San Antonio College Library

A collection of recipes from American history that are in danger of extinction that also includes some of Lari Robling's personal cooking memories and food stories.

Brings together more than 250 homegrown recipes from around the U.S., plus some new favorites.

The Thornes grew up on Yankee cooking, and they were moved to find that culinary tradition alive in saltwater Maine. In "Here," the first section of the book, they renew their acquaintance with familiar dishes - lobster stew, baked beans, blueberry bread-and-butter pudding - in both Down East vernacular eating places and home kitchens. The second part of the book, "There," traces Thorne's love affair with the cooking - New Orleans Creole and bayou...

An assortment of recipes from farmers across the country, as well as from such renowned chefs as Alice Waters and Rick Bayless, includes dishes that highlight a variety of regional specialties, as well as those that emphasize vegetables and fruits in season.

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.

This book uses historical commentary and recipes to trace the history of American cooking from the first European contact with Native Americans to the 1970s. Each of 50 chronologically arranged topical chapters contain 500-1,000 words of general commentary followed by descriptions and clear, step-by-step instructions for 3-4 recipes. Annotation. The historic recipes in this volume are foods that were common in the US from the earliest pilgrims through...