I Hear America Cooking: The Cooks, Regions and Recipes of American Regional Cuisine

I Hear America Cooking The Cooks Regions and Recipes of American Regional Cuisine One of our most revered food writers presents the rich history and lore of American food as experienced in her travels to six distinct regions of the country In each of these regions readers find co

  • Title: I Hear America Cooking: The Cooks, Regions and Recipes of American Regional Cuisine
  • Author: Betty Fussell
  • ISBN: 9780140263329
  • Page: 460
  • Format: Paperback
  • One of our most revered food writers presents the rich history and lore of American food, as experienced in her travels to six distinct regions of the country In each of these regions, readers find communal rites and tribal dishes appropriate to the ecology each with its own distinctive flavor, smell and feel.

    • ✓ I Hear America Cooking: The Cooks, Regions and Recipes of American Regional Cuisine || ↠ PDF Read by ç Betty Fussell
      460 Betty Fussell
    • thumbnail Title: ✓ I Hear America Cooking: The Cooks, Regions and Recipes of American Regional Cuisine || ↠ PDF Read by ç Betty Fussell
      Posted by:Betty Fussell
      Published :2019-03-10T02:38:02+00:00

    About " Betty Fussell "

  • Betty Fussell

    Betty Harper Fussell is an award winning American writer and is the author of eleven books, ranging from biography to cookbooks, food history and memoir Over the last 50 years, her essays on food, travel and the arts have appeared in scholarly journals, popular magazines and newspapers as varied as The New York Times, The New Yorker, The Los Angeles Times, Saveur, Vogue, Food Wine, Metropolitan Home and Gastronomica Her memoir, My Kitchen Wars, was performed in Hollywood and New York as a one woman show by actress Dorothy Lyman Her most recent book is Raising Steaks The Life and Times of American Beef, and she is now working on How to Cook a Coyote A Manual of Survival in NYC.

  • 178 Comments

  • I think this is a wonderful cookbook for meals when you have plenty of time to cook or are cooking for company. There are some great regional recipes in here. That being said, there are multiple things that I would never cook, chitterlings anyone? I would definitely make the green chile enchiladas and the etoufee again.


  • Great historical background on all types of American regional styles, vintage photos of each immigrant group making their stuff. Plus recipes for many items people just buy now instead of producing at home, sausages, pickles, cottage cheese, grits ( how to make hominy and grind them yourself etc.


  • A fun and informative historical read, but less than practical as a cookbook because so many of the recipes require items not known in today's kitchens. What, for instance, is a water parsnip?


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