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Books

In our world of immersion blenders, special diets, and restaurant dining, it’s easy to forget where our culinary journey started. The mission of the American Antiquarian Society is to remind us. The AAS aims to collect, preserve, and make available as complete a record as possible of all the printed materials that document the early American cooking experience. Of the 1,100 cookbooks in the AAS collection, Andrews McMeel is publishing a select 100, some in print
 — with introductions by contemporary experts — and others as original e-books. Each magnificent volume uncovers a chapter from the beginnings of the American culinary history.

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