A Literary Feast: Recipes and Writings by American Women Authors from History

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Yvonne Schofer
Jones Books, 2003 - Biography & Autobiography - 206 pages
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From Louisa May Alcott to Kate Douglas Wiggin, early-American writers found time to describe and prepare sumptuous dishes still cook-worthy today. Beginning with Bouillon for Parties and Germans and ending with Sauce aux Marrons, a Creole chestnut sauce served over broiled turkey chicks, this book presents the soup-to-nuts of eating in America more than a century ago.

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About the author (2003)

Yvonne Schofer is a humanities bibliographer at the University of Wisconsin–Madison Libraries in Memorial Library.

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