American Food Writing: An Anthology with Classic Recipes

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Overview

Now in paperback, this groundbreaking anthology from celebrated food writer Molly O'Neill is a history of America as told by our tastebuds. Here are classic accounts of iconic American foods: Thoreau on the delights of watermelon; Melville, with a mouth-watering chapter on clam chowder; Mencken on the hot dog; M.F.K. Fisher in praise of the oyster; Ellison on the irresistible appeal of baked yams; Styron on Southern fried chicken. American writers abroad describe the revelations they find in foreign restaurants; travelers to America discover native delicacies. Great chefs and noted critics discuss their culinary philosophies and offer advice on the finer points of technique; home cooks recount disasters and triumphs.
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More About This Book

Overview

Now in paperback, this groundbreaking anthology from celebrated food writer Molly O'Neill is a history of America as told by our tastebuds. Here are classic accounts of iconic American foods: Thoreau on the delights of watermelon; Melville, with a mouth-watering chapter on clam chowder; Mencken on the hot dog; M.F.K. Fisher in praise of the oyster; Ellison on the irresistible appeal of baked yams; Styron on Southern fried chicken. American writers abroad describe the revelations they find in foreign restaurants; travelers to America discover native delicacies. Great chefs and noted critics discuss their culinary philosophies and offer advice on the finer points of technique; home cooks recount disasters and triumphs. American Food Writing celebrates the astonishing variety of American foodways, with accounts from almost every corner of the country and a host of ethnic traditions. A surprising range of subjects and perspectives emerge, as writers address such topics as fast food, dieting, and the relationship between food and sex. Throughout the book are fifty authentic recipes that tell the story of American food and will delight and inspire home chefs.

Product Details

  • ISBN-13: 9781598530056
  • Publisher: Library of America, The
  • Publication date: 4/19/2007
  • Pages: 700
  • Sales rank: 498,708
  • Series: Library of America Series
  • Product dimensions: 8.62 (w) x 6.50 (h) x 1.88 (d)

Meet the Author

Molly O'Neill, editor, was for a decade the food columnist for The New York Times Magazine and the host of the PBS series Great Food. Her work has appeared in many national magazines, and she is the author of three cookbooks, including the award-winning The New York Cookbook. Her most recent book is Mostly True: A Memoir of Family, Food, and Baseball.

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Sort by: Showing all of 2 Customer Reviews

  • Posted February 2, 2009

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    A reviewer

    'Food, glorious food! Eat right through the menu.' Readers will be tempted to follow that lyrical advice when they discover the mouth-watering recipes in American Food Writing, a veritable historic and cultural feast that traces our love affair with food from Thomas Jefferson's favorite ice cream to Michael Pollen's comments on the upsurge of interest in organic foods. Charles Ranhofer (1836 - 1899) was the chef at Delmonico's in New York City for some 30 years. If anyone could describe how to serve an epicurean feast he could and did. Thoreau, of course, had quite different ideas about our daily bread, we read: 'I learned from my two years experience that it would cost incredibly little trouble to obtain one's necessary food.....that a man may use as simple a diet as the animals, and yet retain health and strength.' Not every man's idea of dinner, I imagine. Jade Snow Wong (1922 - 2006) gives instruction on how to shop on a budget for the very best in meat and produce, and how to cook rice. One of my favorite entries is Julia Child's reminiscence about her television series. However, picking favorite isn't an easy task in this 784 page volume that holds among others praise of the oyster by M.F.K. fisher, and William Styron's delight in Southern Fried Chicken. Laced throughout this volume are comments by notable chefs, critics, and home cooks plus 50 recipes, both vintage and modern. Seldom has food been discussed so thoroughly and invitingly as it is in American Food Writing. Highly recommended. - Gail Cooke

    3 out of 3 people found this review helpful.

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.

  • Posted April 13, 2009

    Wonderful

    This book is expensive, but worth every penny. The recipes are intriguing and the writing is exquisite.

    2 out of 2 people found this review helpful.

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.
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