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The latest techniques and preparations are all explained in great detail
Amid growing concerns over the environment and food security around the globe
Add to that gorgeous photographs showing off the culinary landscape
Mark Kurlansky
(Food Writing) Paddleford, Clementine. How America Eats. Belgium The latest techniques and preparationsIllus. from photographs across the U. S. Jacket. First Edition. NY: Scribner's, 1960. Clementine Paddleford was the food editor of This Week Magazine. In assembling the material for this book she went through literally thousands of recipes in her files and chose some 800 which were not only among the most popular printed in her columns but which represent American cooking in all sections of the country at the time. Price clipped, minor rubbing to
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