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

3.9  ·  Rating details ·  29 Ratings  ·  3 Reviews
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.
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Published June 1st 1997 by Penguin Books (first published 1986)
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Diana
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.
Marian
Sep 27, 2008 rated it it was amazing
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.
Fishface
Jan 13, 2016 rated it liked it
Shelves: cookbook
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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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, Metropol ...more
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