Not by Bread Alone: America's Culinary Heritage


The Art of Dessert
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Featuring baroque, labor intensive food structures and compositions, Etienne's Traite de l'office was the most complete work on the subjects in which it specialized: hors d'oeuvres, salads, fruit dishes, and especially, desserts. Etienne was responsible for creating the large formal banquets and impressive presentations required by his position as chef for the French ambassador to England, and his recipes reflect this experience. But his book–and similar works published by other professional chefs–chronicle the era’s increasingly complex and elevated tastes in food, and the fashion for meticulous attention to artistic presentation.

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Étienne. Traité de L'Office… Avec de Beaux Dessins Gravés sur Acier. Paris: Laignier, 1845-46.
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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
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