American Food Writing

American Food Writing

An Anthology With Classic Recipes

Book - 2007
Average Rating:
Rate this:
Draws on 250 years of American culinary history to present written works from virtually every region of the country while offering a tribute to a host of ethnic cuisines, in a recipe-complemented volume that includes Henry David Thoreau's musings on the watermelon, Herman Melville's thoughts on clam chowder, and Ralph Ellison's observations on baked yams.
Publisher: New York, NY : Library of America, c2007.
ISBN: 9781598530056
Branch Call Number: 641.5
TX651 .A63 2007
641.5 A5125
Characteristics: xxiii, 753 p. : ill. ; 23 cm.
Additional Contributors: O'Neill, Molly


From the critics

Community Activity


Add a Comment

There are no comments for this title yet.


Add Age Suitability

There are no ages for this title yet.


Add a Summary

There are no summaries for this title yet.


Add Notices

There are no notices for this title yet.


Add a Quote

There are no quotes for this title yet.

Explore Further


Subject Headings

No similar edition of this title was found at SLPL.

Try searching for American Food Writing to see if SLPL owns related versions of the work.

Suggest for Purchase

To Top