The Classic Hoosier Cookbook
Seiten
2018
Indiana University Press (Verlag)
978-0-253-03343-7 (ISBN)
Indiana University Press (Verlag)
978-0-253-03343-7 (ISBN)
The Classic Hoosier Cookbook is a treasure trove of nearly 1200 mouthwatering recipes handed down from generation to generation by Hoosiers across the state, including recipes from the best biscuits ever to dandelion wine to a 200-year-old recipe for sugar cream pie.
Long before there were television channels devoted to cooking or eating strange new food, the art of cooking could be found right in your own hometown. Beloved and at last back in print, The Classic Hoosier Cookbook is a treasure trove of mouthwatering recipes handed down from generation to generation by Hoosiers across the state. This cookbook has it all: the best biscuits ever; delicious casseroles for every occasion; page after page of tasty, time-tested desserts; and a zillion ways to turn beef, pork, and poultry into truly memorable feasts. There's everything from an elegant Salmon Newburg to Polly's Squirrel Roast, always "best to eat while still hot enough to burn your hands," to making dandelion wine from scratch (be patient), and don't dare miss that astonishing recipe for Sugar Cream Pie, first made in 1816!
This is a timeless compendium for everyone, showing us food as it used to be and how it should be prepared. The nearly 1200 recipes in The Classic Hoosier Cookbook will intrigue, entertain, and satisfy all.
Long before there were television channels devoted to cooking or eating strange new food, the art of cooking could be found right in your own hometown. Beloved and at last back in print, The Classic Hoosier Cookbook is a treasure trove of mouthwatering recipes handed down from generation to generation by Hoosiers across the state. This cookbook has it all: the best biscuits ever; delicious casseroles for every occasion; page after page of tasty, time-tested desserts; and a zillion ways to turn beef, pork, and poultry into truly memorable feasts. There's everything from an elegant Salmon Newburg to Polly's Squirrel Roast, always "best to eat while still hot enough to burn your hands," to making dandelion wine from scratch (be patient), and don't dare miss that astonishing recipe for Sugar Cream Pie, first made in 1816!
This is a timeless compendium for everyone, showing us food as it used to be and how it should be prepared. The nearly 1200 recipes in The Classic Hoosier Cookbook will intrigue, entertain, and satisfy all.
Elaine Lumbra, retired Monroe County Extension Agent in Home Economics, is also the editor of More Hoosier Cooking.
Table of Contents
Foreword by Mary E. Fuqua
Preface
Appetizers and Beverages
Soups, Stews, and Chowders
Salads and Salad Dressings
Vegetables
Beef and Pork
Poultry, Fish, and Wild Game
Cheese, Eggs, and Meat Accompaniments
Cereals and Pastas
Breads, Rolls, and Sandwiches
Cakes and Cake Frostings
Pies
Desserts
Cookies and Candy
Food Preservation
Cooking for a Crowd
Old-Time "Receipts"
Index
Erscheinungsdatum | 25.04.2018 |
---|---|
Verlagsort | Bloomington, IN |
Sprache | englisch |
Maße | 178 x 254 mm |
Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
ISBN-10 | 0-253-03343-8 / 0253033438 |
ISBN-13 | 978-0-253-03343-7 / 9780253033437 |
Zustand | Neuware |
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