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American Tradition: A Classic Guide to Regional Cooking Paperback – January 1, 1989


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Product Details

  • Paperback: 224 pages
  • Publisher: Hamlyn (January 1, 1989)
  • Language: English
  • ISBN-10: 0600564126
  • ISBN-13: 978-0600564126
  • Product Dimensions: 13.9 x 10.1 x 0.9 inches
  • Shipping Weight: 4.2 pounds
  • Amazon Best Sellers Rank: #6,117,883 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

This glossy tome is the work of three food writers: Clements, The French Way ; MacMillan, Tex-Mex Cooking ; and Lomask, The All-American Cookbook for Non-American Cooks . The book perpetuates many of the most tired cliches of American cooking, from the "dramatic lobster" ("the banner of Maine") to cherry pie. Each section, devoted to a single region, opens with a photographic essay that features sumptuously scenic stock pictures more appropriate to a travel magazine than a cookbook. And many are mislabeled: a Texas cowboy breakfast, replete with sausage, eggs and coffee, is captioned as a "sizzling Texan barbecue," while Montana's Glacier National Park is listed as being in Alaska. Similarly, the logic behind placing recipes in different regions can be misleading: chocolate chip cookies, for example, which originated at the Toll House Inn in Massachusetts, are ascribed here as from "The Mountains and the Plains."
Copyright 1989 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

From Library Journal

A big, glossy, picture book of American cooking, first published in Great Britain. There are full-page color spreads throughout the tour of the country, and each recipe is accompanied by a color photograph. Regional specialties as diverse as New England Boiled Dinner, Chorizo Enchiladas, and Lomilomi Salad (from Hawaii) are included. Fun to look at, but a luxury item for most collections.-- JS
Copyright 1989 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

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