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This volume offers a faithful reprint of the 1885 edition, providing insights into culinary practices of the time. It combines the science of taste with practical cooking techniques, making it a valuable resource for both historians and culinary enthusiasts. The book emphasizes traditional American cookery, showcasing recipes and methods that reflect the era's gastronomic culture.
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The Physiology of Taste - Harder's Book of Practical American Cookery, Jules Arthur Harder
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- Released
- 2017
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- (Paperback)
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