Sarah Tyson Rorer fu una figura americana pioniera nel campo delle scienze domestiche, fondando la Philadelphia School of Cookery. La sua carriera fu caratterizzata da numerose dimostrazioni culinarie, comprese importanti esibizioni alla Fiera Mondiale di St. Louis, dove diresse e gestì padiglioni chiave. Come influente redattrice e scrittrice per pubblicazioni di spicco, plasmò le discussioni sull'economia domestica e le arti culinarie. Rorer fu anche una leader nell'educazione alle scienze domestiche, dirigendo una scuola specializzata.
Set against the backdrop of the 1904 World's Fair in St. Louis, this charming book offers a collection of recipes from the Fair's Eastern Pavilion. It not only showcases historical culinary delights but also serves as a wonderful introduction to both traditional and contemporary cooking techniques.
Sarah Tyson makes a powerful case for how redressing women's exclusion can make philosophy better. She argues that engagements with historical thinkers typically afforded little authority can transform the field.
Reprint of: Ice creams, water ices, frozen puddings, together with refreshments for all social affairs. -- Philadelphia: Arnold and Company, A1913.
Focused on lighter fare suitable for hot weather, this cookbook features a variety of refreshing recipes, including salads, cold soups, desserts, and beverages. It offers practical tips for staying cool in the kitchen and advice on menu planning for warm days. Originally published in 1888, it serves as a timeless resource for summertime meal inspiration. This facsimile reprint preserves the cultural significance of the original work, making it accessible for modern readers while retaining its historical charm.
How To Transform Them Into Palatable And Wholesome Dishes, With Many New And Valuable Recipes (1898)
Focusing on the innovative use of leftover food, this cookbook provides practical and creative recipes to transform remnants into wholesome meals. Featuring a variety of easy-to-follow dishes, including soups, casseroles, and salads, it caters to cooks of all skill levels. The author, Sarah Tyson Rorer, also shares essential tips for storing and reheating leftovers safely. Originally published in 1898, this facsimile reprint serves as a valuable resource for reducing food waste while celebrating culinary creativity.
For Dinners, Luncheons, Suppers And Receptions, With A Group Of Odd Salads And Some Ceylon Salads (1897)
Featuring a diverse array of salad recipes suitable for various occasions, this cookbook offers both traditional and innovative options, including those inspired by Ceylon cuisine. Alongside the recipes, readers will find helpful tips on preparation, presentation, dressings, and garnishes. This facsimile reprint preserves the original work's cultural significance, ensuring that the culinary insights of Sarah Tyson Rorer remain accessible to modern audiences. Ideal for anyone seeking to enhance their salad-making skills, this book is a valuable addition to any kitchen.
The book offers a faithful reproduction of the original 1887 edition from the Philadelphia cooking school, providing readers with historical insights into culinary education of the time. It features questions and class materials that reflect the cooking techniques and practices of the late 19th century, making it a valuable resource for both culinary enthusiasts and historians interested in the evolution of cooking methods.
Some Recipes For The Use Of Snowdrift, The Perfect Shortening For All Cooking
The book is a facsimile reprint of a scarce antiquarian work, preserving its historical significance. It may feature imperfections typical of older texts, such as marks and marginalia. The reprint aims to protect and promote this culturally important literature, ensuring accessibility through high-quality modern editions that remain true to the original.
The book holds significant value in literature, recognized by scholars and academicians for its contributions to knowledge. Presented in its original print format, it retains all marks and annotations to preserve its authentic nature, ensuring that its legacy endures for future generations.
The guide offers a comprehensive approach to canning and preserving, featuring detailed instructions for making ketchup, jams, pickles, and more. It includes practical tips for economical cooking, making it an essential resource for culinary enthusiasts. The content covers various fruits and preservation methods, ensuring a wide range of options for readers. Originally published in 1911, this modern edition preserves the original text and illustrations, catering to both vintage book collectors and those interested in traditional culinary techniques.