cookery, american

Traces the history of the fast food industry and discusses how it arose in postwar America.

Contains over five hundred of the most popular recipes of the twentieth-century covering appetizers, soups, meats, casseroles, eggs, vegetables, salads,breads, and desserts and includes a chronicle of the last one hundred years of culinary change in America.

This book introduces breakfast recipes that cover all the food groups and promote healthy choices. (Kid Power).

Examines the diet of nineteenth-century pioneers and the culinary innovations brought about by the hard life in the Western territories.

Briefly describes some of the foods eaten in the North and South before and after the Civil War and the impact of the war on what foods were available and how they were prepared. Includes recipes.

Combines the story of the pioneers with recipes and the history of food from the opening and development of the American West.

Includes recipes and instructions for other projects relating to village life in colonial America.

Recipes based on the pioneer food written about in the "Little House" books of Laura Ingalls Wilder, along with quotes from the books and descriptions of the food and cooking of pioneer times.

Recipes based on the dishes mentioned in "Little Women" and "Little Men" and recreated from nineteenth-century cookbooks by the nine-year-old author.