National Grange Bicentennial Year Cookbook PDF Download
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Author:
Publisher:
ISBN: 9780871971005
Category : Cookbooks
Languages : en
Pages : 304
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Book Description
Author:
Publisher:
ISBN: 9780871971005
Category : Cookbooks
Languages : en
Pages : 304
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 155
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Book Description
Author: Suzanne Topper
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 311
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Book Description
Author:
Publisher:
ISBN:
Category : American Revolution Bicentennial, 1976
Languages : en
Pages : 444
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Book Description
Author: National Grange
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 264
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Book Description
Author:
Publisher:
ISBN:
Category : American Revolution Bicentennial, 1976
Languages : en
Pages : 348
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Book Description
Author:
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 119
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Book Description
Author:
Publisher:
ISBN:
Category : Cookbooks
Languages : en
Pages : 202
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Book Description
Author: American Revolution Bicentennial Commission of the City of Charleston, Missouri
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 244
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Book Description
Author: Mark H. Zanger
Publisher: Bloomsbury Publishing USA
ISBN: 0313091501
Category : Social Science
Languages : en
Pages : 345
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Book Description
The first cookbook to present the dishes of more than 120 ethnic groups now in America, The American Ethinic Cookbook for Students illustrates how those dishes have changed throughout the years. This cookbook contains more than 300 recies plus references to ethnography, food history, culture, and the history of American immigration. A bibliography at the end of each ethnic group section is included. Covering the cooking of Native American tribes, old-stock settlers, old immigrants from 1840-1920, and the new immigrants, no other cookbook describes so many different ethnic groups or focuses on the American ethnic experience. Arranged alphabetically by ethnic group, each chapter consists of a brief introduction to the ethnic group, its food history and ethnogaphy, followed by recipes, with step-by-step instructions, techniques hints, and equipment information. Among the 120 ethnic groups included are: Amish-Mennonites, Arcadians, Cugans, Dutch, Cajuns, Eskimos, Hopi, Hungarians, Jamaicans, Jews, Palestinians, Serbs, Sioux, Turks, and Vietnamese.
