American Food Writing: an Anthology with Classic Recipes
There are pieces here by everyone from Thomas Jefferson, to Alice B. Toklas, to Ray Kroc. That's an incredibl ...more
This book is an anthology with classic recipes sprinkled throughout. It's not a cookbook. Rather, it's an anthology featuring accounts of "iconic American foods" by some well-known writers:
**Henry David Thoreau writes about the delights of bread and watermelon.
**Herman Melville writes about the glories clam chowder.
**H. L. Mencken immortalizes the hot dog.
**M.F.K. Fisher writes in praise of the oyster.
**Ralph Ellison wa ...more
I found it a disjointed read, since all the sections are written with different levels of skill, focus and interest. There are some really good sections on things as diverse as turtle soup, adultery, restaurant visits, and some uninteresting ones. The recipes are sprinkled thro ...more
Two quibbles: first off, for a city girl the editor has almost nothing to say about immigrant foods (except Chinese); and many of these pieces are very clearl ...more
Overall, I'd recommend it. ...more
A cookbook author, memoirist, and longtime New York Times food columnist, Molly O'Neill has been a hardcore foodie for more years than most of us have been using utensils. In American Food Writing, O'Neill pleases just about everyone...more
I didn't read entire thing - more skimming - but interesting - and with recipes. worth a perusal! ...more