Dr. Chase's New Receipt Book PDF Download
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Author: Alvin Wood Chase
Publisher:
ISBN:
Category : Cooking, Canadian
Languages : en
Pages : 366
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Book Description
Author: Alvin Wood Chase
Publisher:
ISBN:
Category : Cooking, Canadian
Languages : en
Pages : 366
Get Book Here
Book Description
Author: Alvin Wood Chase
Publisher:
ISBN:
Category : Formulas, recipes, etc
Languages : en
Pages : 396
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Book Description
Author: Alvin Wood Chase
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 367
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Book Description
Author: Alvin Wood Chase
Publisher:
ISBN:
Category : Formulas, recipes, etc
Languages : en
Pages : 367
Get Book Here
Book Description
Author: Alvin Wood Chase
Publisher: DigiCat
ISBN:
Category : Fiction
Languages : en
Pages : 317
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Book Description
DigiCat Publishing presents to you this special edition of "Dr. Chase's New Receipt Book, or Information for Everybody" by Alvin Wood Chase. DigiCat Publishing considers every written word to be a legacy of humankind. Every DigiCat book has been carefully reproduced for republishing in a new modern format. The books are available in print, as well as ebooks. DigiCat hopes you will treat this work with the acknowledgment and passion it deserves as a classic of world literature.
![Dr. Chase's New Receipt Book, Or, Information for Everybody [microform] PDF](https://books.google.com/books/content/images/frontcover/eR4W0AEACAAJ?fife=w80-h100)
Author: A W (Alvin Wood) 1817-1885 Chase
Publisher: Legare Street Press
ISBN: 9781020488078
Category :
Languages : en
Pages : 0
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Book Description
Dr. Chase's New Receipt Book is a classic of American literature, offering advice on everything from cooking and cleaning to medicine and mechanics. This book is a testament to the ingenuity and resourcefulness of the American people, and a reminder of the importance of self-sufficiency and individualism. It is an essential reference work for anyone interested in American history or the history of domestic life. 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 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. 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: Alvin Wood Chase
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 397
Get Book Here
Book Description
Author: Alvin Wood Chase
Publisher:
ISBN:
Category : Formulas, recipes, etc
Languages : en
Pages : 397
Get Book Here
Book Description
Author: Alvin Wood Chase
Publisher:
ISBN:
Category : Formulas, recipes, etc
Languages : en
Pages : 892
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Book Description
Author: Elizabeth Driver
Publisher: University of Toronto Press
ISBN: 0802047904
Category : Cooking
Languages : en
Pages : 1326
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Book Description
Culinary Landmarks is a definitive history and bibliography of Canadian cookbooks from the beginning, when La cuisinière bourgeoise was published in Quebec City in 1825, to the mid-twentieth century. Over the course of more than ten years Elizabeth Driver researched every cookbook published within the borders of present-day Canada, whether a locally authored text or a Canadian edition of a foreign work. Every type of recipe collection is included, from trade publishers' bestsellers and advertising cookbooks, to home economics textbooks and fund-raisers from church women's groups. The entries for over 2,200 individual titles are arranged chronologically by their province or territory of publication, revealing cooking and dining customs in each part of the country over 125 years. Full bibliographical descriptions of first and subsequent editions are augmented by author biographies and corporate histories of the food producers and kitchen-equipment manufacturers, who often published the books. Driver's excellent general introduction sets out the evolution of the cookbook genre in Canada, while brief introductions for each province identify regional differences in developments and trends. Four indexes and a 'Chronology of Canadian Cookbook History' provide other points of access to the wealth of material in this impressive reference book.
