American cooking: the great West / by Jonathan Norton Leonard and the editors of Time-Life Books. Photography by Mark Kauffman, Richard Meek, and Ted Streshinsky.
A collection of western recipes, featuring sections such as appetizers, soups, salads and dressings, vegetables and garnishes, seafood, poultry and game birds, meats, breads, deserts and pastries, and Mexican-American dishes.
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| Format: | Book |
| Language: | English |
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New York :
Time-Life Books,
[1971]
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| Series: | Foods of the world.
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| Summary: | A collection of western recipes, featuring sections such as appetizers, soups, salads and dressings, vegetables and garnishes, seafood, poultry and game birds, meats, breads, deserts and pastries, and Mexican-American dishes. |
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| Physical Description: | 208 pages : color illustrations, color maps, portraits (some color) ; 29 cm. |