american cooking

Examines the history of the California Gold Rush, focusing on the types of foods eaten byprospectors and others hoping to strike it rich, and includes recipes, as well as advice on kitchen safety and cooking equipment.

Examines the history of the Civil War, focusing on the types of foods eaten by Union soldiers and civilians, and includes recipes, as well as advice on kitchen safety and cooking equipment.

Examines the history of the Civil War, focusing on the types of foods eaten by Confederate soldiers and civilians, and includes recipes, as well as advice on kitchen safety and cooking equipment.

Looks at the history of American cooking from the fifteenth century through the twenty-first century.

Contains nearly four thousand recipes and variations that use budget-friendly, everyday ingredients, including classic, reduced-calorie, and time-saving choices, as well as recipes that serve two. Includes nutritional data.

A collection of recipes from the Civil War era magazine "Godey's Lady's Book," reflecting the wide variety of regional cooking that characterized American culture; and including information about Union and Confederate army rations and cooking on both home fronts.

Describes the influences on and the evolution of African-American food, and includes recipes and suggestions for healthy cooking.

Combines Food Network chef Paula Deen's cookbooks "The Lady & Sons Savannah Country Cookbook," and "The Lady & Sons, Too!" featuring hundreds of recipes for appetizers, soups and salads, main courses, vegetables, sauces and dressings, and desserts.