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Last edited by IdentifierBot
August 5, 2010 | History
A fun, lively history of the revolution in American cooking that took place in the 1950s traces the innovations, cookbooks, products, techniques, and marketing campaigns that changed the way Americans prepared food forever.
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Previews available in: English
Subjects
Nineteen fifties, American Cookery, American Cooking, Women cooks, Convenience foods, History, New York Times reviewed, Cooking, Cuisinières (Personnes), Histoire, Cuisine américaine, Aliments précuisinés, Années cinquante (Vingtième siècle), Köchin, Kochen, Convenience FoodPeople
Julia Child, Poppy Cannon, Freda De KnightPlaces
United StatesTimes
20th centuryShowing 4 featured editions. View all 4 editions?
Edition | Availability |
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1
Something from the Oven: Reinventing Dinner in 1950s America
March 29, 2005, Penguin (Non-Classics)
in English
014303491X 9780143034919
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Libraries near you:
WorldCat
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2
Something from the oven: reinventing dinner in 1950s America
2005, Penguin Books
in English
014303491X 9780143034919
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3
Something From The Oven: Reinventing Dinner In 1950s America
July 9, 2004, Thorndike Press
Board book
in English
- 1 edition
0786266937 9780786266937
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Libraries near you:
WorldCat
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4
Something From the Oven: Reinventing Dinner in 1950s America
March 25, 2004, Viking Adult
Hardcover
in English
0670871540 9780670871544
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Libraries near you:
WorldCat
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Book Details
First Sentence
"TOWARD THE END of February 1954, James Beard was at work in his Greenwich Village kitchen doing what he most loved to do: cooking delicious meals."
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- Created April 29, 2008
- 6 revisions
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August 5, 2010 | Edited by IdentifierBot | added LibraryThing ID |
April 24, 2010 | Edited by Open Library Bot | Fixed duplicate goodreads IDs. |
April 16, 2010 | Edited by bgimpertBot | Added goodreads ID. |
April 14, 2010 | Edited by Open Library Bot | Linked existing covers to the edition. |
April 29, 2008 | Created by an anonymous user | Imported from amazon.com record |