Betty Crocker's Kitchen Gardens PDF Download
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Author: Mary Mason Campbell
Publisher:
ISBN: 9780684126135
Category : Herb gardening
Languages : en
Pages : 170
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Book Description
This is a book for the gardener who loves to cook and the cook who loves to garden; for the beginner who has never turned a spade and for the experienced gardener whose "green thumb" is itching to try an exciting new project.
Author: Mary Mason Campbell
Publisher:
ISBN: 9780684126135
Category : Herb gardening
Languages : en
Pages : 170
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Book Description
This is a book for the gardener who loves to cook and the cook who loves to garden; for the beginner who has never turned a spade and for the experienced gardener whose "green thumb" is itching to try an exciting new project.
Author: Mary Mason Campbell
Publisher:
ISBN:
Category : Herb gardening
Languages : en
Pages : 170
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Book Description
Author: C. Anne Wilson
Publisher: The History Press
ISBN: 0750959045
Category : History
Languages : en
Pages : 178
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Book Description
Country house kitchen gardens were designed as perfect 'grown your own' environments and ensured that many households were supplied with their own fruit and vegetables throughout the year. This book offers an insight into the digging and sowing of these gardens, as well as exploring how walled gardens contributed towards a sustainable lifestyle and often were a source of not just food, but also natural medicines. A wealth of contemporary illustrations, material from archives, gardening manuals, seed catalogues, engravings and other documents, paint a vivid picture of the country house kitchen garden and its development over three and a half centuries. This delightful book recounts an important part of our historic houses and their national heritage – to be enjoyed by gardeners and non-gardeners alike.
Author: C.S. Fairfax
Publisher: Lulu.com
ISBN: 1387592769
Category : Reference
Languages : en
Pages : 264
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Book Description
Read through time, enjoying the good, the better, and the best books from each of the seven eras below: Year 1: Ancient History to 476 A.D. Year 2: The Middle Ages, 477 to 1485 A.D. Year 3: The Age of Discovery, 1485-1763 A.D. Year 4: The Age of Revolution, 1764-1848 A.D. Year 5: The Age of Empire, 1849-1914 A.D. Year 6: The American Century, 1915-1995 A.D. Year 7: The Information Age, 1996- Present Day At the end of seven years, repeat! A Seven Year Cycle Reading Plan is a booklist compiled of hundreds of books from each era in history organized into categories of interest. This volume also includes copious room for you to add your own favorite titles!
Author: Susan Marks
Publisher: Simon and Schuster
ISBN: 1439104018
Category : Cooking
Languages : en
Pages : 290
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Book Description
IN 1945, FORTUNE MAGAZINE named Betty Crocker the second most popular American woman, right behind Eleanor Roosevelt, and dubbed Betty America's First Lady of Food. Not bad for a gal who never actually existed. "Born" in 1921 in Minneapolis, Minnesota, to proud corporate parents, Betty Crocker has grown, over eight decades, into one of the most successful branding campaigns the world has ever known. Now, at long last, she has her own biography. Finding Betty Crocker draws on six years of research plus an unprecedented look into the General Mills archives to reveal how a fictitious spokesperson was enthusiastically welcomed into kitchens and shopping carts across the nation. The Washburn Crosby Company (one of the forerunners to General Mills) chose the cheery all-American "Betty" as a first name and paired it with Crocker, after William Crocker, a well-loved company director. Betty was to be the newest member of the Home Service Department, where she would be a "friend" to consumers in search of advice on baking -- and, in an unexpected twist, their personal lives. Soon Betty Crocker had her own national radio show, which, during the Great Depression and World War II, broadcast money-saving recipes, rationing tips, and messages of hope. Over 700,000 women joined Betty's wartime Home Legion program, while more than one million women -- and men -- registered for the Betty Crocker Cooking School of the Air during its twenty-seven-year run. At the height of Betty Crocker's popularity in the 1940s, she received as many as four to five thousand letters daily, care of General Mills. When her first full-scale cookbook, Betty Crocker's Picture Cook Book, or "Big Red," as it is affectionately known, was released in 1950, first-year sales rivaled those of the Bible. Today, over two hundred products bear her name, along with thousands of recipe booklets and cookbooks, an interactive website, and a newspaper column. What is it about Betty? In answering the question of why everyone was buying what she was selling, author Susan Marks offers an entertaining, charming, and utterly unique look -- through words and images -- at an American icon situated between profound symbolism and classic kitchen kitsch.
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 542
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Book Description
Author: National Agricultural Library (U.S.). Reference Division
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 594
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Book Description
Author: William John Hare
Publisher:
ISBN:
Category : Biography & Autobiography
Languages : en
Pages : 600
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Book Description
Author: Better Homes and Gardens
Publisher: Better Homes & Gardens Books
ISBN: 9780696210020
Category : Cookery
Languages : en
Pages : 0
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Book Description
"This edition of the familiar red plaid New Cook Book features all of the family-favorite recipes - more than 1,200 - found in the classic ring-bound edition. Plus a bonus section with 75 additional recipes for quick mealtime solutions, tips and techniques from our Test Kitchen, helpful ingredient substitutions, more than 500 color photos, preparation times, nutrition facts, and menus."--BOOK JACKET.Title Summary field provided by Blackwell North America, Inc. All Rights Reserved
Author: Victor W. Geraci
Publisher: Springer
ISBN: 3319528572
Category : Social Science
Languages : en
Pages : 225
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Book Description
This book follows the development of industrial agriculture in California and its influence on both regional and national eating habits. Early California politicians and entrepreneurs envisioned agriculture as a solution to the food needs of the expanding industrial nation. The state’s climate, geography, vast expanses of land, water, and immigrant workforce when coupled with university research and governmental assistance provided a model for agribusiness. In a short time, the San Francisco Bay Area became a hub for guaranteeing Americans access to a consistent quantity of quality foods. To this end, California agribusiness played a major role in national food policies and subsequently produced a bifurcated California Cuisine that sustained both Slow and Fast Food proponents. Problems arose as mid-twentieth century social activists battled the unresponsiveness of government agencies to corporate greed, food safety, and environmental sustainability. By utilizing multidisciplinary literature and oral histories the book illuminates a more balanced look at how a California Cuisine embraced Slow Food Made Fast.
