American food writing: an anthology with classic recipes
Publisher
Library of America
Publication Date
Varies, see individual formats and editions
Language
English
More Details
Contributors
ISBN
9781598530056
9781598530414
9781598530414
Table of Contents
From the Book - 1st paperback ed.
(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 / Fannie 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.
From the Book
(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 / Alce B. Taklas
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.
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