Author: Hannah Widdifield
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 422

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Book Description

Author: Hannah Widdifield
Publisher:
ISBN:
Category : Baking
Languages : en
Pages : 426

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Book Description

Author: Laura Schenone
Publisher: W. W. Norton & Company
ISBN: 9780393016710
Category : Cooking
Languages : en
Pages : 458

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Book Description
Filled with classic recipes and inspirational stories, this stunningly illustrated book celebrates the power of food throughout American history and in women's lives.

Author: Elizabeth Ellicott Lea
Publisher: University of Pennsylvania Press
ISBN: 1512819255
Category : History
Languages : en
Pages : 400

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Book Description
One of the finest sources for studying authentic American fold diet, the 1853 facsimile edition presented here contains a wealth of recipes and folk wisdom from the Quakers, Tidewater South, and Pennsylvania Germans. This volume, with an extensive introduction and glossary, is the first attempt by an American food historian to analyze the cookery of the Quakers.

Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 330

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Book Description

Author: Hannah Mary Bouvier Peterson
Publisher: University of Michigan Library
ISBN:
Category : Cooking
Languages : en
Pages : 322

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Book Description
Originally published: Philadelphia: T.B. Peterson & Brothers, 1866.

Author: Hannah Mary Peterson
Publisher: Applewood Books
ISBN: 1429012706
Category : Cooking
Languages : en
Pages : 678

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Book Description
Hannah Peterson's 1870 "The Young Wife's Cook Book" is designed to be a complete source of recipes and information for the inexperienced cook, a book that she can use to start her household and continue to use as she raises her family.

Author: Ann Sophia Stephens
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 1004

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Book Description

Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 976

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Book Description

Author: Paul Fehribach
Publisher: University of Chicago Press
ISBN: 0226819493
Category : Cooking, American
Languages : en
Pages : 360

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Book Description
"Acclaimed Chicago chef Paul Fehribach surveys the tremendous diversity of localist food practices across the Midwest. Fehribach focuses not only on present trends but on a cultural migration from the Ohio River Valley north- and westward. The book will feature many remarkable recipes-e.g., bacon fat-fried Turkey Red Wheat pancakes; delicata squash stuffed with hominy, dried blueberries, and chilies; roast duck with whiskey sauce, sour red cabbage, and turnips; strawberry pretzel gelatin salad; and many more-as well as profiles and descriptions of some of the chefs, purveyors, and farmers who make up the food networks of the greater Chicago region"--