Best of
Cooking
1970
The Tassajara Bread Book
Edward Espe Brown - 1970
It requires nurturing and care. In this twenty-fifth anniversary edition of the international best-seller that started a generation of Americans baking, Ed Brown shows how to make—and enjoy—breads, pastries, muffins, and desserts for today's sophisticated palates. And in a new afterword, he reflects on the widespread influence of the book and offers five new recipes.This is 2010. I have just purchased a new copy of this book, which I first owned back in 1970 or 1971. I love them and use them until they fall apart. I believe they are a GREAT introduction to breakmaking for a new baker, and an excellent wedding gift.
Cooking with Herbs and Spices
Craig Claiborne - 1970
The perfect representation of the culinary expertise of the late Craig Claiborne -- revered Food Editor at The New York Times from 1957 to 1986 -- this book will add variety and pizzazz to every meal you serve with such savory recipes as Roast Pork au Vin Blanc, Bacon and Onion Bread, Veal Pot Roast with Dill Gravy, Cinnamon Chocolate Pie, and many, many others.
Bowes and Church's Food Values of Portions Commonly Used
Anna De Planter Bowes - 1970
T. Pennington 1998 Seventeenth Edition. Large format plastic comb binding 9 x 10 3/4 inches 481 pages Lippincott
Saltwater Foodways: New Englanders and Their Food, at Sea and Ashore, in the Nineteenth Century
Sandra L. Oliver - 1970
Its 16 extensively illustrated chapters consider the food traditions of New England coastal people, of cooks aboard fishing and deepwater vessels, and the celebration of Christmas, Thanksgiving, Fourth of July and the fruits of summer. Each chapter is followed by historic recipes, 185 in all, interpreted for the modern cook. Winner of the 1996 Julia Child Cookbook Award for distinguished culinary scholarship.