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American food writing : an anthology with classic recipes

Author: Molly O'Neill
Publisher: New York, NY : Library of America, ©2007.
Series: Library of America.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
Draws on 250 years of American culinary history to present written works from virtually every region of the country while offering a tribute to a host of ethnic cuisines and including more than fifty classic recipes.
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Genre/Form: Literary cookbooks
Nonfiction
anthologie
Additional Physical Format: Online version:
American food writing.
New York, NY : Library of America, ©2007
(OCoLC)989013774
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Molly O'Neill
ISBN: 9781598530056 1598530054
OCLC Number: 123437257
Description: xxiii, 753 pages : illustrations ; 23 cm.
Contents: (From) Travels into North American / Pehr Kalm --
Ice cream / Thomas Jefferson --
To make a chowder / Lydia Maria Child --
Potted lobster / Eliza Leslie --
To dress macaroni a la sauce blanche / Sarah Rutledge --
To make corn bread --
Tunis G. Campbell --
Peach leather / Annabella P. Hill --
Irish potato pudding / Esther Levy --
Tomato catsup / Marion Harland (Mary Virginia Terhune) --
Michigan receipt for making shortcake in camp / National Cookery Book --
Mother's rice pudding / Elizabeth Stansbury Kirkland --
Meat-flavoring / Marion Cabell Tyree --
Chicken croquettes / Abby Fisher --
Chicken chartreuse / Mary Lincoln --
Bran jelly / Mrs. E.E. Kellogg --
Lobster a la newberg or delmonico / Charles Ranhofer --
Eggs a la goldenrod / Rannie Merritt Farmer --
Hamburg steak --
Sarah Tyson Rorer --
Matzos pudding / Lizzie Kander --
Old-fashioned hickory nut cake / Hester Price --
Baked bananas, Porto Rican fashion / Rufus Estes --
Bucks County apple butter / Edith M. Thomas --
Cape cod turkey (stuffed codfish) / Sheila Hibben --
Nut loaf / Isabel Ely Lord --
Planked porterhouse steak / Rex Stout --
Fried scallion cake / Buwei Yang Chao --
Food in the United States in 1934 and 1935 / Alice B. Toklas --
How to cook a carp / Euell Gibbons --
Baked beans / John Gould --
Beef stroganoff / James Beard --
Tunnel of fudge cake / Ella Rita Helfrich --
Zucchini quiche / Anna Thomas --
Moong dal / Madhur Jaffrey --
Chicken tagine with chick-peas / Paula Wolfert --
Francs and beans / Russell Baker --
Pleasures of eating / Wendell Berry --
Philadelphia pepperpot soup / Sheila Ferguson --
Creole gumbo / Howard Mitcham --
Hersheyettes / Patricia Volk --
Lady Bird Johnson's pedernales chili / Robb Walsh.
Series Title: Library of America.
Responsibility: edited by Molly O'Neill.

Abstract:

Draws on 250 years of American culinary history to present written works from virtually every region of the country while offering a tribute to a host of ethnic cuisines and including more than fifty classic recipes.

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