In 1900, most cooking was done in fireplaces, if you didn't have a servant, you most likely were one, and a slim figure was considered a mark of ill health. Economic conditions, attitudes, and tastes changed a lot over the twentieth century and The Century in Food examines the inventions, innovations, and ingenuity that fueled American appetites for those past one hundred years.
Bacardi Double-Chocolate Rum Cake, Playboy Paella, Sausage-Stuffed Baked Apples, and Chicken Fillets in Tomato-Wine Sauce are just a sampling of the scrumptious recipes found here. More than a simple cookbook, The Century in Food provides an enthralling history of American culture. This book is destined to become a classic amid food lovers and historians alike.