Provides information about the fifty states along with a recipe native to each of them, such as Boston baked beans from Massachusetts, crab cakes from Maryland, Key lime pie from Florida, corn dogs from Iowa, and taco soup from New Mexico.
Cook around the country with this geographical collection of authentic recipes from each of the USA's 50 states, plus three territories, and the nation's capital Following the success of America: The Cookbook, author (and mother) Gabrielle ...
Published in Hartford in 1796, this volume in the American Antiquarian Cookbook Collection is a facsimile edition of one of the most important documents in American culinary history.
United States Cookbook Fabulous Foods and Fascinating Facts from All 50 States
This book shows how to cook American comfort food to a high standard, exploring the Latin, Italian, Asian, and African influences on classic American food.
Features 50 essays and menus from a 'who's who' of 100 foremost food experts and chefs. America: The Cookbook is the first book to document comprehensively – and celebrate – the remarkable diversity of American cuisine and food culture.
This is Clementine Paddleford, America’s first food journalist. In the 1930s, Paddleford set out to do something no one had done before: chronicle regional American food.
The New American Cook Book
Provides information about the fifty states along with a recipe native to each of them, such as Boston baked beans from Massachusetts, crab cakes from Maryland, Key lime pie from Florida, corn dogs from Iowa, and taco soup from New Mexico.
The Fifty States Cookbook
Under the editorial direction of Chef Jeff Henderson, the America I AM Pass It Down Cookbook becomes a prized possession for fans of soulful cooking from the heart.