Acknowledgments Introduction Chronology 1. Baking 2. Barbecuing 3. Boiling and Poaching 4. Braising 5. Broiling and Grilling 6. Frying 7. Roasting 8. Smoking 9. Steaming 10. Stewing 11. New Technology and Trends in Cooking Selected Bibliography and Resources Index
Ideal for American history and food history students as well as general readers, this book spans 500 years of cooking in what is now the United States, supplying recipes and covering the "how" and "why" of eating.
Merril D. Smith, PhD, is an independent scholar in National Park, NJ. Smith holds a doctorate from Temple University.
Caution: don't read this book when hungry. . . . Recommended for
high school students and adults, this would be an appropriate book
for school or public libraries looking to fill a collection gap in
this area. Suitable for circulating collections.
*Booklist*
A well-researched addition to school and academic libraries
supporting humanities curricula.
*Library Journal*
This is a fascinating book that not only covers the different forms
and types of cooking but is also a good history book. . . . The
book is full of information, has a bibliography, an extensive
index, and is a fun read. At this price it is a good buy for any
public library or as a gift for a cook who likes history.
*ARBA*
 |
Ask a Question About this Product More... |
|
