Browse Titles - 4 results
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An Opinion on Argentina Beef
written by Theodore M. La Manna, fl. 1913-1915; edited by Adolphe Meyer, fl. 1913; in International Culinary Magazine, Vol. 1 No. 8, International Culinary Magazine, Vol. 1, No. 8, February 1914 (New York, NY: International Mutual Cooks and Pastry Cooks Association of New York, 1914, originally published 1914)
The International Culinary Magazine is published monthly in the interest of all those connected with the purchasing, preparing, and serving of food. Its columns are open to articles and discussions upon all subjects of interest to culinary art and gastronomy. This magazine issue includes the following topics: a lo...
Sample
written by Theodore M. La Manna, fl. 1913-1915; edited by Adolphe Meyer, fl. 1913; in International Culinary Magazine, Vol. 1 No. 8, International Culinary Magazine, Vol. 1, No. 8, February 1914 (New York, NY: International Mutual Cooks and Pastry Cooks Association of New York, 1914, originally published 1914)
Description
The International Culinary Magazine is published monthly in the interest of all those connected with the purchasing, preparing, and serving of food. Its columns are open to articles and discussions upon all subjects of interest to culinary art and gastronomy. This magazine issue includes the following topics: a look at poultry as food, the error of iced sorbet, an opinion on Argentina beef, international dinners, a discussion on why American wome...
The International Culinary Magazine is published monthly in the interest of all those connected with the purchasing, preparing, and serving of food. Its columns are open to articles and discussions upon all subjects of interest to culinary art and gastronomy. This magazine issue includes the following topics: a look at poultry as food, the error of iced sorbet, an opinion on Argentina beef, international dinners, a discussion on why American women are poor cooks, recipes by Perraudin, Kleindiensr, and Riborby, more dishes from Delmonico, and the wines of Portugal.
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Field of Study
Food Studies Online
Content Type
Periodical article
Contributor
Adolphe Meyer, fl. 1913
Author / Creator
Theodore M. La Manna, fl. 1913-1915
Date Published / Released
1914, 1914-02
Publisher
International Mutual Cooks and Pastry Cooks Association of New York
Series
International Culinary Magazine
Topic / Theme
Cooking, Beef, World War I & Jazz Age (1914–1928), Americans
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STEAK, CHICKEN PATTIES
written by Jules Ellerkmann, 1881-; edited by Adolphe Meyer, fl. 1913; in International Culinary Magazine, Vol. 1 No. 10, International Culinary Magazine, Vol. 1, No. 10, May 1914 (New York, NY: International Mutual Cooks and Pastry Cooks Association of New York, 1914, originally published 1914)
The International Culinary Magazine is published monthly in the interest of all those connected with the purchasing, preparing, and serving of food. Its columns are open to articles and discussions upon all subjects of interest to culinary art and gastronomy. This issue of the magazine includes the following topic...
Sample
written by Jules Ellerkmann, 1881-; edited by Adolphe Meyer, fl. 1913; in International Culinary Magazine, Vol. 1 No. 10, International Culinary Magazine, Vol. 1, No. 10, May 1914 (New York, NY: International Mutual Cooks and Pastry Cooks Association of New York, 1914, originally published 1914)
Description
The International Culinary Magazine is published monthly in the interest of all those connected with the purchasing, preparing, and serving of food. Its columns are open to articles and discussions upon all subjects of interest to culinary art and gastronomy. This issue of the magazine includes the following topics: the evolution of food preservation by refrigeration, a remembrance of the culinary figure- Chas. Reculet, facts about coffee, the hi...
The International Culinary Magazine is published monthly in the interest of all those connected with the purchasing, preparing, and serving of food. Its columns are open to articles and discussions upon all subjects of interest to culinary art and gastronomy. This issue of the magazine includes the following topics: the evolution of food preservation by refrigeration, a remembrance of the culinary figure- Chas. Reculet, facts about coffee, the history of the chafing-dish, an open letter to the editor, preventing blindness and death from wood alcohol, a look at potatoes, a variety of recipes, a discussion on harvesting salt, Jules Ellerkmann's steak and chicken patty recipes, the diet of British Royalty, and the preparation of olive oil.
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Field of Study
Food Studies Online
Content Type
Periodical article
Contributor
Adolphe Meyer, fl. 1913
Author / Creator
Jules Ellerkmann, 1881-
Date Published / Released
1914, 1914-05
Publisher
International Mutual Cooks and Pastry Cooks Association of New York
Series
International Culinary Magazine
Topic / Theme
Cooking, Chicken (Meat), Beef, World War I & Jazz Age (1914–1928), Swiss
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HEALTH BOARD DEFINES SAUSAGE
edited by Adolphe Meyer, fl. 1913; in International Culinary Magazine, Vol. 1 No. 11, International Culinary Magazine, Vol. 1, No. 11, July 1914 (New York, NY: International Mutual Cooks and Pastry Cooks Association of New York, 1914, originally published 1914), 334-336
The International Culinary Magazine is published monthly in the interest of all those connected with the purchasing, preparing, and serving of food. Its columns are open to articles and discussions upon all subjects of interest to culinary art and gastronomy. This magazine issue includes the following topics: the...
Sample
edited by Adolphe Meyer, fl. 1913; in International Culinary Magazine, Vol. 1 No. 11, International Culinary Magazine, Vol. 1, No. 11, July 1914 (New York, NY: International Mutual Cooks and Pastry Cooks Association of New York, 1914, originally published 1914), 334-336
Description
The International Culinary Magazine is published monthly in the interest of all those connected with the purchasing, preparing, and serving of food. Its columns are open to articles and discussions upon all subjects of interest to culinary art and gastronomy. This magazine issue includes the following topics: the evolution of food preservation by refrigeration, a remembrance of the culinary figure- Chas. Reculet, finding apprenticeships for cooks...
The International Culinary Magazine is published monthly in the interest of all those connected with the purchasing, preparing, and serving of food. Its columns are open to articles and discussions upon all subjects of interest to culinary art and gastronomy. This magazine issue includes the following topics: the evolution of food preservation by refrigeration, a remembrance of the culinary figure- Chas. Reculet, finding apprenticeships for cooks and pastry cooks, modern recipes, noteworthy chefs, the health board's definition of sausage, cooks' epitaphs, the lack of French food at Quirinal, tricks of the wine trade, catering in Russia, a look at coffee and the liver, and some insight into burn treatments.
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Field of Study
Food Studies Online
Content Type
Periodical article
Contributor
Adolphe Meyer, fl. 1913
Date Published / Released
1914, 1914-07
Publisher
International Mutual Cooks and Pastry Cooks Association of New York
Series
International Culinary Magazine
Topic / Theme
Gastronomy, Meats and poultry, World War I & Jazz Age (1914–1928)
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Mutton
written by Theodore M. La Manna, fl. 1913-1915; edited by Adolphe Meyer, fl. 1913; in International Culinary Magazine, Vol. 1 No. 12, International Culinary Magazine, Vol. 1, No. 12, August 1914 (New York, NY: International Mutual Cooks and Pastry Cooks Association of New York, 1914, originally published 1914), [345]-347
The International Culinary Magazine is published monthly in the interest of all those connected with the purchasing, preparing, and serving of food. Its columns are open to articles and discussions upon all subjects of interest to culinary art and gastronomy. This magazine issue includes the following topics: a lo...
Sample
written by Theodore M. La Manna, fl. 1913-1915; edited by Adolphe Meyer, fl. 1913; in International Culinary Magazine, Vol. 1 No. 12, International Culinary Magazine, Vol. 1, No. 12, August 1914 (New York, NY: International Mutual Cooks and Pastry Cooks Association of New York, 1914, originally published 1914), [345]-347
Description
The International Culinary Magazine is published monthly in the interest of all those connected with the purchasing, preparing, and serving of food. Its columns are open to articles and discussions upon all subjects of interest to culinary art and gastronomy. This magazine issue includes the following topics: a look at mutton, culinary science vs. culinary art, cakes of Holland, recipes by several noted chefs, a peek at a Jollification Meeting, P...
The International Culinary Magazine is published monthly in the interest of all those connected with the purchasing, preparing, and serving of food. Its columns are open to articles and discussions upon all subjects of interest to culinary art and gastronomy. This magazine issue includes the following topics: a look at mutton, culinary science vs. culinary art, cakes of Holland, recipes by several noted chefs, a peek at a Jollification Meeting, Pure Food Products, the history of the tea and tea cup tradition, the strange uses of bread, onion facts, ancient Roman hotel practices, and the personal brevities of chefs.
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Field of Study
Food Studies Online
Content Type
Periodical article
Contributor
Adolphe Meyer, fl. 1913
Author / Creator
Theodore M. La Manna, fl. 1913-1915
Date Published / Released
1914, 1914-08
Publisher
International Mutual Cooks and Pastry Cooks Association of New York
Series
International Culinary Magazine
Topic / Theme
Cooking, Lamb (Meat), World War I & Jazz Age (1914–1928), English, Canadians, Americans
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