History of American Cooking

History of American Cooking

by Merril D. Smith

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Ideal for American history and food history students as well as general readers, this book spans 500 years of cooking in what is now the United States, supplying recipes and covering the "how" and "why" of eating.

Product Details

ISBN-13: 9780313387128
Publisher: ABC-CLIO, Incorporated
Publication date: 01/09/2013
Sold by: Barnes & Noble
Format: NOOK Book
Pages: 188
File size: 2 MB

About the Author

Merril D. Smith, PhD, is an independent scholar in National Park, NJ. Smith holds a doctorate from Temple University.

Table of Contents

Acknowledgments ix

Introduction xi

Chronology xxix

1 Baking 1

2 Barbecuing 23

3 Boiling and Poaching 37

4 Braising 57

5 Broiling and Grilling 69

6 Frying 83

7 Roasting 101

8 Smoking 117

9 Steaming 133

10 Stewing 145

11 New Technology and Trends in Cooking 159

Selected Bibliography and Resources 169

Index 177

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