Publisher's Synopsis
In this cookbook, specially tailored for the non-American cook, the author tells the story of how settlers discovered new ingredients, like wild rice and blueberries, how waves of immigrants brought their own traditional recipes and then changed them in new climates and circumstances, and how the pace of American life, whether among cowboys driving cattle or new industrial workers, developed a love of fast food.;Chapters on America's "sweet tooth" and celebrations are the excuse for recipes for waffles, pies and cakes to munch with a coffee. For all those who love things American, but don't yet know American cooking, this book covers 150 recipes from all regions of the continent, and the latest inventions of East and West coast chefs.
