GUIDE for NUT COOKERY; TOGETHER WITH A BRIEF HISTORY OF NUTS AND THEIR FOOD VALUES
Battle Creek, Michigan: Joseph Lambert & Company, 1899. First Edition. Hardcover. 451 pages. 21.5 x 15 cm. Reflecting the author's interest in a plant-based diet, this book has an abundance of recipes and information on cooking with nuts. Lambert not only provides recipes but also emphasized the nutritional value of nuts, highlighting their importance as a source of essential fats and proteins. Including a vegetarian alternative to turkey for Thanksgiving, Lambert created a dairy-free ice cream - she certainly was ahead of her time. Previous owner used the some of the lined pages designated for adding ones own recipes, along with their signature on one of the front free end papers. Illustrated throughout. Interior clean, boards rubbed with some soiling. Hinges cracked but holding. [BROWN 1737]. Brown decorated and illustrated boards. Good. Item #4514
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