An American folklife cookbook /

An American folklife cookbook /

A Washington Post reporter looks at our culinary heritage, describes ethnic cookery and holiday menus around the country, and includes historical recipes

Bibliographic Details
Main Author: Nathan, Joan (Author)
Corporate Authors: Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania), Culinary Collection (University of Pennsylvania)
Format: Book
Language:English
Published: New York : Schocken Books, 1984
New York : 1984
New York : 1984
Edition:[First edition]
Subjects:
Cookbooks > United States > 20th century
Cooking, American > ^A1007960
Cooking, American > 20th century
Cooking, American
Food habits > United States
Gastronomy > United States
International cooking > ^A1007988
International cooking > 20th century
International cooking
CHR 1984
PRO Blank, Fritz (donor) (Inscription)
Cuisine américaine > 20e siècle
Cuisine américaine
Cuisine internationale > 20e siècle
Cuisine internationale
Gastronomie > États-Unis
Habitudes alimentaires > États-Unis
Livres de cuisine > États-Unis > 20e siècle
Cooking, International
Food habits
Gastronomy
United States
Cookbooks > ^A2950558

Internet

Stanford University

Holdings details from Stanford University
Call Number: TX715 .N28 1984

Yale University

Holdings details from Yale University
Call Number: TX715 N28 1984 (LC)

Harvard University

Holdings details from Harvard University
Call Number: 641.61 N26a

Cornell University

Holdings details from Cornell University
Call Number: TX715 .N28 1984

University of Pennsylvania

Holdings details from University of Pennsylvania
Call Number: TX715 .N28 1984

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