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
Most Helpful Customer Reviews
This book contains 2-6 verbatim recipes from members of 122 American ethnic groups and Indian tribes, with a short description of each group. I had the time of my writing life researching it, and if you are even a little curious about other people and their food, you'll find it hard to put down. (For more info, more recipes, links, and contact information, check out the book's website, www.ethnicook.com). It's also a very fine cookbook, based entirely on supermarket ingredients, and with clear directions. These are not authentic foreign dishes, but the precise recipes used in the United States to express ethnic identity within families, at church suppers, folk fairs, wild game festivals, and on the Internet. Ethnic recipes aren't just great stories, they are also great eating. I've collected practical recipes students (and hobby cooks) can make easily, and maybe get some sense of the glue that holds together ethnic groups as large as German-Americans and Scotch-Irish-Americans, and as small as the Cane River Creoles, Vlach-Americans, Icelandic-Americans, the Chitimacha Indians of Louisiana, the Texas Wends, or Irish-Traveller-Americans. Groups include almost all immigrant groups with more than 100,000 descendents, ethnic groups formed in the United States from the Pennsylvania Dutch to the Black Muslims, ethno-religious groups like the Moravians and the Mormons, and 22 Native groups. There are recipes from all 50 states and the District of Columbia, and a lot of ethnic history in the short headers over each recipe. There are 18 excellent illustrations of techniques from the two methods of rolling stuffed cabbage to the way to cut Vietnamese rice rolls with dental floss.