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Field name | Value |
---|---|
Reference | TX715 .J52 1969 |
Library/Archive | Michigan State University |
Title | Soul food cookbook |
Author/Creator | Jeffries, Bob |
Date | 1969 |
Collection | African American |
Collection Overview | There are over 200 African American cookbooks in the collection dating from the early 19th century to the present. The earliest is a first edition of Robert Roberts, The House Servant’s Directory (1827), the first cookbook written by a Black American and first book on any subject written by a Black American to have been printed by a commercial publisher. Additionally there are charity cookbooks, Black dialect items, and celebrity cookbooks. The collection is complemented by strong holdings in Caribbean cookery and African cookery. |
Place of Publication | Indianapolis, Indiana, USA |
Publisher | The Bobbs-Merrill Company |
Document Type | Printed Cookbook; Domestic Cookbook |
Theme | Food Preparation; Global and Ethnic Cuisines; Food, Race and Ethnicity |
Subjects | African American race culinary culture cooking techniques recipes |
Cuisine | Midwestern American cuisine; Soul food |
Description | Soul food cook book. Bob Jefferies was a well known chef. A collection of traditional recipes using local ingredients. Recipes include: creamy corn soup, riverboat shrimp, salt pork and cream gravy, fried grits, pecan pie etc. |
Countries | United States of America |
Places | Indianapolis Indiana |
Copyright and Source Archive | Content compilation © 2020, by the Michigan State University. All rights reserved. |