Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Hash: Chopped, Seasoned And Warmed Up (1908)

Hash: Chopped, Seasoned And Warmed Up (1908)

Wheeler, Marcus Pratt

Hardcover

Cookbooks GeneralFiction AnthologiesHerbs, Spices, Oils, Peppers, Nuts

ISBN10: 1120212553
ISBN13: 9781120212559
Publisher: Kessinger Pub Llc
Published: Sep 24 2009
Pages: 126
Weight: 0.79
Height: 0.44 Width: 6.00 Depth: 9.00
Language: English
Hash: Chopped, Seasoned And Warmed Up is a cookbook written by Marcus Pratt Wheeler and originally published in 1908. The book focuses on the preparation and cooking of hash, a dish made from chopped meat, potatoes, and other ingredients.The book includes over 200 recipes for different types of hash, including beef, pork, lamb, and poultry. It also provides instructions for making vegetarian and seafood hashes. Each recipe includes detailed instructions on how to chop and prepare the ingredients, as well as how to season and cook the hash.In addition to the recipes, the book includes information on the history of hash, its nutritional value, and tips for storing and reheating leftovers. There are also sections on side dishes that pair well with hash, such as biscuits and vegetables.Overall, Hash: Chopped, Seasoned And Warmed Up is a comprehensive guide to making delicious and satisfying hashes. It is a valuable resource for anyone interested in exploring this classic comfort food.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.

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