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Field name | Value |
---|---|
Reference | TX715 .U74 1931 |
Library/Archive | Michigan State University |
Title | The Monticello cook book |
Author/Creator | University of Virginia Hospital League |
Date | 1950 |
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 | Richmond, Virginia, USA |
Publisher | Dietz Press |
Document Type | Printed Cookbook; Domestic Cookbook |
Theme | Food Preparation; Global and Ethnic Cuisines; Food, Race and Ethnicity |
Subjects | cooking techniques recipes beverages tea coffee wine Christmas alcoholic beverages liquors fruit seafood commodity: bread baking vegetables condiments desserts confectionery canning and preserving pickling spices household advice to housekeepers housework |
Cuisine | American cuisine; Southern American cuisine |
Description | Third edition. Discusses story of Thomas Jefferson's French trained chef slave, James, and the effect bringing all that knowledge back had on local cuisine. Illustrated throughout. |
Countries | United States of America |
Places | Richmond Virginia |
Copyright and Source Archive | Content compilation © 2020, by the Michigan State University. All rights reserved. |