Author: Mary Randolph.

This is a facsimile of the 1836 edition of this cookbook by Virginian Mary Randolph, with additional historical notes and commentary by the late food historian Karen Hess.  

 By 1836, many cultures had an influence on American cooking.   This book is used by historical cooks and food historians.

Facsimile of the 1836 edition, with additional historical notes and commentary by the late food historian Karen Hess.  370 pages.

 NEW, hardcover edition.

Retail price is $29.95.  Our price is $24.95