Copyright ©1998-2010 Glenn Fleishman. Send in your comments. Bibliographic information on isbn.nu licensed from Baker & Taylor. Contact them for corrections and licensing, or read more about our data.
Masters of American Cookery: M.F.K. Fisher, James Andrews Beard, Raymond Craig Claiborne, Julia McWilliams Child
Descriptions of each edition are found in brief where available. Click details & prices to get more information on a book or to find the best prices for the title.
Paperback
from Bison Books (January 1, 2006)
9780803269200 | details & prices | 424 pages | 5.75 × 8.75 × 0.75 in. | 1.28 lbs | List price $27.95
About: Ever since American soldiers returned home after World War II with a passion for pâté and escargots instead of pork and beans, our preferences have moved from cooked to raw, from canned to fresh, from bland to savory, from water to wine.
About: Ever since American soldiers returned home after World War II with a passion for pâté and escargots instead of pork and beans, our preferences have moved from cooked to raw, from canned to fresh, from bland to savory, from water to wine.