The U.S. History Cookbook
Jossey-Bass Inc.,U.S. (Verlag)
978-0-471-13602-6 (ISBN)
Serve up a heaping lesson of history with delicious recipes from our nation's past-- from the pilgrims' first feast to today's high-tech, low-fat fare
Who knew history could be so delicious? In The U.S. History Cookbook, you'll discover how Americans have lived and dined over the centuries. This scrumptious survey of periods and events in U.S. history mixes together a delectable batter of food timelines, kid-friendly recipes, and fun food facts throughout each chapter, including such fascinating tidbits as: Sunday was baked bean day in many colonial family homes; pioneers took advantage of the rough trails to churn milk into butter; the Girl Scouts first started selling cookies in the 1930s to save money for summer camp; and so much more!
Kids will have a great time learning about the past while they cook up easy and yummy recipes, including:
* Cornmeal Blueberry Mush, a favorite dish of the Native Americans of the Northeast
* King Cake, the traditional cake served at the Mardi Gras Festival in New Orleans, Louisiana
* Amazing Country Scrambled Eggs, an essential part of any hearty pioneer breakfast
* Cocoanut Pudding, a favorite dessert of travelers riding the transcontinental railroad in the 1870s
* Baked Macaroni 'N' Cheese, a popular and inexpensive dish enjoyed during the Depression
The U.S. History Cookbook also includes information on cooking tools and skills, with important rules for kitchen safety and clean up.
JOAN D'AMICO is a cooking instructor at King's Cooking Studio in New Jersey and an educational consultant. KAREN E DRUMMOND is a registered dietitian and the author of several adult cookbooks. The two coauthored Wiley's The Science Chef, The U.S. Cookbook, The Math Chef, and The Healthy Body Cookbook.
ACKNOWLEDGMENTS.
ABOUT THIS BOOK.
DISCOVERING THE KITCHEN.
Tools of the Trade.
COOKING SKILLS.
Cutting.
Measuring.
Mixing.
Stovetop Cooking.
Cracking and Separating Eggs.
SAFETY RULES.
Around the Stove and Oven.
Using Any Appliance.
Using a Microwave Oven.
Using a Knife.
Cleaning Up
Chapter 1. The First Thanksgiving.
Golden Harvest Pumpkin Bread.
Cornmeal Blueberry Mush (Sautauthig).
The Ultimate Roasted Turkey Breast.
Traditional Cranberry Sauce.
Chapter 2. Colonial Fare.
Corn Chowder.
Virginia Ham with Cherry Sauce.
Old-Fashioned Dried Apple Rings.
All-American Baked Apple Crisp with Dried Fruits.
Chapter 3. Louisiana Territory Creole and Cajun Foods.
Shrimp and Ham Jambalaya.
Bread Pudding with Fruit.
King Cake.
Chapter 4. Remember (Those Great Tortillas at) the Alamo!
Awesome Tacos.
Ralph's Rib-Stickin' Hot and Spicy Texas Ribs.
Meatless Chili.
Chapter 5. A Pioneer Breakfast.
Buckwheat Griddle Cakes.
Amazing Country Scrambled Eggs.
Trail Blazin' Beef Jerky.
Chapter 6. Plantation Life.
Southern Fried Chicken Wings.
Plantation-Baked Corn Bread.
The Sweetest Sweet Potato Pie.
Peaches and Cream Ice Cream Sundae with Gingersnaps.
Chapter 7. Dining on the Transcontinental Railroad.
Chop Suey.
Coast-to-Coast Apple Pie.
Cocoanut Pudding.
Chapter 8. A Victorian Tea.
Lemon and Poppy Seed Afternoon Tea Bread.
Old-Fashioned Root Beer Float.
Noodle Kugel.
Chapter 9. The Ravenous Roaring Twenties.
Baby Ruth Homerun Bars.
Fast 'n' Easy Caesar Salad.
Supremely Citrus Sundae.
Chapter 10. Making Do during the Great Depression.
Speedy Vegetable and Barley Soup.
Baked Macaroni and Cheese.
Depression Cake.
Chapter 11. World War II Rations.
Cozy Chicken Veggie Noodle Stew.
Sloppy Joes.
Crunchy Carrots.
M & M's Cookies.
Chapter 12. Fabulous Fifties Foods.
Vegetable Platter with Sour Cream and Onion Dip.
Make-Your-Own TV Dinners.
German Chocolate Minicakes.
Coco-Nutty Pecan Frosting.
Chapter 13. Sixties and Seventies Sensations.
Peace, Love, and Crunchy Granola.
Mother Earth's Zucchini Bread.
Swift 'n' Savory Spinach and Onion Quiche.
Chapter 14. High Tech, Low Fat: The 1980s and 1990s.
Lazy Morning Lemon Blueberry Muffins.
Fashionable Fettuccine with Porcini Mushrooms and Parmesan Cheese.
Roasted Veggie Pita Rounds.
American Food and Cooking Timeline.
Glossary.
Index.
| Erscheint lt. Verlag | 30.1.2003 |
|---|---|
| Zusatzinfo | Drawings: 56 B&W, 0 Color |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 188 x 234 mm |
| Gewicht | 295 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| Kinder- / Jugendbuch ► Sachbücher ► Geschichte / Politik | |
| Geisteswissenschaften ► Geschichte ► Regional- / Ländergeschichte | |
| ISBN-10 | 0-471-13602-6 / 0471136026 |
| ISBN-13 | 978-0-471-13602-6 / 9780471136026 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
aus dem Bereich
