Miss Parloa's New Cook Book - Parloa, Maria
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Miss Parloa's New Cook Book, a classical book, has been considered important throughout the human history, and so that this work is never forgotten we at Alpha Editions have made efforts in its preservation by republishing this book in a modern format for present and future generations. This whole book has been reformatted, retyped and designed. These books are not made of scanned copies of their original work and hence the text is clear and readable.

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Produktbeschreibung
Miss Parloa's New Cook Book, a classical book, has been considered important throughout the human history, and so that this work is never forgotten we at Alpha Editions have made efforts in its preservation by republishing this book in a modern format for present and future generations. This whole book has been reformatted, retyped and designed. These books are not made of scanned copies of their original work and hence the text is clear and readable.
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.