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Betty Harper Fussell

I Hear America Cooking Hardcover – November 5, 1986

by Betty Fussell (Author)

8 ratings

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Focuses on six culinary frontiers from Alaska to Florida, with recipes and lore that represent each area's history, population, and ecology, from breakfasts to opulent dinnertime desserts

Print length

516 pages
Language

English
Publisher

Viking Adult
Publication date

November 5, 1986
Dimensions

20 x 20 x 20 inches
ISBN-10

0670812412
ISBN-13

978-0670812417
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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.

Product information

Technical Details

Publisher

‎Viking Adult; First Edition (November 5, 1986)

Language

‎English

Hardcover

‎516 pages

ISBN-10

‎0670812412

ISBN-13

‎978-0670812417

Item Weight

‎2.8 pounds

Dimensions

‎20 x 20 x 20 inches

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Customer reviews

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4 star		16%
3 star		22%
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L. Walker

Fascinating food history with recipes

Reviewed in the United States on September 12, 2014

Verified Purchase

Enjoyable and well written look at America's regional cooking roots by a well-respected grande dame of the genre. Recipes included are dated but are also very close to their earliest roots making them quite interesting if you are even an incidental student of food history. Our country is such a mix of immigrant flavors, it's fascinating to see how what came from the land created our earliest flavors.

2 people found this helpful

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Ethel M. Powers

This was a replacement

Reviewed in the United States on January 4, 2014

Verified Purchase

I collect cookbooks and bought this one to replace one I'd bought years ago. It has the most authentic Dirty Rice recipe ever that is now a family classic and favorite. There are other recipes from other regions in America with great photographs. I would advise having it in your library.

2 people found this helpful

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Ethel M. Powers

The Best Recipe for Dirty Rice!

Reviewed in the United States on March 4, 2014

Verified Purchase

This is one of my favorite cookbooks. It has great vintage photos but best of all it has the best Dirty Rice Recipe. My family is from Louisiana and my mother was one of the best cooks ever and she approved this recipe. There were always requests for it for family dinners. There are other recipes but I haven't tested them yet even though I've had the cookbook a number years. The first copy was was so worn it came apart from the bindings. After a while, no amount of taping worked so I had to buy a new one. All because of the Dirty Rice recipe, lol.

4 people found this helpful

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Cosmas Bisticas

Not a cookbook but a good read indeed!

Reviewed in the United States on March 31, 2005

Verified Purchase

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!

6 people found this helpful

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Patrick

Great book

Reviewed in the United States on September 25, 2011

Verified Purchase

I used this book to gather some information and recipes from different regions for a class in culinary school and it worked out great.

2 people found this helpful

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J. Mills

A BETTER READ THAN COOKBOOK

Reviewed in the United States on January 30, 2013

I bought this book when I was a member of a cookbook book club. In all these years I have tried just two recipes from this cookbook and the results were not impressive.

If you read carefully, you will see that many of the recipes are not regionally authentic and are actually Betty's rendition. For example, the Alaskan Sourdough Bread recipe is no where near a true Alaskan sourdough - Betty uses yeast in her starter recipe!

But like I said, the book is a good read on the history of regional dishes.

3 people found this helpful

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Flora W. Hazelton

I Hear America Cooking

Reviewed in the United States on July 24, 2000

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.

15 people found this helpful

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I Hear America Cooking Hardcover – November 5, 1986

Editorial Reviews

From Publishers Weekly

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