Presents over 110 recipes for various types of salads and dressings, including green, vegetable and savory fruit, fruit and molded, bean and grain, fish and shellfish,and meat and poultry.
A 1997 edition of the classic cookbook, last revised in the 1970s, providing reference information on ingredients, menus, and cooking basics, and featuring recipes in all categories for everyday and gourmet dishes.
Contains over 130 recipes inspired by the Old West, featuring appetizers, soups, salads, meats and poultry, fish, chili and baked beans, vegetables, baked goods, and desserts; and includes a selection of cowboy lore.
Introduces students to the cuisine of the United States, with step-by-step instructions for making traditional American dishes and an overview of the country's geography, people, history, and culture.
Presents an examination of the fast food industry, tracing its history and discussing how it arose in postwar America, as well as the impact it has had on economy, food production, and popular culture.
a portrait of American food-- before the national highway system, before chain restaurants, and before frozen food, when the nation's food was seasonal, regional, and traditional-- from the lost WPA files
Kurlansky, Mark
2009
A collection of essays and recipes regarding uniquely regional dishes from around the United States from a time period before interstate roads and national restaurant franchises.
