The first cookbook to present the dishes of more than 120 ethnic groups now in America, The American Ethinic Cookbook for Students illustrates how those dishes have changed throughout the years. This cookbook contains more than 300 recies plus references to ethnography, food history, culture, and the history of American immigration. A bibliography at the end of each ethnic group section is included. Covering the cooking of Native American tribes, old-stock settlers, old immigrants from 1840-1920, and the new immigrants, no other cookbook describes so many different ethnic groups or focuses on the American ethnic experience. Arranged alphabetically by ethnic group, each chapter consists of a brief introduction to the ethnic group, its food history and ethnogaphy, followed by recipes, with step-by-step instructions, techniques hints, and equipment information. Among the 120 ethnic groups included are: Amish-Mennonites, Arcadians, Cugans, Dutch, Cajuns, Eskimos, Hopi, Hungarians, Jamaicans, Jews, Palestinians, Serbs, Sioux, Turks, and Vietnamese.
About the Author
MARK H. ZANGER is a longtime restaurant critic for the Boston Phoenix under the name Robert Nadeau, and a veteran Boston journalist. He is a former executive editor of Cooks Illustrated magazine. He has written and edited for various newspapers, online services, and magazines. Zanger is the author of Robert Nadeaus Guide to Boston Restaurants and of a chapter on Boston restaurants in Fodors 98.
Table of Contents
The American Ethnic Cookbook for Students
Appendix 1: How to Knead
Appendix 2: They All Stuffed Cabbage
Appendix 3: They All Fried Bean Cakes
Appendix 4: They All Fried Dough
Index of Recipes by State