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Black Hunger
Doris Witt
0195110625
Jan 1999
Hardcover
·
 
Book Description
The creation of the Aunt Jemima trademark from an 1889 vaudeville performance of a play called "The Emigrant" helped codify a pervasive connection between African American women and food. In Black Hunger, Doris Witt demonstrates how this connection has operated as a central structuring dynamic
of twentieth-century U.S. psychic, cultural, sociopolitical, and economic life.

Taking as her focus the tumultuous era of the late 1960s and early 1970s, when soul food emerged as a pivotal emblem of white radical chic and black bourgeois authenticity, Witt explores how this interracial celebration of previously stigmatized foods such as chitterlings and watermelon was linked
to the contemporaneous vilification of black women as slave mothers. By positioning African American women at the nexus of debates over...


Bobby Flay Cooks American: Great Regional Recipes with Sizzling New Flavors
Bobby Flay
1401308252
May 2005
Paperback
·
 
Book Review
In his previous books Bold American Food and Boy Meets Grill, among others, chef and Food Network favorite Bobby Flay tempts readers with excitingly flavored food. Bobby Flay Cooks American, written with Julia Moskin, furthers the culinary cause with 125 new recipes. Though the recipes often require a kitchen commitment, they're easy enough to do at home. Cooks willing to take the plunge will please those they feed with enticing food.

In chapters that cover courses and dish types from soups and chowders through salads, entrees, sides, and desserts, Flay presents his "new American regional" cooking. Standouts among these include Baby Back Ribs with Mustard Molasses Barbecue Sauce and Fulton Fish Market Cioppino. Brunch dishes, sandwiches, and tacos also receive their due with recipes like Little Havana-Style Cuban...



Colonial Virginia's Cooking Dynasty
Katharine E. Harbury
157003513X
February 2004
Hardcover
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Book Description
More diverse in scope than their modern counterparts, the cookbooks of colonial and antebellum America contained recipes, medical cures, and housekeeping information that women of that time deemed necessary for family life. The keepers of these "domestic" manuals recorded recipes and cures for their own use and the use of friends, daughters, and extended families. Because they reflect a range of daily living practices, such manuscript cookbooks serve as important social history documents. In Colonial Virginia's Cooking Dynasty, Katharine E. Harbury brings to light two cookbooks from eighteenth-century Virginia. Notable for their early dates and historical significance, these manuals afford previously unavailable insights into lifestyles and foodways during the evolution of Chesapeake society. One cookbook is an...


The All New, All Purpose Joy of Cooking
Irma S. Rombauer
0684818701
November 1997
Hardcover
·
 
Book Review
Irma Rombauer collected recipes from friends for the first Joy of Cooking, and published it herself. For this sixth edition, the All New, All Purpose Joy of Cooking, Ethan Becker, grandson of Irma and son of Marion Rombauer Becker, worked with Maria Guarnaschelli, senior editor and vice president at Scribner's. Together, they called on top food professionals to produce a Joy that reflects the way we eat today.

Five new chapters satisfy today's love of pasta, pizza, noodles, burritos, grains, and beans, including soy. The roughly 3,000 recipes, most revised from earlier editions, give the food processor and microwave their due. Interest in ethnic flavors, grazing, leaner meats, more fish, and less fat are reflected, and old standbys such as Tuna Noodle Casserole and Fried Chicken are updated....



Western Junior League Cookbook
Ann Seranne
0345295196
Aug 1981
Paperback
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The Joy of Cooking: The All-Purpose Cookbook
Irma S. Rombauer
0452279232
November 1997
Other Format
·
 
Book Review
Since its first private printing in 1931, The Joy of Cooking has been teaching Americans how to cook. Craig Claiborne calls it "a masterpiece of clarity" and Julia Child says it's the one book she'd keep if she could only have one English title on the shelf. The nearly 5,000 recipes are handily organized by meal and ingredient, and no cooking instruction goes unexplained, so you can finally understand the difference between poaching and braising. The book includes nutritional information as well as an extremely helpful list of measures and equivalents. You'll find a version of every recipe your mother ever cooked, along with straightforward instructions for cooking more exotic specialties such as turtles and muskrats. --This text refers to the Hardcover edition.

...


La Comida del Barrio
Aaron Sanchez
0609610759
May 2003
Hardcover
·
 
Book Review
The Latin-American population is the fastest growing in the United States--over 30 million people. Just look at the starting lineup of Major League Baseball if you need deeper proof. It's a population rich in cultural diversity, roots reaching back all over the place--Cuba, Puerto Rico, Mexico, Peru, Argentina. And the nice thing that happens in this country, as Aaron Sanchez so eloquently points out in his first cookbook, La Comida del Barrio, is that this multilayerd diversity melts all over itself and becomes something new while suggesting something old and stable.

"This book is not about 'authentic' regional dishes," Sanchez writes in his introduction. Rather, it's about the real food of the real barrio, the Latin neighborhood, wherever that may be these days in the US. You'll find a small soup stand, la fonda,...



Chow Maine: The Best Restaurants, Cafes, Lobster Shacks & Markets on the Coast
Nancy English
0881506370
July 11, 2005
Paperback
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Book Description
Follow the winding roads of the Maine coast and discover the best restaurants, clam shacks, lobster pounds, diners, and farmer's markets. Ranging from Kittery Point to the Canadian border, this savvy all-new guide to the diverse food finds along the Maine coast covers everything from high-end restaurants to small cafés and clam shacks with an ocean view. Sit and enjoy a microbrew at an outdoor café in Portland's vibrant and diverse Old Port; relish a hot cup of New England clam chowder with authentic Pilot Crackers—just like the natives do; dig into a bowl of steamed mussels as you watch the boats come into dock. The author also reveals the many interesting and delicious food sources that the rocky coast has to offer, from lobster pounds to farmer's markets and greengrocers, so that even those looking...


Grandma's Wartime Baking Book: World War II and the Way We Baked
Joanne Lamb Hayes
0312306288
November 1, 2003
Hardcover
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Book Review
Joanne Lamb Hayes offers a sentimental collection of recipes for baked goods created during World War II in Grandma's Wartime Baking Book, her follow-up to Grandma's Wartime Kitchen. Because butter and refined sugar were hard to come by and rationed, and the thousands of married women who joined the work force were still expected to continue running their households like tight ships, these recipes for cookies, tarts, cakes, and breads are low in fat and refined sugar, very quick to throw together, and couldn't be any easier to make.

Expected to work all day, serve fresh, hot, nutritious meals on beautifully set tables, keep lush victory gardens bursting with nutritious fruits and vegetables for eating and canning, and always present themselves impeccably dressed and coiffed, there were not very many free moments in the...



Latin American Cooking Across the U.S.A.
Himilce Novas
0679444084
Oct 1997
Hardcover
·
 
Book Review
If you've an unquenchable hankering for Latin American fare--say Cuban Salsa de Perro (Dog Sauce), Colombian Cazuela de Mariscos (Seafood Stew), or the Haitian confection of Bananas with Rum Butter Cream--you'd be advised to turn to Latin American Cooking Across the U.S.A. by Himilce Novas and Rosemary Silva. The authors explain the history of each dish, its typical presentation in its land of origin, and how to go about preparing it in an American kitchen. It's a wonderful resource for a wide audience, whether you have Latin American roots and want to cook the meals you remember from grandma's house, have traveled in Latin America and want to recreate the dishes you loved on vacation, or merely have a taste for the cuisine of Latin America and want the option of cooking it up at home. The authors collected a fine array of...


The New American Cooking
Joan Nathan
1400040345
October 2005
Hardcover
·
 
Book Review
Surveying America's food scene, Joan Nathan, author of the much-praised Jewish Cooking in America, notes our increasing openness to exploring traditional ethnic fare as well as "new" dishes. In The New American Cooking she offers 280 recipes that reflect the growing influence of Asian, Indian, and Latin American cooking on our everyday tables, as well as providing formulas for the likes of Chicken with Barbecue Sauce and Jambalaya with Sausage and Shrimp--dishes to which we have returned, or never left behind. The menu-wide recipe range features such tantalizing fare as Turkish Cucumber Yogurt Soup, Tunisian Fish Couscous, and Grilled Thai Chicken with Lemongrass, and sweets including Wolfgang Puck's Kiwi Clafouti and Chocolate Bread Pudding with Dried Cherries and Brandied Cream Sauce. A chapter on vegetables...


The Gift of Southern Cooking: Recipes and Revelations from Two Great American Cooks
Edna Lewis
0375400354
April 2003
Hardcover
·
 
Book Review
The books of Edna Lewis--In Pursuit of Flavor, The Taste of Country Cooking, and the out-of-print Edna Lewis Cookbook--should be on any serious cook's bookshelf. Add to that list The Gift of Southern Cooking, which she wrote with fellow Southern cook, Scott Peacock. In her time, Edna Lewis has quietly upheld the virtues of a good meal and the Southern cooking she learned as a child. Her grandfather, a former slave, joined with freed slaves to found Freetown, a Virginia farming community. So Lewis grew up with the food at hand, fresh buttermilk, for example. She moved to New York City early on where she cooked for and rubbed shoulders with artists and actors, musicians and writers, cooks and Communists. And through all her years, through her life and through her cooking, she described the most elegant, simple line. It's there...


Basque Cooking and Lore
Darcy Williamson
0870043463
June 2003
Paperback
·
 
Nevada County Historical Society Bulletin, Volume 46
This interesting book is more than just a cookbook.

P.L. Tarter, Commonwealth Journal, Somerset, Kentucky
This book provides cooking and eating adventures and great reading!

See all Editorial Reviews


The U.S. History Cookbook: Delicious Recipes and Exciting Events from the Past
Joan D'Amico, Karen Eich Drummond
0471136026
January 17, 2003
Paperback
·
 
Book Description
Serve up a heaping lesson of history with delicious recipes from our nation’s past–– from the pilgrims’ first feast to today’s high-tech, low-fat fare Who knew history could be so delicious? In The U.S. History Cookbook, you’ll discover how Americans have lived and dined over the centuries. This scrumptious survey of periods and events in U.S. history mixes together a delectable batter of food timelines, kid-friendly recipes, and fun food facts throughout each chapter, including such fascinating tidbits as: Sunday was baked bean day in many colonial family homes; pioneers took advantage of the rough trails to churn milk into butter; the Girl Scouts first started selling cookies in the 1930s to save money for summer camp; and so much more! Kids will have a great time learning about...


Cooking Up U.S. History
Suzanne I. Barchers
0872877825
Feb 1991
Paperback
·
 
Book Description
The second edition of this popular book contains loads of recipes, readings, and resources. Students will delight in preparing their own porridge and pudding; making candles, soap, and ink; or trying out the pioneers' recipe for sourdough biscuits as they explore different periods in U.S. history. An ideal supplement for social studies classes and homeschoolers. --This text refers to the Paperback edition.

About the Author
SUZANNE I. BARCHERS, Ed.D., is Managing Editor of Read and Know Your World Extra magazines, Weekly Reader publications. The author of numerous books, she has 15 years of experience as a teacher and administrator and has taught education classes at the college level. PATRICIA C. MARDEN is an elementary teacher at Belleview Elementary School,...


New Cook Book
Better Homes and Gardens
0696212900
September 2002
Ringbound
·
 
Book Review
Discover why every kitchen worth its salt has a flour-dusted, bouillon-stained, batter-encrusted and whisk-maimed copy. --This text refers to an out of print or unavailable edition of this title.

From Publishers Weekly
A chapter on Grilling and one devoted exclusively to Pasta are among the additions to the fresh and updated 11th edition of the famed red plaid cookbook from the nation's heartland. Also new are half of the 1200 recipes, symbols for quick and low-fat dishes, 450+ photographs and individual nutrition analyses. Still in place, however, is the Better Homes and Gardens Test Kitchen reliability that has made this basic and comprehensive guide a staple in millions of American kitchens since the 1930 first edition. The lead chapter, Cooking Basics, covers ingredients,...


Joy of Cooking
Irma S. Rombauer
0026045702
June 1975
Hardcover
·
 
Book Review
Since its first private printing in 1931, The Joy of Cooking has been teaching Americans how to cook. Craig Claiborne calls it "a masterpiece of clarity" and Julia Child says it's the one book she'd keep if she could only have one English title on the shelf. The nearly 5,000 recipes are handily organized by meal and ingredient, and no cooking instruction goes unexplained, so you can finally understand the difference between poaching and braising. The book includes nutritional information as well as an extremely helpful list of measures and equivalents. You'll find a version of every recipe your mother ever cooked, along with straightforward instructions for cooking more exotic specialties such as turtles and muskrats.

Review
James BeardThe classic work, which covers the...


Atlanta at Table
Frances Schultz
0941711331
July 1996
Hardcover
·
 


Cooking on the Lewis and Clark Expedition (Exploring History Through Simple Recipes)
Mary Gunderson
0736803548
February 2000
Library Binding
·
 
From School Library Journal
Grade 3-6-If readers like their history served up on a plate, then this series is for them. Historical narrative is blended with recipes of the time, thus giving glimpses of the period while introducing traditional foods of hungry cowboys, frontier families, and intrepid explorers of the 1800s. An editor's note explains that, "Although based on historical foods, recipes have been modernized and simplified for today's young cooks." Lewis and Clark draws clear connections from history to food by utilizing passages from Lewis's account of the journey. Foods and preparations follow the expedition's travels through various regions and include meals that are indigenous to the countryside. The favorite will probably be Cowboy Cooking. Heavily illustrated with photographs and complete with recipes for standard fare...


Crazy in the Kitchen : Foods, Feuds, and Forgiveness in an Italian American Family
Louise DeSalvo
1582344701
January 3, 2005
Paperback
·
 
Review
Patricia Volk, author of Stuffed : "In fierce and brawling prose, Louise DeSalvo evokes how food and its absence shaped three generations of her family. Now I know why Italian cooking is so good: every bite has the power to vindicate the past."
San Francisco Chronicle : "Louise DeSalvo packs about six courses of emotional wallop into her slim memoir...[A] tough, courageous story, one of hard-won wisdom and memory."
New York Times Book Review : "Illuminate[s] the difficulties of reconciling past and present...DeSalvo celebrates the table of her ancestors by savoring her own rediscovered history."
Publishers Weekly : "An affecting story of immigrants in America...These recollections are tinged with pain and beauty."
Kirkus Reviews : "A superior, dedicated writer.[A] juicy, tender text,...


U.S.A. Cookbook
Sheila Lukins
1563058073
Jan 1997
Paperback
·
 
Book Review
Sheila Lukins's USA Cookbook celebrates American cooking as seen through the enthusiastic eyes of one of the nation's most popular cooks and successful cookbook authors. The 600-plus recipes in this hefty book include exuberant versions of American classics like tomato soup and chocolate pudding, and updated takes on classics, inspired by dishes Lukins sampled at food festivals, restaurants, and in homes she visited all over the country. Lukins also shares recipes gathered from eateries whose specialties are the gold standard, including Sonny Bryan's Onion Rings from Kansas City, Missouri, Goode's BBQ Mop from Houston, and Blue Wally Pancakes from Al's Breakfast in Minneapolis, to name a few. Shaker Cranberry Brisket, Chili Chicken Salad, and Low Country Bread Pudding are more examples of Lukins in top form, adding...


Settlement Cook Book: The Way to a Man's Heart, 1903
Simon Kander
1557094365
August 1996
Hardcover
·
 
Book Description
Published in 1903, this was the original "way to a manis heart," featuring authentic American recipes, European cooking, and Jewish favorites. It was put together by the cooking students at the Milwaukee Settlement House and was an important staple of the American kitchen for more than fifty years.


Smokestack Lightning
Lolis Eric Elie
1580086608
Apr 2005
Paperback
·
 
Book Review
Through vivid descriptions of restaurants and barbecue joints around the country, stirred together with legends and bits and pieces of barbecue history, Lolis Eric Elie profiles the largely American pastime of barbecuing. Traveling from Texas to the Carolinas, the author chronicles the lore and traditions of the barbecue belt and collects recipes, descriptions and photographs of everything from barbecued cows' faces to pigs' snouts, on his quest to determine barbecue's role in American culture. --This text refers to an out of print or unavailable edition of this title.

From Publishers Weekly
While traveling with the Wynton Marsalis Band, Elie as road manager, Stewart as the photographer for Marsalis's book, Sweet Swing Blues on the Road, the authors consumed so much barbecue, they...


Better Homes and Gardens New Cook Book
Staff of Better Homes &. Gardens
0696214628
September 2002
Paperback
·
 
Book Review
Discover why every kitchen worth its salt has a flour-dusted, bouillon-stained, batter-encrusted and whisk-maimed copy. --This text refers to an out of print or unavailable edition of this title.

From Publishers Weekly
A chapter on Grilling and one devoted exclusively to Pasta are among the additions to the fresh and updated 11th edition of the famed red plaid cookbook from the nation's heartland. Also new are half of the 1200 recipes, symbols for quick and low-fat dishes, 450+ photographs and individual nutrition analyses. Still in place, however, is the Better Homes and Gardens Test Kitchen reliability that has made this basic and comprehensive guide a staple in millions of American kitchens since the 1930 first edition. The lead chapter, Cooking Basics, covers ingredients,...


Cooking with My Sisters: One Hundred Years of Family Recipes, from Bari to Big Stone Gap
Adriana Trigiani
1400062594
October 2004
Hardcover
·
 
From Publishers Weekly
Trigiani, author of the Big Stone Gap trilogy, Queen of the Big Time and other novels, offers a scrapbook of homey recipes and reminiscences. While it'll undoubtedly please her family, friends and biggest fans, readers outside that circle may tire of endless photographs of Trigiani family parties and tales of mothers who wanted their children to eat plenty of greens and grandmothers who were loath to share recipes. There are many parallels between the author's family and her fictional characters, and the anecdotes Trigiani shares sometimes resemble incidents from her books. Handwritten notes from Trigiani's grandmother ("Congratulations on your engagement.... the Prince of Wales wouldn't be good enough for my granddaughters") and memories of Trigiani's mother's "warm, inviting, creative" kitchen are sweet, but...


The Big Oyster : History on the Half Shell (Random House Large Print) [LARGE PRINT]
Mark Kurlansky
0739325981
February 28, 2006
Hardcover
·
 
From Publishers Weekly
Who knew that New York City was once the oyster capital of the world, and that at one time it held half of the earth's supply, harvesting 700 million in 1880 alone? Or that oysters were not just a delicacy for aristocrats but also affordable, cheap even, sustenance for working folk. Tom Stechschulte's pairing with Kurlansky's (Salt, Cod) ode to the heyday of the Crassostrea virginicas (the eastern oyster) is a dead-on perfect match. With an authoritative yet amiable tone and sounding very much like Gene Hackman, Stechschulte delivers the information in as calm and instructive, yet wholly engaging way. The Big Oyster is a cautionary tale of man's nature, which lays waste to any exploitable resource, with conservation always a tardy afterthought. Stechschulte's fine reading entertains while educating about how New...

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