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The Betty Crocker Cookbook is a cookbook written by staff at General Mills, the holders of the Betty Crocker trademark. The persona of Betty Crocker was invented by the Washburn-Crosby Company (which would later become General Mills) as a feminine "face" for the company's public relations. [1] Early editions of the cookbook were ostensibly ...
384. The Art of Cookery Made Plain and Easy is a cookbook by Hannah Glasse (1708–1770), first published in 1747. It was a bestseller for a century after its first publication, dominating the English-speaking market and making Glasse one of the most famous cookbook authors of her time. The book ran through at least 40 editions, many of which ...
Armed Forces Recipe Service. The Armed Forces Recipe Service is a compendium of high-volume foodservice recipes written and updated regularly by the United States Department of Defense Natick Laboratories and used by military cooks and by institutional and catering operations. It originated in 1969 as a consolidation of the cooking manuals of ...
Blueberry Sour Cream Tart. Braised Pork Shoulder with Tomatoes, Cinnamon, and Olives Over Polenta. Blue Margarita. Quick Braised Collards with Pot Liquor. Bonbons. Boston Cream Cake Pie. See all ...
Twila Cassadore is an Arizona-based forager, food educator, advocate for Indigenous food sovereignty, and member of the San Carlos Apache Tribe who teaches Indigenous food traditions throughout the Western Apache tribes. [1] [2] Through her work, Cassadore promotes the importance of foods consumed by Apaches prior to the forcible relocation of ...
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URL. allrecipes.com. Commercial. Yes. Launched. 1997 [1] Allrecipes.com, Inc. is a food-focused online social networking service headquartered in Seattle, Washington. The company was founded by University of Washington archaeology students Tim Hunt, Carl Lipo, Mark Madsen, Michael Pfeffer, David Quinn, and Dan Shepherd. [2]
In 1976, Wheaton produced a modern edition of Agnes B. Marshall's Victorian classic The Book of Ices, originally published in London in 1885.She is the author of the well-reviewed Savoring the Past: The French Kitchen and Table from 1300 to 1789, [2] and of the biography of Marie-Antoine Carême, French exponent of grande cuisine, in Alan Davidson's Oxford Companion to Food (1999).
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