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Substitutes for Flesh Foods
     

Substitutes for Flesh Foods

by E G Fulton, Edward Fulton
 

Published in 1904, Substitutes for Flesh Foods is among the first vegetarian cookbooks to be published in the United States. The book provides insight into what it meant to be a vegetarian in the early 1900s. Allowing for eggs and dairy, the book defines vegetarianism as the abstention from meat, substituting nut products where meat would commonly be used.

Overview

Published in 1904, Substitutes for Flesh Foods is among the first vegetarian cookbooks to be published in the United States. The book provides insight into what it meant to be a vegetarian in the early 1900s. Allowing for eggs and dairy, the book defines vegetarianism as the abstention from meat, substituting nut products where meat would commonly be used.

Product Details

ISBN-13:
9781429090155
Publisher:
Applewood Books
Publication date:
08/01/2008
Series:
Cooking in America Series
Pages:
272
Product dimensions:
6.00(w) x 9.00(h) x 0.61(d)

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