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A Friend in the Kitchen: What to Cook and How to Cook It
Joanna Carver Colcord
(Author)
·
Fried Editor
· Paperback
A Friend in the Kitchen: What to Cook and How to Cook It - Anna L Colcord
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Origin: U.S.A.
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Wednesday, July 17.
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Synopsis "A Friend in the Kitchen: What to Cook and How to Cook It"
"A Friend in the Kitchen" is a cookbook written by Anna L. Colcord. First published in 1899, this book is a charming and historically significant work that offers a unique window into the culinary practices of the late 19th century in the United States. The title, "A Friend in the Kitchen," reflects the author's intention to be a helpful and reliable guide for home cooks, providing them with practical advice, recipes, and tips for creating delicious and satisfying meals. It is often referred to as one of the early American cookbooks that catered to a growing middle-class audience interested in expanding their culinary knowledge. Key features of the book include: Practical Advice: Anna L. Colcord provides practical advice on cooking techniques, menu planning, and kitchen organization. Her goal is to make cooking more manageable and enjoyable for home cooks. Traditional Recipes: The book contains a wide range of traditional recipes that were popular in the late 19th century. These recipes cover everything from soups, salads, and main courses to desserts and baked goods. Emphasis on Economy: In keeping with the times, the cookbook emphasizes economical cooking and making the most of available ingredients. It reflects the practicality and resourcefulness of that era's homemakers. Cultural Insights: The book also provides insights into the cultural and social aspects of American society during the late 1800s. It reflects the tastes and preferences of the time. Vintage Charm: "A Friend in the Kitchen" carries a certain vintage charm in its language and presentation, offering a delightful glimpse into the past. Anna L. Colcord's cookbook is not just a collection of recipes but also a valuable historical document that reveals how American households approached cooking and dining in the late 19th century. It's a testament to the evolving culinary landscape and changing culinary sensibilities of that era. Today, "A Friend in the Kitchen" is appreciated not only for its historical significance but also for its role in preserving traditional American recipes and culinary techniques. It remains an interesting resource for culinary historians, enthusiasts, and those interested in the history of American cookery.
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All books in our catalog are Original.
The book is written in English.
The binding of this edition is Paperback.
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