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