Rich in heritage, historical detail, and lore, this volume includes more than three-hundred regional recipes gathered from people all over the United States. 75,000 first printing. $500,000 ad/promo. Tour.
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Could this be the beginnings of a second War between the States? Americans in different regions are as proud of and as proprietary concerning their native foodstuffs as they are their tourist attractions. So when the folks at Better Homes and Gardens attribute, say, chicken-fried steak with gravy to Iowa or Jewish fruit kugel to Delaware, arguments about recipe ownership and origin just might escalate. A photographic panorama of the seven regions of the U.S. provides the backdrop for some solid research and more than 300 recipes adapted for contemporary kitchens. The data cover the growth and history of indigenous crops, the development of kitchen equipment, and the start of a distinctive cuisine--or, rather, seven such. Easy-to-read sidebars punctuate the quality food and landscape pictures; Ben Franklin's witticisms appear, as do the stories of Chicago's deep-dish pizza and Boston's Park House rolls. Part history, part cookbook, this summation of our food lore gives cohesiveness to the term melting pot. Barbara Jacobs
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Book Description Meredith Books, 1993. Hardcover. Book Condition: New. Never used!. Bookseller Inventory # P110696019957
Book Description Meredith Books, 1993. Hardcover. Book Condition: New. Brand New!. Bookseller Inventory # VIB0696019957
Book Description Meredith Books, 1993. Hardcover. Book Condition: New. book. Bookseller Inventory # M0696019957