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American Cookery; Volume 22
Paperback
Food WritingAmerican CookingGeneral United States History
ISBN13: 9781245429603
Publisher: Nabu Press
Published: Sep 14 2011
Pages: 260
Weight: 0.81
Height: 0.55 Width: 6.14 Depth: 9.21
Language: English
American Cookery, Volume 22 offers a fascinating glimpse into the culinary landscape of 19th-century America. This historical cookbook provides a unique collection of recipes, offering insight into the ingredients, techniques, and dining customs prevalent during that era. While the author remains anonymous, the recipes reflect the resourcefulness and ingenuity of American cooks in adapting to available resources and evolving tastes.
More than just a collection of recipes, this volume serves as a historical document, shedding light on the domestic life and foodways of a bygone era. Readers will discover not only how to prepare dishes popular at the time but also gain an appreciation for the cultural and social context in which these recipes were created and enjoyed. This book is a valuable resource for food historians, culinary enthusiasts, and anyone interested in exploring the rich heritage of American cuisine.
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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