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What The Slaves Ate : Recollections Of African American Foods And Foodways From The Slave Narratives

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The New Basics Cookbook

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Feast Or Famine : Food And Drink In American Westward Expansion

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Dishing Up Vermont : 145 Authentic Recipes From The Green Mountain State

  • Dishing Up Vermont : 145 Authentic Recipes From The Green Mountain State

  • Attribution

    Tracey Medeiros ; foreword by Molly Stevens ; photography by Scott Dorrance

  • Publication Details

    Book, Storey Pub, 2008

  • Description

    Dishing Up Vermont, a collection of recipes from a broad range of cooks dedicated to sustaining and enriching local culinary traditions, celebrates the classic taste of the Green Mountain state with fresh interpretations of everything from blueberry pancakes sweetened with maple syrup to a savory tart made with onions, apples, and Grafton Cheddar. Here are classically trained chefs, home bakers, farmers, winemakers, comfort-food cooks, beekeepers, orchard and sugar-shack owners, craft brewers, and all the other foodies who keep Vermont traditions alive while developing vibrant new flavor combinations that respect the integrity of the raw ingredients. (automatically summarized from Amazon.com)

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    LOCATIONCALL #STATUS
     BROWSING (MAIN)  TX715.2.N48 M43 2008  AVAILABLE

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Outstanding In The Field : A Farm To Table Cookbook

  • Outstanding In The Field : A Farm To Table Cookbook

  • Attribution

    Jim Denevan ; with Marah Stets

  • Publication Details

    Book, Clarkson Potter/Publishers, 2008

  • Links

  • Description

    Instead of bringing food to guests in a traditional restaurant setting, Jim Denevan brings diners to their food, creating what Alice Waters has called ?the restaurant I always imagined.? With inspiring recipes, beautiful photographs throughout of farms and food across the country, and information on finding local ingredients and helping Community Supported Agriculture and community gardens, Outstanding in the Field is a cookbook that celebrates the pleasures of raising, preparing, and enjoying good food. (automatically summarized from Amazon.com)

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    LOCATIONCALL #STATUS
     (UPPER LEVEL)  TX715.2.C34 D36 2008  AVAILABLE

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Kitchen Literacy : How We Lost Knowledge Of Where Food Comes From And Why We Need To Get It Back

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Double Cheeseburgers, Quiche, And Vegetarian Burritos : American Cooking From The 1920s Through Today

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Southern Homecoming Traditions : Recipes And Remembrances

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Cooking In America, 1840-1945

  • Cooking In America, 1840-1945

  • Attribution

    Alice L. McLean

  • Publication Details

    Book, Greenwood Press, 2006

  • Links

  • Description

    As a result of these monumental changes, American home cooking became irrevocably simplified and cookery skills geared more toward juggling time to comb grocery store shelves for the best and most economical products than toward butchering and preserving an entire animal carcass or pickling fruits and vegetables. The mass production and mass marketing of commercial foods began to transform home cooking; From 1910 to 1945, the period covered by Chapter 3, the home cook became a full-fledged consumer and the national food supply became standardized to a large extent. (automatically summarized from Amazon.com)

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  • Availability

    LOCATIONCALL #STATUS
     (UPPER LEVEL)  TX715 .M47445 2006  AVAILABLE

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Stand Facing The Stove : The Story Of The Women Who Gave America The Joy Of Cooking

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Food In The United States, 1820s-1890

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The United States Of Arugula : How We Became A Gourmet Nation

  • The United States Of Arugula : How We Became A Gourmet Nation

  • Attribution

    David Kamp

  • Publication Details

    Book, 1st ed, Broadway Books, 2006

  • Links

  • Description

    The story continues onward with candid, provocative commentary from the food figures who prospered in the Big Three?s wake: Alice Waters and Jeremiah Tower of Berkeley?s Chez Panisse, Wolfgang Puck and his L.A. A rich, frequently uproarious stew of culinary innovation, flavor revelations, balsamic pretensions, taste-making luminaries, food politics, and kitchen confidences, The United States of Arugula is the remarkable history of the cultural success story of our era. (automatically summarized from Amazon.com)

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    LOCATIONCALL #STATUS
     (UPPER LEVEL)  TX633 .K36 2006  AVAILABLE

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The American Cookbook : A History

  • The American Cookbook : A History

  • Attribution

    Carol Fisher

  • Publication Details

    Book, McFarland, 2006

  • Links

  • Description

    Multiple bibliographies list notable American cookbooks, product cookbooks and booklets, alternative format cookbooks, and culinary books (books about food), as well as the author?s research sources. A selected list of libraries and archives with significant cookbook and culinary collections is included, and a unique appendix reprints selected pie recipes from American cookbooks published from 1796 through 2000, demonstrating an evolving recipe format. (automatically summarized from Amazon.com)

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  • Availability

    LOCATIONCALL #STATUS
     (UPPER LEVEL)  TX715 .F534 2006  AVAILABLE

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Arnaud’s Restaurant Cookbook

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Feeding America The Historic American Cookbook Project

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