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.
Includes recipes for all-American breakfasts, lunches, dinners, snacks, and desserts
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.
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 ...
Add this book to your geography curriculum and Bon Appetit! (Or should we say Chow Down?!)"
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.
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.
They get to engage with the history of the U.S. through food, where it is grown, and how to prepare it. This is a natural extension to many areas of the school curriculum and a go-to cookbook for the family.
Mario Batali's delicious deep dive into American Regional cooking with 250 recipes--from San Diego Fish Tacos to Boston Cream Pie. Over two years in the making, with Batali searching for...
Featuring retro artwork that depicts small-town life, the authors embark on a culinary adventure throughout America where they discover fifty recipes that are chock full of flavor, fascinating facts, and nostalgia, including Louisiana ...
With mouth-watering photos, informative sidebars, and an entire section devoted to the magic of buttercream frosting, United Cakes of America should take “that coveted guest-of-honor space on your baking shelf” (L.A. Weekly).