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The Something-Different Dish
Paperback
ISBN13: 9781023834056
Publisher: Hutson Street Press
Published: May 22 2025
Pages: 156
Weight: 0.50
Height: 0.33 Width: 6.14 Depth: 9.21
Language: English
The Something-Different Dish, by Marion Harris Neil, offers a delightful collection of recipes and culinary ideas designed to add novelty and excitement to everyday meals. Published in 1915, this cookbook reflects the culinary tastes and kitchen practices of the early 20th century, providing a fascinating glimpse into the past.
Neil's recipes range from simple, accessible dishes to more elaborate creations, all intended to inspire home cooks to experiment and create memorable meals. The book includes detailed instructions and practical tips, making it easy for cooks of all skill levels to try something new. Featuring sections on appetizers, entrees, desserts, and more, The Something-Different Dish is a valuable resource for anyone interested in historical cooking or looking to add a touch of vintage charm to their culinary repertoire.
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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