The Great American Cookbook: 500 Time-Tested Recipes: Favorite Food from Every State---

Overview

The first and greatest book of regional American cuisine, now revised for today’s home cook. Imagine a person with the culinary acumen of Julia Child, the inquisitiveness of Margaret Mead, and the daring of Amelia Earhart. This is Clementine Paddleford, America’s first food journalist. In the 1930s, Paddleford set out to do something no one had done before: chronicle regional American food. Writing for the New York Herald Tribune, Gourmet, and This Week, she crisscrossed the nation, piloting a propeller plane, to...

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The Great American Cookbook

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Overview

The first and greatest book of regional American cuisine, now revised for today’s home cook. Imagine a person with the culinary acumen of Julia Child, the inquisitiveness of Margaret Mead, and the daring of Amelia Earhart. This is Clementine Paddleford, America’s first food journalist. In the 1930s, Paddleford set out to do something no one had done before: chronicle regional American food. Writing for the New York Herald Tribune, Gourmet, and This Week, she crisscrossed the nation, piloting a propeller plane, to interview real home cooks and discover their local specialties.

The Great American Cookbook is the culmination of Paddleford’s career. A best seller when first published in 1960 as How America Eats, this coveted classic has been out of print for thirty years. Here are more than 500 of Paddleford’s best recipes, all adapted for contemporary kitchens. From New England there is Real Clam Chowder; from the South, Fresh Peach Ice Cream; from the Southwest, Albondigas Soup; from California, Arroz con Pollo. Behind all the recipes are extraordinary stories, which make this not just a cookbook but also a portrait of America.   
 

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Editorial Reviews

From the Publisher
"But Paddleford loved and told the stories of others, and she sought out people and families who cooked the foods journalists and locavores still think we're discovering today." ~The New York Times

"Paddleford was clearly ahead of her time, and her reporting is a pleasure to read. This title’s historic and ethnographic significance will appeal to researchers, and anyone who loves good food writing will enjoy the stories accompanying some of America’s best-known dishes." ~Library Journal

Library Journal
This massive homage to midcentury American cooking is a revised edition of prolific food writer Paddleford's 1960s best seller, How America Eats. The author traveled more than 800,000 miles collecting these recipes, which are organized by region and subdivided by state. Some recipes—like Swiss Cheese-Stuffed Meatloaf Supreme and Pheasant Casserole—are charmingly dated, but most are uncannily familiar. Paddleford was clearly ahead of her time, and her reporting is a pleasure to read. This title's historic and ethnographic significance will appeal to researchers, and anyone who loves good food writing will enjoy the stories accompanying some of America's best-known dishes.
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Product Details

  • ISBN-13: 9780847836901
  • Publisher: Rizzoli
  • Publication date: 10/11/2011
  • Pages: 848
  • Sales rank: 298,491
  • Product dimensions: 10.22 (w) x 7.46 (h) x 2.34 (d)

Meet the Author

Clementine Paddleford was the first American writer to define American food. Through her weekly columns, she reached more than 12 million people. In 1963, Time magazine named her the country’s ‘Best-Known Food Editor.’ Kelly Alexander, a longtime editor at Saveur magazine, has written for The New Republic, Food & Wine, and The New York Times. Molly O’Neill, the author of four cookbooks including most recently One Big Table, was for ten years the food columnist for The New York Times Magazine and was also the host of the PBS series Great Food.

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