New York. [from old cata Childs company
Librería Samer Atenea
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Discover a piece of culinary history with 'Child’s Recipes for Cooking and Preparing,' a delightful collection from 1913. This vintage cookbook offers a charming glimpse into the kitchens of the early 20th century, presenting a variety of recipes tailored for young cooks. Published by the Childs company of New York, this book reflects the era’s approach to home economics and culinary education.Inside, you’ll find clear, simple instructions for preparing a range of dishes. While the recipes are designed to be accessible for children, they also provide valuable insights into traditional cooking methods and ingredients popular during the time. This book is more than just a recipe collection; it’s a historical artifact that captures the spirit of a bygone era. Perfect for collectors, history enthusiasts, and anyone interested in the evolution of American cuisine, 'Child’s Recipes for Cooking and Preparing' is a unique and engaging read.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
