El Paso Cook Book

Description

Author: Ladies' Auxiliary of the y. M. C. a.

The El Paso Cook Book (1898) was the first cookbook published in that city. The El Paso Cook Book is valuable from an historical standpoint-for what it tells us about El Paso and what it tells us about cookery at the beginning of the twentieth century. It also offers wonderful recipes that can be re-created today by anyone willing to include some trial and error in the cooking process to allow for changes wrought in ingredients and kitchen technology by the passage of more than a century.

About the Author
Smith, Andrew: - Andrew F. Smith teaches culinary history at the New School University in Manhattan and serves on the Board of the Culinary Trust. He is the General Editor for the University of Illinois's Food Series and the editor in chief of the Oxford Encyclopedia of Food and Drink in America. He is the author or editor of eight books on food history.

El Paso Cook Book

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Author: Ladies' Auxiliary of the y. M. C. a.The El Paso Cook Book (1898) was the first cookbook published in... Read more

$17.00

            Description

            Author: Ladies' Auxiliary of the y. M. C. a.

            The El Paso Cook Book (1898) was the first cookbook published in that city. The El Paso Cook Book is valuable from an historical standpoint-for what it tells us about El Paso and what it tells us about cookery at the beginning of the twentieth century. It also offers wonderful recipes that can be re-created today by anyone willing to include some trial and error in the cooking process to allow for changes wrought in ingredients and kitchen technology by the passage of more than a century.

            About the Author
            Smith, Andrew: - Andrew F. Smith teaches culinary history at the New School University in Manhattan and serves on the Board of the Culinary Trust. He is the General Editor for the University of Illinois's Food Series and the editor in chief of the Oxford Encyclopedia of Food and Drink in America. He is the author or editor of eight books on food history.

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