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Vendor:Kevin Mitchell
Nat Fuller: 1812-1866 From Slavery to Artistry: The Life and Work of the "Presiding Genius" of Charleston Cuisine
In the 1840s a culinary genius emerged in Charleston, S.C. Nat Fuller, a slave, trained by the free black pastry chef Eliza Seymour Lee, became the foremost private chef in the antebellum city. In the 1850s he negotiated a kind of semi-liberty from his...- $12.95
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Vendor:John Ashton
The History of Bread From Pre-historic to Modern Times
The History of Bread From Pre-historic to Modern Times is an unchanged, high-quality reprint of the original edition . Hansebooks is editor of the literature on different topic areas such as research and science, travel and expeditions, cooking and nutrition, medicine, and other genres....- $23.50
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