![]() ![]() ![]() Introduction A creamed ham and sweet potato breakfast An early summer lunch of the season's delicacies An early summer dinner of veal, scallions, and the first berries A prepared-ahead summer dinner Midsummer Sunday breakfast A busy-day summer dinner Putting up fruits and vegetables, pickles, and wine Wheat-harvesting midday dinner Making ice cream on a summer afternoon Sunday revival dinner A cool-evening supper The night for a boiled Virginia ham dinner - Fall. ![]() Introduction An early spring dinner after sheep-shearing A spring breakfast when the shad were running A late spring lunch after wild-mushroom picking A late spring dinner with spring-hatched chicken A hearty midday dinner - Summer. Portions of the Spring section appeared in the May 1976 issue of Gourmet"-Title page versoįoreword / by Alice Waters - Preface / by Judith Jones - Introduction - Spring. ![]()
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