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Culinary Arts

Humanities & Social Sciences

Gt Product Group

Binding Format

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B2B GT

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B2B & B2C

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 "why" of eating.

History Of American Cooking

LIBRARY Adult

POST SECONDARY FOUR YEAR

COLFR

12th+

COLSO

COLJR

COLSR

THE HISTORY OF AMERICAN COOKING

Duration

Duration Unit Of Measure

Transaction Type

Front Cover.
Half Title Page.
Title Page.
Copyright Page.
Dedication.
Contents.
Acknowledgments.
Introduction.
Chronology.
1: Baking.
2: Barbecuing.
3: Boiling and Poaching.
4: Braising.
5: Broiling and Grilling.
6: Frying.
7: Roasting.
8: Smoking.
9: Steaming.
10: Stewing.
11: New Technology and Trends in Cooking.
Selected Bibliography and Resources.
Index.
About the Author.

History Of American Cooking.css-1p8rvzy{position:absolute;padding-left:8px;}

History Of American Cooking