Amazon.com Review
Typically, each chapter is introduced with a look at the region's quintessential crops and foods--apples, berries, and cheese in the Northwest; oranges, olives, asparagus, and avocados in California. Dispersed among color photographs and a feast of food and drink wisdom are recipes inspired by each region's specialty. A simple recipe for Pasta with Asparagus and Mushrooms makes good use of California's succulent vegetables; Oregon Trail Soup, a dish brimming with buttery beans, evokes a feel for the Great Plains, campfires, and cowboys! Neatly balanced within each chapter are recipes and commentaries on both classic cooking and ethnic cooking. In the Pacific Northwest, Japanese sashimi (raw fish) is all the rage in Seattle's thriving international district. Just down the road, traditional freshwater salmon is a favorite at the city's oldest food market, the Pike Place Market. Snippets of history, recipe ideas, and inspiration accompany each locale, whether in Seattle, New York, or a far-flung Midwestern homestead. This is an excellent and all-encompassing guide to the foods and culinary history of the United States. --Naomi Gesinger
