Feasting with the Family: Holiday Recipes from the State Library and Staff
Time during the holidays is often spent with family and friends which is the perfect time to break out the recipe cards and cookbooks! The cookbooks featured in this display case come from the South Carolina Collection, all of which can be checked out.
A Feast of Stories: December's Culinary Collection
The South Carolina State Library is celebrating the flavors of the season with a curated selection of books on food for December.
Fish Cookery for One Hundred
This classic cookbook "Fish Cookery for One Hundred" features lots of recipes for fresh, frozen, and canned fish - for 100 people. It shows how to clean and dress a fish, the market forms of fish and shellfish, guides for buying fish, as well as specific information for these types of seafood: oysters, shrimp, clams, lobsters, crabs, and all kinds of fin fish. Recipes include 14 different fish sauces, stuffing’s, and garnish. This book has 53 recipes in all.
Quantity Recipes for School Food Service
This publication contains quantity recipes and other information useful to food service personnel to prepare meals in schools participating in the National School Lunch Program (NSLP). Recipes are generally in 50 and 100 portion size.
Complete Guide to Home Canning
Home canning has changed greatly in the 170 years since it was introduced as a way to preserve food. Scientists have found ways to produce safer, higher quality products. The first part of this publication explains the scientific principles on which canning techniques are based, discusses canning equipment, and describes the proper use of jars and lids. It describes basic canning ingredients and procedures and how to use them to achieve safe, high-quality canned products. Finally, it helps you decide whether or not and how much to can.
