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Dishes and Beverages Of The Old South

af Martha Mcculloch-Williams
Dishes and Beverages Of The Old South af Martha Mcculloch-Williams
Bag om Dishes and Beverages Of The Old South

Dishes and Beverages of the Old South lingered as a rare text on southern foodways. This pathfinding cookbook, one of the first to be written in a narrative style, is available to a new generation of southern foodies and amateur chefs. McCulloch-Williams not only provides recipes for the modern cook, but she expounds upon the importance of quality ingredients, muses on memories brought back by a good meal, and deftly recognizes that comfort goes hand in hand with southern eats. Castle navigates the book of Dishes and Beverages of the Old South with a clear vision of McCulloch-Williams and her southern opus, and readers and cooks alike will be invigorated by the republication of this classic work.

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  • Sprog:
  • Engelsk
  • ISBN:
  • 9781805471998
  • Indbinding:
  • Paperback
  • Sideantal:
  • 132
  • Udgivet:
  • 26. januar 2023
  • Størrelse:
  • 216x7x280 mm.
  • Vægt:
  • 353 g.
  • 8-11 hverdage.
  • 16. december 2024
På lager
Forlænget returret til d. 31. januar 2025

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- Rabat på køb af fysiske bøger
- 1 valgfrit digitalt ugeblad
- 20 timers lytning og læsning
- Adgang til 70.000+ titler
- Ingen binding

Abonnementet koster 75 kr./md.
Ingen binding og kan opsiges når som helst.

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Beskrivelse af Dishes and Beverages Of The Old South

Dishes and Beverages of the Old South lingered as a rare text on southern foodways.

This pathfinding cookbook, one of the first to be written in a narrative style, is available to a new generation of southern foodies and amateur chefs.

McCulloch-Williams not only provides recipes for the modern cook, but she expounds upon the importance of quality ingredients, muses on memories brought back by a good meal, and deftly recognizes that comfort goes hand in hand with southern eats.

Castle navigates the book of Dishes and Beverages of the Old South with a clear vision of McCulloch-Williams and her southern opus, and readers and cooks alike will be invigorated by the republication of this classic work.

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