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American Cookery; Volume 3
Paperback
Food WritingAmerican CookingGeneral World History
ISBN13: 9781179086989
Publisher: Nabu Press
Published: Aug 31 2011
Pages: 480
Weight: 1.47
Height: 0.97 Width: 6.14 Depth: 9.21
Language: English
American Cookery, Volume 3 presents a fascinating glimpse into the culinary landscape of 19th-century America. Compiled by the Boston Cooking School, this volume offers a wealth of recipes and insights into the domestic practices of the time. Explore traditional dishes and cooking techniques, reflecting the evolving tastes and cultural influences of the era.
This book provides a valuable resource for culinary historians, chefs, and anyone interested in the roots of American cuisine. Discover how ingredients were sourced, meals were prepared, and food played a central role in daily life. American Cookery stands as a testament to the enduring appeal of home-cooked meals and the rich heritage of American culinary traditions.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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