From the bestselling coauthor of "The Doubleday Cookbook" comes a fascinating and useful chronicle of 20th-century American cooking and food, viewed through 500 recipes. Sidebars and boxes cover the significant people and influences that shaped American cooking, and a timeline of food firsts runs from the invention of cotton candy to Betty Crocker ...Read MoreFrom the bestselling coauthor of "The Doubleday Cookbook" comes a fascinating and useful chronicle of 20th-century American cooking and food, viewed through 500 recipes. Sidebars and boxes cover the significant people and influences that shaped American cooking, and a timeline of food firsts runs from the invention of cotton candy to Betty Crocker's arrival in cyberspace. 300 illustrations.Read Less
New in new dust jacket. Signed by author. Sewn binding. Cloth over boards. 560 p. Contains: Illustrations. Audience: General/trade. Signed."Enjoy the culinary nostalgia"-Best wishes Jean Anderson. Great Gift
Publishers Weekly, 1997-10-20 Tuna-Noodle Casserole, Jell-O molds and Lipton California Dip are among the vintage recipes gathered in this culinary history. Anderson (The Doubleday Cookbook; The Food of Portugal) looks at the evolution of American cookery through food trends (convenience foods; dips; Tex-Mex), personalities (Clarence Birdseye to James Beard) and such brand names as Campbell Soup, Hershey Chocolate and Nabisco. A year-by-year time line begins in 1900 with such notations as "Jell-O goes mainstream" and "Hershey manufactures a milk chocolate bar." In 1936, "Cyclamate is approved as an artificial sweetener"; 1971, "The salad bar arrives (in Chicago)"; 1997, "astronaut Shannon Lucid prepares Jell-O in drinking bags for the Cosmonauts aboard Mir," thereby bringing Jell-O a fullæcertainly undreamed ofæcircle. The origin of the Reuben sandwich and the observation that Grapes with Sour Cream and Brown Sugar emerged from the Ladies' Home Journal test kitchens circa the late '50s or early '60s are among Anderson's many anecdotes. Recipes are organized by course ("Appetizers & Snacks"), dish ("Casseroles"; "Cakes & Frostings") and ingredients ("Meats, Fish & Fowl"). Some old favorites are accompanied by updated versions (a traditional Risotto and Barbara Kafka's Fabulous Microwave Risotto). This chock-full volume works equally well as a reading cookbook, a recipe collection and a reference. (Nov.)
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