The American Heritage Cookbook and Illustrated History of American Eating & Drinking, Volume 1
American Heritage Publishing Company; 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.
What people are saying - Write a review
We haven't found any reviews in the usual places.
SOURDOUGH AND HARDTACK by Evan Jones
THE YANKEEKITCHEN by Gerala carson
7 other sections not shown
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 chili con carne cider City coffee cookbook cookery cooking corn cream cuisine Delmonico's Diamond Jim diet dining room dinner dishes dried drink eaten eggs England English Fannie Fannie Farmer farm Farmer feast fish flavor flour 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 oven oysters painted party Pennsylvania Dutch pepper Pilgrims pork potatoes pounds pudding recipes restaurants roast salt sauce served soup southern stew sugar sweet Sylvester Graham taste things tion vegetables Virginia Ward McAllister wheat wild wine wrote York young