travel diaries of two seasoned food journalists. It takes you into 80 of the world's very best and most timeless dining destinations, and divulges hundreds of food adventures in more than two dozen countries, plus delicious detours and places to stay. It's stuffed with tips on how to snag a reservation, and inside knowledge that might save you a fortune or help you eat like a local.
Around the World in 80 Dinners
by Cheryl Alters Jamison Bill JamisonJoin Cheryl and Bill Jamison, James Beard Award winners of The Big Book of Outdoor Cooking and Entertaining, on a gastronomic tour around the world After years of writing award-winning cookbooks, renowned culinary experts Cheryl and Bill Jamison were ready to take a break. So in the fall of 2005 they packed their bags, locked up their house in Santa Fe, and set off on a three-month-long visit to ten countries-all on frequent-flier miles. Among their stops were: Bali Where they celebrated a second honeymoon in Ubud and encountered a rogue monkey Australia Where they found the world's best breakfast sandwich and visited family-owned wineries Thailand Where they took a wild ride on an elephant in an enormous forest reserve India Where they found themselves in the midst of Diwali, the Festival of Lights China Where they attended a banquet of local Chiu Chow cuisine that required hours of preparation by the "Emeril of Chaozhou" and forty cooks South Africa Where they went on a safari among rhinos, giraffes, and very hungry lions Brazil Where they soaked in the sun and Creole flavors of the coastal town of Salvador Combining the intelligence and humor of Anthony Bourdain with the charm and insight of Frances Mayes, Around the World in 80 Dinners transforms traveling into an unforgettable odyssey.
Around the World in 80 Purees: Easy Recipes for Global Baby Food
by Leena SainiIntroduce your baby to a world of flavors with easy-to-make recipes for homemade baby food, featuring healthy ingredients, baby-friendly spices, and cuisines from India, China, France, Mexico, Morocco, and the rest of the globe. Baby food is a terrific way to share the flavors you love, nurture development through wholesome ingredients, and encourage lifelong adventurous eating. So why limit your options to just bland mush? It's time to think outside the jar! With Around the World in 80 Purees, you can create baby food inspired by the cuisines of India, China, France, Mexico, Morocco, and the rest of the globe. The recipes are quick and easy, with imaginative variations featuring your favorite spices and flavors. Continue the culinary adventure as your little one becomes a toddler by offering a range of internationally inspired simple solids. Broaden your baby's palate by the spoonful! Selections from the Table of Contents: Baby-Friendly Spices First Foods around the World Equipment A Whole Wide World of Purees - For Babies 6 Months and Up: - Indian Saag Masala - Nigerian Isu - Moroccan Figs and Apricots with Aniseed - Chinese Congee - English Peas with a Hint of Mint A Spoonful of Flavor - For Babies 7-9 Months and Up - Iranian Rosewater Vanilla Smoothie - Ethiopian Niter Kibbeh - Egyptian Fava Beans - Japanese Carrot Soba - Turkish Seasoned Lamb Kebabs The Well-Seasoned High Chair - For Babies 10 Months and Up - Mexican Atole - Italian Pastina with Parmesan and Nutmeg - Spanish Pasta Romesco - Lebanese Muhallabia - Taiwanese Lou Rou Fan
Around the World in Salads
by Katie Caldesi Giancarlo Caldesi'[One of the top] three best plant-based cookbooks.' You Magazine 'There's a globe full of ingredients to explore and discover.' Food & Travel magazine Salads are fresh, healthy and delicious - and infinitely adaptable. Katie and Giancarlo show how salads are perfect for any time of day and occasion - Watermelon, Feta and Mint for a refreshing breakfast, meat, fish and vegetable-based mains for a complete meal plus recipes for starters and side salads where salad plays a supporting role. They even cover sweet salads such as Roast Black Fruit Salad or Raspberries and Redcurrants with Whipped Ricotta for a healthier alternative to an indulgent dessert. Featuring recipes from around the world you can enjoy Vietnamese Roasted Duck with Five-Spice Fruit Salad or a spicy Mexican Beef Salad, sample Mediterranean flavours with Courgette and Courgette Flower Carpaccio and Greek Lemon Chicken or savour Middle Eastern classics such as Fattoush and Tabbouleh. With a selection of essential dressings to compliment any salad this mouthwatering collection of inspirational recipes will ensure you'll never be stuck with a limp leaf of iceberg lettuce again.
Around the World in Salads
by Katie Caldesi Giancarlo CaldesiSalads are fresh, healthy and delicious - and infinitely adaptable. Katie and Giancarlo show how salads are perfect for any time of day and occasion - Watermelon, Feta and Mint for a refreshing breakfast, meat, fish and vegetable-based mains for a complete meal plus recipes for starters and side salads where salad plays a supporting role. They even cover sweet salads such as Roast Black Fruit Salad or Raspberries and Redcurrants with Whipped Ricotta for a healthier alternative to an indulgent dessert. Featuring recipes from around the world you can enjoy Vietnamese Roasted Duck with Five-Spice Fruit Salad or a spicy Mexican Beef Salad, sample Mediterranean flavours with Courgette and Courgette Flower Carpaccio and Greek Lemon Chicken or savour Middle Eastern classics such as Fattoush and Tabbouleh. With a selection of essential dressings to compliment any salad this mouthwatering collection of inspirational recipes will ensure you'll never be stuck with a limp leaf of iceberg lettuce again.
Arranging the Meal: A History of Table Service in France
by Jean-Louis Flandrin Julie E. Johnson Antonio Roder Sylvie Roder Beatrice FinkThe sequence in which food has been served at meals has changed greatly over the centuries and has also varied from one country to another, a fact noted in virtually every culinary history. Most food writers have treated the more significant alterations as stand-alone events. The most famous example of such a change occurred in the nineteenth century, when service a la francaise--in which the stunning presentation made a great show but diners had to wait to be served--gave way to service a la russe, in which platters were passed among diners who served themselves. But in Arranging the Meal, the late culinary historian Jean-Louis Flandrin argues that such a change in the order of food service is far from a distinct event. Instead he regards it as a historical phenomenon, one that happened in response to socioeconomic and cultural factors--another mutation in an ever-changing sequence of customs. As France's most illustrious culinary historian, Flandrin has become a cult figure in France, and this posthumous book is not only his final word but also a significant contribution to culinary scholarship. A foreword by Beatrice Fink places Flandrin's work in context and offers a personal remembrance of this French culinary hero.
The Arrows Cookbook
by Clark Frasier Mark GaierPart how-to-garden primer,The Arrows Cookbookcombines more than 150 delicious recipes with time-tested techniques for growing herbs, vegetables, and edible flowers in a book that reconnects us to the land and the seasons. Cooking food from the backyard garden or farmers' market -- or even using herbs grown in pots in a sunny window -- goes beyond a passion for freshness. On an elemental level, the process reawakens the cook to a cycle of nature that our ancestors understood intuitively but that, for mos...
Arroz con leche / Rice Pudding: Un poema para cocinar / A Cooking Poem
by Jorge ArguetaThe second title of Jorge Argueta's popular bilingual Cooking Poems series, celebrates the joys of preparing, eating and sharing food. Now available in paperback, Arroz con leche / Rice Pudding is the second title of Jorge Argueta’s popular bilingual Cooking Poems series, celebrating the joys of preparing, eating and sharing food. From sprinkling the rice into the pot, to adding a waterfall of milk, cinnamon sticks, salt stars and sugar snow, Jorge Argueta’s recipe is not only easy to follow, it is a poetic experience. The lively illustrations by Fernando Vilela feature an enthusiastic young cook who finds no end of joy in making and then slurping up the rice pudding with his family. As in all the titles in this series, Arroz con leche / Rice Pudding conveys the pleasure of making something delicious to eat for people you really love. A great book for families to enjoy together. Correlates to the Common Core State Standards in English Language Arts: CCSS.ELA-LITERACY.RI.K.2 With prompting and support, identify the main topic and retell key details of a text.
Arsenic and Adobo (A Tita Rosie's Kitchen Mystery #1)
by Mia P. ManansalaOne of BuzzFeed’s Highly Anticipated Mystery Novels of 2021! The first book in a new culinary cozy series full of sharp humor and delectable dishes—one that might just be killer.... When Lila Macapagal moves back home to recover from a horrible breakup, her life seems to be following all the typical rom-com tropes. She's tasked with saving her Tita Rosie's failing restaurant, and she has to deal with a group of matchmaking aunties who shower her with love and judgment. But when a notoriously nasty food critic (who happens to be her ex-boyfriend) drops dead moments after a confrontation with Lila, her life quickly swerves from a Nora Ephron romp to an Agatha Christie case. With the cops treating her like she's the one and only suspect, and the shady landlord looking to finally kick the Macapagal family out and resell the storefront, Lila's left with no choice but to conduct her own investigation. Armed with the nosy auntie network, her barista best bud, and her trusted Dachshund, Longanisa, Lila takes on this tasty, twisted case and soon finds her own neck on the chopping block…
Arsenic Remediation of Food and Water: Technological Interventions and Perspectives from Developing Countries
by Bhaskar Sen Gupta Nadia Martínez-VillegasThe book provides information on the sources of arsenic contamination of groundwater and their impacts in the first part of the book consisting of 8 chapters. Process developments such as nano-adsorbents for removal of arsenic and other heavy metals are discussed in the second part of the book that comprises of 4 chapters. The third part of the book includes 4 chapters on technological interventions for the removal of arsenic such as indigenous ceramic membranes and Subterranean Arsenic Removal (SAR). The fourth part of the book deals with arsenic contamination in food materials and food chain systems, and consists of 5 chapters. Arsenic has long been associated with a variety of health complications in the human body. In order to address this, a chapter on arsenic contamination and impacts on human health has been included in the fifth part of the book. The book would be a valuable reference material for the scientific community in developing countries working on community water supply and treatment, food safety, public health and policy.
Arsenic Toxicity: Prevention and Treatment
by Narayan ChakrabartyThe most talked about metalloid in the modern world, arsenic affects the liver, kidney, and lungs; leads to cardiovascular diseases, cancer, and diabetes; and may cause blindness with long-time exposure. With naturally occurring arsenic boosted by mining and other industrial processes contaminating soil and drinking water, arsenic toxicity is a maj
The Art and Craft of Chocolate: An Enthusiast's Guide to Selecting, Preparing, and Enjoying Artisan Chocolate at Home
by Nathan HodgeA world-renowned chocolate maker takes you on a grand tour of chocolate—from its processing, history, and trade to how it's made, bean to bar. The Art and Craft of Chocolate opens with the very basics, beginning with the cacao tree, and explains the process of growing cacao and the many hands it takes to process it.For centuries, chocolate has been used for many purposes all over the world: from a currency during the Mayan empire, to homemade beverages consumed by farm workers in Central America for energy, as well as in moles and other dishes in Mexican cuisine. The Art and Craft of Chocolate covers thecultural history of chocolate, as well as the birth of the chocolate bar.The cofounder and head chocolate maker of Raaka Chocolate, Nathan Hodge, then shows you how to hack the basic principles of chocolate-making at home using tools as simple as a food processor, a hair dryer, and a double boiler. In addition, he offers recipes for traditional moles from different regions of Mexico; traditional Mayan chocolate drinks; cocoa as a meat rub; and various baked goods. A leader in sustainable chocolate sourcing, Hodge introduces the concept of bean to bar chocolate—a process that starts with whole cocoa beans, which are roasted, ground, and smoothed into chocolate—and discusses sustainability and social consciousness, along with his own chocolate making philosophy.The Art and Craft of Chocolate "invites readers to take a deeper and more ‚Äòcuisine-focused' look at a ubiquitous product in the hopes they fall in love with it, too" (Edible Brooklyn).
The Art and Craft of Coffee: An Enthusiast's Guide to Selecting, Roasting, and Brewing Exquisite Coffee
by Kevin Sinnott“Sinnott’s guide to primo coffee enables readers to fill their cups to the rim . . . with greatness . . . [It] will result in a better cup of joe.” —Publishers Weekly (starred review)There is no other beverage that gives you a better way to travel the world than coffee. You can literally taste the volcanic lava from Sumatra, smell the spice fields of India, and lift your spirits to the Colombian mountaintops in your morning cup of joe. The Art and Craft of Coffee shows you how to get the most out of your coffee, from fresh-roasted bean to hand-crafted brew.In The Art and Craft of Coffee, Kevin Sinnott, the coffee world’s most ardent consumer advocate, educates, inspires, and caffeinates you.Inside you will find:How green coffee beans are farmed and harvestedInsight into single-origin coffee beans and worldwide coffee harvestsA photo guide to roasting your own coffee at homeHow to choose the best grinder for your beansA complete, visual manual for 9 coffee brewing styles, including French press, vacuum, Chemex, auto-drip, Turkish ibrik, and espressoDelicious recipes for dozens of coffee and espresso beverages“In the decades that Kevin Sinnott has spent meeting with and interviewing hundreds of coffee professionals, rather than crossing over to the dark side and becoming one himself, he has taken what he has learned and translated it from coffee geek-speak into English. Why? For the sole purpose of allowing you to better enjoy your coffee. In short, if you like coffee, you will love this book.” —Oren Bloostein, proprietor of Oren’s Daily Roast
The Art and Science of Personalising Care with Older People with Diabetes
by Trisha DunningThis unique book is intended for all health professionals caring for older people with diabetes such as specialist and general nurses, doctors, primary care practioners and dieteticians. Although there is an increasing body of work about personalised care, no publications were identified that encompass the focus and scope of the proposed book. The global population is ageing and increasing age is a key risk factor for diabetes. Older people with diabetes are often vulnerable, have complex care needs and often have cognitive changes, which makes personalising care challenging for health professionals. Thus, this is an internationally relevant book filling a gap in the current literature. This is a practical and updated book that will use an engaging and easy to read narrative style. It challenges readers to reflect in and on their practice. It encompasses people with diabetes’ and authors’ stories, which are known to have a special interest to readers, make it easier to apply the information to practice, enhance learning, and hence the relevance and value of the book.It is relevant to advocacy organisations as well as managers and service planners. Researchers and scientists may find relevant information on grant and ethics applications, research protocols, plain language statements for potential participants and operationalising research protocols.
Art Boozel: Cocktails Inspired by Modern and Contemporary Artists
by Jennifer CrollRaise a glass to the world's most exciting modern and contemporary artists in this inspired cocktail book with over 50 tribute recipes.Go on a boozy tour of art history with this collection of recipes for over 50 expertly crafted cocktails, each one a unique creation inspired by its namesake artist. Unwind with a refreshing tequila-watermelon Frida Kahlo. Spark some inspiration while sipping on a Salvador Dalí. Or mix it up with a colorfully sweet Yayoi Kusama.From painters to sculptors, photographers, and more, each artist profiled has a cocktail recipe that draws deeply from their life and work. Both art lovers and cocktail enthusiasts alike will love pouring over this collection of engaging stories and unique recipes. Inventive and deliciously fun, ART BOOZEL will give you a new appreciation for each of these inspiring artists.INVENTIVE & FUN RECIPES: Each of these recipes draws from elements of the artist's life and work in colorful ways that any cocktail enthusiast will enjoy; think tomato garnishes in the Andy Warhol, golden turmeric in the Gustav Klimt, and flower syrup in the Georgia O'Keeffe.BESTSELLING TEAM: Jennifer Croll and Kelly Shami, the author and illustrator who brought you the wildly popular FREE THE TIPPLE, are back to deliver more of the colorful cocktail recipes and lush illustration that everyone loves.PERFECT FOR ART LOVERS: Any level of art appreciator will enjoy pouring over the diverse biographies and engaging portraits, and will love creating drinks inspired by their favorite modern and contemporary artists.Perfect for: mixology enthusiasts; art and art history lovers; museum and gallery visitors, especially visitors to SFMOMA, MoMA, and LACMA; readers of Punch, Bon Appétit, Saveur.
The Art of American Whiskey
by Noah RothbaumA visual history of American whiskey, as told through hundreds of whiskey bottle labels, from early, pre-Prohibition-era days to the present.Just as wine is to the French or beer is to the Germans, whiskey--especially bourbon and rye--is an integral part of the history and culture of the United States. The Art of American Whiskey traces the arc of this beloved, renowned spirit--from its earliest days in the Colonial era, through the Civil War, Prohibition, Great Depression, and up to the current craft-distilling boom. Illustrated with 100 full-color modern and historic labels from the most iconic bottles ever made, The Art of American Whiskey is an instant collectible and a fantastic gift for any whiskey enthusiast or design lover. Captions, sidebars, profiles and short histories tell the story of the pioneers and places behind the labels, and each chapter features era-appropriate recipes from all-star bartenders and cocktail experts that will tickle any tippler's fancy.
The Art of Baking Bread: What You Really Need to Know to Make Great Bread
by Matt PellegriniSidestep years of unrewarding trial and error and learn to bake like a master with one comprehensive book. With over 230 color photographs, more than 150 detailed step-by-step instructions covering basic to advanced techniques, over 200 tips and sidebars filled with invaluable information and troubleshooting advice, plus clear explanations of ingredients, equipment, and the entire bread-baking process, The Art of Baking Bread: What You Really Need to Know to Make Great Bread will teach you to work, move, think, anticipate, smell, feel, and, ultimately, taste like an artisan baker.The Art of Baking Bread accomplishes what no other book has-it teaches the secrets of professional bakers in language anyone can understand. Matt Pellegrini offers home cooks confidence in the kitchen and precise, easy-to-follow blueprints for creating baguettes, ciabatta, focaccia, brioche, challah, sourdough, and dozens of other delicious rolls and loaves that will make you the envy of your fellow bakers-professional or otherwise.
The Art of Blending: Delicious ways to use your Vitamix® Professional Series™ Blender
by Tori RitchieThese efficient and easy recipes yield great results with minimal effort and maximum nutrition. Start your day off right with a Perfect Green Smoothie or puffed oven pancakes with Peaches, liven up lunch with Avocado Gazpacho with Spicy Bread Crumbs or a trio of Mediterranean dips with flatbread, enjoy a decadent dinner of Meatballs in a tomato-cream sauce or grilled lamb chops with Chimichurri, and top it all off with a silken chocolate mousse or tiramisu semifreddo It&’s so much more than just a smoothie-maker! A pro-blender is several appliances in one: blender, food processor, ice cream machine, electric beaters and stove to name a few. The ease of piling ingredients atop one another will also help you cut down on prep time. Don&’t waste time straining puréed mixtures; instead preserve the maximum nutrients from the raw ingredients. Preparing recipes in a professional blender has never been easier. Stop underutilizing your Vitamix® machine and start serving up some delicious meals!
Art of Cake Pops: 75 Dangerously Delicious Designs
by Noel MunizCake pops are the hottest bestselling confections in bakeries today, but anyone can make these fun little treats at home with this essential guide. Though they may look intricate and difficult to make, with a little practice and imagination, kids and adults will be making these colorful creations in no time! Noel Muniz shows you the basics of making these small, delectable sweets, with tips that will guide you in every step of the process. The Art of Cake Pops cover everything you need to become a cake pop pro, including the different types of chocolates to use, how to use cookie cutters as molds, coloring chocolate, and when it’s best to use homemade or boxed cake. There are also sections about preventing or fixing common baking problems and mistakes like cake pops that crack, leaking oil, or streaking, with detailed photos to help you along the way. Filled with delicious recipes for cake flavors such as chocolate, banana, strawberry, and lemon, and seventy-five colorful and creative designs for silly frogs, cute babies, and vibrant butterflies—along with twenty-five party theme ideas—you’ll make a splash at any gathering, and your cake pops will be the talk of the event. America loves foods on sticks, and with full cake flavor and a quarter of the guilt, these cakes on a stick are no exception.
The Art of Cake Pops: 75 Dangerously Delicious Designs
by Noel MunizCake pops are the hottest bestselling confections in bakeries today, but anyone can make these fun little treats at home with this essential guide. Though they may look intricate and difficult to make, with a little practice and imagination, kids and adults will be making these colorful creations in no time!Noel Muniz shows you the basics of making these small, delectable sweets, with tips that will guide you in every step of the process. The Art of Cake Pops covers everything you need to become a cake pop pro, including the different types of chocolates to use, how to use cookie cutters as molds, coloring chocolate, and when it's best to use homemade or boxed cake. There are also sections about preventing or fixing common baking problems and mistakes like cake pops that crack, leaking oil, or streaking, with detailed photos to help you along the way. Filled with delicious recipes for cake flavors such as chocolate, banana, strawberry, and lemon, and seventy-five colorful and creative designs for silly frogs, cute babies, and vibrant butterflies-along with twenty-five party theme ideas-you'll make a splash at any gathering, and your cake pops will be the talk of the event.America loves foods on sticks, and with full cake flavor and a quarter of the guilt, these cakes on a stick are no exception.
The Art of Cidermaking
by Paul CorrentyThis book is not just about how to make the cider, it is about how to enjoy making the cider. What equipment does the beginner need? Which apples are best? Which apples are affordable? What is the history of fermenting apple juice? A fine book for the cider enthusiast and the armchair cook.
The Art of Cookery Made Plain and Easy: The Revolutionary 1805 Classic
by Hannah Glasse"A very interesting glimpse at everyday cooking in the daily life of 18th–19th century England, with many helpful tips, tricks, and recipes (for the day). The language is enjoyable and the information contained is substantial." — Jefferson-Madison Regional Library SystemRevised and republished many times since its 1747 debut, this cookbook was a bestseller in England and the United States for more than 100 years. George Washington and Thomas Jefferson owned copies, and Benjamin Franklin even translated some of its recipes into French in hopes of attaining a taste of home while abroad. Author Hannah Glasse dismisses French cookery, the leading cuisine of her day, as inefficient for servants and middle- to lower-class cooks, citing its fussiness, expense, and waste. Instead, Mrs. Glasse focuses on standard Anglo-American fare, from soups and gravies to cakes and jellies, all simple dishes, prepared in a straightforward manner. In addition to practical advice on meat selection, carving, and basic cooking skills, this historically fascinating document offers tips on preparing food for the ill, cooking and food storage on ships, and making soaps and scents for the home. Historians, cooks, and all lovers of gastronomy will appreciate this glimpse into the kitchens of a bygone era.