This page provides you with useful information that covers material specific to the preparation of various cuisines in the United States.
A Master Class by
A Master Class features over 200 luscious recipes created by the celebrated chefs of the New England Culinary Institute, converted for home use and presented along with suggestions for finishing touches, presentation, wine or beverage pairings, and chef’s notes. As American consumers begin to understand the shortcomings of the nation’s agricultural practices, NECI’s chefs develop a magnificent cuisine that pays tribute to the farmer, the food, and the seasons.
Mystic Seafood by
Mystic Seaport in southeastern Connecticut is the home of all things about New England and the sea--including great seafood cooking. Every year tens of thousands of people visit Mystic to see the fishing boats and ships, tour the 18th-century coastal village, and sample great seafood. Now here is Mystic Seafood, with more than one hundred great seafood recipes, both historical and contemporary, simple and elaborate, for oysters, clams, lobster, shrimp, cod, flounder, tuna, swordfish, and many other types of fish.
New York City by
New York City s first food biography showcases all the vibrancy, innovation, diversity, influence, and taste of this most-celebrated American metropolis. Its cuisine has developed as a lively potluck supper, where discrete culinary traditions have survived, thrived, and interacted. For almost 400 years New York s culinary influence has been felt in other cities and communities worldwide. New York s restaurants, such as Delmonico s, created and sustained haute cuisine in this country. Grocery stores and supermarkets that were launched here became models for national food distribution. More cookbooks have been published in New York than in all other American cities combined. Foreign and fancy foods, including hamburgers, pizza, hot dogs, Waldorf salad, and baked Alaska, were introduced to Americans through New York s colorful street vendors, cooks, and restaurateurs. As Smith shows here, the city s ever-changing culinary life continues to fascinate and satiate both natives and visitors alike.
Capitol Hill Cooks by
Presents recipes for the favorite dishes of presidents and members of Congress spanning a period of two hundred years, beginning with George Washington and continuing up to Barack Obama, covering such categories as appetizers, soups, salads, meat, fish, vegetables, and desserts.
Appetite City by
InAppetite City, the formerNew York Timesrestaurant critic William Grimes leads us on a grand historical tour of New York's dining culture. Beginning with the era when simple chophouses and oyster bars dominated the culinary scene, he charts the city's transformation into the world restaurant capital it is today.Appetite Citytakes us on a unique and delectable journey, from the days when oysters and turtle were the most popular ingredients in New York cuisine, through the era of the fifty-cent French and Italian table d'hôtes beloved of American "Bohemians," to the birth of Times Square--where food and entertainment formed a partnership that has survived to this day.
Bubby's Brunch Cookbook by
"Brunch has become America's favorite culinary pastime, a wonderfully appetizing and leisurely dining experience unfettered by either time constraints or choice of entrée--and a ritual so increasingly popular that it's not just for Sunday mornings. And hands down, no one does it better than Bubby's, the New York City destination restaurant that has been a hangout for hungry city dwellers and celebrities for nearly two decades...With nearly 200 delicious recipes, Bubby's Brunch Cookbook will help you turn your kitchen into a little piece of heaven...
White House Chef by
"An engaging book about life at the Executive Mansion. . . . Hillary Clinton had charged this fiercely competitive, meticulously organized chef with bringing 'what's best about American food, wine, and entertaining to the White House.' His sophisticated contemporary food was generally considered some of the best ever served there."
I Like Killing Flies by
With more than 900 items on its menu, all made from scratch in a tiny kitchen humming with improvised Rube Goldberg-like contraptions, Shopsin's has long been a quirky gem of New York food culture. Follows Kenny Shopsin, his family and customers as the restaurant looks for a new place to go.
Martha's American Food by
In this beautiful volume, a love letter to American food, Martha Stewart, who has so significantly influenced the American table, collects her most favorite national dishes, as well as the stories and traditions behind them. These are recipes that will delight you with nostalgia, inspire you, and teach you about our nation by way of its regions and their distinctive flavors. Above all, these are time-honored recipes that you will turn to again and again.
The Story Behind the Dish by
Profiling 48 classic American foods ranging from junk and fast food to main dishes to desserts, this book reveals what made these dishes iconic in American pop culture.
The American Way of Eating by
"In 2009 McMillan embarked on a groundbreaking undercover journey to see what it takes to eat well in America. For nearly a year, she worked, ate, and lived alongside the working poor to examine how Americans eat when price matters"
American Food by the Decades by
A fascinating survey of American food trends that highlights the key inventions, brands, restaurant chains, and individuals that shaped the American diet and palate in the 20th century.
The Founders of American Cuisine by
"Historic chefs and authors who profoundly influenced American cuisine. Includes biographical information and culinary significance of Amelia Simmons (first known American cookbook); Mary Randolph (Southern Cuisine); Miss Leslie; Hearn's La Cuisine Creole; Charles Ranhofer; and Victor Hirtzler's California cuisine. Second section includes recipes from each author's books, with notes to aid adaptation by the modern cook"
The Founding Foodies by
Who Were the Original Foodies? Beyond their legacy as revolutionaries and politicians, the Founding Fathers of America were first and foremost a group of farmers. Passionate about the land and the bounty it produced, their love of food and the art of eating created what would ultimately become America's diverse food culture. Like many of today's foodies, the Founding Fathers were ardent supporters ofsustainable farming and ranching, exotic imported foods, brewing, distilling, and wine appreciation.
The Oxford Companion to American Food and Drink by
Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most - food!
Encyclopedia of Food and Drink in America by
"Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches."
When using the databases below, select the subject term that best describes what you are looking for. (ex. "braised chicken").
Do not enter whole sentences. Unlike Google, these databases search by keywords and subjects. If your search requires more than one or two terms (ex. "pork ribs" AND "BBQ") then try an Advanced Search and enter your search words in separate rows.
For further information on searching these databases see the Help guides below:
Classic Creole by
"Classic Creole is a must-read not only for those who treasure New Orleans dishes but also for the charm and flavor that comes from the author with memories of her family upbringing. Readers will delight in the recipes and the stories that accompany them." --George Herbert Walker, III, former U.S. Ambassador to Hungary
Louisiana Cookery by
Creole cuisine, Cajun cooking, and the sophisticated gumbo of New Orleans---can any state boast a fais-do-do in the kitchen like Louisiana's? Originally published in 1954, Louisiana Cookery is the classic cookbook documenting the good times Louisianans associate with great food and recipes. It's a timeless contribution to culinary history with entertaining and informative text that combines folklore, history, and over 1,500 recipes to emphasize Mary Land's belief that culture and cookery go hand-in-hand.
La Bouche Creole by
Basic French cooking, gusty Spanish flavors, creativity, and a lot of love are Leon Soniatis ingredients for la bouche CrEole (the Creole mouth). Interwoven with the recipes are the authoris recollections of New Orleans and of cooking with memere (grandmother) and mamete (mother).
