365 Foreign Dishes Around The World In Food For Every Day Of The Year unknown 9781500515874 Books
Download As PDF : 365 Foreign Dishes Around The World In Food For Every Day Of The Year unknown 9781500515874 Books
A quality reprint of "365 Foreign Dishes" originally published in 1908 with the subtitle ''A Foreign Dish for Every Day in the Year''. Starting on January 1st with Austrian Goulash and ending on December 31st with French Braised Sweetbread, you can cook your way around the world all year long! Dedicated to all Vintage Cookbook Lovers!
“The recipes given include the dishes most commonly associated with each country represented, besides the more unusual ones. The index is classified under the names of the countries to which the various dishes belong. This should be a great aid to anyone wishing to select dishes for a special occasion; as, for instance, a Spanish luncheon, a German dinner, or a Chinese supper.” -The Annual American Catalog, 1900-1909
365 Foreign Dishes Around The World In Food For Every Day Of The Year unknown 9781500515874 Books
This book has some good recipes in it, but they are not in normal recipe form, just run together as several sentences. It definitely is a very old recipe book as it calls for such things as two calves heads, sheep's liver, heart, and tongue. If you like reading and making old recipes you'll love this book, but if you're an inexperienced cook forget it, because some of the directions are not very detailed,Product details
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Tags : 365 Foreign Dishes: Around The World In Food For Every Day Of The Year. [unknown.] on Amazon.com. *FREE* shipping on qualifying offers. A quality reprint of "365 Foreign Dishes" originally published in 1908 with the subtitle ''A Foreign Dish for Every Day in the Year''. Starting on January 1st with Austrian Goulash and ending on December 31st with French Braised Sweetbread,unknown.,365 Foreign Dishes: Around The World In Food For Every Day Of The Year.,CreateSpace Independent Publishing Platform,1500515876,COOKING Regional & Ethnic General
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365 Foreign Dishes Around The World In Food For Every Day Of The Year unknown 9781500515874 Books Reviews
A+
Great book and very informative.
Book is written well with ability to keep the reader interested in the many topics.
the recipes are organized so there is a new recipe for everyday. The chapters go by months but there is no form of organization other than that. There is no was to look for a specific recipe without looking at every single page. I wouldn't reccomend this unless you wanted to copy the recipes from this book into your own.
This is a cookbook from 1908, so the recipes are typical of that time period - written in prose style, with vague directions like "bake until done". It's entertaining if you like that sort of thing. Recipes include Haggis, Madras Baked Fish, and an interesting take on Risotto - boiled rice, covered with cheese, served with tomato sauce. ;-)
This book is not for new / unsure cooks, it relies on the cooks ability to modify the dishes to today's cooking. You can easily look up temprature for baking similar items online.
Some of the dishes are unusual to the standard american diet, but if you try them you may find liking for them.
One of the reviewers rages about raw meatballs. In some countries raw lean meat finely diced, mixed with garlic, onions and spices served on toast (nick named after Tatar invaders who introduced the dish 'Tatatak') is a holiday/ celebratory dish that is well liked. LIKE SUSHI if well made it is quite delicious.
these are recipes that are suppose to be from around the world. I personally am interested in cook books and different recipes so I thought this was interesting from that point. the recipes are mostly just a few items per dish, which I like. however lots of them say "cook until done". which is not going to help a novice cook much. there are some recipes that call for tongue or kidneys and such so some of the ingredients may be hard to find if you would want to try some of these dishes. I enjoyed this book and may even get up the courage to try haggis.
First, everyone should know that this is not a modern cookbook. It is a little dated and is not formatted in the fashion that most people are used to these days. Like another reviewer stated, there are only several sentences of instruction per recipe and there is no ingredients list. However, if you keep in mind that most of the older chefs simply cooked their foods to their tastes and did not use specific measurements. They learned from trial and error. I think this cookbook is wonderful and there are even a few recipes that look promising. If you have an open mind and want to try something new, give this book a try. If not, don't waste your time.
This book has some good recipes in it, but they are not in normal recipe form, just run together as several sentences. It definitely is a very old recipe book as it calls for such things as two calves heads, sheep's liver, heart, and tongue. If you like reading and making old recipes you'll love this book, but if you're an inexperienced cook forget it, because some of the directions are not very detailed,
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