Donuts: An American Passion

Donuts: An American Passion

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by John T. Edge
     
 

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Acclaimed food writer and cultural historian John T. Edge conjures nostalgia by revealing portions of our history through our most cherished foods. Donuts is the cap on a scrumptious series toting comfort food, belying calorie-counting, and embracing those cornerstone, iconic dishes that have come to define American cuisine and customs over the… See more details below

Overview

Acclaimed food writer and cultural historian John T. Edge conjures nostalgia by revealing portions of our history through our most cherished foods. Donuts is the cap on a scrumptious series toting comfort food, belying calorie-counting, and embracing those cornerstone, iconic dishes that have come to define American cuisine and customs over the years. 

In Donuts, Edge walks us though the donut's inception as Dutch fare, the Salvation Army's wartime donuts, the invention of the donut machine, the 1950s donut-shop craze, the Krispy Kreme revolution, the appropriation by other ethnicities, and the fanatical chefs that take donuts to a new art form. Nothing encourages our sweet-tooth cravings like the donut. It is honest. It is satisfying. It is a national symbol that has survived the low carb-diet dogma and the death of the local donut shop, and it is making a comeback into the hearts of Americans.

Editorial Reviews

Library Journal
Edge's (Hamburgers & Fries) exploration of iconic American foods, including fried chicken, apple pie, and hamburgers, concludes with this work that looks at the origins and cultural meaning of donuts. Spanning North-South and East-West traditions, it includes recipes, profiles of bakers, and must-visit shops, as well as a meditation on the conflict between artisan and commercial foods. In addition, Edge traces the development of the donut from seasonal ethnic treat to proletarian breakfast fare and the recent mania for Krispy Kremes. Edge has a prodigious appetite and an amazing tolerance for sugar-no donut style, glaze, or flavor is left untasted, from austere cake donuts to Hawaiian malassadas to haute cuisine deconstructions, including donut soup. Despite their ubiquity, donuts don't seem easy to make; Edge's 15 recipes look good, but the primer on frying would be more useful earlier in the book. However, armchair cooks as well as ambitious types will enjoy this fun read.-Devon Thomas, DevIndexing, Chelsea, MI Copyright 2006 Reed Business Information.

Product Details

ISBN-13:
9781440628641
Publisher:
Penguin Publishing Group
Publication date:
05/18/2006
Sold by:
Penguin Group
Format:
NOOK Book
Pages:
192
File size:
0 MB
Age Range:
18 Years

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