american cooking

Chronicles America's food revolution, describing how the nation became obsessed with celebrity chefs, fancy vegetables, top-of-the-line fridges, and destination restaurants and exploring how this revolution has changed the way Americans eat.

Examines events in the history of America through the lens of food, drawing from cookbooks, memoirs, and diaries to discuss Civil War nurses and diet kitchens, the Harvey Girls and the settling of the frontier, the FDR White House and its reputedly bad food, and other food-related episodes.

Includes more than 4500 recipes that range from simple, everyday food to classic and gourmet dishes.

Chapters discuss different time periods in American history, focusing on typical foods and cooking styles. Includes recipes for such dishes as pumpkin bread, Virginia ham with cherry sauce, and buckwheat griddle cakes.

A collection of simple recipes from the kitchen of Ree Drummond from pancakes to honey-plum-soy chicken, cowgirl quiche to blackberry chip ice cream.

Celebrity cook Rachael Ray presents a collection of budget- and health-conscious recipes for kids and adults to make together, including breakfasts, lunches, dinners, and quick-fix selections.

Rachael Ray offers more than two hundred recipes for main dishes, sides, sauces, and more, accompanied by over six hundred photographs.

Traces the history of American cooking through commentary and recipes, featuring fifty chronologically arranged chapters on historical themes and topics, covering a period that ranges from 1200 through the 1970s, each with step-by-step instructions for three or more recipes.

Presents more than 150 cookie recipes from all over the U.S., accompanied by introductions on their backgrounds and tips for better cookie baking, and also presents ideas for cookie decorating and crafts.

A collection of thirty essays on the history behind the way Americans eat, describing advances in food processing, nutrition, and more.