A Literary Feast: Recipes and Writings by American Women Authors from History
Jones Books, 2003 - Biography & Autobiography - 206 pages
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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