Mrs Dalgairns's kitchen :: rediscovering the practice of cookery /
"A multicultural cookbook from the early nineteenth century, supplemented with historical context and modernized recipes, holds treasures to excite today's readers and cooks. When The Practice of Cookery first appeared in Edinburgh and London editions in 1829, reviewers hailed it as one of...
Gespeichert in:
| 1. Verfasser: | |
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| Weitere Verfasser: | |
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Montreal ; Kingston ; London ; Chicago :
McGill-Queen's University Press,
2021.
|
| Schriftenreihe: | Carleton library series ;
254. |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Zusammenfassung: | "A multicultural cookbook from the early nineteenth century, supplemented with historical context and modernized recipes, holds treasures to excite today's readers and cooks. When The Practice of Cookery first appeared in Edinburgh and London editions in 1829, reviewers hailed it as one of the best cookbooks available. The book was unique not only in being wholly original, but also for its broad culinary influences, incorporating recipes from British North America, the United States, England, Scotland, France, and India. Catherine Emily Callbeck Dalgairns was born in 1788. Though her contemporaries understood her to be a Scottish author, she lived her first twenty-two years in Prince Edward Island. Charlottetown was home for much longer than the twelve years she spent in London or her mere six years' residency in Dundee, Scotland, by the time of the cookbook's first appearance. In Mrs Dalgairns's Kitchen, Mary Williamson reclaims Dalgairns and her book's Canadian roots. During her youth, the popular cookbook author would have had experience of Acadian, Mi'kmaq, and Scottish Highlands foods and ways of cooking. Her mother had come from Boston, inspiring the cookbook's several American recipes; Dalgairns's brothers-in-law lived in India, reflected in the chapter devoted to curry recipes. Williamson consults the publisher's surviving archives to offer insights into the world of early nineteenth-century publishing, while Elizabeth Baird updates Dalgairns's recipes for the modern kitchen. Both an enticing history of the seminal cookbook and a practical guide for readers and cooks today, Mrs Dalgairns's Kitchen offers an intimate look at the tastes and smells of an early nineteenth-century kitchen."-- |
| Beschreibung: | This edition of the Practice of Cookery is an adaptation of the 1830 third edition published by Robert Cadell in Edinburgh and London. |
| Beschreibung: | 1 online resource. |
| Bibliographie: | Includes bibliographical references and index. |
| ISBN: | 0228007887 9780228007883 |
Internformat
MARC
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| 006 | m o d | ||
| 007 | cr cnu---unuuu | ||
| 008 | 201109s2021 quc ob 001 0 eng | ||
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| 015 | |a 20200386727 |2 can | ||
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| 049 | |a MAIN | ||
| 100 | 1 | |a Dalgairns, |c Mrs., |e author. |1 https://id.oclc.org/worldcat/entity/E39PCjMg9rV4CKxhkfbYQxHRDq |0 http://id.loc.gov/authorities/names/nr93008059 | |
| 245 | 1 | 0 | |a Mrs Dalgairns's kitchen : |b rediscovering the practice of cookery / |c edited by Mary F. Williamson ; with modernized recipes by Elizabeth Baird. |
| 263 | |a 202103 | ||
| 264 | 1 | |a Montreal ; |a Kingston ; |a London ; |a Chicago : |b McGill-Queen's University Press, |c 2021. | |
| 300 | |a 1 online resource. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Carleton Library series ; |v 254 | |
| 500 | |a This edition of the Practice of Cookery is an adaptation of the 1830 third edition published by Robert Cadell in Edinburgh and London. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 520 | |a "A multicultural cookbook from the early nineteenth century, supplemented with historical context and modernized recipes, holds treasures to excite today's readers and cooks. When The Practice of Cookery first appeared in Edinburgh and London editions in 1829, reviewers hailed it as one of the best cookbooks available. The book was unique not only in being wholly original, but also for its broad culinary influences, incorporating recipes from British North America, the United States, England, Scotland, France, and India. Catherine Emily Callbeck Dalgairns was born in 1788. Though her contemporaries understood her to be a Scottish author, she lived her first twenty-two years in Prince Edward Island. Charlottetown was home for much longer than the twelve years she spent in London or her mere six years' residency in Dundee, Scotland, by the time of the cookbook's first appearance. In Mrs Dalgairns's Kitchen, Mary Williamson reclaims Dalgairns and her book's Canadian roots. During her youth, the popular cookbook author would have had experience of Acadian, Mi'kmaq, and Scottish Highlands foods and ways of cooking. Her mother had come from Boston, inspiring the cookbook's several American recipes; Dalgairns's brothers-in-law lived in India, reflected in the chapter devoted to curry recipes. Williamson consults the publisher's surviving archives to offer insights into the world of early nineteenth-century publishing, while Elizabeth Baird updates Dalgairns's recipes for the modern kitchen. Both an enticing history of the seminal cookbook and a practical guide for readers and cooks today, Mrs Dalgairns's Kitchen offers an intimate look at the tastes and smells of an early nineteenth-century kitchen."-- |c Provided by publisher. | ||
| 505 | 0 | 0 | |t Front Matter -- |t Contents -- |t Acknowledgments -- |t Introduction -- |t The Practice of Cookery -- |t Contents -- |t Preface -- |t Preface -- |t Soups -- |t Fish -- |t Beef -- |t Mutton -- |t Lamb -- |t Veal -- |t Pork -- |t Poultry -- |t Curries -- |t Game -- |t Gravies, Sauces, Forcemeats, and Other Things -- |t Vegetables -- |t Puddings, Pies, and Tarts -- |t Creams, Custards, Jellies, and Other Sweet Dishes -- |t Cakes, Biscuits, and Bread -- |t Preserves -- |t Vinegars -- |t Wines -- |t Miscellany -- |t Poultry -- |t The Dairy -- |t Brewing -- |t Kitchen Garden -- |t On Bees -- |t Appendix -- |t Recipes Modernized by Elizabeth Baird -- |t Glossary of Food and Cooking Terms -- |t Bibliography -- |t Index to The Practice of Cookery by Mrs Dalgairns -- |t Index to the Introduction and Glossary |
| 650 | 0 | |a Cooking. |0 http://id.loc.gov/authorities/subjects/sh2010008400 | |
| 650 | 7 | |a SOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy). |2 bisacsh | |
| 650 | 7 | |a Cooking |2 fast | |
| 653 | |a Canadian history. | ||
| 653 | |a Food studies. | ||
| 655 | 7 | |a cookbooks. |2 aat | |
| 655 | 7 | |a Cookbooks |2 fast | |
| 655 | 7 | |a Cookbooks. |2 lcgft |0 http://id.loc.gov/authorities/genreForms/gf2011026169 | |
| 655 | 7 | |a Livres de cuisine. |2 rvmgf | |
| 700 | 1 | |a Williamson, Mary F., |e editor. |0 http://id.loc.gov/authorities/names/n80085832 | |
| 758 | |i has work: |a Mrs Dalgairns's kitchen (Text) |1 https://id.oclc.org/worldcat/entity/E39PCGbCTTtkhFgqCrvKvX33V3 |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 0 | 8 | |i Print version: |a Dalgairns, Mrs. |t Mrs Dalgairns's kitchen. |d Montreal ; Kingston ; London ; Chicago : McGill-Queen's University Press, 2021 |z 0228005337 |z 9780228005339 |w (OCoLC)1199330628 |
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Datensatz im Suchindex
| DE-BY-FWS_katkey | ZDB-4-EBA-on1204214135 |
|---|---|
| _version_ | 1816882532646387712 |
| adam_text | |
| any_adam_object | |
| author | Dalgairns, Mrs. |
| author2 | Williamson, Mary F. |
| author2_role | edt |
| author2_variant | m f w mf mfw |
| author_GND | http://id.loc.gov/authorities/names/nr93008059 http://id.loc.gov/authorities/names/n80085832 |
| author_facet | Dalgairns, Mrs. Williamson, Mary F. |
| author_role | aut |
| author_sort | Dalgairns, Mrs. |
| author_variant | d |
| building | Verbundindex |
| bvnumber | localFWS |
| callnumber-first | T - Technology |
| callnumber-label | TX717 |
| callnumber-raw | TX717 |
| callnumber-search | TX717 |
| callnumber-sort | TX 3717 |
| callnumber-subject | TX - Home Economics |
| collection | ZDB-4-EBA |
| contents | Front Matter -- Contents -- Acknowledgments -- Introduction -- The Practice of Cookery -- Preface -- Soups -- Fish -- Beef -- Mutton -- Lamb -- Veal -- Pork -- Poultry -- Curries -- Game -- Gravies, Sauces, Forcemeats, and Other Things -- Vegetables -- Puddings, Pies, and Tarts -- Creams, Custards, Jellies, and Other Sweet Dishes -- Cakes, Biscuits, and Bread -- Preserves -- Vinegars -- Wines -- Miscellany -- The Dairy -- Brewing -- Kitchen Garden -- On Bees -- Appendix -- Recipes Modernized by Elizabeth Baird -- Glossary of Food and Cooking Terms -- Bibliography -- Index to The Practice of Cookery by Mrs Dalgairns -- Index to the Introduction and Glossary |
| ctrlnum | (OCoLC)1204214135 |
| dewey-full | 641.5942 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink |
| dewey-raw | 641.5942 |
| dewey-search | 641.5942 |
| dewey-sort | 3641.5942 |
| dewey-tens | 640 - Home and family management |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Electronic eBook |
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| genre | cookbooks. aat Cookbooks fast Cookbooks. lcgft http://id.loc.gov/authorities/genreForms/gf2011026169 Livres de cuisine. rvmgf |
| genre_facet | cookbooks. Cookbooks Cookbooks. Livres de cuisine. |
| id | ZDB-4-EBA-on1204214135 |
| illustrated | Not Illustrated |
| indexdate | 2024-11-27T13:30:07Z |
| institution | BVB |
| isbn | 0228007887 9780228007883 |
| language | English |
| oclc_num | 1204214135 |
| open_access_boolean | |
| owner | MAIN DE-863 DE-BY-FWS |
| owner_facet | MAIN DE-863 DE-BY-FWS |
| physical | 1 online resource. |
| psigel | ZDB-4-EBA |
| publishDate | 2021 |
| publishDateSearch | 2021 |
| publishDateSort | 2021 |
| publisher | McGill-Queen's University Press, |
| record_format | marc |
| series | Carleton library series ; |
| series2 | Carleton Library series ; |
| spelling | Dalgairns, Mrs., author. https://id.oclc.org/worldcat/entity/E39PCjMg9rV4CKxhkfbYQxHRDq http://id.loc.gov/authorities/names/nr93008059 Mrs Dalgairns's kitchen : rediscovering the practice of cookery / edited by Mary F. Williamson ; with modernized recipes by Elizabeth Baird. 202103 Montreal ; Kingston ; London ; Chicago : McGill-Queen's University Press, 2021. 1 online resource. text txt rdacontent computer c rdamedia online resource cr rdacarrier Carleton Library series ; 254 This edition of the Practice of Cookery is an adaptation of the 1830 third edition published by Robert Cadell in Edinburgh and London. Includes bibliographical references and index. "A multicultural cookbook from the early nineteenth century, supplemented with historical context and modernized recipes, holds treasures to excite today's readers and cooks. When The Practice of Cookery first appeared in Edinburgh and London editions in 1829, reviewers hailed it as one of the best cookbooks available. The book was unique not only in being wholly original, but also for its broad culinary influences, incorporating recipes from British North America, the United States, England, Scotland, France, and India. Catherine Emily Callbeck Dalgairns was born in 1788. Though her contemporaries understood her to be a Scottish author, she lived her first twenty-two years in Prince Edward Island. Charlottetown was home for much longer than the twelve years she spent in London or her mere six years' residency in Dundee, Scotland, by the time of the cookbook's first appearance. In Mrs Dalgairns's Kitchen, Mary Williamson reclaims Dalgairns and her book's Canadian roots. During her youth, the popular cookbook author would have had experience of Acadian, Mi'kmaq, and Scottish Highlands foods and ways of cooking. Her mother had come from Boston, inspiring the cookbook's several American recipes; Dalgairns's brothers-in-law lived in India, reflected in the chapter devoted to curry recipes. Williamson consults the publisher's surviving archives to offer insights into the world of early nineteenth-century publishing, while Elizabeth Baird updates Dalgairns's recipes for the modern kitchen. Both an enticing history of the seminal cookbook and a practical guide for readers and cooks today, Mrs Dalgairns's Kitchen offers an intimate look at the tastes and smells of an early nineteenth-century kitchen."-- Provided by publisher. Front Matter -- Contents -- Acknowledgments -- Introduction -- The Practice of Cookery -- Contents -- Preface -- Preface -- Soups -- Fish -- Beef -- Mutton -- Lamb -- Veal -- Pork -- Poultry -- Curries -- Game -- Gravies, Sauces, Forcemeats, and Other Things -- Vegetables -- Puddings, Pies, and Tarts -- Creams, Custards, Jellies, and Other Sweet Dishes -- Cakes, Biscuits, and Bread -- Preserves -- Vinegars -- Wines -- Miscellany -- Poultry -- The Dairy -- Brewing -- Kitchen Garden -- On Bees -- Appendix -- Recipes Modernized by Elizabeth Baird -- Glossary of Food and Cooking Terms -- Bibliography -- Index to The Practice of Cookery by Mrs Dalgairns -- Index to the Introduction and Glossary Cooking. http://id.loc.gov/authorities/subjects/sh2010008400 SOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy). bisacsh Cooking fast Canadian history. Food studies. cookbooks. aat Cookbooks fast Cookbooks. lcgft http://id.loc.gov/authorities/genreForms/gf2011026169 Livres de cuisine. rvmgf Williamson, Mary F., editor. http://id.loc.gov/authorities/names/n80085832 has work: Mrs Dalgairns's kitchen (Text) https://id.oclc.org/worldcat/entity/E39PCGbCTTtkhFgqCrvKvX33V3 https://id.oclc.org/worldcat/ontology/hasWork Print version: Dalgairns, Mrs. Mrs Dalgairns's kitchen. Montreal ; Kingston ; London ; Chicago : McGill-Queen's University Press, 2021 0228005337 9780228005339 (OCoLC)1199330628 Carleton library series ; 254. http://id.loc.gov/authorities/names/n84722564 FWS01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=2734283 Volltext |
| spellingShingle | Dalgairns, Mrs. Mrs Dalgairns's kitchen : rediscovering the practice of cookery / Carleton library series ; Front Matter -- Contents -- Acknowledgments -- Introduction -- The Practice of Cookery -- Preface -- Soups -- Fish -- Beef -- Mutton -- Lamb -- Veal -- Pork -- Poultry -- Curries -- Game -- Gravies, Sauces, Forcemeats, and Other Things -- Vegetables -- Puddings, Pies, and Tarts -- Creams, Custards, Jellies, and Other Sweet Dishes -- Cakes, Biscuits, and Bread -- Preserves -- Vinegars -- Wines -- Miscellany -- The Dairy -- Brewing -- Kitchen Garden -- On Bees -- Appendix -- Recipes Modernized by Elizabeth Baird -- Glossary of Food and Cooking Terms -- Bibliography -- Index to The Practice of Cookery by Mrs Dalgairns -- Index to the Introduction and Glossary Cooking. http://id.loc.gov/authorities/subjects/sh2010008400 SOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy). bisacsh Cooking fast |
| subject_GND | http://id.loc.gov/authorities/subjects/sh2010008400 http://id.loc.gov/authorities/genreForms/gf2011026169 |
| title | Mrs Dalgairns's kitchen : rediscovering the practice of cookery / |
| title_alt | Front Matter -- Contents -- Acknowledgments -- Introduction -- The Practice of Cookery -- Preface -- Soups -- Fish -- Beef -- Mutton -- Lamb -- Veal -- Pork -- Poultry -- Curries -- Game -- Gravies, Sauces, Forcemeats, and Other Things -- Vegetables -- Puddings, Pies, and Tarts -- Creams, Custards, Jellies, and Other Sweet Dishes -- Cakes, Biscuits, and Bread -- Preserves -- Vinegars -- Wines -- Miscellany -- The Dairy -- Brewing -- Kitchen Garden -- On Bees -- Appendix -- Recipes Modernized by Elizabeth Baird -- Glossary of Food and Cooking Terms -- Bibliography -- Index to The Practice of Cookery by Mrs Dalgairns -- Index to the Introduction and Glossary |
| title_auth | Mrs Dalgairns's kitchen : rediscovering the practice of cookery / |
| title_exact_search | Mrs Dalgairns's kitchen : rediscovering the practice of cookery / |
| title_full | Mrs Dalgairns's kitchen : rediscovering the practice of cookery / edited by Mary F. Williamson ; with modernized recipes by Elizabeth Baird. |
| title_fullStr | Mrs Dalgairns's kitchen : rediscovering the practice of cookery / edited by Mary F. Williamson ; with modernized recipes by Elizabeth Baird. |
| title_full_unstemmed | Mrs Dalgairns's kitchen : rediscovering the practice of cookery / edited by Mary F. Williamson ; with modernized recipes by Elizabeth Baird. |
| title_short | Mrs Dalgairns's kitchen : |
| title_sort | mrs dalgairns s kitchen rediscovering the practice of cookery |
| title_sub | rediscovering the practice of cookery / |
| topic | Cooking. http://id.loc.gov/authorities/subjects/sh2010008400 SOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy). bisacsh Cooking fast |
| topic_facet | Cooking. SOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy). Cooking cookbooks. Cookbooks Cookbooks. Livres de cuisine. |
| url | https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=2734283 |
| work_keys_str_mv | AT dalgairns mrsdalgairnsskitchenrediscoveringthepracticeofcookery AT williamsonmaryf mrsdalgairnsskitchenrediscoveringthepracticeofcookery |