The Great American Cookbook: 500 Recipes: Favorite Foods from Every State Hardcover – 11 Oct 2011
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-But Paddleford loved and told the stories of others, and she sought out people and families who cooked the foods journalists and locavores still think we're discovering today.- The New York Times -Paddleford was clearly ahead of her time, and her reporting is a pleasure to read. This title's historic and ethnographic significance will appeal to researchers, and anyone who loves good food writing will enjoy the stories accompanying some of America's best-known dishes.- Library Journal
About the Author
Clementine Paddleford was the first American writer to define American food. Through her weekly columns, she reached more than 12 million people. In 1963, Time magazine named her the country's 'Best-Known Food Editor.' Kelly Alexander, a longtime editor at Saveur magazine, has written for The New Republic, Food & Wine, and The New York Times. Molly O'Neill, the author of four cookbooks including most recently One Big Table, was for ten years the food columnist for The New York Times Magazine and was also the host of the PBS series Great Food.
Top customer reviews
In response to the previous reviewer, I can only wonder whether there have been different prints. My copy has an index, though the state by state layout isn't the most intuitive for browsing.
The hardback version includes an index; it's very easy to find the recipe you're looking for.
It's a really lovely book in both content and appearance. I'm totally thrilled with it.
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