Pure Ketchup: A History of America's National Condiment, with Recipes
Univ of South Carolina Press, 1996 - 242 páginas
When Andrew F. Smith began researching the heritage of America's favorite condiment, he uncovered the makings of a great story: exotic and mysterious beginnings, unusual and colorful characters, evil adulterators and contaminators, strong-willed commercial competitors, high-minded government regulators, and, finally, a relentless quest for a global market.
From his large store of historical ketchup recipes, Smith offers a representative sampling of the appetizing, the intriguing, and the outlandish. Reflecting the diversity of the condiment's myriad incarnations, the volume includes recipes for more than 110 ketchup varieties made from such unexpected ingredients as apricots, beer, celery, cucumbers, lemons, liver, raspberries, and rum.
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INTRODUCING KETCHUP AND ITS POLYGLOT PARENTAGE
THE RISE AND DEMISE OF HOMEMADE KETCHUP
The Rise of Tomato Ketchup
THE COMMERCIALIZATION OF KETCHUP
THE QUEST FOR PURE KETCHUP
THE BENZOATE WAR
Ketchup to Keep Twenty Years
Mum or Old Beer Ketchup
KETCHUP TODAY AND TOMORROW
HISTORICAL KETCHUP RECIPES
Catsup Cream Dressing
Compound or Cooks Ketchup
Otras ediciones - Ver todo
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