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portada Sunday Suppers; Being Fifty-Four Chafing-Dish Recipes, Old and New
Type
Physical Book
Publisher
Author
Language
English
Pages
112
Format
Hardcover
Dimensions
23.4x15.6x0.8 cm
ISBN13
9781023637428

Sunday Suppers; Being Fifty-Four Chafing-Dish Recipes, Old and New

Williams, Alice Laidlaw (Author) · Hutson Street Press · Hardcover

Sunday Suppers; Being Fifty-Four Chafing-Dish Recipes, Old and New - Williams, Alice Laidlaw

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Synopsis "Sunday Suppers; Being Fifty-Four Chafing-Dish Recipes, Old and New"

Sunday Suppers; Being Fifty-Four Chafing-Dish Recipes, Old and New by Alice Laidlaw Williams offers a fascinating glimpse into early 20th-century American cuisine and social customs. This collection of recipes focuses on dishes suitable for informal Sunday evening gatherings, prepared using the then-popular chafing dish. The book includes both updated versions of classic recipes and entirely new creations, showcasing the versatility and convenience of chafing-dish cooking.From savory entrees to delectable desserts, these recipes reflect a time when home entertaining was a cherished tradition. Modern readers will appreciate the historical context and the opportunity to recreate these vintage dishes, experiencing a taste of the past. Whether you're a culinary historian or simply looking for unique and easy-to-prepare recipes, "Sunday Suppers" provides a delightful culinary journey.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 was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.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.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. 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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