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Language: en
Pages: 400
Pages: 400
Type: BOOK - Published: 2017-09-05 - Publisher: Univ of California Press
Prologue: a rendez-vous -- The cook -- Writer and author -- Origin and early development of modern cookbooks -- Printed cookbooks: diffusion, translation, and p
Language: en
Pages: 304
Pages: 304
Type: BOOK - Published: 2019-05-07 - Publisher: Grand Central Publishing
The delicious, informative, and entertaining cookbook tie-in to PBS's Emmy Award-winning series A Taste of History. A TASTE OF HISTORY COOKBOOK provides a fasci
Language: en
Pages: 73
Pages: 73
Type: BOOK - Published: 2012-10-16 - Publisher: Andrews McMeel Publishing
This eighteenth century kitchen reference is the first cookbook published in the U.S. with recipes using local ingredients for American cooks. Named by the Libr
Language: en
Pages: 458
Pages: 458
Type: BOOK - Published: 2013-06-18 - Publisher: Little, Brown
A riveting narrative history of food as seen through 100 recipes, from ancient Egyptian bread to modernist cuisine. We all love to eat, and most people have a f
Language: en
Pages: 226
Pages: 226
Type: BOOK - Published: 2005-07-26 - Publisher: Courier Corporation
Back-to-basics book, filled with hundreds of hearty, simple recipes -- everything from griddle cakes, shrimp Creole and mulligatawny soup to cheese fondue, oyst