{"product_id":"american-food-writing-an-anthology-with-classic-recipes-a-library-of-america-special-publication-9781598530414","title":"American Food Writing: An Anthology with Classic Recipes: A Library of America Special Publication","description":"In this groundbreaking anthology, celebrated food writer Molly O'Neill gathers the very best from over 250 years of American culinary history. This literary feast includes classic accounts of iconic American foods: Henry David Thoreau on the delights of watermelon; Herman Melville, with a mouth-watering chapter on clam chowder; H. L. Mencken on the hot dog; M. F. K. Fisher in praise of the oyster; Ralph Ellison on the irresistible appeal of baked yam; William Styron on Southern fried chicken. American writers abroad, like A. J. Liebling, Waverly Root, and Craig Claiborne, describe the revelations they found in foreign restaurants; travellers to America, including the legendary French gourmet J. A. Brillat-Savarin, discover such native delicacies as turkey, Virginia barbecue, and pumpkin pie. Great chefs and noted critics discuss their culinary philosophies and offer advice on the finer points of technique; home cooks recount disasters and triumphs. A host of eminent American writers, from Nathaniel Hawthorne, Harriet Beecher Stowe, and Walt Whitman to Thomas Wolfe, Willa Cather, and Langston Hughes, add their distinctive viewpoints to the mix. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eAmerican Food Writing\u003c\/i\u003e celebrates the astonishing variety of American foodways, with accounts from almost every corner of the country and a host of ethnic traditions: Dutch, Cuban, French, Italian, Jewish, Chinese, Irish, Indian, Scandinavian, Native American, African, English, Japanese, and Mexican. A surprising range of subjects and perspectives emerge, as writers address such topics as fast food, hunger, dieting, and the relationship between food and sex. James Villas offers a behind-the-scenes look at gourmet dining through a waiter's eyes; Anthony Bourdain recalls his days at the Culinary Institute of America; Julia Child remembers the humble beginnings of her much-loved television series; Nora Ephron chronicles internecine warfare among members of the \"food establishment\"; Michael Pollan explores what the label \"organic\" really means. \u003cp\u003e\u003c\/p\u003eThroughout the anthology are more than fifty classic recipes, selected after extensive research from cookbooks both vintage and modern, and certain to instruct, delight, and inspire home chefs.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Library of America\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 02\/01\/2009\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781598530414\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 753\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.07lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 8.70h x 6.40w x 1.40d","brand":"Molly O'Neill","offers":[{"title":"Default Title","offer_id":52034340094133,"sku":"9781598530414","price":20.4,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0473\/0804\/6492\/files\/img_5f01cb47-7ca7-4e43-89cb-6cba4bb8fd0b.jpg?v=1763593723","url":"https:\/\/pastforward.org\/products\/american-food-writing-an-anthology-with-classic-recipes-a-library-of-america-special-publication-9781598530414","provider":"Past Forward","version":"1.0","type":"link"}