| Description |
xxxiv, 188 pages : illustrations ; 24 cm |
| Bibliography |
Includes bibliographical references and index. |
| Summary |
Smith spans 500 years of cooking in what is now the United States. He supplies recipes, and covers the "how" and "why" of eating, spotlighting why particular methods were used and how they were used to produce particular dishes. |
| Contents |
Baking -- Barbecuing -- Boiling and poaching -- Braising -- Broiling and grilling -- Frying -- Roasting -- Smoking -- Steaming -- Stewing -- New technology and trends in cooking. |
| Subject |
Cooking, American -- History.
|
|
Cooking, American. (OCoLC)fst01753224
|
| Genre/Form |
History. (OCoLC)fst01411628
|
| ISBN |
9780313387111 (hardcopy : alk. paper) |
|
0313387117 (hardcopy : alk. paper) |
|
9780313387128 (ebook) |
|
