num_pages: 220
description: From Louisa May Alcott to Kate Douglas Wiggin, early-American writers found time to describe and prepare sumptuous dishes still cook-worthy today. Beginning with Bouillon for Parties and Germans and ending with Sauce aux Marrons, a Creole chestnut sauce served over broiled turkey chicks, this book presents the soup-to-nuts of eating in America more than a century ago.
language: English
title: A Literary Feast: Recipes and Writings by American Women Authors from History
titlecomplete: A Literary Feast: Recipes and Writings by American Women Authors from History
genres: Cookbooks
ratings_count: 2
publisher: Jones Books