County Fair Cookbook: Yankee Johnnycakes, Tater Pigs, Shoofly Pie and 200 More Recipes from America's Best Country Cooks

County Fair Cookbook: Yankee Johnnycakes, Tater Pigs, Shoofly Pie and 200 More Recipes from America's Best Country Cooks

by Lyn Stallworth, Rod Kennedy
     
 

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The County Fair Cookbook is a portrait of rural America, shown through food and memory, that brings the spirit of the county fair into the kitchen year-round. Ranging across all 50 states (with an excursion into Canada), the cookbook visits the fairs in each region and serves up more than 300 personally tried-and-true recipes of devoted fair participants.

Overview

The County Fair Cookbook is a portrait of rural America, shown through food and memory, that brings the spirit of the county fair into the kitchen year-round. Ranging across all 50 states (with an excursion into Canada), the cookbook visits the fairs in each region and serves up more than 300 personally tried-and-true recipes of devoted fair participants.

Editorial Reviews

Publishers Weekly - Publisher's Weekly
Stallworth and Kennedy, coauthors of The Brooklyn Cookbook , here survey rural America and Canada for unassumingly colorful regional foods associated with county fairs. That means Ethel Waddle's cream cheese pound cake is served up in Springfield, Ohio's Clark County Fair; apricot butter at the Big Fresno Fair in Fresno, Calif.; pickles in St. Paul, Minn., at the Minnesota State Fair; and, unlikely though it may sound, potato candy at Presque Isle's Northern Maine Fair. In a sense, the book doubles as a vicarious vacation trip, if you happen to be hungry for mostly small-town landscapes. Photographs (of prize-winning New England bakers, bedecked with blue ribbons) and sidebars (e.g., profiles of countrymen who once plied New Hampshire crowds with honey sandwiches) provide a jaunty look and visual breaks. The recipes vary, from the healthful (``Garrett's Carrots And Asparagus'') to the predictably stodgy (ham loaf from Wisconsin), but there's enough to choose from that most readers will soon reach for a stirring spoon. Photos not seen by PW . (Sept.)
Library Journal
Stallworth and Kennedy are the authors of The Brooklyn Cookbook (LJ 6/15/91) in the "Knopf Cooks America" series, and their latest effort is in the same vein, filled with oral history and reminiscences, photographs, and lots of recipes from home cooks, among others. The fairs are grouped by region, with a page or two of history and description for each one and "local color" provided by various personalities associated with the fairs: blue-ribbon winners, managers and secretaries, farmers, ranchers, 4-H Club members, and even a former Miss National Peanut Festival Queen. The recipe contributors are equally varied, and the recipes themselves are a cross-section of old-fashioned American home cooking. Fun to read, or just to dip into, this is recommended for most collections.

Product Details

ISBN-13:
9780786881321
Publisher:
Hyperion
Publication date:
03/28/1996
Pages:
368
Product dimensions:
6.62(w) x 8.75(h) x 1.12(d)

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