Art+of+cookery
21Hannah Glasse — (* 1708 in London; † 1. September 1770 ebenda) war die Autorin des bekanntesten britischen Kochbuchs aus dem 18. Jahrhundert mit dem Titel The Art of Cookery Made Plain and Easy. Es erschien 1747 und erlebte allein im 18. Jahrhundert 20 Auflagen …
22Cuisine of the United States — The cuisine of the United States is a style of food preparation derived from the United States. The cuisine has a history dating back before the colonial period when the Native Americans had a rich and diverse cooking style for an equally diverse …
23American cuisine — For other uses, see American cuisine (disambiguation). See also: Global cuisines …
24Cookbook — A cookbook is a kitchen reference that typically contains a collection of recipes. Modern versions may also include colorful illustrations and advice on purchasing quality ingredients or making substitutions. A wide variety of books cover cooking …
25Cuisine of the Thirteen Colonies — North American colonies 1763–76 The cuisine of the Thirteen Colonies includes the foods, eating habits, and cooking methods of the British colonies in North America before the establishment of the United States in the 1770s and 1780s. It was… …
26Medieval cuisine — A group of travelers sharing a simple meal of bread and drink; Livre du roi Modus et de la reine Ratio, 14th century. Medieval cuisine includes the foods, eating habits, and cooking methods of various European cultures during the Middle Ages, a… …
27Curry — For other uses, see Curry (disambiguation). A variety of vegetable curries from India …
28Ice cream — For other uses, see Ice cream (disambiguation). Ice cream or gelato in Rome, Italy …
29Chitterlings — (  /ˈtʃɪt …
30Hare — Jackrabbit and Jack rabbit redirect here. For other uses, see Jackrabbit (disambiguation). Lepus redirects here. For other uses, see Lepus (disambiguation). For other uses, see Hare (disambiguation). Hares European Hare (Le …
