Table of Contents

Acknowledgments Introduction Chronology 1. Baking 2. Barbecuing 3. Boiling and Poaching 4. Braising 5. Broiling and Grilling 6. Frying 7. Roasting 8. Smoking 9. Steaming 10. Stewing 11. New Technology and Trends in Cooking Selected Bibliography and Resources Index

Promotional Information

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.

About the Author

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

Reviews

Caution: don't read this book when hungry. . . . Recommended for high school students and adults, this would be an appropriate book for school or public libraries looking to fill a collection gap in this area. Suitable for circulating collections.
*Booklist*

A well-researched addition to school and academic libraries supporting humanities curricula.
*Library Journal*

This is a fascinating book that not only covers the different forms and types of cooking but is also a good history book. . . . The book is full of information, has a bibliography, an extensive index, and is a fun read. At this price it is a good buy for any public library or as a gift for a cook who likes history.
*ARBA*