cooking, american

Virginia Willis--a classically trained French chef and a third-generation Southern cook--explores her culinary heritage, sharing memories of her mother and grandmother, and presents more than two hundred recipes.

Presents 250 recipes representative of the cuisines of eight different regions in America, including traditional favorites and dishes that reflect the influence of immigrant cultures.

Presents over one hundred recipes the origins of which can be traced to the early days of the Republic, and that call for ingredients such as those that might have been available to members of the Lewis and Clark expedition into the American West in 1803.

A collection of traditional and contemporary recipes drawn from historical family journals, personal diaries, and obscure cookbooks.

Presents 1,990 recipes for a variety of dishes, a guide to wine buying and serving, a glossary of cooking terms and techniques, a list of equipment, sample menus, and microwave information.

Contains thirty menus with over two hundred recipes from chefs at Colonial Williamsburg, including selections for breakfast, brunch, lunch, dinner, and holidays.

Examines food culture in the United States from the 1890s to the 1940s, with historical and cultural information on the preparation and consumption of starches, dairy products, sweets, meats, and beverages; holiday and wedding food customs; food preservation and processing; use of electric appliances, such as toasters and percolators; and changing concepts of diet and nutrition; includes photographs and historical recipes.

Describes the history, culture, and traditions of the Northwest and presents numerous recipes from the region, also providing cooking tips.

Describes the history, culture, and traditions of California and presents numerous Californian recipes, also providing cooking tips.

Describes the history, culture, and traditions of the Midwest and presents numerous recipes from the region, also providing cooking tips.