Book, "Cooking for Henry," 1993
Add to SetSummary
Throughout the 1930s, Henry Ford promoted soybeans as a versatile crop with promising industrial and culinary potential. He also incorporated them into his own diet. Ford's personal pastry chef at that time was Jan Willemse. In this book, Willemse recounts his introduction to the soybean as an ingredient and provides a selection of soy-based recipes he prepared for Henry Ford.
Throughout the 1930s, Henry Ford promoted soybeans as a versatile crop with promising industrial and culinary potential. He also incorporated them into his own diet. Ford's personal pastry chef at that time was Jan Willemse. In this book, Willemse recounts his introduction to the soybean as an ingredient and provides a selection of soy-based recipes he prepared for Henry Ford.
Artifact
Book
Date Made
1993
Creators
Place of Creation
Collection Title
On Exhibit
By Request in the Benson Ford Research Center
Object ID
2014.0.26.2
Credit
From the Collections of The Henry Ford.
Material
Paper (Fiber product)
Technique
Printing (Process)
Color
Black-and-white (Colors)
Dimensions
Height: 10.25 in
Width: 7.25 in
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