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The Great American Cookbook: 500 Time-Tested Recipes: Favorite Food from Every
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The Great American Cookbook: 500 Time-Tested Recipes: Favorite Food from Every State Tapa dura - 2011

de Clementine Paddleford; Foreword by Molly O'Neill; Kelly Alexander (Editor)

Información de la editorial

Clementine Paddleford was the first American writer to define American food. Through her weekly columns, she reached more than 12 million people. In 1963, Time magazine named her the country’s ‘Best-Known Food Editor.’ Kelly Alexander, a longtime editor at Saveur magazine, has written for The New Republic, Food & Wine, and The New York Times. Molly O’Neill, the author of four cookbooks including most recently One Big Table, was for ten years the food columnist for The New York Times Magazine and was also the host of the PBS series Great Food.

Detalles

  • Título The Great American Cookbook: 500 Time-Tested Recipes: Favorite Food from Every State
  • Autor Clementine Paddleford; Foreword by Molly O'Neill; Kelly Alexander (Editor)
  • Encuadernación Tapa dura
  • Edición First Edition
  • Páginas 848
  • Volúmenes 1
  • Idioma ENG
  • Editorial Rizzoli International Publications, New York
  • Fecha de publicación 2011-10-11
  • Ilustrado Sí
  • ISBN 9780847836901 / 0847836908
  • Peso 3.76 libras (1.71 kg)
  • Dimensiones 10.27 x 7.36 x 2.41 pulgadas (26.09 x 18.69 x 6.12 cm)
  • Library of Congress subjects Cooking, American, Cookbooks
  • Número de catálogo de la Librería del Congreso de EEUU 2011927161
  • Dewey Decimal Code 641.597

Reseñas en medios

"But Paddleford loved and told the stories of others, and she sought out people and families who cooked the foods journalists and locavores still think we're discovering today." ~The New York Times

"Paddleford was clearly ahead of her time, and her reporting is a pleasure to read. This title’s historic and ethnographic significance will appeal to researchers, and anyone who loves good food writing will enjoy the stories accompanying some of America’s best-known dishes." ~Library Journal

Acerca del autor

Clementine Paddleford was the first American writer to define American food. Through her weekly columns, she reached more than 12 million people. In 1963, Time magazine named her the country's 'Best-Known Food Editor.' Kelly Alexander, a longtime editor at Saveur magazine, has written for The New Republic, Food & Wine, and The New York Times. Molly O'Neill, the author of four cookbooks including most recently One Big Table, was for ten years the food columnist for The New York Times Magazine and was also the host of the PBS series Great Food.
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NY:: Rizzoli,. Near Fine in Near Fine dust jacket. 2011. Hardcover. 9780847836901 . 500 recipes. Adapted and with an introduction by Kelly Alexander. First printing thus. Previous owner's blind-stamp on front free endpaper, else fine in a near fine dust jacket.; 832 pages .
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The Great American Cookbook

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