Ideal for American history and food history students as well as general readers, this book spans 500 years of cooking in what is now the United States, supplyin

This eighteenth century kitchen reference is the first cookbook published in the U.S. with recipes using local ingredients for American cooks. Named by the Libr

2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Non

A look at food in the United States from colonial times to the present, describing what we have eaten, where it came from, and how it reflected events in Americ

With an ambitious sweep over two hundred years, Paul Freedman’s lavishly illustrated history shows that there actually is an American cuisine. For centuries,