Great American Food
From the Pioneers to the Present Day
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|Format:||Hardback, 272 pages|
|Other Information: ||90 colour photographs, index|
|Published In: ||United Kingdom, 01 November 1994|
In this cookbook, specially tailored for the non-American cook, the author tells the story of how settlers discovered new ingredients, like wild rice and blueberries, how waves of immigrants brought their own traditional recipes and then changed them in new climates and circumstances, and how the pace of American life, whether among cowboys driving cattle or new industrial workers, developed a love of fast food. Chapters on America's "sweet tooth" and celebrations are the excuse for recipes for waffles, pies and cakes to munch with a coffee. For all those who love things American, but don't yet know American cooking, this book covers 150 recipes from all regions of the continent, and the latest inventions of East and West coast chefs.
Table of Contents
The food of the New World - settlers discover corn, wild rice, cranberries, maple syrup, turkey; the melting pot - immigrants bring English, German, Chinese, Italian, Dutch, Greek, French, Spanish, Mexican and Scandinavian cooking that soon acquires a new style and flavour; a continent and its regions - the cooking of New England, the South, Cajun and Creole food, the Midwest, Southwest and California; eating on the move - the American way with convenient fast food; America's sweet tooth - pies, cakes, cookies and candy; celebrations - American holiday food for Christmas, Thanksgiving, a Super Bowl brunch, a Valentine's dinner for two, a July 4th barbeque, a Mexican cocktail party.
|Publisher: ||Rosendale Press|
|Dimensions: ||23.0 x 18.0 x 2.0 centimetres (1.07 kg)|