Culinaria - The United States

Fülszöveg

The United StatesA Culinary Discovery is a collec-
tion of select food-related subjects exploring the
world of American cuisine. The book takes the reader
on a journey through America, a trip that any food-
loving tourist will relish. He will go along on a fish-
ing expedition with a Maine lobsterman, taste the
buttery freshness of an ear of grilled corn and smell
the pungent smoky aroma of green chiles roasting in
the Southwest. He will visit Americans at a Hawaiian
lu au, a New England clambake and a crawfish feed
in Louisiana. He will find out what Americans eat for
breakfast in different parts of the country and that
fastnachts, beignets, malassadas, bunuelos and paczki
are all types of doughnuts. Ingredients, spices, fruits
and vegetables are described, their Latin nomencla-
ture given and uses discussed in the context of
typical regional recipes. Farmers, fishermen, cheese-
makers, bakers, lunch counter cooks and pizza chefs
all appear along the way,... Tovább

Fülszöveg

The United StatesA Culinary Discovery is a collec-
tion of select food-related subjects exploring the
world of American cuisine. The book takes the reader
on a journey through America, a trip that any food-
loving tourist will relish. He will go along on a fish-
ing expedition with a Maine lobsterman, taste the
buttery freshness of an ear of grilled corn and smell
the pungent smoky aroma of green chiles roasting in
the Southwest. He will visit Americans at a Hawaiian
lu au, a New England clambake and a crawfish feed
in Louisiana. He will find out what Americans eat for
breakfast in different parts of the country and that
fastnachts, beignets, malassadas, bunuelos and paczki
are all types of doughnuts. Ingredients, spices, fruits
and vegetables are described, their Latin nomencla-
ture given and uses discussed in the context of
typical regional recipes. Farmers, fishermen, cheese-
makers, bakers, lunch counter cooks and pizza chefs
all appear along the way, telling their stories and
making their special contributions to this many-fac-
eted portrait of American food. The book is divided
into thirteen geographical regions. Brief histories and
background facts introduce each subject. Typical food
products and dishes of each region are lavishly illus-
trated in on-location and studio photography. The
sizzle of a steak being grilled on the range comes
alive, the complexity of East Indian spices is explai-
ned and the various wild mushrooms of the Pacific
Northwest are described in detailed photographs that
give the Culinaria a bonus of visual information.
Between the regional chapters are stories about food-
related subjects and national dishes that transcend
regional borders, such as hamburgers and pizza. An
extensive bibliography and index are included to aid
the curious reader. Vissza