http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
This book spans 500 years of cooking in what is now the United States, supplying recipes and covering the "how" and "why" of eating.
Baking -- Barbecue -- Boiling and poaching -- Braising -- Broiling and grilling -- Frying -- Roasting -- Smoking -- Steaming -- Stewing -- New technology and trends in cooking.
Description based on opening page (viewed Apr 05, 2013).
Includes bibliographical references and index.