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Language: en
Pages: 0
Pages: 0
Type: BOOK - Published: 2005-10 - Publisher: Alan C Hood
Food cooked in the fireplace tastes better than food cooked in most conventional methods today, say the authors and this book shows how twenty-first century fol
Language: en
Pages: 177
Pages: 177
Type: BOOK - Published: 2023-11-30 - Publisher: Rowman & Littlefield
Food cooked in the fireplace tastes better than food cooked in most conventional methods today, say the authors and this book shows how twenty-first century fol
Language: en
Pages: 78
Pages: 78
Type: BOOK - Published: 2006-06-26 - Publisher: James Lorimer & Company
Explore the rich history of women's work and the art of cooking over an open hearth in historic Canadian kitchens. Today the fireplace with its crackling logs i
Language: en
Pages: 352
Pages: 352
Type: BOOK - Published: 2009-11-05 - Publisher: Univ of North Carolina Press
For cooks who want to experience a link to culinary history, Hearthside Cooking is a treasure trove of early American delights. First published in 1986, it has
Language: en
Pages: 306
Pages: 306
Type: BOOK - Published: 2002 - Publisher: Springer Science & Business
2003 James Beard Award NomineeThe open hearth is where American colonials baked their beans, English families took their tea, French country families prepared t