Fifty-two Sunday Dinners
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"Fifty-Two Sunday Dinners: A Book of Recipes" by Elizabeth O. Hiller offers a glimpse into the culinary traditions of a bygone era. This meticulously prepared print edition revives a classic collection of recipes and menus, perfect for anyone interested in the art of cooking and food preparation. Delve into the details of creating memorable Sunday dinners, complete with insights into edible oils and fats, a crucial component of historical cooking practices. Beyond mere recipes, this book provides a narrative of food, offering a window into the past. Explore techniques of garnishing and food pr...
"Fifty-Two Sunday Dinners: A Book of Recipes" by Elizabeth O. Hiller offers a glimpse into the culinary traditions of a bygone era. This meticulously prepared print edition revives a classic collection of recipes and menus, perfect for anyone interested in the art of cooking and food preparation. Delve into the details of creating memorable Sunday dinners, complete with insights into edible oils and fats, a crucial component of historical cooking practices. Beyond mere recipes, this book provides a narrative of food, offering a window into the past. Explore techniques of garnishing and food presentation alongside general cooking methods, all within the context of classic essays and narratives surrounding the preparation of food. Discover the enduring appeal of traditional meals and timeless cooking techniques that continue to inspire. 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 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. 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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