America’s chefs and cooks have reveled in serving meals to their customers since this country’s early beginnings, creating their own recipes based on available ingredients, creativity, or at the request of others. Some took humble home recipes and made them into their signature specialties, many of which have become synonymous with certain hotels and restaurants in America. These culinary treasures are household names, but their true origin has slipped back into history. Signature Dishes of America captures nearly 100 of these well-known dishes and their origins. Foods like Eggs Benedict, Green Goddess Dressing, and Hot Browns were created decades ago and remain mainstays in our culinary world today. Discover the story behind Los Angeles’ Brown Derby’s Cobb Salad, whose recipe was created by a hungry owner, or how an old pie recipe discovered in an antique drawer became a favorite at the Golden Lamb restaurant. This collection of recipes and their background is a tasty way to share American food history and culture.
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Sherry Monahan is a culinary historian who enjoys researching the genealogy of food and spirits. After studying frontier food, her culinary repertoire has expanded to include food and drinks from all over America and beyond. She is a past-president of Western Writers of America and holds memberships in the James Beard Foundation, the Authors Guild, and is an honorary Dodge City Marshal. Her other publications include Golden Elixir of the West, Tinsel Tumbleweeds, and Star-Spangled Celebrations, The Tombstone Cookbook, Frontier Fare, The Cowboy Cookbook, and Mrs. Earp: The Wives and Lovers of the Earp Brothers.
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Hardback. Condition: New. America's chefs and cooks have been serving meals to their customers since this country's early beginnings. Many created their own recipes based on available ingredients, creativity, or at the request of others. Some also took humble home recipes and made them their signature specialties. Many of those culinary treasures have become synonymous with certain hotels and restaurants in America. Many have become household names, but their origin has slipped back into history.Signature Dishes of America captures nearly 100 of these well-known dishes and their origins. Some, like Eggs Benedict, Prime Rib, and Key Lime pie were created decades ago and are mainstays in our culinary world today. There's also dishes like Los Angeles' Brown Derby's Chiffon Cake whose recipe was created by mistake or how Tucson's El Charro's Tia Monica Flin accidentally invented the chimichanga.How many people have eaten one of these historic foods and wished they knew more about them or be able to make them at home? This collection of recipes and their background is a tasty way to share some amazing American food history and culture. Seller Inventory # LU-9781493072644
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HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000. Seller Inventory # CW-9781493072644
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