Suggestions Regarding the Cooking of Food. With Introductory Statement Regarding the Nutritive Value of Comon Food Materials by Mrs. Ellen Richards
18942877Washington DC: Government Printing Office 1894. Octavo 31 pages. First edition. The author lays out his theory of cooking loosely based on the Norwegian Cooking Box and that applies mostly low heat to slowly cook foods with what the author claims is minimal waste of food heat and fuel. Toward the end the New England clambake is described as an example of the application of low heat. Small chips to head and foot of wrapper's spine otherwise fine. Government Printing Office unknown books
