Not by Bread Alone: America's Culinary Heritage

French Dishes for American Tables
horizontal rule
This translation of a French cookbook was aimed specifically at American audiences, with the goal of making the unfamiliar methods of French cooking accessible to a wider population. The translator, Mrs. Sherman, remarks in the preface that the simplicity of her language will place French terms "within the comprehension of all classes."

view image

continue tour

horizontal rule
Pierre Caron. French Dishes for American Tables. Translated by Mrs. Frederic Sherman. New York: D. Appleton, 1897.
horizontal rule

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

Copyright 2002 Division of Rare & Manuscript Collections
2B Carl A. Kroch Library, Cornell University, Ithaca, NY, 14853
Phone Number: (607) 255-3530. Fax Number: (607) 255-9524

For reference questions, send mail to:
If you have questions or comments about the site, send mail to: webmaster.