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Favorite Recipes of Presbyterian Women: Meats, Including Seafood and Poultry; Volume 7
Paperback
Cookbooks GeneralAmerican CookingGeneral World History
ISBN13: 9781171980445
Publisher: Nabu Press
Published: Oct 4 2010
Pages: 394
Weight: 1.21
Height: 0.81 Width: 6.14 Depth: 9.21
Language: English
A delightful collection of time-tested recipes, Favorite Recipes of Presbyterian Women, Volume 7: Meats, Including Seafood and Poultry offers a glimpse into the culinary traditions of Southern cooks. Originally published in 1967, this volume preserves a variety of cherished dishes, from savory meat entrees to delicious poultry and seafood preparations. Compiled by the Presbyterian Women, these recipes reflect the community's commitment to good food and fellowship.
This cookbook is more than just a collection of instructions; it's a piece of culinary history, showcasing classic techniques and ingredients popular during the mid-20th century. Whether you're a seasoned chef or a novice cook, you'll find inspiration in these pages. Discover the heartwarming flavors of traditional Southern cuisine and recreate these timeless recipes in your own kitchen.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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