American Food Writing

American Food Writing

An Anthology With Classic Recipes

Book - 2007
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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
1598530054
Branch Call Number: 641.5
TX651 .A63 2007
641.5 A5125
Characteristics: xxiii, 753 p. : ill. ; 23 cm.
Additional Contributors: O'Neill, Molly

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