From the Crown Classic Cookbook series--which features a collection of the world's best-loved international cookbooks, specially adapted for use in American kitchens.

    Illustrations by Jo Spier.

    Provides history and use tips for 96 spices, and over 700 recipes. Indexed by recipe and ingredient.

    It is a book that views our past in terms of the foods our forefathers ate and the drinks they drank.Here you will find such all-American dishes as Indian pudding and succotash, apple pie and Kentucky burgoo. You will also find a wide variety of once-foreign flavors, contributed by immigrants from many lands, beefsteak and kidney pie, Swedish meatballs, veal grillades Louisiana, panettone, creme brulee.Ours is not a "cuisine" such as homogeneous nations boast, but a rich potpourri of dishes and drinks that have evolved from the native bounty of this country and the cultures of a dozen others. The recipes were tested and adapted for use in modern kitchens by Helen McCully Associates, food consultants. Forty historic menus are included.