Average Reviews:
(More customer reviews)This small, concise volume boils the 20th century down to 100 recipes, which seems impossible. But the author has done it with wit and style, coming up with recipes that aren't just tasty (the chili is the best ever), but which also represent their eras with great precision. What seems, at first, like a cookbook, is actually a socio-culinary-historical tract on Our Times, viewed from the table top. The verbiage is clever, the book handsome -- it deserves a place on the shelf of every curious cook.
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