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USA - From a food of the slaves to a soul food—the evolution of fried chicken in New Orleans
NY: Boy Scouts of America
Bordered by Austria
its variety and sustainability
namely how thousands of years of tradition fuse with myriad contemporary influences
(Massachusetts) Kate Douglas Wiggin, ed. A Book of Dorcas Dishes: Family Recipes Contributed by the Dorcas Society of Hollis and Buxton. Fire USA - From a food96 pp. Frontis. photo of the old Congregational Church at Buxton Lower Corner. Printed blueish wrappers. First Edition. [Cambridge, Mass.] Priv. print. [Printed by H. O. Houghton & Co.], 1911. A scarce first edition of a community cookbook that would be reprinted numerous times in the early 20th century. The editor, Kate Douglas Wiggin, was a well known children's book author (best known for Rebecca of Sunnybrook Farm), and this is her only cookbook.
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