No paper covers. Image shown does not represent actual book. (No text on front.)
A classic! Betty Fussel's rich text presents our culinary lore and history. She takes us from Indian corn, chilies, beans, game, fowl and sweets in part 1, to Creole rice, prairie foods, and more in part 2. She continues to cross the country and share ethnic recipes in part 3 with country foods, and in part 4 she shares the food of New England Seafarers and Settlers. Part 5 is devoted to trappers and milkers: food of the Midwest, and part 6 moves through the Northwest.
Throughout the journey the author includes wonderful heirloom recipes for every kind of meal, from every region. History, recipes, period photos, and illustrations make this a unique and fascinating book.
Remainder marked on side.