Americas Founding Food
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Language: en
Pages: 408
Pages: 408
Type: BOOK - Published: 2006-03-08 - Publisher: Univ of North Carolina Press
From baked beans to apple cider, from clam chowder to pumpkin pie, Keith Stavely and Kathleen Fitzgerald's culinary history reveals the complex and colorful ori
Language: en
Pages: 414
Pages: 414
Type: BOOK - Published: 2005 - Publisher: Columbia University Press
History of food in the United States.
Language: en
Pages: 73
Pages: 73
Type: BOOK - Published: 2012-10-16 - Publisher: Andrews McMeel Publishing
This eighteenth century kitchen reference is the first cookbook published in the U.S. with recipes using local ingredients for American cooks. Named by the Libr
Language: en
Pages: 332
Pages: 332
Type: BOOK - Published: 2010-11-01 - Publisher: Sourcebooks, Inc.
Who Were the Original Foodies? Beyond their legacy as revolutionaries and politicians, the Founding Fathers of America were first and foremost a group of farmer
Language: en
Pages: 596
Pages: 596
Type: BOOK - Published: 2016-09-20 - Publisher: Liveright Publishing
Finalist for the IACP Cookbook Award A Washington Post Notable Book of the Year A Smithsonian Best Food Book of the Year Longlisted for the Art of Eating Prize
