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Combines a history of American cuisine with an assortment of recipes for hundreds of traditional regional dishes
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Could this be the beginnings of a second War between the States? Americans in different regions are as proud of and as proprietary concerning their native foodstuffs as they are their tourist attractions. So when the folks at Better Homes and Gardens attribute, say, chicken-fried steak with gravy to Iowa or Jewish fruit kugel to Delaware, arguments about recipe ownership and origin just might escalate. A photographic panorama of the seven regions of the U.S. provides the backdrop for some solid research and more than 300 recipes adapted for contemporary kitchens. The data cover the growth and history of indigenous crops, the development of kitchen equipment, and the start of a distinctive cuisine--or, rather, seven such. Easy-to-read sidebars punctuate the quality food and landscape pictures; Ben Franklin's witticisms appear, as do the stories of Chicago's deep-dish pizza and Boston's Park House rolls. Part history, part cookbook, this summation of our food lore gives cohesiveness to the term melting pot. Barbara Jacobs
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- PublisherBetter Homes & Gardens Books
- Publication date1994
- ISBN 10 0696020513
- ISBN 13 9780696020513
- BindingSpiral-bound
- Number of pages224
- EditorMcConnell Shelli
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Better Homes and Gardens Heritage of America Cookbook/Kitchen Companion
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Better Homes & Gardens Books
(1994)
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ISBN 13: 9780696020513
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Better Homes and Gardens Heritage of America Cookbook/Kitchen Companion
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Better Homes and Gardens Heritage of America Cookbook/Kitchen Companion
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Better Homes and Gardens Heritage of America Cookbook/Kitchen Companion Darling, Jennifer and McConnell, Shelli
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Better Homes and Gardens Heritage of America Cookbook/Kitchen Companion
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(1994)
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ISBN 13: 9780696020513
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