Published in 1960, this cookbook takes traditional French cuisine and a few other international dishes and condenses them for the 'modern' American kitchen.Chapters:AppetizersSpécialtésSoupsFishPoultryMeatVegetables and SaladsEggs and CheeseSaucesDessertsWines and CheeseNo real explanation of why this title was used, as predates the American Bicentennial by 16 years, and is mostly a French cookbook.
You can specify the type of files you want, for your device.Myra Waldo's Gourmet Cooking for the Bicentennial American Kitchen/ the Complete Book of Gourmet Cooking for the American Kitchen | Myra Waldo.Not only was the story interesting, engaging and relatable, it also teaches lessons.
