What We Cook on Cape Cod

More about the book

Featuring a diverse array of recipes, this collection from 1911 covers various categories, including soups, seafood, meats, and desserts. It offers practical culinary guidance that remains relevant today, making it a valuable resource for both novice and experienced cooks. The book is part of a series republishing classic works, ensuring accessibility to timeless recipes and original artwork that are often hard to find and costly.