Readers will learn how to make baked butternut squash, mashed turnips, and other foods eaten by the pilgrims as they learn about this important time in American history. Each recipe features step-by-step instructions and historical context provided in the form of a fact-filled narrative about life during the time of the New Plymouth Colony.
Contains recipes for breakfast foods, preserves, beverages, breads, appetizers, soups, salads, main and side dishes, and desserts, and includes memories of the southern grandmothers who made them.
undercover at Walmart, Applebee's, farm fields and the dinner table
McMillan, Tracie
2012
"A journalist traces her 2009 immersion into the national food system to explore how working-class Americans can afford to eat as they should, describing how she worked as a farm laborer, Wal-Mart grocery clerk, and Applebee's expediter while living within the means of each job"--Provided by publisher.
favorite southern dives and 150 recipes that made them famous
Murphy, Morgan
2011
Introduces a variety of Southern foods, featuring recipes, cooking tips, profiles of notable restaurants, and reviews of roadside attractions along the way.
"An elementary introduction to the relationship between cooking and American culture, the effect of local agriculture on the diets of different regions, common tools such as grills, and recipe instructions"--Provided by publisher.
"Forget peanuts and Cracker Jacks! America's Ballparks now offer a dizzying array of edible options. These make-like stadium recipes give young chefs and sports fans a culinary road trip at home. From the famous fish tacos at the Giants's AT&T Park in San Francisco to the mouthwatering Cuban sandwich at the Tampa Bay Rays's Tropicana Field, these diamond dishes are perfect for any seventh-inning stretch."--Provided by publisher.
how Virginia's enslaved cooks helped invent American cuisine
Deetz, Kelley Fanto
2017
"... draws upon archaeological evidence, cookbooks, plantation records, and folklore to present a nuanced study of the lives of enslaved plantation cooks from colonial times through emancipation and beyond."--Provided by publisher.
