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Description: Manuscript cookbook of Sarah Smith (Cox) Browne, 1863. Note: Brown is at times spelled with or without the "e" at the end.
Repository: Schlesinger Library on the History of Women in America.
Collection: Brown Family (Additional papers)
Call Number: 87-M144
Catalog Record: id.lib.harvard.edu/aleph/012163425/catalog
Questions? Ask a Schlesinger Librarian
Description: Manuscript cookbook of Sarah Smith (Cox) Browne, 1863. Note: Brown is at times spelled with or without the "e" at the end.
Repository: Schlesinger Library on the History of Women in America.
Collection: Brown Family (Additional papers)
Call Number: 87-M144
Catalog Record: id.lib.harvard.edu/aleph/012163425/catalog
Questions? Ask a Schlesinger Librarian
Description: Manuscript cookbook of Sarah Smith (Cox) Browne, 1863. Note: Brown is at times spelled with or without the "e" at the end.
Repository: Schlesinger Library on the History of Women in America.
Collection: Brown Family (Additional papers)
Call Number: 87-M144
Catalog Record: id.lib.harvard.edu/aleph/012163425/catalog
Questions? Ask a Schlesinger Librarian
Description: Manuscript cookbook of Sarah Smith (Cox) Browne, 1863. Note: Brown is at times spelled with or without the "e" at the end.
Repository: Schlesinger Library on the History of Women in America.
Collection: Brown Family (Additional papers)
Call Number: 87-M144
Catalog Record: id.lib.harvard.edu/aleph/012163425/catalog
Questions? Ask a Schlesinger Librarian
Three great things about the cover to this cookbook: Beef Loaf has never looked better than topped with potato chips; we meet Peppy the Wise spokesowl (full-color!); and we see packaging design for four bags of Wise chips. [blog post]
This is the thickest cookbook I own. The measurement of the spine is 2.3 cm.
Nigel Slater has a very unique way of writing. His cookbooks are more like stories than your usual picture and recipe only type books. Definitely a favorite.
Next comes the yummy part...mmmm!
From Cooking in Clay, 1974.
I really like the cross-hatching in ink....the simplicity yet complexity of it.
A great Thai cookbook. Not sure how authentic it is, but most dishes have been very tasty. No pictures.
Recipes I've made:
Asian Carrot Stick, Bangkok-Style Roasted Pork Tenderloin and Fragrant White Rice
Description: Manuscript cookbook of Sarah Smith (Cox) Browne, 1863. Note: Brown is at times spelled with or without the "e" at the end.
Repository: Schlesinger Library on the History of Women in America.
Collection: Brown Family (Additional papers)
Call Number: 87-M144
Catalog Record: id.lib.harvard.edu/aleph/012163425/catalog
Questions? Ask a Schlesinger Librarian
Description: Manuscript cookbook of Sarah Smith (Cox) Browne, 1863. Note: Brown is at times spelled with or without the "e" at the end.
Repository: Schlesinger Library on the History of Women in America.
Collection: Brown Family (Additional papers)
Call Number: 87-M144
Catalog Record: id.lib.harvard.edu/aleph/012163425/catalog
Questions? Ask a Schlesinger Librarian
The new cookbook sitting on the kitchen shelf next to other much-loved volumes, by cooks such as Nigel Slater, Charlotte Fraser, Frances Bissell and Mireille Johnston,
Title: The Priscilla cook book of tried and proved recipes
Repository: Schlesinger Library on the History of Women in America.
Call Number: Harvard Depository 641.61 M592p
Catalog Record: id.lib.harvard.edu/aleph/003772566/catalog
Questions? Ask a Schlesinger Librarian
Description: Manuscript cookbook of Sarah Smith (Cox) Browne, 1863. Note: Brown is at times spelled with or without the "e" at the end.
Repository: Schlesinger Library on the History of Women in America.
Collection: Brown Family (Additional papers)
Call Number: 87-M144
Catalog Record: id.lib.harvard.edu/aleph/012163425/catalog
Questions? Ask a Schlesinger Librarian
Looking through my cookbook (The Joy of Cooking, 1975 edition) for things to pick up during my next trip to the grocery store. This is about half the methods of preparing potatos contained in the book.
Bubba: "Anyway, like I was sayin', shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich..."
17/365
Gisteren werd dan eindelijk het kookboek bezorgd, dat ik in december al besteld had. Komend weekend maar eens wat recepten uitproberen.
Finally I received the cookbook I ordered in December. I think I have some cooking to do next weekend.
(De Zilveren Lepel means The Silver Spoon)
Related to a post on great 2011 cookbooks pushing the Asian envelope:
www.vietworldkitchen.com/blog/2011/12/2011-great-cookbook...