The Greater American Cook Book of 1947, edited by Ruth Berolzheimer, is a vintage cookbook that serves as a comprehensive guide to cooking in the United States during the 1940s. Filled with regional specialty foods, this 752-page hardcover book is aimed at young adults and adults interested in nonfiction culinary arts. With a focus on baking, cultures, foods, seasons, and cooking techniques, this cookbook provides a detailed look at the American culinary landscape of that era. The book is illustrated and showcases a variety of recipes and tips for home cooks looking to explore the flavors and traditions of their time.
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