{"title":"American Cooking Books","description":"\u003cp data-start=\"375\" data-end=\"527\"\u003e\u003cstrong data-start=\"375\" data-end=\"460\"\u003eAmerican cooking brings comfort food, creativity, and timeless classics together.\u003c\/strong\u003e\u003cbr data-start=\"460\" data-end=\"463\"\u003eLooking for trusted recipes with heart and heritage? Start here.\u003c\/p\u003e\n\u003cp data-start=\"529\" data-end=\"961\"\u003eAmerican cooking books capture the diversity and warmth of the nation’s food culture. From family kitchens and regional traditions to test-kitchen precision and playful, modern creativity, these books reflect how American cuisine continues to evolve while honoring its roots. Whether you crave foolproof everyday meals, generational comfort food, or iconic restaurant recipes, American cookbooks offer something for every home cook.\u003c\/p\u003e\n\u003cp data-start=\"963\" data-end=\"1070\"\u003eExplore our \u003cstrong data-start=\"975\" data-end=\"1001\"\u003eAmerican Cooking Books\u003c\/strong\u003e collection and experience the flavors that define American kitchens.\u003c\/p\u003e\n\u003cp data-start=\"963\" data-end=\"1070\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0831\/4771\/8930\/files\/Copy_of_Copy_of_Copy_of_Copy_of_Copy_of_Copy_of_Copy_of_Copy_of_Copy_of_Copy_of_Copy_of_Copy_of_Copy_of_Copy_of_Copy_of_Copy_of_kep.webp?v=1770644358\" alt=\"\"\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"1072\" data-end=\"1116\"\u003eWhy Readers Choose American Cooking Books\u003c\/h2\u003e\n\u003cp data-start=\"1118\" data-end=\"1260\"\u003eReaders return to American cookbooks because they are practical, familiar, and endlessly versatile. These books are valued because they offer:\u003c\/p\u003e\n\u003cul data-start=\"1262\" data-end=\"1414\"\u003e\n\u003cli data-start=\"1262\" data-end=\"1295\"\u003e\n\u003cp data-start=\"1264\" data-end=\"1295\"\u003eReliable, well-tested recipes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1296\" data-end=\"1332\"\u003e\n\u003cp data-start=\"1298\" data-end=\"1332\"\u003eComfort food rooted in tradition\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1333\" data-end=\"1372\"\u003e\n\u003cp data-start=\"1335\" data-end=\"1372\"\u003eRegional diversity and local flavor\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1373\" data-end=\"1414\"\u003e\n\u003cp data-start=\"1375\" data-end=\"1414\"\u003eCooking that fits real, everyday life\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1416\" data-end=\"1474\"\u003eAmerican cuisine celebrates both innovation and nostalgia.\u003c\/p\u003e\n\u003ch2 data-start=\"1476\" data-end=\"1521\"\u003eTest Kitchen Precision \u0026amp; Foolproof Cooking\u003c\/h2\u003e\n\u003cp data-start=\"1523\" data-end=\"1606\"\u003eMany American cookbooks focus on reliability above all else. These books emphasize:\u003c\/p\u003e\n\u003cul data-start=\"1608\" data-end=\"1710\"\u003e\n\u003cli data-start=\"1608\" data-end=\"1635\"\u003e\n\u003cp data-start=\"1610\" data-end=\"1635\"\u003eThorough recipe testing\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1636\" data-end=\"1675\"\u003e\n\u003cp data-start=\"1638\" data-end=\"1675\"\u003eClear instructions and explanations\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1676\" data-end=\"1710\"\u003e\n\u003cp data-start=\"1678\" data-end=\"1710\"\u003eConsistent, repeatable results\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1712\" data-end=\"1909\"\u003e\u003cstrong data-start=\"1712\" data-end=\"1760\"\u003eThe Complete Cook’s Country TV Show Cookbook\u003c\/strong\u003e delivers every recipe and review from eighteen seasons, making it a trusted resource for classic American dishes perfected through rigorous testing.\u003c\/p\u003e\n\u003cp data-start=\"1712\" data-end=\"1909\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0831\/4771\/8930\/files\/Copy_of_Copy_of_Copy_of_Copy_of_Copy_of_Copy_of_Copy_of_Copy_of_Copy_of_Copy_of_Copy_of_Copy_of_Copy_of_Copy_of_Copy_of_Copy_of_kep_1.webp?v=1770644384\" alt=\"\"\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"1911\" data-end=\"1958\"\u003ePlayful Cooking \u0026amp; Family-Friendly Creativity\u003c\/h2\u003e\n\u003cp data-start=\"1960\" data-end=\"2058\"\u003eAmerican cooking also embraces fun, imagination, and shared experiences. These cookbooks focus on:\u003c\/p\u003e\n\u003cul data-start=\"2060\" data-end=\"2171\"\u003e\n\u003cli data-start=\"2060\" data-end=\"2095\"\u003e\n\u003cp data-start=\"2062\" data-end=\"2095\"\u003eAccessible recipes for all ages\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2096\" data-end=\"2132\"\u003e\n\u003cp data-start=\"2098\" data-end=\"2132\"\u003eCreative presentation and themes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2133\" data-end=\"2171\"\u003e\n\u003cp data-start=\"2135\" data-end=\"2171\"\u003eBringing joy into everyday cooking\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2173\" data-end=\"2345\"\u003e\u003cstrong data-start=\"2173\" data-end=\"2188\"\u003eDisney Eats\u003c\/strong\u003e features more than 150 recipes designed for everyday cooking and inspired fun, blending familiar flavors with playful creativity the whole family can enjoy.\u003c\/p\u003e\n\u003ch2 data-start=\"2347\" data-end=\"2386\"\u003eTrusted Classics \u0026amp; Everyday Elegance\u003c\/h2\u003e\n\u003cp data-start=\"2388\" data-end=\"2508\"\u003eSome American cookbooks focus on timeless, foolproof meals that feel both comforting and refined. These books emphasize:\u003c\/p\u003e\n\u003cul data-start=\"2510\" data-end=\"2615\"\u003e\n\u003cli data-start=\"2510\" data-end=\"2546\"\u003e\n\u003cp data-start=\"2512\" data-end=\"2546\"\u003eSimple ingredients prepared well\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2547\" data-end=\"2578\"\u003e\n\u003cp data-start=\"2549\" data-end=\"2578\"\u003eConfidence-building recipes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2579\" data-end=\"2615\"\u003e\n\u003cp data-start=\"2581\" data-end=\"2615\"\u003eElegant meals without complexity\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2617\" data-end=\"2770\"\u003e\u003cstrong data-start=\"2617\" data-end=\"2648\"\u003eBarefoot Contessa Foolproof\u003c\/strong\u003e offers recipes you can trust, making it a go-to choice for cooks who want dependable results with classic American style.\u003c\/p\u003e\n\u003ch2 data-start=\"2772\" data-end=\"2814\"\u003eGenerational Cooking \u0026amp; Heritage Recipes\u003c\/h2\u003e\n\u003cp data-start=\"2816\" data-end=\"2907\"\u003eAmerican food traditions are often passed down through families. These cookbooks highlight:\u003c\/p\u003e\n\u003cul data-start=\"2909\" data-end=\"3026\"\u003e\n\u003cli data-start=\"2909\" data-end=\"2946\"\u003e\n\u003cp data-start=\"2911\" data-end=\"2946\"\u003eRecipes shared across generations\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2947\" data-end=\"2984\"\u003e\n\u003cp data-start=\"2949\" data-end=\"2984\"\u003eCultural and community traditions\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2985\" data-end=\"3026\"\u003e\n\u003cp data-start=\"2987\" data-end=\"3026\"\u003eCooking rooted in simplicity and care\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"3028\" data-end=\"3185\"\u003e\u003cstrong data-start=\"3028\" data-end=\"3052\"\u003eAmish Family Recipes\u003c\/strong\u003e presents a collection of dishes handed down through generations, reflecting values of tradition, family, and wholesome home cooking.\u003c\/p\u003e\n\u003cp data-start=\"3028\" data-end=\"3185\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0831\/4771\/8930\/files\/Copy_of_Copy_of_Copy_of_Copy_of_Copy_of_Copy_of_Copy_of_Copy_of_Copy_of_Copy_of_Copy_of_Copy_of_Copy_of_Copy_of_Copy_of_Copy_of_kep_2.webp?v=1770644407\" alt=\"\"\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"3187\" data-end=\"3227\"\u003eIconic Restaurants \u0026amp; Regional Cuisine\u003c\/h2\u003e\n\u003cp data-start=\"3229\" data-end=\"3334\"\u003eSome American cookbooks preserve the legacy of influential restaurants and regions. These books focus on:\u003c\/p\u003e\n\u003cul data-start=\"3336\" data-end=\"3456\"\u003e\n\u003cli data-start=\"3336\" data-end=\"3380\"\u003e\n\u003cp data-start=\"3338\" data-end=\"3380\"\u003eSignature dishes and culinary philosophy\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3381\" data-end=\"3417\"\u003e\n\u003cp data-start=\"3383\" data-end=\"3417\"\u003eRegional ingredients and flavors\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3418\" data-end=\"3456\"\u003e\n\u003cp data-start=\"3420\" data-end=\"3456\"\u003eThe stories behind iconic kitchens\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"3458\" data-end=\"3635\"\u003e\u003cstrong data-start=\"3458\" data-end=\"3494\"\u003eThe New Cafe Beaujolais Cookbook\u003c\/strong\u003e shares recipes from the iconic Mendocino restaurant, capturing the spirit of California-inspired American cuisine and regional storytelling.\u003c\/p\u003e\n\u003ch2 data-start=\"3637\" data-end=\"3676\"\u003eAmerican Cooking as Everyday Culture\u003c\/h2\u003e\n\u003cp data-start=\"3678\" data-end=\"3722\"\u003eAmerican cooking books encourage readers to:\u003c\/p\u003e\n\u003cul data-start=\"3724\" data-end=\"3882\"\u003e\n\u003cli data-start=\"3724\" data-end=\"3767\"\u003e\n\u003cp data-start=\"3726\" data-end=\"3767\"\u003eCook confidently for family and friends\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3768\" data-end=\"3813\"\u003e\n\u003cp data-start=\"3770\" data-end=\"3813\"\u003eCelebrate regional and cultural diversity\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3814\" data-end=\"3849\"\u003e\n\u003cp data-start=\"3816\" data-end=\"3849\"\u003eBalance comfort with creativity\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3850\" data-end=\"3882\"\u003e\n\u003cp data-start=\"3852\" data-end=\"3882\"\u003eTrust simple, well-made food\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"3884\" data-end=\"3980\"\u003eThey reflect how American cuisine continues to grow while staying rooted in connection and care.\u003c\/p\u003e\n\u003ch2 data-start=\"3982\" data-end=\"4016\"\u003eFeatured American Cooking Books\u003c\/h2\u003e\n\u003cp data-start=\"4018\" data-end=\"4134\"\u003e\u003ca href=\"https:\/\/surprisecastle.com\/products\/the-complete-cooks-country-tv-show-cookbook-every-recipe-and-every-review-from-all-eighteen-seasons-includes-season-18-9781954210547?_pos=1\u0026amp;_sid=e8c5f6c27\u0026amp;_ss=r\"\u003e\u003cstrong data-start=\"4018\" data-end=\"4066\"\u003eThe Complete Cook’s Country TV Show Cookbook\u003c\/strong\u003e\u003c\/a\u003e\u003cbr data-start=\"4066\" data-end=\"4069\"\u003eA comprehensive collection of rigorously tested American recipes.\u003c\/p\u003e\n\u003cp data-start=\"4136\" data-end=\"4209\"\u003e\u003ca href=\"https:\/\/surprisecastle.com\/products\/disney-eats-more-than-150-recipes-for-everyday-cooking-and-inspired-fun-9781368049191?_pos=1\u0026amp;_sid=a9a849223\u0026amp;_ss=r\"\u003e\u003cstrong data-start=\"4136\" data-end=\"4151\"\u003eDisney Eats\u003c\/strong\u003e\u003c\/a\u003e\u003cbr data-start=\"4151\" data-end=\"4154\"\u003eFamily-friendly recipes inspired by creativity and fun.\u003c\/p\u003e\n\u003cp data-start=\"4211\" data-end=\"4297\"\u003e\u003ca href=\"https:\/\/surprisecastle.com\/products\/barefoot-contessa-foolproof-recipes-you-can-trust-a-cookbook-9780307464873?_pos=1\u0026amp;_sid=f99d2a68e\u0026amp;_ss=r\"\u003e\u003cstrong data-start=\"4211\" data-end=\"4242\"\u003eBarefoot Contessa Foolproof\u003c\/strong\u003e\u003c\/a\u003e\u003cbr data-start=\"4242\" data-end=\"4245\"\u003eTrusted, elegant American cooking made approachable.\u003c\/p\u003e\n\u003cp data-start=\"4299\" data-end=\"4387\"\u003e\u003ca href=\"https:\/\/surprisecastle.com\/products\/amish-family-recipes-a-cookbook-across-the-generations-9781513805771?_pos=1\u0026amp;_sid=b3d86126b\u0026amp;_ss=r\"\u003e\u003cstrong data-start=\"4299\" data-end=\"4323\"\u003eAmish Family Recipes\u003c\/strong\u003e\u003c\/a\u003e\u003cbr data-start=\"4323\" data-end=\"4326\"\u003eGenerational comfort food rooted in tradition and simplicity.\u003c\/p\u003e\n\u003cp data-start=\"4389\" data-end=\"4491\"\u003e\u003ca href=\"https:\/\/surprisecastle.com\/products\/the-new-cafe-beaujolais-cookbook-recipes-from-the-iconic-mendocino-restaurant-9781685555238?_pos=1\u0026amp;_sid=28dcc0575\u0026amp;_ss=r\"\u003e\u003cstrong data-start=\"4389\" data-end=\"4425\"\u003eThe New Cafe Beaujolais Cookbook\u003c\/strong\u003e\u003c\/a\u003e\u003cbr data-start=\"4425\" data-end=\"4428\"\u003eRegional American cuisine from an iconic California restaurant.\u003c\/p\u003e\n\u003cp data-start=\"4389\" data-end=\"4491\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0831\/4771\/8930\/files\/Copy_of_Copy_of_Copy_of_Copy_of_Copy_of_Copy_of_Copy_of_Copy_of_Copy_of_Copy_of_Copy_of_Copy_of_Copy_of_Copy_of_Copy_of_Copy_of_kep_3.webp?v=1770644334\" alt=\"\"\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"4493\" data-end=\"4541\"\u003eHow to Choose the Right American Cooking Book\u003c\/h2\u003e\n\u003cp data-start=\"4543\" data-end=\"4584\"\u003eLet your cooking style guide your choice:\u003c\/p\u003e\n\u003cul data-start=\"4586\" data-end=\"4882\"\u003e\n\u003cli data-start=\"4586\" data-end=\"4641\"\u003e\n\u003cp data-start=\"4588\" data-end=\"4641\"\u003e\u003cstrong data-start=\"4588\" data-end=\"4616\"\u003eReliable everyday meals:\u003c\/strong\u003e test-kitchen cookbooks\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"4642\" data-end=\"4700\"\u003e\n\u003cp data-start=\"4644\" data-end=\"4700\"\u003e\u003cstrong data-start=\"4644\" data-end=\"4668\"\u003eFamily-friendly fun:\u003c\/strong\u003e creative and themed cookbooks\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"4701\" data-end=\"4755\"\u003e\n\u003cp data-start=\"4703\" data-end=\"4755\"\u003e\u003cstrong data-start=\"4703\" data-end=\"4726\"\u003eClassic confidence:\u003c\/strong\u003e trusted, foolproof recipes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"4756\" data-end=\"4817\"\u003e\n\u003cp data-start=\"4758\" data-end=\"4817\"\u003e\u003cstrong data-start=\"4758\" data-end=\"4781\"\u003eTraditional values:\u003c\/strong\u003e generational and heritage cooking\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"4818\" data-end=\"4882\"\u003e\n\u003cp data-start=\"4820\" data-end=\"4882\"\u003e\u003cstrong data-start=\"4820\" data-end=\"4845\"\u003eRegional inspiration:\u003c\/strong\u003e restaurant and local cuisine books\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"4884\" data-end=\"4934\"\u003eAmerican cooking offers something for every table.\u003c\/p\u003e\n\u003ch2 data-start=\"4936\" data-end=\"4946\"\u003eSummary\u003c\/h2\u003e\n\u003cp data-start=\"4948\" data-end=\"5041\"\u003eAmerican Cooking Books celebrate food that feels familiar, dependable, and deeply satisfying.\u003c\/p\u003e\n\u003cul data-start=\"5043\" data-end=\"5183\"\u003e\n\u003cli data-start=\"5043\" data-end=\"5089\"\u003e\n\u003cp data-start=\"5045\" data-end=\"5089\"\u003eRooted in tradition yet open to creativity\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"5090\" data-end=\"5135\"\u003e\n\u003cp data-start=\"5092\" data-end=\"5135\"\u003eDesigned for real kitchens and real lives\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"5136\" data-end=\"5183\"\u003e\n\u003cp data-start=\"5138\" data-end=\"5183\"\u003eFocused on comfort, trust, and shared meals\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"5185\" data-end=\"5352\"\u003eFrom rigorously tested classics and playful family recipes to generational comfort food and iconic regional cuisine, these books capture the heart of American cooking.\u003c\/p\u003e\n\u003cp data-start=\"5354\" data-end=\"5420\"\u003e\u003cstrong data-start=\"5354\" data-end=\"5420\"\u003eExplore American Cooking Books and cook with confidence today.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"5422\" data-end=\"5429\"\u003eFAQs\u003c\/h2\u003e\n\u003cp data-start=\"5431\" data-end=\"5550\"\u003e\u003cstrong data-start=\"5431\" data-end=\"5467\"\u003eWhat are American cooking books?\u003c\/strong\u003e\u003cbr data-start=\"5467\" data-end=\"5470\"\u003eThey are cookbooks focused on American cuisine, traditions, and regional styles.\u003c\/p\u003e\n\u003cp data-start=\"5552\" data-end=\"5660\"\u003e\u003cstrong data-start=\"5552\" data-end=\"5597\"\u003eAre American cookbooks beginner-friendly?\u003c\/strong\u003e\u003cbr data-start=\"5597\" data-end=\"5600\"\u003eYes. Many emphasize clear instructions and reliable results.\u003c\/p\u003e\n\u003cp data-start=\"5662\" data-end=\"5766\"\u003e\u003cstrong data-start=\"5662\" data-end=\"5703\"\u003eDo these books focus on comfort food?\u003c\/strong\u003e\u003cbr data-start=\"5703\" data-end=\"5706\"\u003eOften, but they also include modern and regional variations.\u003c\/p\u003e\n\u003cp data-start=\"5768\" data-end=\"5873\"\u003e\u003cstrong data-start=\"5768\" data-end=\"5813\"\u003eAre American cookbooks good for families?\u003c\/strong\u003e\u003cbr data-start=\"5813\" data-end=\"5816\"\u003eAbsolutely. Many are designed for shared, everyday meals.\u003c\/p\u003e\n\u003cp data-start=\"5875\" data-end=\"5996\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"5875\" data-end=\"5918\"\u003eWho should read American cooking books?\u003c\/strong\u003e\u003cbr data-start=\"5918\" data-end=\"5921\"\u003eAnyone who enjoys comforting, dependable, and culturally rich home cooking.\u003c\/p\u003e","products":[{"product_id":"consuming-passions-a-food-obsessed-life-9780060984427","title":"Consuming Passions: A Food-Obsessed Life","description":"\u003cp\u003e\u003cem\u003eConsuming Passions\u003c\/em\u003e is Michael Lee West's delightfully quirky memoir of an adventurous life centered around food and family—the story of how she went from non-cook to gourmet of words and victuals by watching a multitude of relatives squabble, prepare sumptuous repasts, and carry on honored traditions. Laced with delicious secret recipes passed from generation to generation, West's irresistible chronicle recalls good times and wild times—mothers swinging from chandeliers, elderly aunts brewing up love potions, a South American nymphomaniac stirring up trouble at a Louisiana barbeque joint, and the spooky hauntings of a cabbage-eating ghost—all in the pursuit of good dining. Thoroughly entertaining, alive with West's distinctive humor and sharp, irrepressible insight, here are incomparable American kitchen tales as warm and tasty as freshly baked bread.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eWest, Michael Lee:\u003c\/i\u003e\u003c\/b\u003e - \u003cp\u003eMichael Lee West is the author of \u003cem\u003eMad Girls in Love\u003c\/em\u003e, \u003cem\u003eCrazy Ladies\u003c\/em\u003e, \u003cem\u003eAmerican Pie\u003c\/em\u003e, \u003cem\u003eShe Flew the Coop\u003c\/em\u003e, and \u003cem\u003eConsuming Passions\u003c\/em\u003e. She lives with her husband on a rural farm in Tennessee with three bratty Yorkshire terriers, a Chinese Crested, assorted donkeys, chickens, sheep, and African Pygmy goats. Her faithful dog Zap (above) was the inspiration for a character in the novel.\u003c\/p\u003e","brand":"William Morrow \u0026 Company","offers":[{"title":"Default Title","offer_id":50317861454098,"sku":"9780060984427","price":10.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/4771\/8930\/files\/img_5b459524-4118-4b8e-aee2-9b7aca8e51ed.jpg?v=1727541591"},{"product_id":"southern-provisions-the-creation-and-revival-of-a-cuisine-9780226422022","title":"Southern Provisions: The Creation and Revival of a Cuisine","description":"Southern food is America's quintessential cuisine. From creamy grits to simmering pots of beans and greens, we think we know how these classic foods should taste. Yet the southern food we eat today tastes almost nothing like the dishes our ancestors enjoyed, because the varied crops and livestock that originally defined this cuisine have largely disappeared. Now a growing movement of chefs and farmers is seeking to change that by recovering the rich flavor and diversity of southern food. At the center of that movement is historian David S. Shields, who has spent over a decade researching early American agricultural and cooking practices. In \u003ci\u003eSouthern Provisions\u003c\/i\u003e, he reveals how the true ingredients of southern cooking have been all but forgotten and how the lessons of its current restoration and recultivation can be applied to other regional foodways. \u003cp\u003e\u003c\/p\u003e Shields's turf is the southern Lowcountry, from the peanut patches of Wilmington, North Carolina to the sugarcane fields of the Georgia Sea Islands and the citrus groves of Amelia Island, Florida. He takes us on a historical excursion to this region, drawing connections among plants, farms, growers, seed brokers, vendors, cooks, and consumers over time. Shields begins by looking at how professional chefs during the nineteenth century set standards of taste that elevated southern cooking to the level of cuisine. He then turns to the role of food markets in creating demand for ingredients and enabling conversation between producers and preparers. Next, his focus shifts to the field, showing how the key ingredients-rice, sugarcane, sorghum, benne, cottonseed, peanuts, and citrus-emerged and went on to play a significant role in commerce and consumption. Shields concludes with a look at the challenges of reclaiming both farming and cooking traditions. \u003cp\u003e\u003c\/p\u003e From Carolina Gold rice to white flint corn, the ingredients of authentic southern cooking are returning to fields and dinner plates, and with Shields as our guide, we can satisfy our hunger both for the most flavorful regional dishes and their history.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eDavid S. Shields\u003c\/b\u003e is the Carolina Distinguished Professor and the McClintock Professor of Southern Letters at the University of South Carolina and chairman of the Carolina Gold Rice Foundation. He has been the recipient of the Southern Foodways Alliance's Ruth Fertel Keeper of the Flame Award, and his other books include \u003ci\u003eStill\u003c\/i\u003e: \u003ci\u003eAmerican Silent Motion Picture Photography\u003c\/i\u003e, also published by the University of Chicago Press. \u003cp\u003e\u003c\/p\u003e\u003cbr\u003e","brand":"University of Chicago Press","offers":[{"title":"Default Title","offer_id":50318483587346,"sku":"9780226422022","price":25.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/4771\/8930\/files\/img_e13331e2-b91a-4d9b-a2c0-21fb92867bfb.jpg?v=1727556035"},{"product_id":"martha-washingtons-booke-of-cookery-and-booke-of-sweetmeats-9780231049313","title":"Martha Washington's Booke of Cookery and Booke of Sweetmeats","description":"Martha Washington's recipes: More than five hundred classics dating from the Elizabethan and Jacobean times, are gathered in this family cookbook that captures the essence of early American folk culture. Handed down as a manuscript cookbook for generations, Martha Washington's \u003ci\u003eBooke of Cookery\u003c\/i\u003e has been annotated by Karen Hess, a noted culinary historian and cook. \"Amerian cookery is a tapestry of extraordinary complex design, reflecting out rich and varied ethnic origins, our New World produce, and our frontier history,\" writes Hess in her introduction. For the historian, she documents early American cookery with prose and photographs of Washington's original manuscript and an appendix detailing extensive primary-source research. For the cook, she explains terms and techniques unfamiliar to the modern kitchen, showing how to make old fashioned recipes the traditional way, such as rose petal vinegar, Oxford Kate's sausages, roast capon with oysters, mince pie, fried pudding, almond butter ginger bread, and apple cider. In paperback for the first time, \u003ci\u003eMartha Washington's\u003c\/i\u003e \u003ci\u003eBooke of Cookery is both a significant primary resource for historians and the perfect gift for enthusiastic cooks and fans of the culinary arts.\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eKaren Loft Hess (November 11, 1918-May 15, 2007) was an American culinary historian. Her 1977 book \u003ci\u003eThe Taste of America, \u003c\/i\u003e co-authored with her late husband, John L. Hess, established them as antiestablishment members of the culinary world. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eIn 1985, Hess became one of the founding members of the Culinary Historians of New York, an association of food professionals, historians, and others interested in studying and writing on the history of food. On October 19, 2004, the Culinary Historians of New York presented her with their first annual Amelia Award, an award which recognizes excellence in culinary history. \u003cp\u003e\u003c\/p\u003eIn 2006, she was listed in the eighth annual Saveur 100, from \u003ci\u003eSaveur Magazine\u003c\/i\u003e, in an article by Shane Mitchell entitled \"The Grandest Dame of American Culinary History.\" Mitchell says that although Hess came from Nebraska, her \"soul must be Southern.\" Hess's \u003ci\u003eThe Carolina Rice Kitchen\u003c\/i\u003e is the story of how rice from Africa became a South Carolina Low Country staple, as well as how the African cooks shaped Southern cooking.\u003cbr\u003e","brand":"Columbia University Press","offers":[{"title":"Default Title","offer_id":50318543388946,"sku":"9780231049313","price":40.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/4771\/8930\/files\/img_0c51ea25-dd4c-431a-84d5-93afc8ca236c.jpg?v=1727557047"},{"product_id":"eating-history-thirty-turning-points-in-the-making-of-american-cuisine-9780231140928","title":"Eating History: Thirty Turning Points in the Making of American Cuisine","description":"\u003cp\u003eFood expert and celebrated food historian Andrew F. Smith recounts--in delicious detail--the creation of contemporary American cuisine. The diet of the modern American wasn't always as corporate, conglomerated, and corn-rich as it is today, and the style of American cooking, along with the ingredients that compose it, has never been fixed. With a cast of characters including bold inventors, savvy restaurateurs, ruthless advertisers, mad scientists, adventurous entrepreneurs, celebrity chefs, and relentless health nuts, Smith pins down the truly crackerjack history behind the way America eats.\u003c\/p\u003e\u003cp\u003eSmith's story opens with early America, an agriculturally independent nation where most citizens grew and consumed their own food. Over the next two hundred years, however, Americans would cultivate an entirely different approach to crops and consumption. Advances in food processing, transportation, regulation, nutrition, and science introduced highly complex and mechanized methods of production. The proliferation of cookbooks, cooking shows, and professionally designed kitchens made meals more commercially, politically, and culturally potent. To better understand these trends, Smith delves deeply and humorously into their creation. Ultimately he shows how, by revisiting this history, we can reclaim the independent, locally sustainable roots of American food.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eAndrew F. Smith teaches food studies at the New School University in New York City. He has published more than three hundred articles on food and food history and has authored or edited seventeen books, including \u003ci\u003eStarving the South: How the North Won the Civil War\u003c\/i\u003e and the \u003ci\u003eOxford Encyclopedia on Food and Drink in America\u003c\/i\u003e. Smith has also appeared on television shows airing on PBS, the History Channel, and the Food Network.\u003cbr\u003e","brand":"Columbia University Press","offers":[{"title":"Default Title","offer_id":50318560493842,"sku":"9780231140928","price":28.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/4771\/8930\/files\/img_e69e5760-63f8-4070-8e32-d954cb917c39.jpg?v=1737061616"},{"product_id":"chow-chop-suey-food-and-the-chinese-american-journey-9780231158602","title":"Chow Chop Suey: Food and the Chinese American Journey","description":"\u003cp\u003eChinese food first became popular in America under the shadow of violence against Chinese aliens, a despised racial minority ineligible for United States citizenship. The founding of late-nineteenth-century \"chop suey\" restaurants that pitched an altered version of Cantonese cuisine to white patrons despite a virulently anti-Chinese climate is one of several pivotal events in Anne Mendelson's thoughtful history of American Chinese food. \u003ci\u003eChow Chop Suey\u003c\/i\u003e uses cooking to trace different stages of the Chinese community's footing in the larger white society. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eMendelson begins with the arrival of men from the poorest district of Canton Province during the Gold Rush. She describes the formation of American Chinatowns and examines the curious racial dynamic underlying the purposeful invention of hybridized Chinese American food, historically prepared by Cantonese-descended cooks for whites incapable of grasping Chinese culinary principles. Mendelson then follows the eventual abolition of anti-Chinese immigration laws and the many demographic changes that transformed the face of Chinese cooking in America during and after the Cold War. Mendelson concludes with the post-1965 arrival of Chinese immigrants from Taiwan, Southeast Asia, and many regions of mainland China. As she shows, they have immeasurably enriched Chinese cooking in America but tend to form comparatively self-sufficient enclaves in which they, unlike their predecessors, are not dependent on cooking for a white clientele.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eAnne Mendelson is a culinary historian and freelance writer specializing in food-related subjects. She has worked as editorial consultant and collaborator on several cookbooks and has contributed entries to the \u003ci\u003eOxford Encyclopedia of Food and Drink in America\u003c\/i\u003e (2005). She is the author of \u003ci\u003eMilk\u003c\/i\u003e (2008) and \u003ci\u003eStand Facing the Stove \u003c\/i\u003e(1996).\u003cbr\u003e","brand":"Columbia University Press","offers":[{"title":"Default Title","offer_id":50318568194322,"sku":"9780231158602","price":40.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/4771\/8930\/files\/img_7fe20987-3033-446d-bd80-8facc929dbe5.jpg?v=1727557841"},{"product_id":"creamy-crunchy-an-informal-history-of-peanut-butter-the-all-american-food-9780231162326","title":"Creamy \u0026 Crunchy: An Informal History of Peanut Butter, the All-American Food","description":"More than Mom's apple pie, peanut butter is the all-American food. With its rich, roasted-peanut aroma and flavor; caramel hue; and gooey, consoling texture, peanut butter is an enduring favorite, found in the pantries of at least 75 percent of American kitchens. Americans eat more than a billion pounds a year. According to the Southern Peanut Growers, a trade group, that's enough to coat the floor of the Grand Canyon (although the association doesn't say to what height). \u003cp\u003e\u003c\/p\u003eAmericans spoon it out of the jar, eat it in sandwiches by itself or with its bread-fellow jelly, and devour it with foods ranging from celery and raisins (\"ants on a log\") to a grilled sandwich with bacon and bananas (the classic \"Elvis\"). Peanut butter is used to flavor candy, ice cream, cookies, cereal, and other foods. It is a deeply ingrained staple of American childhood. Along with cheeseburgers, fried chicken, chocolate chip cookies (and apple pie), peanut butter is a consummate comfort food. \u003cp\u003e\u003c\/p\u003eIn \u003ci\u003eCreamy and Crunchy\u003c\/i\u003e are the stories of Jif, Skippy, Peter Pan; the plight of black peanut farmers; the resurgence of natural or old-fashioned peanut butter; the reasons why Americans like peanut butter better than (almost) anyone else; the five ways that today's product is different from the original; the role of peanut butter in fighting Third World hunger; and the Salmonella outbreaks of 2007 and 2009, which threatened peanut butter's sacred place in the American cupboard. To a surprising extent, the story of peanut butter is the story of twentieth-century America, and Jon Krampner writes its first popular history, rich with anecdotes and facts culled from interviews, research, travels in the peanut-growing regions of the South, personal stories, and recipes.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eJon Krampner is the author of \u003ci\u003eThe Man in the Shadows: Fred Coe and the Golden Age of Television\u003c\/i\u003e and \u003ci\u003eFemale Brando: The Legend of Kim Stanley\u003c\/i\u003e. He received an A.B. in English literature from Occidental College and an M.A. in journalism from the University of Wisconsin-Madison. He lives in Los Angeles. \u003cp\u003e\u003c\/p\u003eWeb site: www.creamyandcrunchy.comE-mail: pbj@creamyandcrunchy.comTwitter: @pbj06\u003cbr\u003e","brand":"Columbia University Press","offers":[{"title":"Default Title","offer_id":50318572355858,"sku":"9780231162326","price":131.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/4771\/8930\/files\/img_9e24ae12-6ccc-4802-ba82-10831428f490.jpg?v=1727557940"},{"product_id":"the-classic-hoosier-cookbook-9780253033437","title":"The Classic Hoosier Cookbook","description":"\u003cp\u003eLong before there were television channels devoted to cooking or eating strange new food, the art of cooking could be found right in your own hometown. Beloved and at last back in print, \u003ci\u003eThe Classic Hoosier Cookbook\u003c\/i\u003e is a treasure trove of mouthwatering recipes handed down from generation to generation by Hoosiers across the state. This cookbook has it all: the best biscuits ever; delicious casseroles for every occasion; page after page of tasty, time-tested desserts; and a zillion ways to turn beef, pork, and poultry into truly memorable feasts. There's everything from an elegant Salmon Newburg to Polly's Squirrel Roast, always \"best to eat while still hot enough to burn your hands,\" to making dandelion wine from scratch (be patient), and don't dare miss that astonishing recipe for Sugar Cream Pie, first made in 1816!\u003cbr\u003eThis is a timeless compendium for everyone, showing us food as it used to be and how it should be prepared. The nearly 1200 recipes in \u003ci\u003eThe Classic Hoosier Cookbook\u003c\/i\u003e will intrigue, entertain, and satisfy all.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eElaine Lumbra, retired Monroe County Extension Agent in Home Economics, is also the editor of \u003ci\u003eMore Hoosier Cooking\u003c\/i\u003e.\u003c\/p\u003e\u003cbr\u003e","brand":"Indiana University Press","offers":[{"title":"Default Title","offer_id":50318610858258,"sku":"9780253033437","price":17.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/4771\/8930\/files\/img_0ed85976-0075-417c-96d1-e6d381cf5e15.jpg?v=1727559218"},{"product_id":"americas-first-cuisines-9780292711594","title":"America's First Cuisines","description":"\u003cp\u003eAfter long weeks of boring, perhaps spoiled sea rations, one of the first things Spaniards sought in the New World was undoubtedly fresh food. Probably they found the local cuisine strange at first, but soon they were sending American plants and animals around the world, eventually enriching the cuisine of many cultures.\u003c\/p\u003e \u003cp\u003eDrawing on original accounts by Europeans and native Americans, this pioneering work offers the first detailed description of the cuisines of the Aztecs, the Maya, and the Inca. Sophie Coe begins with the basic foodstuffs, including maize, potatoes, beans, peanuts, squash, avocados, tomatoes, chocolate, and chiles, and explores their early history and domestication. She then describes how these foods were prepared, served, and preserved, giving many insights into the cultural and ritual practices that surrounded eating in these cultures. Coe also points out the similarities and differences among the three cuisines and compares them to Spanish cooking of the period, which, as she usefully reminds us, would seem as foreign to our tastes as the American foods seemed to theirs. Written in easily digested prose, \u003ci\u003eAmerica's First Cuisines\u003c\/i\u003e will appeal to food enthusiasts as well as scholars.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eSophie D. Coe (1933-1994) held a Ph.D. in anthropology from Harvard University. 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You'll also discover a wealth of dishes reflecting the region's ethnic riches--from Hassenpfeffer to savory Pierogies with Oyster Mushrooms, from flaky-crusted Goose Tortiere to Catfish Curry. \u003cbr\u003e \u003ci\u003eWild Rice Goose\u003c\/i\u003e also revives overlooked dishes popular in times past. If you have carp, redhorse, smelt, or turtle, dandelion greens or mulberries, you can turn these humble finds into tasty treats with tips from experienced fishermen and foragers. Cooks will appreciate the clear, kitchen-tested recipes, and fans of sporting literature will enjoy the lyrical writing. \u003cbr\u003e You'll find here: \u003cbr\u003e - more than 100 recipes for wildfoods from asparagus to venison \u003cbr\u003e - sidebars on regional foods, specialty preparations, and folk history \u003cbr\u003e - tips on finding and cleaning game, fish, and wild edibles \u003cbr\u003e - advice on freezing and drying \u003cbr\u003e - a list of Upper Midwest wildfoods vendors. \u003cp\u003e\u003c\/p\u003e Best Regional Special Interest Books, selected by the American Association of School Librarians \u003cp\u003e\u003c\/p\u003e Best Regional General Interest Books, selected by the Public Library Reviewers\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eJohn G. Motoviloff is a hunter, fisher, forager, and writer. He's out in the field more than 100 days a year and shares his kitchen expertise in wildfoods-cooking workshops throughout the region. He's the author of the books \u003ci\u003eWisconsin Wildfoods \u003c\/i\u003eand\u003ci\u003e Fly Fisher's Guide to Wisconsin and Iowa\u003c\/i\u003e. Motoviloff lives in Wisconsin, where he splits his time between Madison and a timber-frame cabin in the Kickapoo Valley.\u003cbr\u003e","brand":"University of Wisconsin Press","offers":[{"title":"Default Title","offer_id":50318925594898,"sku":"9780299299040","price":22.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/4771\/8930\/files\/img_f07cc63d-d4c8-49be-8e0f-86fc9d6e5438.jpg?v=1727562400"},{"product_id":"101-low-cholesterol-recipes-9780440504177","title":"101 Low Cholesterol Recipes","description":"\u003cb\u003eThe cholesterol is out, but satisfying, richly delicious flavors are here to stay \u003cbr\u003e\u003c\/b\u003e\u003cbr\u003eSome things in life you can't afford to cheat on. Cutting out the high cholesterol in your diet is one of them. America's #1 leader on food and nutrition, Corinne T. Netzer, is determined to help you stay below the daily recommended intake of this artery-clogging enemy of good health. You'll savor every bite while you give yourself and your family all the health benefits of reduced cholesterol dishes, such as protection against hardening of the arteries, overall cardiovascular fitness, lower blood pressure, and reduced susceptibility to strokes and heart attacks.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eCorinne T. Netzer\u003c\/b\u003e is the author of dozens of books on diet and nutrition, including \u003ci\u003eThe Complete Book of Food Counts, The Carbohydrate Counter, \u003c\/i\u003eand\u003ci\u003e The Corinne T. Netzer Dieter's Diary \u003c\/i\u003eand\u003ci\u003e Dieter's Activity Diary\u003c\/i\u003e.\u003cbr\u003e","brand":"Random House Publishing Group","offers":[{"title":"Default Title","offer_id":50324636107026,"sku":"9780440504177","price":11.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/4771\/8930\/files\/img_3bf464ae-332a-4715-afb9-36af830ee3f9.jpg?v=1727669028"},{"product_id":"top-secret-restaurant-recipes-2-more-amazing-clones-of-famous-dishes-from-americas-favorite-restaurant-chains-9780452288003","title":"Top Secret Restaurant Recipes 2: More Amazing Clones of Famous Dishes from America's Favorite Restaurant Chains","description":"\u003cb\u003e#1 bestselling Top Secret Recipes series \u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eThe kitchen clone recipe king is back with a new Top Secret Restaurant Recipes collection--the first since his bestselling \u003ci\u003eTop Secret Restaurant Recipes\u003c\/i\u003e, which has sold over one million copies. Wilbur takes readers behind the scenes of big-name restaurants like Olive Garden, Applebee's, and Outback Steakhouse, revealing the key ingredients and tricks of the trade they use to keep diners coming back for more. The book will feature 150 recipes, including: \u003cp\u003e\u003c\/p\u003e \u003cb\u003e- Red Lobster(R) Cheddar Bay Biscuits\u003cbr\u003e - Cheesecake Factory(R) White Chocolate RaspberryTruffle(R) Cheesecake\u003cbr\u003e - Romano's Macaroni Grill(R) Penne Rustica(R)\u003cbr\u003e - California Pizza Kitchen(R) Thai Crunch Salad\u003cbr\u003e - Original Pancake House(R) Apple Pancake\u003cbr\u003e - Chili's(R) Southwestern Eggrolls\u003cbr\u003e - Houston's(R) Chicago-Style Spinach Dip\u003cbr\u003e - Tony Roma's(R) Baked Potato Soup\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e Forget takeout--with these fun recipes and blueprints, all using ingredients you can buy at your local supermarket, you can re-create your favorite restaurant signature dishes right in your own kitchen.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eFor more than 25 years, \u003cb\u003eTodd Wilbur\u003c\/b\u003e has been reverse-engineering America's most iconic foods for his series of 11 \u003ci\u003eTop Secret Recipes\u003c\/i\u003e cookbooks. 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Now they're back with \u003ci\u003eThe New Kansas Cookbook: Rural Roots, Modern Table\u003c\/i\u003e, a look at modern and innovative foodways straight from their kitchen in the heart of the Midwest. They combine fresh ingredients from farmer's markets with fresh ideas and Kansas know-how from across the state to create a dynamic new food scene. From modern makeovers of Midwestern mainstays like sloppy joes and sweet custards to dishes influenced by a wide variety of world cuisines, these recipes bring Kansas tradition into the twenty-first century with a new burst of flavor and sense of fun. \u003cp\u003e\u003c\/p\u003eThe Careys travel the state stirring stories and recipes from farmers, ranchers, chefs, and home cooks into the diverse pot of Kansas cuisine. 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Illustrations by noted Kansas artist Louis Copt bring these ingredients, recipes, and stories alive. \u003cp\u003e\u003c\/p\u003eFarm-to-table may be trendy elsewhere, but it's a way of life in Kansas, and in \u003ci\u003eThe New Kansas Cookbook\u003c\/i\u003e, Frank and Jayni Carey show you how to make it yours, too.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eCarey, Jayni:\u003c\/i\u003e\u003c\/b\u003e - Frank and Jayni Carey have been a team in the kitchen since they first met. 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From traditional, like Pableaux's Red Beans and Rice, to contemporary, like Scuppernong-Glazed Carrots, Thompson's 250 recipes recommend the virtues of the utterly simple and the totally unexpected. \u003ci\u003eFred Thompson's Southern Sides\u003c\/i\u003e celebrates the sheer joy of cooking and eating these old and new classic dishes.\u003cbr\u003e Exploring the importance of side dishes in the cuisine of the American South, Thompson suggests that if you look closely enough, you can find a historical tale of family, culture, and ethnicity in one awesome recipe after another. Twelve richly illustrated chapters feature a full array of produce, grains and beans, fish and meats, and more. The recipes are enhanced by Thompson's amusing observations, tales of southern living and eating, and straightforward cooking tips. 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In the academy, scholarship on food and literary culture constitutes a growing river within literary and cultural studies, but writing on African American food and dining remains a tributary. \u003cem\u003eRecipes for Respect\u003c\/em\u003e bridges this gap, illuminating the role of foodways in African American culture as well as the contributions of Black cooks and chefs to what has been considered the mainstream.\u003c\/p\u003e\u003cp\u003eBeginning in the early nineteenth century and continuing nearly to the present day, African Americans have often been stereotyped as illiterate kitchen geniuses. Rafia Zafar addresses this error, highlighting the long history of accomplished African Americans within our culinary traditions, as well as the literary and entrepreneurial strategies for civil rights and respectability woven into the written records of dining, cooking, and serving. Whether revealed in cookbooks or fiction, memoirs or hotel-keeping manuals, agricultural extension bulletins or library collections, foodways knowledge sustained Black strategies for self-reliance and dignity, the preservation of historical memory, and civil rights and social mobility. If, to follow Mary Douglas's dictum, food is a field of action--that is, a venue for social intimacy, exchange, or aggression--African American writing about foodways constitutes an underappreciated critique of the racialized social and intellectual spaces of the United States.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eRAFIA ZAFAR is a professor of English, African and African American studies, and American culture studies at Washington University in St. Louis, where she also serves as faculty director of the Mellon Mays Undergraduate Fellowship program. 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She begins with the general argument that eating is a means of becoming--not simply in the sense of nourishment but more importantly of what we choose to eat, what we can afford to eat, what we secretly crave but are ashamed to eat in front of others, and how we eat. Food, as the most significant medium of traffic between the inside and outside of our bodies, organizes, signifies, and legitimates our sense of self and distinguishes us from others, who practice different foodways. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eNarrowing her scope, Xu reveals how cooking, eating, and food fashion Asian American identities in terms of race\/ethnicity, gender, class, diaspora, and sexuality. She provides lucid and informed interpretations of seven Asian American writers (John Okada, Joy Kogawa, Frank Chin, Li-Young Lee, David Wong Louie, Mei Ng, and Monique Truong) and places these identity issues in the fascinating spaces of food, hunger, consumption, appetite, desire, and orality. Asian American literature abounds in culinary metaphors and references, but few scholars have made sense of them in a meaningful way. Most literary critics perceive alimentary references as narrative strategies or part of the background; Xu takes food as the central site of cultural and political struggles waged in the seemingly private domain of desire in the lives of Asian Americans. \u003cp\u003e\u003c\/p\u003eEating Identities is the first book to link food to a wide range of Asian American concerns such as race and sexuality. Unlike most sociological studies, which center on empirical analyses of the relationship between food and society, it focuses on how food practices influence psychological and ontological formations and thus contributes significantly to the growing field of food studies. For students of literature, this tantalizing work offers an illuminating lesson on how to read the multivalent meanings of food and eating in literary texts.\u003cbr\u003e","brand":"University of Hawaii Press","offers":[{"title":"Default Title","offer_id":50328987861266,"sku":"9780824831950","price":32.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/4771\/8930\/files\/img_41be965b-f81c-47a9-919d-9eb6280b4363.jpg?v=1727756658"},{"product_id":"sunday-suppers-simple-delicious-menus-for-family-gatherings-9780848755133","title":"Sunday Suppers: Simple, Delicious Menus for Family Gatherings","description":"\u003ci\u003eSouthern Living\u003c\/i\u003e will help you revitalize the tradition of Sunday supper in this new book by award-winning author Cynthia Graubart. \u003cp\u003e\u003c\/p\u003e Sunday supper doesn't have a set time. It can be formal, or it can be casual. It can take place after a lazy Sunday afternoon spent at the lake, it can be the delicious conclusion to your day after church, or after a game of touch football in the back yard. The key to supper is that it brings family and friends together over food that has been prepared with care and many times from cherished family recipes. \u003cp\u003e\u003c\/p\u003e Organized in five distinct chapters, \u003ci\u003eSunday Suppers\u003c\/i\u003e is designed to help you create delicious meals without too much muss and fuss. More than 50 easy-to-make main dishes are perfectly paired with appetizers or salads, sides, drinks, and desserts. Some of the delicious meals you'll find inside include Braised Short Ribs, served with Hot Bacon Potato Salad with Green Beans and finished with Mississippi Mud Cupcakes, or Fall Chicken Casserole with Fresh Herb Spoon Rolls, and Tart Cherry Crisp for dessert. You might want to try your hand at Tomato \u0026amp; Feta Shrimp, served alongside Herbs and Greens Salad, with Peach Melba Shortbread Bars for dessert. \u003cp\u003e\u003c\/p\u003e With easy menu-planning ideas, cooking tricks, tips for stocking the pantry, and around-the-table inspiration for everything from decorating the table, you'll have all of the tools you need to host a proper Sunday supper. \u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eCynthia Graubart is a James Beard Award-winning cookbook author. She also wrote the Sunday Suppers column in Southern Living magazine. She travels the South inspiring cooks through her appearances on radio and television and her popular cooking classes. 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This groundbreaking book, in a completely redesigned format, is just as timely and relevant today, more than thirty years later. \u003cp\u003e\u003c\/p\u003eBrown discusses methods for working with vegetables, grains, beans, dairy products, and fruits; cooking techniques; and suggestions for planning good tasting, nutritious meals, from soups and salads to desserts. Generously seasoned with illustrations that detail every part of the cooking process, \u003ci\u003eTassajara Cooking \u003c\/i\u003e is a comprehensive guide to inspired cooking, with joy.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eEdward Espe Brown began cooking and practicing Zen in 1965. He was the first head resident cook at Tassajara Zen Mountain Center from 1967 to 1970. He later worked at the celebrated Greens Restaurant in San Francisco, serving as busboy, waiter, floor manager, wine buyer, cashier, host, and manager. 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Learn how you can use easy-to-find ingredients-pumpkin, corn?meal, bacon, and beef-to make unique and satisfying dishes, such as seafood corn pudding and hom?iny, in just a few steps. Or try your hand at wilder fare like rosella muffins, chilled seagrape soup, swamp cabbage salad, and sassafras jelly. Adventur?ous palates will delight in seasoned fried frog legs, roast rabbit with corn stuffing, and even two variations of alligator tail steak. Seminole Indian Recipes includes southern favorites that have stood the test of time, such as hushpuppies and fried green tomatoes, alongside meals re-created from history. With pancakes, breads, fritters, stews, and puddings, these authentic Florida flavors are perfect for breakfast, lunch, dinner, and dessert!\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eJoyce LaFray is a food critic, author, lecturer, and spokesperson. 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The author's recipe for brussel sprouts, which he hates beyond reason, borders on slander against this poor, defenseless vegetable. And he's rather disrespectful of the ubiquitous zucchini, too. But what are you going to do with someone who inserts beer for the chef into his recipe? Notables among the 45 recipes are Cranberry Moose Chili, Roasted Beaver Tale, Russian Salmon Pie, Alaska-style borscht, and Honey That Never Saw a Bear. You'll need fish heads, skunk cabbage, and a couple of shovels for the Stink Head recipe. 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The \"Simply Delicious Living with Maryann(R) - Entr es\" cookbook by Maryann Ridini Spencer, Award-Winning Simply Delicious Living TV Host, Food \u0026amp; Lifestyle Journalist, and Author features over 40 easy-to-make, delicious recipes made with fresh and natural ingredients that will make your taste buds jump for joy  Visit Maryann's Award-Winning Simply Delicious Living Blog at MaryannRidiniSpencer.com\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eSpencer, Maryann Ridini:\u003c\/i\u003e\u003c\/b\u003e - \"Maryann is an award-winning screenwriter, author, journalist, TV host, and president of Ridini Entertainment Corporation, a content creation, PR\/Marketing \u0026amp; TV\/Film Production Company that is committed to developing and producing content that inspires, entertains, educates, and uplifts. As s a screenwriter\/producer and member of the Producers Guild of America and the Writers Guild West, Maryann is celebrated for co-producing\/writing the award-winning, critically acclaimed Hallmark Hall of Fame television movie, The Lost Valentine, starring Betty White and Jennifer Love Hewitt. The night it aired, it became the highest rated Hallmark Hall of Fame movie in four years with over 15 million viewers tuning in, and it won CBS-TV the night in ratings; a position which it held for approximately five years. 1 The movie, which is still one of Hallmark Hall of Fame's top rated films of all time, is broadcast each year on The Hallmark Channel and plays on Hallmark's streaming channel, Feeln. Considered a Hallmark Classic, The Lost Valentine is part of Hallmark's Gold Crown Edition DVD Collection. In addition to The Lost Valentine, Maryann has developed, produced and written projects for such other companies as Showtime, PBS-TV, USA Networks, SyFy Channel, The Movie Channel, Cable News Network, Time Warner Cable, and many others. Currently, she serves as creator, writer, producer, and host of Simply Delicious Living with Maryann(R), a healthy living and cooking series broadcast on PBS Television, DirecTV, DishTV and Roku (Simply Delicious Living Channel). Maryann's Simply Delicious Living text and video column run in the online edition of the Ventura County Star. She also serves as creator, producer, writer, and reporter of, Sustainable Ventura News, an environmental news program broadcast locally in Ventura with a print\/video column component that runs online at VenturaCountyStar.com and in other media. Throughout her career, Maryann has worked as a freelance journalist contributing to a variety of national and regional newspapers and magazines. Her beats cover Food\/Epicurean, Lifestyle, Entertainment, Women's Interest, and Business. A sampling of her credits, in addition to her columns at Ventura County Star, include Palm Springs Life Magazine (Food Editor\/Writer), Los Angeles Magazine, Desert Magazine, Totally Local VC, Soap Opera Digest and Women in Film Publications. Maryann founded Ridini Entertainment Corporation (REC), a content creation, PR\/Marketing \u0026amp; TV\/Film Production Company in 1990 to combine her passions for writing, production, and marketing. Her company has helmed campaigns for such diverse brands as: NBC\/Universal, The United States Olympic Committee (working with the GAMES, Olympic athletes and hopefuls), E! Entertainment Television, MIRA Publishing, McGraw Hill, Grand Central Publishing, Miss Universe, Inc., APWA (American Public Works Association), the City of Ventura, CA, Tempe, AZ, among others. Before forming REC, Maryann served as senior vice president for some Hollywood studios helming campaigns and projects for Paramount Television, Samuel Goldwyn Entertainment, NBC-TV, ABC-TV, CBS-TV, Fox, Warner Brothers, Stephen Cannell Productions, to name a few. Maryann is the author of the award-winning novel, Lady in the Window (SelectBooks, 2017), and the sequel book, The Paradise Table (SelectBooks, 2018). She is currently at work on the third book in the series. She is also the author of Simply Delicious Living with Maryann(R) - Entrées. 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