Not by Bread Alone: America's Culinary Heritage

French Dishes for American Tables
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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."

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