Culinary Echoes from Dixie PDF Download
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Author: Kate Brew Vaughn
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 292
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Book Description
Author: Kate Brew Vaughn
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 292
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Book Description
Author: KATE BREW. VAUGHN
Publisher:
ISBN: 9781033221419
Category :
Languages : en
Pages : 0
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Book Description
Author: Kate Brew Vaughn
Publisher:
ISBN:
Category :
Languages : en
Pages : 284
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Book Description
This book is a little out of the line of the average cookbook. It contains both the ordinary and, perhaps, some extraordinary Southern recipes as well as many contributed from other sections of the country. It also holds other matter that recommends it. The compiler is a woman of excellent training and wide and long experience in teaching culinary science and domestic economy.-American Cookery, Vol. 21 [1917]
Author: Kate Brew Vaughn
Publisher:
ISBN:
Category : Cookery, American
Languages : en
Pages : 270
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Book Description
Author: Kate Brew Vaughn
Publisher: Literary Licensing, LLC
ISBN: 9781498195430
Category :
Languages : en
Pages : 282
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Book Description
This Is A New Release Of The Original 1917 Edition.
Author: Vaughn Kate Brew
Publisher: Palala Press
ISBN: 9781355366782
Category :
Languages : en
Pages : 292
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Book Description
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.
Author:
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 756
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Book Description
Author: Maria Massey Barringer
Publisher: Palala Press
ISBN: 9781359493903
Category :
Languages : en
Pages :
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Book Description
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.
Author: Estelle Woods Wilcox
Publisher: Andesite Press
ISBN: 9781298666109
Category :
Languages : en
Pages : 740
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Book Description
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.
Author:
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 126
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Book Description
