Not by Bread Alone: America's Culinary Heritage

1564 German Cookery Book
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Few cookbooks were published before the 1600s. Those that did appear, like this 1564 German guide to food preparation, presented recipes adapted from medieval works, emphasizing heavily spiced foods and vinegar based sauces.

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Balthaser Staindl. Ain künstlichs und Nutzlichs Kochbüch.. Augspurg: Gedruckt durch M. Francken, 1564.
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early cookbooks
american taste
the elegant table
temperance and prohibition
food nutrition and science
corpulency, leanes, and dietary reform
kitchen technology
food processing and manufacture
Cornell University Division of Rare and Manuscript Collections Cornell University Library

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