The American heritage cookbook and illustrated history of American eating & drinking
American Heritage Publishing Company, Cleveland Amory, Lucius Morris Beebe, Helen Claire Duprey Bullock, Helen McCully
American Heritage Pub. Co.; Distribution by Simon and Schuster, 1964 - Cookbooks - 629 pages
Includes material on the Bartrams, Mark Twain, Catharine Beecher, Thomas Jefferson, Sylvester Graham, the Hartfords, Delmonico's, Fannie Farmer, and Diamond Jim Brady.
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American Amish apple apple butter bacon baked Bartram beans became Beecher beef biscuits boiled Boston bread breakfast buffalo butter cabbage cakes called Catharine Beecher century cheese chef chicken cider City coffee cookbook cookery cooking corn cream cuisine Delmonico's Diamond Jim diet dining room dinner dishes drink eaten eggs England English Fannie Fannie Farmer farm Farmer feast fish flavor flour Frederick Marryat French fried fruit George Gerald Carson Graham guests hardtack Indians Jean Anthelme Brillat-Savarin John John Bartram kettle kitchen ladies lived Mark Twain meal meat menu milk molasses Orleans oven oysters painted party Pennsylvania Dutch pepper Pilgrims pork potatoes pounds pudding pumpkins recipes restaurants roast salt sauce served Shaker soup southern stew sugar sweet Sylvester Graham taste things tion vegetables Virginia Ward McAllister wheat wild wine wrote York young