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Favorite Food of Famous Folk: With Directions for the Preparation Thereof Given for the Most Part by the Famous Folk Themselves to the Ladies of the G
Paperback
Food WritingGeneral World History
ISBN13: 9781141844319
Publisher: Nabu Press
Published: Jan 1 2010
Pages: 92
Weight: 0.31
Height: 0.19 Width: 6.14 Depth: 9.21
Language: English
Favorite Food of Famous Folk offers a unique glimpse into the culinary preferences of celebrated individuals at the turn of the 20th century. Compiled by the Ladies of the Guild of St. James' Parish Church, this charming collection features recipes provided directly by the famous folk themselves, offering a personal touch to each dish. From savory meals to delectable desserts, this book showcases a diverse range of tastes and cooking styles prevalent during the era.
More than just a cookbook, it's a social document reflecting the culinary culture and societal norms of the time. Each recipe provides not only ingredients and instructions but also a connection to the personalities who enjoyed them. Discover the favorite foods of renowned figures and recreate these historical dishes in your own kitchen. A delightful addition to any culinary history collection, Favorite Food of Famous Folk is sure to please cooks and history enthusiasts alike.
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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