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0 reviewsA nineteenth-century cookbook fusing elements of Acadian, Indian, Mi'kmaq, and Scottish cuisine offers readers a taste of the past, along with exciting recipes newly adapted for the modern kitchen.
When The Practice of Cookery first appeared in Edinburgh and London editions in 1829, reviewers hailed it as one of the best cookbooks available. Both a history of the seminal cookbook and a guide for readers and cooks today, Mrs Dalgairns's Kitchen offers an intimate look at the tastes and smells of an early nineteenth-century kitchen.
