Ramsden randi julia (15 résultats)

Paperback. Etat : Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

Paperback. Etat : Very Good. A journey back in time through 50 retro recipes along with engaging essays about quirky food traditions. A blend of cookbook and bite-size history, Extra Extra Eat All About It offers a unique glimpse into the culinary landscape of the late nineteenth and early twentieth centuries. Fifty recipes selected from Wisconsin newspapers are served alongside brief essays that dig into the stories behind the food trends of the time. In lively prose, Jane Conway and Randi Julia Ramsden reveal how coconuts and oysters made their way to 1800s Wisconsin, how bakers gauged the temperatures of their wood-burning stoves, and how our predecessors really did slip on banana peels, among other flavorful facts. In addition to capturing quirky food fashions, like breakfast parties and paper-bag cooking, the recipes provide insights into regional cooking traditions. Each original recipe appears alongside the authors' easy-to-follow updated version. Mouthwatering modern photographs showcase the revived dishes for the first time in their long history, and newspaper clippings, ads, and illustrations give the book a charming vintage feel. Featuring a variety of recipes, ranging from trendy (Barbecued Ham with Bananas) and tempting (Pickled Walnuts) to traditional (Pumpernickel) and tantalizing (Apple de Luxe), Extra Extra Eat All About It will satisfy the appetites of history lovers and home chefs alike. Such a fun and fascinating book Extra Extra Eat All About It deftly delves into Wisconsin's long-ago food fads, evolutions, and absurdities. Don't be surprised if this book inspires new trends that are riffs on some of these century-old ideas. Pickled walnuts, anyone? Or mock pumpkin pie, with prunes? -- Mary Bergin, author of Wisconsin Supper Club Cookbook Both cookbook and chronicle, Extra Extra Eat All About It is an ingenious, illuminating tasting menu of our culinary past. Sourced from nineteenth and early twentieth century Wisconsin newspapers, its fifty vignettes serve up historical insights, forgotten fads and bygone recipes. From paper bag cookery and 'oyster saloons' to fire-baked eggs and maple taffy, I ate this book right up. -- Terese Allen, coauthor of The Flavor of Wisconsin This beautiful, fun, and informative book is a masterclass in how historical cooking opens a window onto wider historical themes, including mechanization, the impacts of war, immigration, globalization, and changing nutritional advice. -- Eleanor Barrett, author of Leftovers: A History of Food Waste and Preservation Conway and Ramsden do a great job of using historical documents to demonstrate what people were eating and how they entertained. They describe recipes as interaction and community, as well as how food trends change over time. The writing is smart and clever. A wonderful read. -- Kimberly Wilmot Voss, author of The Food Section: Newspaper Women and the Culinary Community.…

paperback. Etat : Good. Good - Bumped and creased book with tears to the extremities, but not affecting the text block, may have remainder mark or previous owner's name - GOOD PAPERBACK Standard-sized.

Paperback. Etat : Very Good. A journey back in time through 50 retro recipes along with engaging essays about quirky food traditions. A blend of cookbook and bite-size history, Extra Extra Eat All About It offers a unique glimpse into the culinary landscape of the late nineteenth and early twentieth centuries. Fifty recipes selected from Wisconsin newspapers are served alongside brief essays that dig into the stories behind the food trends of the time. In lively prose, Jane Conway and Randi Julia Ramsden reveal how coconuts and oysters made their way to 1800s Wisconsin, how bakers gauged the temperatures of their wood-burning stoves, and how our predecessors really did slip on banana peels, among other flavorful facts. In addition to capturing quirky food fashions, like breakfast parties and paper-bag cooking, the recipes provide insights into regional cooking traditions. Each original recipe appears alongside the authors' easy-to-follow updated version. Mouthwatering modern photographs showcase the revived dishes for the first time in their long history, and newspaper clippings, ads, and illustrations give the book a charming vintage feel. Featuring a variety of recipes, ranging from trendy (Barbecued Ham with Bananas) and tempting (Pickled Walnuts) to traditional (Pumpernickel) and tantalizing (Apple de Luxe), Extra Extra Eat All About It will satisfy the appetites of history lovers and home chefs alike. Such a fun and fascinating book Extra Extra Eat All About It deftly delves into Wisconsin's long-ago food fads, evolutions, and absurdities. Don't be surprised if this book inspires new trends that are riffs on some of these century-old ideas. Pickled walnuts, anyone? Or mock pumpkin pie, with prunes? -- Mary Bergin, author of Wisconsin Supper Club Cookbook Both cookbook and chronicle, Extra Extra Eat All About It is an ingenious, illuminating tasting menu of our culinary past. Sourced from nineteenth and early twentieth century Wisconsin newspapers, its fifty vignettes serve up historical insights, forgotten fads and bygone recipes. From paper bag cookery and 'oyster saloons' to fire-baked eggs and maple taffy, I ate this book right up. -- Terese Allen, coauthor of The Flavor of Wisconsin This beautiful, fun, and informative book is a masterclass in how historical cooking opens a window onto wider historical themes, including mechanization, the impacts of war, immigration, globalization, and changing nutritional advice. -- Eleanor Barrett, author of Leftovers: A History of Food Waste and Preservation Conway and Ramsden do a great job of using historical documents to demonstrate what people were eating and how they entertained. They describe recipes as interaction and community, as well as how food trends change over time. The writing is smart and clever. A wonderful read. -- Kimberly Wilmot Voss, author of The Food Section: Newspaper Women and the Culinary Community.…

paperback. Etat : Acceptable. Acceptable - This is a significantly damaged book. It should be considered a reading copy only. Please order this book only if you are interested in the content and not the condition. May be ex-library. PAPERBACK Standard-sized.

paperback. Etat : Very Good. Very Good - Crisp, clean, unread book with some shelfwear/edgewear, may have a remainder mark - NICE PAPERBACK Standard-sized.

paperback. Etat : Very Good. Paperback in very good condition. Light edge wear to covers and a few pages at back of book. Clean pages free of writing, marks or tears. Binding is secure. No spine creases. We package our items carefully, so you receive them in the advertised condition.

Etat : As New. Unread book in perfect condition.

Etat : New.

Paperback. Etat : New.

Etat : New. 2024. Paperback. . . . . .

Etat : New. 2024. Paperback. . . . . . Books ship from the US and Ireland.

Etat : New.

Etat : New.

Paperback. Etat : New.