9780828900959 - Real, Old-Time Yankee Maple Cooking (4 Ergebnisse)

Zustand: Good. .

Paperback. Zustand: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.

Zustand: Very Good. Very Good condition. A copy that may have a few cosmetic defects. May also contain light spine creasing or a few markings such as an owner's name, short gifter's inscription or light stamp. Bundled media such as CDs, DVDs, floppy disks or access codes may not be included.

Zustand: Very Good. A Vermont kitchen staple built around maple syrup and traditional recipes. A compact and authentic mid-century Vermont cookery booklet preserving traditional maple-based recipes drawn from earlier household practice and adapted for modern kitchens. Rooted in New England?s maple-sugar culture, the work reflects a continuity of rural foodways?where maple syrup and sugar formed a central element of seasonal and everyday cooking. DETAILS: +++ Stiff pictorial wraps with photographic cover design +++ 32 pages; 5.75 by 8.5 inches +++ Published by Stephen Greene Press, Brattleboro, Vermont +++ Second printing, 1969 +++ Illustrated with small decorative line cuts throughout +++ Stapled format on light stock, typical of regional cookery pamphlets CONTENT HIGHLIGHTS: +++ Approximately 50 traditional recipes centered on maple syrup and sugar +++ Includes breads, puddings, sauces, and dessert preparations +++ Representative recipes: Maple Raisin Bran Bread, Maple Fig Pudding, Double-Boiler Maple Bread Pudding +++ Introductory text reflects maple production and its role in New England domestic life +++ Drawn from historic handwritten recipe sources and adapted for contemporary use CONDITION: Very Good. Bindings are tight and square. Text is clean; light, even age-toning. Moderate shelf handling wear. Some kitchen-soil to the wraps; occasional spots internally, not affecting readability. HISTORICAL CONTEXT ? Published during a period of renewed interest in regional American cooking, this work reflects mid-20th-century efforts to preserve and reinterpret traditional foodways. Vermont, long associated with maple production, became a focal point for culinary identity tied to place, season, and rural heritage. Cookbooks such as this?modest in format yet culturally specific?serve as documents of vernacular practice, bridging earlier domestic traditions with modern kitchen methods. Subjects: Vermont, New England, maple sugar, regional cookery, American foodways, culinary history, domestic life, rural traditions, Americana, recipe pamphlets.