cooking, american

A collection of more than 125 simple recipes.

Offers more than one hundred fifty recipes for breakfast. lunch, and dinner dishes, snacks, desserts, and cakes made to look like other foods, with cooking tips and information about foods.

Provides recipes from foreign-born chefs in the United States, including backgrounds on the chefs and their chosen dish.

A collection of 112 recipes from the kitchen of Ree Drummond.

A collection of recipes for the Christmas season, including cookies, breakfasts, entrees, sides, and desserts.

Chronicles the history of food in the U.S. from 1519 through the twentieth century, looking at how Native Americans, the availability of ingredients, and a variety of ethnic cultures have influenced American cuisine.

Executive chef Kwame Onwuachi shares details about his life and career, from his childhood in New York, Nigeria, and Lousiana to his recognition as a top chef, and reflects on African-American and American cooking.

Traces the history of the fast food industry and discusses how it arose in postwar 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.