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TOLL HOUSE TRIED AND TRUE RECIPES By Ruth Graves Wakefield Cookbook Baking 1977
US $15,99
CircaEUR 13,62
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- Compralo SubitoTOLL HOUSE TRIED AND TRUE RECIPES By Ruth Graves Wakefield Cookbook Baking 1977
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Spedizione:
US $4,47 (circa EUR 3,81) USPS Media MailTM.
Oggetto che si trova a: Cortland, New York, Stati Uniti
Consegna:
Consegna prevista tra il mer 30 lug e il lun 4 ago a 94104
Restituzioni:
Restituzioni non accettate.
Pagamenti:
Fai shopping in tutta sicurezza
Il venditore si assume la piena responsabilità della messa in vendita dell'oggetto.
Numero oggetto eBay:176262330922
Specifiche dell'oggetto
- Condizione
- Type
- Paperback
- Publication Name
- Dover Publications
- Era
- 1970s
- ISBN-10
- 0486235602
- Narrative Type
- Nonfiction
- Original Language
- English
- Country/Region of Manufacture
- United States
- Vintage
- Yes
- ISBN
- 9780486235608
Informazioni su questo prodotto
Product Identifiers
Publisher
Dover Publications, Incorporated
ISBN-10
0486235602
ISBN-13
9780486235608
eBay Product ID (ePID)
763986
Product Key Features
Edition
6
Book Title
Toll House Tried and True Recipes
Number of Pages
384 Pages
Language
English
Topic
General, Regional & Ethnic / American / New England, Methods / General, Courses & Dishes / General
Publication Year
1977
Illustrator
Yes
Genre
Cooking
Format
Trade Paperback
Dimensions
Item Height
0.7 in
Item Weight
16 Oz
Item Length
8.5 in
Item Width
5.4 in
Additional Product Features
Intended Audience
Trade
LCCN
77-023560
Dewey Decimal
641.5
Edition Description
Reprint,Unabridged edition,Revised edition
Table Of Content
FOREWORD PREFACE Points to Remember Helpful Hints Equivalents Proportions This for That Family Purchasing Guide "Timetables for Baking, Roasting, Broiling, Boiling, Oven Steaming" Problems of High Humidity and High Altitude "Your Range, Care and Possibilities" Table Setting and Service "Menus, Challenge or Chore, Inexpensive Everyday Meals, For Special Occasions, Sunday Night Snacks" Glossary PRIMER FOR BRIDES CHAPTER 1. Beverages Are Basic 2. "Hors d'Oeuvres, in the Living Room" 3. Appetizers at the Table 4. "Soups, Stews, Chowders and Accompaniments" 5. "Breads, Slow and Quick" 6. Meats and Poultry 7. Meat Substitutes 8. "Seafood, with Emphasis on Lobster" 9. "Vegetables, New Ways and Old" 10. Attractive Salads and Salad Dressings 11. "Desserts, in Variety" 12. Sauces of All Kinds 13. "Cakes and Cookies, Toll House Specialties" 14. Frostings and Fillings 15. Pastries and Pies 16. Candies to Make at Home 17. Tea Time and Sandwiches 18. Relishes and Oddments 19. "Jellies, Jams, Conserves, with a Guide to Preserving" 20. Canning Fruits and Vegetables with a Guide to Purchasing 21. "Pressure Cookery, a Special Technique" 22. Cooking for One Hundred 23. Solving Kitchen Problems INDEX
Synopsis
Authentic recipes from the famous Massachusetts restaurant: popovers, veal and ham loaf, Toll House baked beans, chocolate cake, crumb pudding, much more. Nearly 700 recipes, including famous Toll House cookie recipe, many impossible to find elsewhere., For all cooks, this book is a true classic. It contains hundreds of interesting recipes along with hundreds of hints will make anything you prepare a success. The owner of the Toll House Restaurant in Whitman, Massachusetts, Ruth Wakefield offers here the most famous and successful tips and recipes which made her restaurant so renowned. The author begins with the necessary information all good cooks need: helpful hints (dip peeled bananas in lemon juice to prevent discoloration, how to measure solid fat); equivalents and proportions; purchasing guide; timetable for roasting, broiling, boiling, oven steaming; care of your refrigerator and range, how to save fuel; table setting and service; challenging menus; inexpensive everyday meals; success with frozen desserts; and much, much more. There is also a "primer for brides," which contains 36 essential dishes for the new homemaker (from making hot or iced coffee to main courses, desserts, even champagne punch!) Then come the mouth-watering recipes: hors d'oeuvres (cheese balls, caviar toast, stuffed mushroom caps, etc.), appetizers (fruit shrub, stuffed cantaloupe, oyster cocktail, etc.), soups, stews, and chowders (clam bisque, baked bean soup, lobster stew, clam chowder, croutons, croustades, etc.), bread (crumb bread, shredded wheat bread, Swedish tea ring, health bread, orange bread, etc.), meats and poultry (pot roast with vegetables, Neapolitan meat loaf, shepherd's pie, crown roast of pork, chicken divan, chicken terrapin, etc.), meat substitutes (goldenrod eggs, foamy omelettes, cheese croquettes, noodle ring, etc.); seafood (baked halibut, salmon and rice delight, Toll House lobster, lobster imperial, etc.), vegetables, salads and dressing, desserts, all kinds of sauces, cakes and cookies, frosting and fillings, pastries and pies, candies, tea time sandwiches, relishes, and oddments. The book concludes with sections on solving kitchen problems, how to cook for a hundred people, and a guide to purchasing, preserving, and canning jellies, jams, fruits, and vegetables., Authentic recipes from the famous Massachusetts restaurant: popovers, veal and ham loaf, Toll House baked beans, chocolate cake, crumb pudding, much more. Nearly 700 recipes, including famous Toll House cookie recipe., For all cooks, this book is a true classic. It contains hundreds of interesting recipes along with hundreds of hints will make anything you prepare a success. The owner of the Toll House Restaurant in Whitman, Massachusetts, Ruth Wakefield offers here the most famous and successful tips and recipes which made her restaurant so renowned. The author begins with the necessary information all good cooks need: helpful hints (dip peeled bananas in lemon juice to prevent discoloration, how to measure solid fat); equivalents and proportions; purchasing guide; timetable for roasting, broiling, boiling, oven steaming; care of your refrigerator and range, how to save fuel; table setting and service; challenging menus; inexpensive everyday meals; success with frozen desserts; and much, much more. There is also a "primer for brides," which contains 36 essential dishes for the new homemaker (from making hot or iced coffee to main courses, desserts, even champagne punch ) Then come the mouth-watering recipes: hors d'oeuvres (cheese balls, caviar toast, stuffed mushroom caps, etc.), appetizers (fruit shrub, stuffed cantaloupe, oyster cocktail, etc.), soups, stews, and chowders (clam bisque, baked bean soup, lobster stew, clam chowder, croutons, croustades, etc.), bread (crumb bread, shredded wheat bread, Swedish tea ring, health bread, orange bread, etc.), meats and poultry (pot roast with vegetables, Neapolitan meat loaf, shepherd's pie, crown roast of pork, chicken divan, chicken terrapin, etc.), meat substitutes (goldenrod eggs, foamy omelettes, cheese croquettes, noodle ring, etc.); seafood (baked halibut, salmon and rice delight, Toll House lobster, lobster imperial, etc.), vegetables, salads and dressing, desserts, all kinds of sauces, cakes and cookies, frosting and fillings, pastries and pies, candies, tea time sandwiches, relishes, and oddments. The book concludes with sections on solving kitchen problems, how to cook for a hundred people, and a guide to purchasing, preserving, and canning jellies, jams, fruits, and vegetables.
LC Classification Number
TX715.W17
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