(American) Parloa, Maria. Miss Parloa's New Cook Book and Marketing Guide. kimchi and other lactic acid-fermented foods

and other lactic acid-fermented foods are superior to their store-bought equivalents

traveled throughout the many regions of Colombia to gather the most authentic dishes

Alison’s ingenuity seduces seasoned cooks

globe-trotting tour sure to make you pucker

(American) Parloa, Maria. Miss Parloa's New Cook Book and Marketing Guide. kimchi and other lactic acid-fermented foodsIllus. with wood engravings. Dark green cloth. Kitchen Edition. Boston: Estes & Lauriat, [1880]. Maria Parloa (1843 1909) was the founder of two American cooking schools, a lecturer on food topics, and an early figure in the "domestic science" movement. She authored several books on cooking and housekeeping, each of which went through numerous printings and were extremely popular in their day. Rubbing to spine ends & corners, spine lettering faded;