America has a rich history of regional cooking. From Brooklyn bialys to San Francisco cioppino to southern fried chicken, traditional food is as large a part of the local culture as the landscape and the monuments. Some dishes are so famous that they are an essential part of any trip - imagine going to Chicago without sampling deep-dish pizza? Or New Orleans without trying jambalaya? Or Miami without tasting key lime pie? Now you don't have to travel any farther than your own kitchen to enjoy these specialties. I'll Have What They're Having offers time-tested, tried-and-true recipes for more than 130 hidden gems of regional fare - home cooking at its most creative, the kind of food that you want to bring back from your travels and make again and again. Recipes include helpful tips on appropriate eating etiquette and making each dish with authentic touches that reflect its cultural origins. In addition, you'll learn about the stories - both humorous and historical - behind these delicious and sometimes off-beat local favorites. Did you know that the proper role of the pinto bean in chili is a 150-year-old argument, one that is known to have led to a riot in an Oklahoma prison and a series of barroom brawls in Texas? Or that Hangtown fry, a mouth-watering, one-skillet meal of eggs, oysters, and bacon was originally sold to gold miners in the 1800s for $6.00 a plate - the equivalent of hundreds of dollars today! Part cookbook, part history lesson, this engaging collection celebrates the flavors and traditions that showcase the best of American cuisine. (8 1/2 x 10 1/4, 256 pages, b&w photos, recipes)
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America has a rich history of regional cooking. From Brooklyn bialys to San Francisco cioppino to southern fried chicken, traditional food is as large a part of the local culture as the landscape and the monuments. Some dishes are so famous that they are an essential part of any trip - imagine going to Chicago without sampling deep-dish pizza? Or New Orleans without trying jambalaya? Or Miami without tasting key lime pie?Now you don't have to travel any farther than your own kitchen to enjoy these specialties. I'll Have What They're Having offers time-tested, tried-and-true recipes for more than 130 hidden gems of regional fare - home cooking at its most creative, the kind of food that you want to bring back from your travels and make again and again.Recipes include helpful tips on appropriate eating etiquette and making each dish with authentic touches that reflect its cultural origins. In addition, you'll learn about the stories - both humorous and historical - behind these delicious and sometimes off-beat local favorites. Did you know that the proper role of the pinto bean in chili is a 150-year-old argument, one that is known to have led to a riot in an Oklahoma prison and a series of barroom brawls in Texas? Or that Hangtown fry, a mouth-watering, one-skillet meal of eggs, oysters, and bacon was originally sold to gold miners in the 1800s for $6.00 a plate - the equivalent of hundreds of dollars today!Part cookbook, part history lesson, this engaging collection celebrates the flavors and traditions that showcase the best of American cuisine. (8 1/2 x 10 1/4, 256 pages, b&w photos, recipes)
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7 of 7 people found the following review helpful:
4.0 out of 5 stars
Pass the bialys and lutefisk, please,
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This review is from: I'll Have What They're Having: Legendary Local Cuisine (Paperback)
Foodies who travel a lot are always on the look-out for local or regional specialties when they visit a new area. Like Ropa Vieja or a Cuban Sandwich in Miami, or Cincinnati-style chili (always "five-way"), or a Garbage Plate in Rochester, or a Beef on Weck in Buffalo, Hot Brown in Louisville. I think I would argue that some of what the author considers "local cuisine," though, is too widely available to qualify -- like Chicken-Fried Steak (which originated in south Texas but you can get it anywhere in the western half of the country), or breakfast tacos (now ubiquitous, even in supermarkets). She organizes dishes by courses, but there's a regional index in the back. Each recipe is introduced by a sometimes lengthy sociological essay. I have to say those for gumbo, muffulettas, and king cakes were pretty good renditions (though, naturally, everyone has their own "best" version). I believe I'll pass on the "prairie oysters" and the Hangtown Fry, though.
4 of 4 people found the following review helpful:
5.0 out of 5 stars
What's Cooking America,
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This review is from: I'll Have What They're Having: Legendary Local Cuisine (Paperback)
Linda Stradley walked into my bookstore one day promoting her newly published cookbook. She opened it up to page 77 and pointed at the recipe "High Tea Lemon Cookies". She said, "Try this recipe. It's one of my favorites in this book". So I bought "WHAT'S COOKING AMERICA" and she signed it for me. I have tried so many of the recipes in this book and never been disappointed but my favorite will always be the "High Tea Lemon Cookies". They melt in your mouth. They are so easy to make and after nearly 7 years they are still requested when I go to parties, pot lucks, etc.
5.0 out of 5 stars
So that's what it is.,
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This review is from: I'll Have What They're Having: Legendary Local Cuisine (Paperback)
I've heard about a number of regional dishes but have not visited those areas to try them. This book not only lists those indigenous dishes and gives useable recipes, but, includes the history of the dish and local lore accompanging them.
An excellent resource for food history and an entry to cooking food not native to my background.
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