Miss Parloa's New Cook Book (eBook, ePUB) - Parloa, Maria
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Maria Parloa's 'Miss Parloa's New Cook Book' is a comprehensive guide to cooking in the late 19th century America. This pioneering work offers a wide range of recipes and culinary techniques aimed at helping housewives elevate their cooking skills. Parloa's writing style is clear, concise, and practical, making it accessible to both experienced cooks and novices. The book reflects the growing interest in home economics and domestic science during this period, showcasing the increasing importance placed on proper nutrition and cooking methods. With detailed instructions and helpful tips, 'Miss…mehr

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Produktbeschreibung
Maria Parloa's 'Miss Parloa's New Cook Book' is a comprehensive guide to cooking in the late 19th century America. This pioneering work offers a wide range of recipes and culinary techniques aimed at helping housewives elevate their cooking skills. Parloa's writing style is clear, concise, and practical, making it accessible to both experienced cooks and novices. The book reflects the growing interest in home economics and domestic science during this period, showcasing the increasing importance placed on proper nutrition and cooking methods. With detailed instructions and helpful tips, 'Miss Parloa's New Cook Book' serves as a valuable resource for anyone looking to improve their culinary knowledge and skills. Maria Parloa's background as a renowned cooking teacher and lecturer likely influenced her decision to write this book, as she sought to share her expertise with a wider audience. This book is highly recommended for food history enthusiasts, aspiring chefs, and anyone interested in the evolution of American culinary traditions.
Autorenporträt
Maria Parloa was an influential figure in the development of the domestic science movement in the late 19th and early 20th centuries. Born in Massachusetts in 1843, she gained recognition as a cookery teacher, author, and lecturer. Parloa was a pioneer in the field of home economics and one of the first to integrate scientific principles into cooking instruction, promoting practical and healthy eating habits. Her legacy includes several cookbooks, among which 'Miss Parloa's New Cook Book' is notable for its detail-oriented approach and comprehensive range of recipes, reflecting her philosophy of cooking as both an art and a science. Parloa's style is characterized by a blend of simplicity and thoroughness, aiming to empower housekeepers with knowledge to excel in the domestic sphere. In addition to cookbooks, she ran her own cooking schools and was instrumental in establishing professional training programs for cookery. Parloa's contributions extend beyond her recipes; her pedagogical methods shaped the future of culinary education, influencing generations of home economists and cooks. She passed away in 1909, leaving behind a rich culinary legacy that continues to be referenced and appreciated by those interested in the historical context of American cooking and domestic life.