Michael Stern was raised at a Heartland table of square meals. The Sterns’ monthly “Roadfood” column in Gourmet magazine has earned them three James Beard Awards for journalism. They are heard weekly on Public Radio's The Splendid Table.
Jane Stern was raised in New York City and southern Arizona, learning to love both hot pastrami sandwiches and bordertown chimichangas. She met Michael Stern when they were graduate students at Yale University, at which point the couple set out on a lifelong quest to find the best American food and to write about it. --This text refers to an alternate Hardcover edition.
I have not looked this cookbook over since last summer when I bought it, but seem to recall that it was pretty good.Published 5 months ago by tom
Disappointed biscuit recipe was not part of the book but recipes are very goodPublished 7 months ago by Lswansonrd
I should have read the other reviews more carefully before purchasing and am disappointed in this cookbook. Read morePublished 7 months ago by Anna-Kate T.
Ingredients for peach preserves and chicken salad are co- mingled, as are other recipes. Some recipes do not have ingredients with the recipe; others do not have a title. Read morePublished 10 months ago by Jcatnc