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Lessons in Cookery Volume bk. 1
Paperback
Food WritingCookbooks GeneralGeneral World History
ISBN13: 9781171968924
Publisher: Nabu Press
Published: Oct 4 2010
Pages: 288
Weight: 0.90
Height: 0.60 Width: 6.14 Depth: 9.21
Language: English
Rediscover the culinary heritage of a bygone era with Lessons in Cookery, Volume 1 by Frances Elizabeth Stewart. Originally published in 1918, this timeless guide offers a fascinating glimpse into the kitchens and dining tables of the early 20th century. More than just a collection of recipes, this book provides invaluable insights into the techniques, ingredients, and domestic science principles that shaped home cooking during this period.
From foundational methods to detailed instructions for preparing a wide range of dishes, Stewart's work is perfect for both culinary historians and modern cooks seeking inspiration from the past. Explore classic recipes and time-honored methods that will enrich your understanding of 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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