The I Hate to Cook Book: The 50th Anniversary Edition

The I Hate to Cook Book: The 50th Anniversary Edition

The I Hate to Cook Book: The 50th Anniversary Edition of The American Classic by Peg Bracken, Johanna Bracken
2010 | EPUB | 1.8MB
"There are two kinds of people in this world: the ones who don't cook out of and have NEVER cooked out of THE I HATE TO COOK BOOK, and the other kind...The I HATE TO COOK people consist mainly of those who find other things more interesting and less fattening, and so they do it as seldom as possible. Today there is an Annual Culinary Olympics, with hundreds of cooks from many countries ardently competing. But we who hate to cook have had our own Olympics for years, seeing who can get out of the kitchen the fastest and stay out the longest." - Peg Bracken

Philosopher's Chowder. Skinny Meatloaf. Fat Man's Shrimp. Immediate Fudge Cake. These are just a few of the beloved recipes from Peg Bracken's classic I HATE TO COOK BOOK. Written in a time when women were expected to have full, delicious meals on the table for their families every night, Peg Bracken offered women who didn't revel in this obligation an alternative: quick, simple meals that took minimal effort but would still satisfy.

50 years later, times have certainly changed - but the appeal of THE I HATE TO COOK BOOK hasn't.

This book is for everyone, men and women alike, who wants to get from cooking hour to cocktail hour in as little time as possible.

The Ayurvedic Vegan Kitchen: Finding Harmony Through Food

The Ayurvedic Vegan Kitchen: Finding Harmony Through Food

The Ayurvedic Vegan Kitchen: Finding Harmony Through Food by Talya Lutzker
2013 | EPUB | 2.45MB

Over 120 delicious recipes impart healing flavors to the palate and provide harmony to the mind and spirit. Following traditional Ayurvedic nutritional principles, this book is an exceptional resource for people who wish to practice an Ayurvedic diet without the use of animal products.

A History of English Food

A History of English Food

A History of English Food by Clarissa Dickson Wright
2011 | EPUB | 5.43MB

In this major new history of English food, Clarissa Dickson Wright takes the reader on a journey from the time of the Second Crusade and the feasts of medieval kings to the cuisine -- both good and bad -- of the present day. She looks at the shifting influences on the national diet as new ideas and ingredients have arrived, and as immigrant communities have made their contribution to the life of the country. She evokes lost worlds of open fires and ice houses, of constant pickling and preserving, and of manchet loaves and curly-coated pigs. And she tells the stories of the chefs, cookery book writers, gourmets and gluttons who have shaped public taste, from the salad-loving Catherine or Aragon to the foodies of today. Above all, she gives a vivid sense of what it was like to sit down to the meals of previous ages, whether an eighteenth-century labourer's breakfast or a twelve-course Victorian banquet or a lunch out during the Second World War.

Insightful and entertaining by turns, this is a magnificent tour of nearly a thousand years of English cuisine, peppered with surprises and seasoned with Clarissa Dickson Wright's characteristic wit.

pages: 295 296 297 298 299 300 301 302 303 304 305
*100: 100 200 300