Publisher's Synopsis
From Louisa May Alcott to Kate Douglas Wiggin, early American writers found time to describe and prepare sumptuous dishes still cook-worthy today. Beginning with Bouillon for Parties and Germans (a dance reel, not a people!) and ending with Sauce aux Marrons, a Creole chestnut sauce served over broiled turkey chicks, A Literary Feast presents the soup-to-nuts of eating in America more than a century ago. This unique cookbook provides an abundance of recipes from the nineteenth century, along with excerpts from American literature written by women, who were, after all, the primary cooks of the time, illustrating how food and eating fit into domestic life. Together they provide an unusual -- and entertaining -- snapshot into the world of an earlier era.
