cooking, american

Presents more than one hundred traditional and contemporary southern Appalachian recipes, including breakfast; appetizers; soups and salads; vegetables and beans; breads, muffins, rolls, and biscuits; meats, fish, and seafood; desserts, cookies, cakes, and tea cakes; and beverages.

Draws on personal stories to explore the art and history of Lowcountry cooking, with recipes for traditional dishes and information on the region's cuisine, restaurants, and seafood industry.

Presents 770 alphabetized articles on inventions, social movements, and events that have shaped food and drink preparation, consumption, and attitudes in America.

Gives several examples of recipes used during the Civil War, such as gingerbread, groundnut soup, gumbo, and hardtack, and shows how to add and subtract fractions to double, triple, or halve the ingredients.

Describes Abigail Adams, wife of the second president of the United States, her role as first lady, and some of the foods she served at various stages in her life. Includes recipes.