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Publicado por Random House, New York, 1981
ISBN 10: 0394508483ISBN 13: 9780394508481
Librería: COOK AND BAKERS BOOKS, PARKSVILLE, VANCOUVER ISLAND, BC, Canada
Libro
Hardcover. Condición: Very Good. Estado de la sobrecubierta: Fair. 1st Printing. Dust jacket is soiled and repaired. Text has two names on end page and small pencil note, top and side edges have light age spots and the first 140 pages or so are a slightly darker colour than the rest (as published) otherwise without flaw. 6.5 X 9.5" 516 pages. Weight Over 1 Kg (may require extra postage.) From the plain cooking of early settlers and their adaptations of Native American foods to the origins of such characteristically American kitchen achievements as soul food, Cajun cooking, Yankee hill-country fare, and finally the integration of cuisines brought from overseas by waves of immigration, this book is filled with fascinating stories of how and where American cuisine developed and with a wide range of more than 700 distinctive regional, traditional and contemporary recipes.