Product Details

• Amazon Sales Rank: #2035224 in Books
• Published on: 1998-10-10
• Original language: English
• Dimensions: .96" h x 7.01" w x 9.04" l, 1.39 pounds
• Binding: Paperback
• 331 pages

From Library Journal
This is primarily a culinary history and only secondarily a cookbook?not surprisingly, since the author is a historian. The stories of how particular recipes developed and were named are extremely interesting and well written, particularly regarding baked goods. The preparations of cakes, pies, breads, and cookies are clear and easy to follow, and the stories behind them are fascinating. Recipes for savory foods are not as well presented. A bibliography covering culinary and more general historical sources is included. Other titles, such as John Mariani's The Dictionary of American Food and Drink (LJ 2/15/94) are more comprehensive though not as much fun to read. Recommended for collections with a strong interest in food history. Index not seen.?Mary Martin, CAPCON Lib. Network, Washington, DC
Copyright 1998 Reed Business Information, Inc.