Irons in the Fire: A History of Cooking Equipment |
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America baking beaten became began boiled bowls brass bread Britain built butter cakes cast iron Castle changed chimney cloth coal collection colour contained cooking copper cream decorated dishes domestic drink early eggs eighteenth century England English equipment fire fish flour fruit grates hand handle hearth heat Height household imported inches inside Italy jelly keep kitchen known length less living London manufacturers meat metal method milk mixed mixture moulds Museum needed nineteenth century originally oven pans pewter piece pies plates pots pound preserving pressed probably produce pudding quantities raised ranges roasting round salt served seventeenth century shape sheet side silver spices spit spoons stand steel stone sugar Techniques thick tinplate took trade turned whole wine wood wooden wrought wrought iron
Bibliographic information
| Title | Irons in the Fire: A History of Cooking Equipment |
| Author | Rachael Feild |
| Publisher | Crowood Press, 1984 |
| Original from | the University of Virginia |
| Digitized | Sep 4, 2009 |
| ISBN | 0946284555, 9780946284559 |
| Length | 261 pages |
| Subjects | › Cooking / General |
| Export Citation | BiBTeX EndNote RefMan |