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 All-American
Cowboy Cookbook
by Ken Beck and Jim Clark -
The All-American Cowboy Cookbook is filled to the brim with favorite
recipes from the country's most famous western stars - from the Silver
Screen and television to rodeo heroes and cooks on real working ranches,
as well as recipes from some of the best cowboy balladeers ever to lasso a
microphone. George Strait, Johnny Cash, Waylon Jennings, Brooks & Dunn are
just some of the contributors. Loaded with nearly 200 classic photographs
and saddlebags full of Old West memories and fun trivia teasers, The
All-American Cowboy Cookbook is sure to cause a stampede to the dinner
table. 254 pages.
 From
Hardtack to Home Fries
by Barbara Haber - Culinary
historian Barbara Haber takes a unique approach to the history of cooking
in America, focusing on a remarkable assembly of little-known or forgotten
Americans who helped shape the eating habits of the nation. As Curator of
Books at Harvard University's Schlesinger Library, Haber had access to
more than 16,000 cookbooks from which she has drawn inspiring and often
surprising stories of the way meals have shaped America's past. Peppered
throughout with recipes, Haber's fascinating survey adds a delicious new
dimension to America's cultural heritage. New, paperback.
 The All-American Cowboy Grill
by Cheryl Rogers-Barnett, Ken Beck, and Jim Clark -
The All-American Cowboy Grill will blaze a new trail through the
Old West
as it partners savory recipes from American cowboys and cowgirls of movie,
TV, rodeo, and music fame with dozens of photos and sidebars of related
interest.
The book will have 20 to 40 short sidebars with real western history as
well as western pop culture trivia from the movies and TV. There will be
short articles on famous western tourist sites such as The Gene Autry
Western Heritage Museum, The Roy Roger and Dale Evans Museum, The Cowboy
Hall of Fame, and The Cowgirl Hall of Fame. The book will have 200 recipes
and 100 photos. New, softback, spiral bound.
 Something
From the Oven
by Laura Shapiro - In
this captivating blend of culinary history and popular culture, the
award-winning author of Perfection Salad shows us what happened when the
food industry elbowed its way into the kitchen after World War II,
brandishing canned hamburgers, frozen baked beans, and instant piecrusts.
Big Business waged an all-out campaign to win the allegiance of American
housewives, but most women were suspicious of the new foods—and the
make-believe cooking they entailed. With sharp insight and good humor,
Laura Shapiro shows how the ensuing battle helped shape the way we eat
today, and how the clash in the kitchen reverberated elsewhere in the
house as women struggled with marriage, work, and domesticity. This
unconventional history overturns our notions about the '50s and offers new
thinking on some of its fascinating figures, including Poppy Cannon,
Shirley Jackson, Julia Child, and Betty Friedan. New, soft cover.
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All-American
Cowboy Cookbook
From
Hardtack to Home Fries
