Edited by Jack Larkin. Softbound, 256 pages, 8-1/2" x 11". Authentic early American recipes for the modern kitchen. This 3rd edition presents not only authentic mouth-watering recipes from the late eighteenth and early nineteenth centuries, but also adaptations for cooking in modern kitchens. Revised and updated, with a range of delicious recipes from roasts and fricassees to pies and puddings. A treasure for history buffs, cookbook collectors, and all food lovers with an interest in recreating the best of early American cusine.