cooking, american

Includes more than 4500 recipes that range from simple, everyday food to classic and gourmet dishes.

Chapters discuss different time periods in American history, focusing on typical foods and cooking styles. Includes recipes for such dishes as pumpkin bread, Virginia ham with cherry sauce, and buckwheat griddle cakes.

Food historian William Woys Weaver shares American paper collectibles from the nineteenth and twentieth centuries along with stories about food and the culinary history of the United States.

A collection of simple recipes from the kitchen of Ree Drummond from pancakes to honey-plum-soy chicken, cowgirl quiche to blackberry chip ice cream.

Celebrity cook Rachael Ray presents a collection of budget- and health-conscious recipes for kids and adults to make together, including breakfasts, lunches, dinners, and quick-fix selections.

Rachael Ray offers more than two hundred recipes for main dishes, sides, sauces, and more, accompanied by over six hundred photographs.

Traces the history of American cooking through commentary and recipes, featuring fifty chronologically arranged chapters on historical themes and topics, covering a period that ranges from 1200 through the 1970s, each with step-by-step instructions for three or more recipes.

Provides information about what people ate during colonial times in America, where the food came from, how Native Americans helped early settlers, where people ate, and how modern eating habits compare to those of the colonists.

Presents more than 150 cookie recipes from all over the U.S., accompanied by introductions on their backgrounds and tips for better cookie baking, and also presents ideas for cookie decorating and crafts.