Culinaria: The United States: A Culinary Discovery
Culinaria: The United States: A Culinary Discovery (Culinaria) Randi Danforth, Gary Chassman, Peter Feierabend
Publisher: Konemann
ISBN: 3829002599
Edition: Hardcover; 1998-10-01
Summary:
Part cookbook and part encyclopedia, this enormous book is a vibrant
celebration of American regional cooking and cultures. Candid shots
of the foods, markets, delis, and restaurants of every region are a
splendid reminder of the diverse heritage of the United States. From
New Orleans's vibrant French markets famous for Creole tomatoes,
okra, and sweet potatoes to the state fairs of the Midwest, where
giant corn dogs and pumpkins the size of houses are all the rage,
Culinara is a fascinating waltz across America's palate. Typically,
each chapter is introduced with a look at the region's quintessential
crops and foods--apples, berries, and cheese in the Northwest;
oranges, olives, asparagus, and avocados in California. Dispersed
among color photographs and a feast of food and drink wisdom are
recipes inspired by each region's specialty. A simple recipe for
Pasta with Asparagus and Mushrooms makes good use of California's
succulent vegetables; Oregon Trail Soup, a dish brimming with buttery
beans, evokes a feel for the Great Plains, campfires, and cowboys!
Neatly balanced within each chapter are recipes and commentaries on
both classic cooking and ethnic cooking. In the Pacific Northwest,
Japanese sashimi (raw fish) is all the rage in Seattle's thriving
international district. Just down the road, traditional freshwater
salmon is a favorite at the city's oldest food market, the Pike Place
Market. Snippets of history, recipe ideas, and inspiration accompany
each locale, whether in Seattle, New York, or a far-flung Midwestern
homestead. This is an excellent and all-encompassing guide to the
foods and culinary history of the United States. --Naomi Gesinger
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