Heritage of America Cookbook

Fülszöveg

'e fiivt Thanksgiving at Plymouth, MajjachtuetU
-k "The future looms and it's hard to fathom its flavor. But memory prevails on meals gone past, they even improve with age! Now the editors of this volume have touched our history with today's kind and understanding hand a lighter touch on our ever hope-filled land."
Graham Kerr
* "A book that reminds us all that the history of American food is filled with great recipes. And now you can prove it in your kitchen."
Burt Wolf
Televuiion Food Reporter
* "More than a cookbook, it is an excellent collection of the best of the regional recipes of America brought up to date for today's busy cook. Concise and beautifully illustrated — a book I want to own and use."
Chuck Willianw, founder Willianui-Sonoma
(* BETTER HOMES AND GARDENS. ?)
Heri^e OF America
Cookbook

'f the United States had a book of treasured family "receipts," it would be this collection. Through more than three hundred heirloom recipes interwoven with lively... Tovább

Fülszöveg

'e fiivt Thanksgiving at Plymouth, MajjachtuetU
-k "The future looms and it's hard to fathom its flavor. But memory prevails on meals gone past, they even improve with age! Now the editors of this volume have touched our history with today's kind and understanding hand a lighter touch on our ever hope-filled land."
Graham Kerr
* "A book that reminds us all that the history of American food is filled with great recipes. And now you can prove it in your kitchen."
Burt Wolf
Televuiion Food Reporter
* "More than a cookbook, it is an excellent collection of the best of the regional recipes of America brought up to date for today's busy cook. Concise and beautifully illustrated — a book I want to own and use."
Chuck Willianw, founder Willianui-Sonoma
(* BETTER HOMES AND GARDENS. ?)
Heri^e OF America
Cookbook

'f the United States had a book of treasured family "receipts," it would be this collection. Through more than three hundred heirloom recipes interwoven with lively narration, the Better Homed and Gardenj'^ Heritage of America Cookbook celebrates the country's regional cooking in all its diversity. It also pays tribute to the determined, "can-do" spirit of anonymous generations of people who through good times and bad managed to put forth splendid meals from what was at hand.
This fascinating saga begins three hundred years ago with the corn, bean, and squash culture of Native Americans in the Northeast and ends over a cup oicaffe latte at a present-day Seattle coffee bar. In between is a taste of America that will make your mouth water.
E^ch recipe is updated for today, yet stays true to its past. All are generously seasoned with an engaging mix of fact and lore that's a pleasure to browse on its own. Did you know, for instance, that the Maine legislature was so appalled at the idea of red clam chowder that it passed a law forbidding the mixing of clams and tomatoes? Or that waffles and waffle irons were invented by the Dutch, who brought both to New Amsterdam? Or that gumbo is an African word for "okra"? Or that the Brown Derby Restaurant in Los Angeles, home of Cobb salad, really was shaped like a hat?
The chapters travel east to west, region by region. Each is introduced by a delightful, informative essay that defines the unique character and culinary bent of the people who live there.
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Every chapter includes recipes for every course, which makes it easy to organize truly authentic regional menus. Better Home.) and Gardens* guarantees that all recipes are kitchen-tested and easy to follow and provides a complete nutrition analysis for each one.
Here's a sample,, from the Atlantic to the Pacific:
? New England-Red Flannel Hash, Maple-Glazed Turkey with Orange-Parsley Stuffing, Cranberry Fool.
? The Middle Atlantic - Buffalo Chicken Wings, Scallops with Fresh Herb Tartar Sauce, Shoofly Pie.
? The South — Spicy Pecans, Chicken and Tasso Jambalaya, Lemon Chess Pie.
The Midwest—Cherry-Swiss Cheese Spread, Sausage-and-Apple Stuffed Iowa Chops, Blackberry Jam Cake with Lemon-Butterc ream Frosting.
if The Southwest — Texas Chili, Blue Cornmeal Pancakes with Fresh Berries, Caramel Flan with Mangoes.
? The West—Rocky Mountain Trout, Split Pea and Sausage Soup, Poached Figs withCreme Anglaise.
? The Pacific Northwest and Beyond —Chilled Salmon Steaks with Lemon-Dill Dressing, Grilled Elk Burgers, Baked Custard with Coffee Sauce.
Throughout, glorious full-color photographs illustrate every dish, and magnificent scenic views emphasize the drama and scope of the American landscape, from the rocky coast of New England to the heartland's roUing prairie to the grandeur of the Cascade Range.
This is a delicious odyssey that every cook, food enthusiast, history buff, and armchair traveler will want to take from cover to cover. What becomes clear along the way is that American cooking, even at its simplest, is a wonderful mix of influences, both geographic and cultural. That's what makes it such a tasty feast.
Copyright 1993 by Meredith Corporation Des Moines, Iowa. All Rights Reserved. Printed in China. Vissza