An updated and delightful tour through gastronomic America. "A peppery, zestful jeremiad about the rape of our taste buds by industrial civilization."--Village Voice
John L. Hess, long-time journalist and former food critic
for the New York Times, is the author of The Grand Acquisitors,
Vanishing France, and other books. Karen Hess, the author of The
Carolina Rice Kitchen: The African Connection and the editor of
numerous historical cookbooks including Martha Washington's Booke
of Cookery, And Booke of Sweetmeats, was hailed by Newsweek as "the
best American cook in Paris."
"A passionate and sweeping philippic ... a spectacular collection of faults found, chances missed." -- New York Times Book Review "A peppery, zestful jeremiad about the rape of our taste buds by industrial civilization." -- Village Voice "An entertaining diatribe on the diet of the tribe. It should be read and pondered." -- Bookletter "The Hesses' zest for debate has not waned in the 25 years since the book was first published -- wow! Julia Child and Ruth Reichl (and, of course, The New York Times) are hammered flatter than baking foil... Great stuff." -- Petits Propos Culinaires
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