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Posted by: Jennifer Harbster
A brief article about gravy featuring tips on making good gravy from "The Art of Sauce and Gravy Making" (1966) by Frederica L. Beinert
Posted in: Cookbooks and Food, Heritage Months, Holidays, and Today in History
Posted by: Ellen Terrell
This post was written by Michelle Cadoree Bradley, a Science Reference Specialist in the Science, Technology and Business Division. In a previous post I alluded to writing an additional Bourbon-related post. This follow-up looks at a century of early scientific advancements and the impact on bourbon distillation in America. We shall bend science “to the …
Posted in: Cookbooks and Food, Science