Not by Bread Alone: America's Culinary Heritage
The Boston Cooking School
home
introduction
early cookbooks
american taste
gastronomy
the elegant table
temperance and prohibition
food nutrition and science
corpulency, leanes, and dietary reform
kitchen technology
food processing and manufacture
credits

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Kitchen Text-Book
Division of Rare and Manuscript Collections Cornell University Library

Copyright © 2002 Division of Rare & Manuscript Collections
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