Truly a treasure! A collection of over 1,000 recipes from the kitchens of old Arlington pioneers and early settlers. If you miss Grandmother's cooking, this cookbook can help bring back delicious tastes and heartfelt memories. This cookbook is a beautiful piece of work lovingly put together by the members of the Lucretia Council Cochran Chapter of the National Society of the Daughters of the American Revolution.
When restaurateur Keith McNally and co-chefs Riad Nasr and Lee Hanson opened Balthazar in 1997, it immediately became one of the hottest restaurants in the country. Famous for its star-studded clientele, a beautiful room in the chic SoHo neighborhood, and superbly executed food, Balthazar has been embraced by New Yorkers and visitors alike for its perfect evocation of a French brasserie. The Balthazar Cookbook captures that energy, that style, and that cuisine, with recipes for the most-loved and most-accessible French dishes: seafood ranging from the ultra-simple Moules à la Marinière to more ambitious Bouillabaisse; chicken and game favorites that include Coq au Vin and Cassoulet; red-meat classics such as Braised Short Ribs and Blanquette de Veau; sides like the perfect French Fries or sublime Macaroni Gratin; and finales that include Crème Brûlée and Chocolate Pot de Crème. This is the best of French cooking, from one of the best-loved French restaurants in the country.
A Southern historian combs through Kentucky cookbooks from the mid-nineteenth century through the twentieth to reveal a fascinating cultural narrative. In Kentucky's Cookbook Heritage, John van Willigen explores the Bluegrass State's cultural and culinary history, through the rich material found in regional cookbooks. He begins in 1839, with Lettice Bryan's The Kentucky Housewife, which includes pre-Civil War recipes intended for use by a household staff instead of an individual cook, along with instructions for serving the family. Van Willigen also shares the story of the original Aunt Jemima—the advertising persona of Nancy Green, born in Montgomery County, Kentucky—who was one of many African American voices in Kentucky culinary history. Kentucky's Cookbook Heritage is a journey through the history of the commonwealth, showcasing the shifting attitudes and innovations of the times. Analyzing the historical importance of a wide range of publications, from the nonprofit and charity cookbooks that flourished at the end of the twentieth century to the contemporary cookbook that emphasizes local ingredients, van Willigen provides a valuable perspective on the state's social history.
Old Southern Cookery: Recipes from America’s First Regional Cookbook Adapted for Today’s Kitchen gives new life to a beloved book that has spanned two centuries. Using the historic recipes from Mary Randolph’s 1824 bestselling cookbook, The Virginia House-Wife or Methodical Cook (considered by many culinary historians to be the first real American cookbook––and all describe it as the first regional cookbook), the authors have chosen the best of the original recipes to show how homecooks can prepare the food using contemporary methods. In translating these historiccooking methods to today’s kitchen techniques, headnotes contain pertinent historicfacts about such things as butchery, firewood cooking, spices used, European origins ofcertain recipes, dishes brought by slaves to the New World, and even how our cookingutensils have evolved through two centuries.
Ten years ago, former New York Times food columnist Molly O’Neill embarked on a transcontinental road trip to investigate reports that Americans had stopped cooking at home. As she traveled highways, dirt roads, bayous, and coastlines gathering stories and recipes, it was immediately apparent that dire predictions about the end of American cuisine were vastly overstated. From Park Avenue to trailer parks, from tidy suburbs to isolated outposts, home cooks were channeling their family histories as well as their tastes and personal ambitions into delicious meals. One decade and over 300,000 miles later, One Big Table is a celebration of these cooks, a mouthwatering portrait of the nation at the table. Meticulously selected from more than 20,000 contributions, the cookbook’s 600 recipes are a definitive portrait of what we eat and why. In this lavish volume—illustrated throughout with historic photographs, folk art, vintage advertisements, and family snapshots—O’Neill celebrates heirloom recipes like the Doughty family’s old-fashioned black duck and dumplings that originated on a long-vanished island off Virginia’s Eastern Shore, the Pueblo tamales that Norma Naranjo makes in her horno in New Mexico, as well as modern riffs such as a Boston teenager’s recipe for asparagus soup scented with nigella seeds and truffle oil. Many recipes offer a bridge between first-generation immigrants and their progeny—the bucatini with dandelion greens and spring garlic that an Italian immigrant and his grandson forage for in the Vermont woods—while others are contemporary variations that embody each generation’s restless obsession with distinguishing itself from its predecessors. O’Neill cooks with artists, writers, doctors, truck drivers, food bloggers, scallop divers, horse trainers, potluckers, and gourmet club members. In a world where takeout is just a phone call away, One Big Table reminds us of the importance of remaining connected to the food we put on our tables. As this brilliantly edited collection shows on every page, the glories of a home-cooked meal prove how every generation has enriched and expanded our idea of American food. Every recipe in this book is a testament to the way our memories—historical, cultural, and personal—are bound up in our favorite and best family dishes. As O’Neill writes, "Most Americans cook from the heart as well as from a distinctly American yearning, something I could feel but couldn’t describe until thousands of miles of highway helped me identify it in myself: hometown appetite. This book is a journey through hundreds of ‘hometowns’ that fuel the American appetite, recipe by recipe, bite by bite."
Ambitious in its historical scope and its broad range of topics, Tied to the Great Packing Machine tells the dramatic story of meatpacking’s enormous effects on the economics, culture, and environment of the Midwest over the past century and a half. Wilson Warren situates the history of the industry in both its urban and its rural settings—moving from the huge stockyards of Chicago and Kansas City to today’s smaller meatpacking communities—and thus presents a complete portrayal of meatpacking’s place within the larger agro-industrial landscape. Writing from the vantage point of twenty-five years of extensive research, Warren analyzes the evolution of the packing industry from its early period, dominated by the big terminal markets, through the development of new marketing and technical innovations that transformed the ways animals were gathered, slaughtered, and processed and the final products were distributed. In addition, he concentrates on such cultural impacts as ethnic and racial variations, labor unions, gender issues, and changes in Americans’ attitudes toward the ethics of animal slaughter and patterns of meat consumption and such environmental problems as site-point pollution and microbe contamination, ending with a stimulating discussion of the future of American meatpacking. Providing an excellent and well-referenced analysis within a regional and temporal framework that ensures a fresh perspective, Tied to the Great Packing Machine is a dynamic narrative that contributes to a fuller understanding of the historical context and contemporary concerns of an extremely important industry.
Black Hunger looks at how the association of African American women withfood has helped structure twentieth-century U.S. psychic, cultural,sociopolitical, and economic life. Taking as her main focus the debates over theauthenticity of soul food during the tumultuous era of the late 1960's and early1970's, Doris Witt locates complex practices of black intraracial othering inrelation to an ongoing narrative of white fascination with black culture.
