Butler et al., 1996 - Google Patents
Pleyn delit: medieval cookery for modern cooksButler et al., 1996
- Document ID
- 14680715250386166124
- Author
- Butler S
- Hieatt C
- Hosington B
- Publication year
External Links
Snippet
This is a completely revised edition of the classic cookbook that makes genuine medieval meals available to modern cooks. Using the best recipes from the first edition as a base, Constance Hieatt and Brenda Hosington have added many new recipes from more …
- 239000000203 mixture 0 abstract description 108
Classifications
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J43/00—Miscellaneous implements for preparing or holding food
- A47J43/28—Other culinary hand implements, e.g. spatulas, pincers, forks or like food holders, ladles, skimming ladles, cooking spoons; Spoon-holders attached to cooking pots
- A47J43/284—Hand implements for separating solids from liquids or liquids from liquids
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
- A47J37/0694—Broiling racks
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J43/00—Miscellaneous implements for preparing or holding food
- A47J43/18—Holding or clamping devices for supporting fowl, venison, or other meat, or vegetables, during cooking or during subsequent cutting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J17/00—Household peeling, stringing, or paring implements or machines
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OF FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Butler et al. | Pleyn delit: medieval cookery for modern cooks | |
Beard | James Beard's American Cookery | |
Spry et al. | The Constance Spry Cookery Book | |
Woodward et al. | Two Hundred Years of Charleston Cooking | |
Cunningham | The Fannie Farmer Cookbook: Celebrating the 100th Anniversary of America's Great Classic Cookbook | |
Alexander | Home | |
Berry | Coast to Coast Cookery | |
Beard | The James Beard Cookbook | |
Rivera | Puerto Rican Cuisine in America: Nuyorican and Bodega Recipes | |
Van Wyk | The Complete South African Cookbook | |
Benedict | The Blue Ribbon Cook Book | |
Hazelton | The Regional Italian Kitchen | |
George | Modern Native Feasts: Healthy, Innovative, Sustainable Cuisine | |
Meier | The Art of German Cooking and Baking | |
Green | The Magic of Spice Blends: A Guide to the Art, Science, and Lore of Combining Flavors | |
Sheraton | The German cookbook: a complete guide to mastering authentic German cooking | |
Reichl | The Gourmet Cookbook: More Than 1000 Recipes | |
Rose | The new complete international Jewish cookbook | |
Watts et al. | Where people feast: an indigenous people's cookbook | |
Salloum | Taste of Lebanon: Cooking Today the Lebanese Way | |
Marks | Varied Kitchens of India: Cuisines of the Anglo-Indians of Calcutta, Bengalis, Jews of Calcutta, Kashmiris, Parsis, and Tibetans of Darjeeling | |
Moore | Twenty-four Little French Dinners and How to Cook and Serve Them: Elevate Your Dining Experience with French Culinary Delights | |
Perez | Dad’s Cuban Kitchen | |
Wood | Tasting the Past: Recipes from the Middle Ages to the Civil War | |
Ramsay | Gordon Ramsay's Ultimate Cookery Course |