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The County Fair Cookbook: Yankee Johnnycakes, Tater Pigs, Shoofly Pie, & 200 More Recipes from America's Best Country Cooks Hardcover – September 2, 1994


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Product Details

  • Hardcover: 368 pages
  • Publisher: Hyperion; 1st edition (September 2, 1994)
  • Language: English
  • ISBN-10: 0786860146
  • ISBN-13: 978-0786860142
  • Product Dimensions: 1.5 x 7.5 x 9 inches
  • Shipping Weight: 1.4 pounds
  • Amazon Best Sellers Rank: #2,892,458 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Stallworth and Kennedy, coauthors of The Brooklyn Cookbook , here survey rural America and Canada for unassumingly colorful regional foods associated with county fairs. That means Ethel Waddle's cream cheese pound cake is served up in Springfield, Ohio's Clark County Fair; apricot butter at the Big Fresno Fair in Fresno, Calif.; pickles in St. Paul, Minn., at the Minnesota State Fair; and, unlikely though it may sound, potato candy at Presque Isle's Northern Maine Fair. In a sense, the book doubles as a vicarious vacation trip, if you happen to be hungry for mostly small-town landscapes. Photographs (of prize-winning New England bakers, bedecked with blue ribbons) and sidebars (e.g., profiles of countrymen who once plied New Hampshire crowds with honey sandwiches) provide a jaunty look and visual breaks. The recipes vary, from the healthful ("Garrett's Carrots And Asparagus") to the predictably stodgy (ham loaf from Wisconsin), but there's enough to choose from that most readers will soon reach for a stirring spoon. Photos not seen by PW .
Copyright 1994 Reed Business Information, Inc.

From Library Journal

Stallworth and Kennedy are the authors of The Brooklyn Cookbook (LJ 6/15/91) in the "Knopf Cooks America" series, and their latest effort is in the same vein, filled with oral history and reminiscences, photographs, and lots of recipes from home cooks, among others. The fairs are grouped by region, with a page or two of history and description for each one and "local color" provided by various personalities associated with the fairs: blue-ribbon winners, managers and secretaries, farmers, ranchers, 4-H Club members, and even a former Miss National Peanut Festival Queen. The recipe contributors are equally varied, and the recipes themselves are a cross-section of old-fashioned American home cooking. Fun to read, or just to dip into, this is recommended for most collections.
Copyright 1994 Reed Business Information, Inc.

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