Fading Feast - Raymond A. Sokolov
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KORTE INHOUD
In the early 1980s, on assignment from the American Museum of Natural History, Raymond Sokolov crisscrossed America in search of traditional regional cuisines. He returned with a cornucopia of recipes that few at the time seemed eager to preserve--recipes such as boudin blanc, persimmon fudge, and, for the truly adventurous, roast bear paws. The essays here collected were meant to celebrate these vanishing, quintessentially American foods. Since its first publication, however, Fading Feast has proven to be ...
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Naam op schutblad, iets verkleurd, verder prima. [Titel: Fading Feast]