(Technique) Sheila Hibben. A Kitchen Manual. Jam Robert Appelbaum paints a vivid

Robert Appelbaum paints a vivid picture of a world in which food was many things—from a symbol of prestige and sociability to a cause for religious and economic struggle—but always represented the primacy of materiality in life

and wine regions from all over the world

and a heartwarming introduction from Gourmet’s famed Editor-in-Chief Ruth Reichl

Mother’s Ruin

A section at rear covers the prices of food and commodities at various dates through history

(Technique) Sheila Hibben. A Kitchen Manual. Jam Robert Appelbaum paints a vividJacket. First Edition. NY: Duell, Sloan & Pearce, [1941]. Food historian Sheila Hibben lays out the fundamentals of cooking technique in her book, A Kitchen Manual, with chapters on carving, soup making, fish cookery, poultry, game and meat, sauces, vegetables, a guide to marketing, and combinations of flavor and texture. A very interesting and forward thinking book for its time. Long closed tear repaired with tape to front jacket panel, heavy