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American Cookery; Volume 2
Paperback
Food WritingAmerican CookingGeneral World History
ISBN13: 9781245393492
Publisher: Nabu Press
Published: Sep 14 2011
Pages: 478
Weight: 1.46
Height: 0.96 Width: 6.14 Depth: 9.21
Language: English
American Cookery, Volume 2, presents a fascinating glimpse into the culinary practices of 19th-century America. Authored by the Boston Cooking School, this volume offers a diverse collection of recipes, cooking techniques, and insights into the domestic life of the era. From classic American dishes to innovative creations, readers will discover a wealth of culinary knowledge that reflects the tastes and traditions of the time.
This historical cookbook provides a unique window into the past, showcasing the evolution of American cuisine and the role of food in shaping cultural identity. Whether you are a food historian, a culinary enthusiast, or simply curious about the past, American Cookery, Volume 2 is a valuable resource that will inform and inspire.
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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