Presents an introduction to regional cuisine centered around ten major American cities, with representative recipes and information on local chefs, restaurants, and food markets, and short histories on dining traditions and favorite dishes.
Fun to read and easy to browse, with spot illustrations and select recipes, this book will also become a valuable reference to document regional specialties and signature American fare.
Offers a variety of traditional American dishes, including New Orleans' creole shrimp, Mississippi mud pie, New England clam spread, Tex-Mex pasta salad, and New York pushcart onion sauce
These are recipes that will delight you with nostalgia, inspire you, and teach you about our nation by way of its regions and their distinctive flavors. Above all, these are time-honored recipes that you will turn to again and again.
When the custard is cool, take the filo from the package and lay it flat on the counter. Cover with a damp towel so it doesn't dry out. Working quickly, remove one sheet, brush it with melted butter, and lay it in a 9 by 13-inch pan.
“I have to drive nearly an hour to get to a real grocery store,” the woman said. “That's why I like Ree, she is just like me. She has to cook all of her meals.” “And she makes real food,” drawled another member of the group.
Pat Willard takes readers on a journey into the regional nooks and crannies of American cuisine where WPA writers-including Eudora Welty, Saul Bellow, Ralph Ellison, and Nelson Algren, among countless others-were dispatched in 1935 to ...
And , he offers a transformative and deeply satisfying vision for a healthy , economically sound national food policy . The Real Food Revolution is the real deal . " -James S. Gordon , M.D. , founder and director of The Center for Mind ...
American Food: A Not-So-Serious History digs deep to tell the compelling tales of some of our most ordinary foods and what they say about who we are—and who, perhaps, we are becoming.
Elam, Sylvia, and Paul McElwain. Interview by Meredith Johnston, December 2, 2004. Transcript. Oral History Project, CNA, ICN. http://archives.theicn.org /oral-history-project/sylvia-elam-and-paul-mcelwain/. Elias, Megan J. Stir It Up: ...
Revolution at the Table: The Transformation of the American Diet. Los Angeles: University of California Press, 2003. Wold, Burt and Smith, Andrew F. Authentic Regional Cuisine: Real American Food. New York: Rizzoli Books, 2006.