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History of American cooking

Author: Merril D Smith
Publisher: Santa Barbara, California : ABC-CLIO, [2013]
Edition/Format:   Book : EnglishView all editions and formats
Database:WorldCat
Summary:
Smith spans 500 years of cooking in what is now the United States. He supplies recipes, and covers the "how" and "why" of eating, spotlighting why particular methods were used and how they were used to produce particular dishes.
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Genre/Form: History
Document Type: Book
All Authors / Contributors: Merril D Smith
ISBN: 9780313387111 0313387117
OCLC Number: 798617194
Description: xxxiv, 188 pages : illustrations ; 24 cm
Contents: Baking --
Barbecuing --
Boiling and poaching --
Braising --
Broiling and grilling --
Frying --
Roasting --
Smoking --
Steaming --
Stewing --
New technology and trends in cooking.
Responsibility: Merril D. Smith.

Abstract:

Ideal for American history and food history students as well as general readers, this book spans 500 years of cooking in what is now the United States, supplying recipes and covering the "hoW" and  Read more...

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"This is a fascinating book that not only covers the different forms and types of cooking but is also a good history book... The book is full of information, has a bibliography, an extensive index, Read more...

 
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