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American food : the gastronomic story
A culinary history of the United States from colonial times to the present includes traditional recipes adapted to today's kitchens and tastes.
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| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
New York :
Dutton,
1975.
|
| Edition: | First edition. |
| Subjects and Genres: | |
| Tags: |
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| 049 | |a QQRA | ||
| 050 | 0 | 0 | |a TX715 |b .J76 1975 |
| 090 | |a TX652 .C37 |b n.565 | ||
| 100 | 1 | |a Jones, Evan, |d 1915-1996. | |
| 245 | 1 | 0 | |a American food : |b the gastronomic story |c Evan Jones |
| 250 | |a First edition. | ||
| 260 | |a New York : |b Dutton, |c 1975. | ||
| 300 | |a 387 pages : |b illustrations ; |c 28 cm. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a unmediated |b n |2 rdamedia | ||
| 338 | |a volume |b nc |2 rdacarrier | ||
| 500 | |a Includes indexes. | ||
| 505 | 0 | |a Puritans and plantations -- The French touch -- Padres and conquistadores -- Gemutlichkeit and serious eating -- Body and soul -- The harvest century -- Shakers, bakers, breakfast food makers -- Melting pot? -- Beginnings revisited -- Recipes. Appetizers and hors d'oeuvre -- Breads and pancakes -- Soups -- Vegetables -- Meat -- Poultry -- Fish and seafood -- Salads -- Casseroles, lunch and supper dishes -- Sauces -- Desserts. | |
| 520 | |a A culinary history of the United States from colonial times to the present includes traditional recipes adapted to today's kitchens and tastes. | ||
| 541 | 0 | |c Gift; |a Joseph M. Carlin; |d 1-15-2021 | |
| 590 | |a HSP Historic Culinary Arts Collection. | ||
| 650 | 0 | |a Cooking, American. | |
| 650 | 0 | |a Food. | |
| 852 | 0 | 0 | |a Historical Society of Pennsylvania |b Closed Stacks |h TX 652 .C37 n.565 |t 1 |
| 911 | |a 290536 | ||
| 994 | |a C0 |b QQR | ||
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