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American food : the gastronomic story
A culinary history of the United States from colonial times to the present includes traditional recipes adapted to today's kitchens and tastes.
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| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
New York :
Dutton,
1975.
|
| Edition: | First edition. |
| Subjects and Genres: | |
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Table of Contents:
- Puritans and plantations
- The French touch
- Padres and conquistadores
- Gemutlichkeit and serious eating
- Body and soul
- The harvest century
- Shakers, bakers, breakfast food makers
- Melting pot?
- Beginnings revisited
- Recipes. Appetizers and hors d'oeuvre
- Breads and pancakes
- Soups
- Vegetables
- Meat
- Poultry
- Fish and seafood
- Salads
- Casseroles, lunch and supper dishes
- Sauces
- Desserts.