Product Description: Prior to the late 19th century, most Americans viewed dining as a unitarian duty characterized by common meat and potato dishes and complemented by little, if any, polite conversation. With the boom in industrialism and the sudden growth of the middle class in the 1880s, America's interest in social etiquette rose dramatically...read more (view table of contents, read Amazon.com's description)

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Product Description: The entrepreneurial Kidder probably dictated this book with his students in mind; surely they would already know how to prepare meats from veal to venison for baking and how hot to make the fire. The notebook contains many recipes for meat "pyes" and pasties with meat, plus recipes for puddings and cakes and meat, poultry, and fish main dishes: First Dishes, Bottome Dishes, Side Dishes, For Ye Midle, Second Course, and Plates...read more

Recipes adapted from an Iranian classic offer souffles, rice dishes, grilled meats, and desserts, and also includes recipes geared to the colonial British taste

Product Description: Book by Algren, Nelson, Schoonover, David E.

Product Description: Book by Schoonover, David E.