One of our most revered food writers presents the rich history and lore of American food, as experienced in her travels to six distinct regions of the country. In each of these regions, readers find communal rites and tribal dishes appropriate to the ecology--each with its own distinctive flavor, smell and feel.
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Book Description
Editorial Reviews
From Publishers Weekly
In her second study of American cuisine, Fussell (Masters of American Cookery explores the culinary traditions of six sections of the country: the Southwest desert, the Louisiana delta, the Carolinas, the New England coast, the Great Lakes of the Midwest and the Pacific Northwest. She distills information gathered from historical cookbooks and conversations with cooks across the country into recipes reflecting regional usage but tinged with her own preferences. Most recipes are characterized by straightforward techniques and readily available ingredients; a few, perhaps intended more for reading than for cooking, call for unusual or regional items such as dove or geoduck clams. Supporting text ranges from musings on cornpone to a history of early Milwaukee beer brewing, and often makes entertaining reading, although Fussell's tendency to wax poetic can be trying. Photos not seen by PW. BOMC/Cooking & Crafts Club main selection; BOMC alternate.
Copyright 1986 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Copyright 1986 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
From Library Journal
Though it does contain numerous recipes, this 1984 volume is much more than a simple cookbook. Fussell serves up American cooking almost as a sociological study, including essays on the areas where the food originated as well as the backgrounds of the people who created the dishes. This cultural and culinary smorsgasbord offers a tasty collection of recipes as well as a great slice of Americana.
Copyright 1997 Reed Business Information, Inc.
Copyright 1997 Reed Business Information, Inc.
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Most Helpful Customer Reviews
10 of 10 people found the following review helpful:
5.0 out of 5 stars
I Hear America Cooking,
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This review is from: I Hear America Cooking: The Cooks, Regions and Recipes of American Regional Cuisine (Paperback)
Author Betty Fussell proves that the way to America's heart is through its stomach in I HEAR AMERICA COOKING. In addition to a section-by-section review of the cuisine of every region of the U.S.with a tempting array of recipies to try, this book shows how the many different cultures that are part of this country have, like the elements of a good meal, maintained their unique flavor while making up an exciting and memorable whole. This is one cookbook that will interest even people who don't cook but love U.S. history or sociology. It's similar to Jeff Smith's FRUGAL GOURMET ON OUR IMMIGRANT ANCESTORS, in highlighting "Grandma's Recipes"--regardless of where Grandma's ancestors came from--but Fussell adds more spice to her presentation by putting regional specialties in the overall context of American cuisine.
5.0 out of 5 stars
Great book,
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This review is from: I Hear America Cooking: The Cooks, Regions and Recipes of American Regional Cuisine (Paperback)
I used this book to gather some information and recipes from different regions for a class in culinary school and it worked out great.
0 of 1 people found the following review helpful:
4.0 out of 5 stars
Not a cookbook but a good read indeed!,
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This review is from: I Hear America Cooking: The Cooks, Regions and Recipes of American Regional Cuisine (Paperback)
I read this book on the plane during a recent trip to Europe and thouroughly enjoyed it. It contains insightful information to the evolution of American cooking over the past 100 years or so for anyone curious about why we eat what we eat. A good buy!
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