Coast to Coast Cookery: The Best Classic Recipes Across America - Softcover

 
9780253047106: Coast to Coast Cookery: The Best Classic Recipes Across America
Softcover
ISBN 10: 0253047102 ISBN 13: 9780253047106
Verlag: Indiana University Press, 2020

Inhaltsangabe

More than just typical burger-joint fare or sloppy, grease-soaked pizzas, American recipes are as varied and full of personality as our citizens. In Coast to Coast Cookery, editor Marian Tracy showcases a diverse collection of regional American recipes. From Indiana Steamed Persimmon Pudding to Hawaiian Curry, Ohio Maple Dumplings, and Pennsylvanian Fishhouse Punch (famously used in toasts to George Washington's memory), these midcentury recipes marry the many different cultural backgrounds that compose America. Regular staples such as apple pie and casseroles make an appearance alongside more exotic finds such as Cannibal Appetizers from Illinois or Watermelon Rind Pickle from Georgia. Older recipes like Florida Roast Opossum or Pennsylvania Snapper Stew are intermingled with more recent ones, and stories such as how hush puppies earned their names or what kind of woman inspired the "Anna, damn her" bread are interspersed throughout the collection. A mouth-watering foray into the world of American culinary flair, Coast to Coast Cookery delivers unique recipes from more than 40 American states and regions.

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Über die Autorin bzw. den Autor

Marian Tracy was the author and editor of many books, including The Art of Making Real Soups and The East-West Book of Rice Cookery.
Wes Berry is Professor of English at Western Kentucky University and the author of The Kentucky Barbecue Book.

Auszug. © Genehmigter Nachdruck. Alle Rechte vorbehalten.

This fun collection of regional recipes reveals the dominant cultural influences of places around the country. You get a taste of the immigrant origins of Rockford, Illinois, for instance, in a recipe for Swedish Cabbage Rolls, and of Cedar Rapids, Iowa, in a recipe for Kolacky (sweet rolls filled with fruit and cheese). The Iowan recipe writer Naomi Doebel notes that Czechoslovakians made up about 20 percent of Cedar Rapids population in 1952 at the time of the book’s publication. These details, offered by many of the recipe writers, make the book more than just a collection of recipes. It’s like a mini-anthropology lesson on regional foodways, including the sources of the ingredients through farming, fishing, hunting, and gathering. The agricultural insights rate among this book’s many charms. The recipes from the Florida section arise from that state’s fruity abundance, with lime meringues, mango pie, lime pie, calamondin marmalade, loquat pie, and mango chutney. I learned that “Colorado Pascal celery is nationally famous” (there’s an accompanying recipe for Pascelery Soup). The book includes many preservation recipes: fig pickles from California; pear relish and “Pear Chutney De Luxe,” both made with hard Kieffer pears native to south Alabama, which also grows pecans (celebrated in a recipe for Orange-Candied Pecans). Oregon recipes reveal the abundance of fruits (pears and apples), nuts (filberts) and seafood (smelt, salmon, oysters, clams of various sorts, including the geoduck) of the Pacific northwest. Advice on game cookery appears throughout the collection, especially in the western states, with recipes for pheasant, duck, turtle, venison, elk, quail—and everyone’s favorite, opossum. Another extra-culinary bonus of this book are the historical insights provided by the food writers, as when Lillian Martin of Chicago’s Sun-Times mentions the “recent influx of D.P.’s and immigrants from central Europe” bringing their eats to the City of Big Shoulders. I had to look up the abbreviation and found that D.P. means “Displaced Person” and refers to the Displaced Person Act of 1948, which allowed 200,000 European war refugees to relocate to the USA. In the section on Michigan, I learned that pasties (pronounced like “mast” not “mace”), one of the distinctive foods of Michigan’s upper peninsula, are an import from England, when miners from Cornwall came in the 1870s-1880s to mine copper, and the Cornish women made these baked pies filled with meats and tubers for their hardworking hubbies. I’d seen pasties on café menus on the north shore of Lake Superior in Minnesota and guessed they were rooted in the region’s Scandinavian heritage. Mighty fulfilling to learn a bit about the economic-historical-cultural roots of a regional food like the savory pasty.

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Verlag
Indiana University Press
Erscheinungsdatum
2020
Sprache
Englisch
ISBN 10 
0253047102
ISBN 13 
9780253047106
Einband
Taschenbuch
Anzahl der Seiten
336
Herausgeber
Tracy Marian
Kontakt zum Hersteller
Mare Nostrum Group B.V.
gpsr@mare-nostrum.co.uk

Doelen 72
Breda
4831 GR
Niederlande