“The New York Times Heritage Cook Book” by Jean Hewitt. Published in 1972 by The New York Times Company, this is a later printing from Bonanza Books. The cookbook is a hard cover with a dust jacket measuring 7½ x 9½ inches with 804 pages, it is in very good used condition with wear along the edges of the dust jacket, the pages are clean but they have tanned some. There is an inscription dated 1988 written in ink on the first page.
A tempting compilation of more than 2,100 authentic heirloom recipes from regional America. The cookbook is organized by geographical area with ethnic specialties brought by immigrants combined with traditional dishes. Panfried Oregon Trout, Virginia Red-Eye Gravy, Pennsylvania Dutch Shoofly Pie as well as a variety of Irish, Italian, Greek, Scandinavian, German and Jewish ethnic specialties are all here!
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