Culture and Cooking; or, Art in the Kitchen

The book presents a collection of culinary techniques and recipes from the 19th century, emphasizing the relationship between culture and cooking. It serves as both a practical guide and a historical document, showcasing the art of kitchen preparation and the cultural significance of food during that era. This reprint maintains the integrity of the original 1881 edition, allowing readers to explore traditional cooking methods and the societal values reflected in the culinary practices of the time.