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In the 1950s, commercial cookbooks gained popularity in the United States. These cookbooks frequently suggested the use of packaged food and electric appliances, which had become more available due to the post-war economic boom. Cookbooks reflected these changes. Betty Crocker and Julia Child became popular icons in American culture through ...
384. The Art of Cookery Made Plain and Easy is a cookbook by Hannah Glasse (1708–1770), first published in 1747. It was a bestseller for a century after its first publication, dominating the English-speaking market and making Glasse one of the most famous cookbook authors of her time. The book ran through at least 40 editions, many of which ...
To celebrate 20 years of cooking, renown chef Emeril Lagasse is giving away electronic copies of recipes from his three New Orleans restaurants. The cookbook includes 11 recipes, from BBQ shrimp ...
Foods of the World was a series of 27 cookbooks published by Time-Life, beginning in 1968 and extending through the late 1970s, that provided a broad survey of many of the world's major cuisines. The individual volumes were written by well-known experts on the various cuisines and included significant contemporary food writers, including Craig ...
Enjoy the taste of fall and the holidays with this season's Food Award nominees: Fall/Winter cookbooks 8 cookbooks with all the fall recipes you need Skip to main content
Joy of Cooking, often known as " The Joy of Cooking ", [ 1] is one of the United States' most-published cookbooks. It has been in print continuously since 1936 and has sold more than 20 million copies. [ 2] It was published privately during 1931 by Irma S. Rombauer (1877–1962), a homemaker in St. Louis, Missouri, after her husband's suicide ...
The Artists' & Writers' Cookbook is a 1961 cookbook with 220 recipes and 30 courses provided by famous writers and artists. [1] Editors Beryl Barr and Barbara Turner Sachs asked contributors to submit cooking-related stories or favorite family recipes. [2] The artists and writers responded with varying levels of seriousness, with some "using ...
The Essential New York Times Cookbook is a cookbook published by W. W. Norton & Company and authored by former The New York Times food editor Amanda Hesser. The book was originally published in October 2010 and contains over 1,400 recipes from the past 150 years in The New York Times (as of 2010), all of which were tested by Hesser and her assistant, Merrill Stubbs, prior to the book's ...
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