Complete Cook

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This 1846 work is not an original cookbook, but rather an Americanized adaptation of an English work. James Sanderson, proprietor and chef of the Franklin House Hotel on Chestnut S treet in Philadelphia, took the original English work and appended his own recipes and adaptations, creating a work that combined the best of American and European cooking of the time. Perhaps one of the first "international" cookbooks, this a classic work that deserves to be both read for its value to culinary history and cooked from for its delicious interpretations of classic recipes. Show more