Please use this identifier to cite or link to this item: 192.168.6.56/handle/123456789/16694
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dc.contributor.authorSHERRIE A. INNESS-
dc.date.accessioned2018-11-01T08:48:16Z-
dc.date.available2018-11-01T08:48:16Z-
dc.date.issued2006-
dc.identifier.isbn1–4039–7008–4-
dc.identifier.urihttp://10.6.20.12:80/handle/123456789/16694-
dc.descriptionWhen I was a child, my family’s cookbooks were crowded in a single row in a kitchen cabinet near the stove. We did not own many; nevertheless, our small collection is ingrained in my memory as I often turned to the books because I cooked regularly. In addition, we had a few dozen Sunset magazines that contained unusual recipes, such as Chinese pot stickers and meat pies flavored with chile. There was also Mom’s battered green metal file, crammed with recipes from relatives, neighbors, and friends.-
dc.languageenen_US
dc.language.isoenen_US
dc.publisherPalgrave Macmillanen_US
dc.subjectSocial normsen_US
dc.titleSecret Ingredientsen_US
dc.typeBooken_US
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