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Field name | Value |
---|---|
Reference | TX716.A1 V3 1957 |
Library/Archive | Michigan State University |
Title | The art of Caribbean cookery |
Author/Creator | Validejuli, Carmen Aboy |
Date | 1957 |
Collection | International Caribbean |
Collection Overview | While the collection features practically all the world’s cuisines, emphasis is placed upon African cookery and its influence on the Americas. African cookbooks are primarily from those regions linked to the diasporas of the Americas, in addition to South Africa. Researchers can find a growing number of Afro/Caribbean cookbooks, including many from Cuba. Plans are now underway to build a strong collection of Brazilian cookery. |
Place of Publication | New York, USA |
Publisher | Doubleday |
Document Type | Printed Cookbook; Domestic Cookbook |
Theme | Food Preparation; Global and Ethnic Cuisines; Food, Race and Ethnicity |
Subjects | global cuisine culture food tradition game fruit desserts canning and preserving beverages vegetables seafood commodity: eggs |
Cuisine | West Indian cuisine |
Description | Caribbean cook book. Included are sections on: soups, fish and seafood, poultry, eggs, veg, salads, cold cuts, fritters, croquettes, cereals, legumes, desserts, preserves and beverages. |
Countries | United States of America |
Places | New York N.Y. |
Copyright and Source Archive | Content compilation © 2020, by the Michigan State University. All rights reserved. |