Status
Call number
Call number
American -- FUSS
Publication
Viking Adult (1986), Edition: First Edition, 516 pages
Description
One of our most revered food writers presents the rich history and lore of American food, as experienced in her travels to six distinct regions of the country. In each of these regions, readers find communal rites and tribal dishes appropriate to the ecology--each with its own distinctive flavor, smell and feel. Photos.
Language
Physical description
516 p.; 20 inches
Similar in this library
Best of the Best from Hawaii: Selected Recipes from Hawaii's Favorite Cookbooks (Best of the Best State Cookbook) by Gwen McKee
American gourmet : classic recipes, deluxe delights, flamboyant favorites, and swank "company" food from the '50s and '60s by Jane Stern
Paula Wolfert's world of food: A collection of recipes from her kitchen, travels, and friends by Paula Wolfert
Jasper White's Cooking from New England: More Than 300 Traditional Contemporary Recipes by Jasper White
New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants by Molly O'Neill
Luchow's German Cookbook: The Story and the Favorite Dishes of America's Most Famous German Restaurant by Jan Mitchell