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Series: Cooking through Time
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Ever wonder what pioneers, cowboys, and gold miners ate or what colonial meal preparation might have included or how pasta and the double cheeseburger came to be some of America's favorite foods?
The easy-to-follow recipes
in this series allow readers to taste the history for themselves. All
books include recipes and an appendix with classroom cooking
directions. LORETTA FRANCES ICHORD |
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Image from Hasty Pudding, Johnnycakes, and Other Good Stuff: Cooking in Colonial America Copyright © 1998 by Loretta Frances Ichord Illustrations copyright © 1998 by Jan Davey Ellis Millbrook Press a division of Lerner Publishing and reproduced with permission All rights reserved Image from Skillet Bread, Sourdough, and Vinegar Pie Copyright © 2003 by Loretta Frances Ichord Illustrations copyright © 2003 by Jan Davey Ellis Millbrook Press a division of Lerner Publishing and reproduced with permission All rights reserved Image from PASTA, FRIED RICE, AND MATZOH BALLS: IMMIGRANT COOKING IN AMERICA Copyright © 2006 by Loretta Frances Ichord Illustrations copyright © 2006 by Jan Davey Ellis Millbrook Press a division of Lerner Publishing and reproduced with permission All rights reserved
Image from
DOUBLE Copyright © 2007by Loretta Frances Ichord Illustrations copyright © 2007 by Jan Davey Ellis Millbrook Press a division of Lerner Publishing and reproduced with permission All rights reserved
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The Fourth and Newest Book in the Series: DOUBLE
CLICK ON BOOK COVER TO LEARN MORE ABOUT THIS BOOK AND SEE ITS REVIEWS
PASTA, FRIED RICE, AND MATZOH BALLS: IMMIGRANT COOKING IN AMERICA
CLICK ON BOOK COVER TO LEARN MORE ABOUT THIS BOOK AND SEE ITS REVIEWS
SKILLET BREAD, SOURDOUGH, AND VINEGAR PIE: COOKING IN PIONEER DAYS
CLICK ON BOOK COVER TO LEARN MORE ABOUT THIS BOOK AND SEE ITS REVIEWS
HASTY PUDDING, JOHNNYCAKES, AND OTHER GOOD STUFF: COOKING IN COLONIAL AMERICA
CLICK ON BOOK COVER TO LEARN MORE ABOUT THIS BOOK AND SEE ITS REVIEWS
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