|
 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.
 California
Wine Country Cooking Secrets -- Kathleen DeVanna Fish
This
great cookbook, filled with hundreds of recipes, stars many of the best
restaurants and wineries in Napa Valley and Sonoma County. One
reader said "I couldn't decide whether to reach for my telephone and make
reervations or reach for my apron and start cooking."
 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.
|
Please report
broken links, missing pictures, or other problems online by clicking
