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flavorsome cooking with a modern
special occasions
put on the table in Tupelo
they don't take up much room on a countertop
Now completely revised and re-written
Hows and Whys of Cooking 1957 flavorsome cooking with a modernHows and Whys of Cooking, published in 1957 focuses on the science of food preparation and included very detailed step by step recipe instructions for a variety of classic American dishes. Format: Hardcover with dust jacket, 328 pages. Copyright: 1957 Publisher: The University of Chicago Press Author: Evelyn G. Halliday and Isabel T. Noble Description: More Than Twenty Thousand Cooks and would be cooks over the country have already discovered this
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