Best Food Writing 2001 or The American Ethnic Cookbook For Students

Best Food Writing 2001

Author: Holly Hughes

Best Food Writing 2001 brings together, for the second year, the most exceptional writing culled from the past year's books, magazines, newspapers, newsletters, and web sites. Within its five sections—Stocking the Larder, Home Cooking, Someone's in the Kitchen, Dining Around and Personal Tastes—read our best writers on everything from the year's most celebrated chefs to extraordinary restaurant experiences, from the latest trends in ingredients and equipment to unforgettable memoirs inspired by cooking and eating. Neither cook nor food lover should be without this remarkable annual collection. Included are contributions by R.W. Apple, Jr., Amanda Hesser, Ruth Reichl, Jeffrey Steingarten, Jane and Michael Stern, Calvin Trillin, Gael Greene, Mimi Sheraton, Jonathon Reynolds, Eric Schlosser, and many others.

Publishers Weekly

Following last year's initial anthology, which she also edited, Hughes (Frommer's New York City with Kids) serves up this year's offerings like a satisfying, well-rounded meal. The selections are divided into six sections: Stocking the Larder, Food Fights, Home Cooking, Someone's in the Kitchen, Dining Around and Personal Tastes. The contributors include food industry insiders as well as professional writers who are lay foodies in their spare time, Jeffrey Eugenides and Malcolm Gladwell among them. From notable food critics like Colman Andrews and Ruth Reichl to such writers as Derek Cooper and Mort Rosenblum, the anthology provides engaging insight into food, cooking, eating and various relevant cultural and emotional phenomena. With extracts culled from books, magazines, newspapers and the Internet, the compilation ranges from the serious "Toro, Toro, Toro" by Jeffrey Steingarten to the amusing "Abstinence Makes the Taste Buds Grow Fonder" by David Leite. Short, light pieces provide welcome interludes to the longer, denser fare. All are enjoyable and worthwhile. Foodies will recognize many of the selections from magazines such as Gourmet and Food & Wine and books such as The Last Days of Haute Cuisine by Patric Kuh and Reichl's Comfort Me with Apples. (Dec.) Forecast: Foodies browsing extracts such as Rosenblum's delightful "Another Roadside Attraction," taken from A Goose in Toulouse, will likely walk away with a copy and may probe the shelves for books excerpted in this volume. Copyright 2001 Cahners Business Information.

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The American Ethnic Cookbook For Students

Author: Mark H Zanger

The first cookbook to present the dishes of more than 120 ethnic groups now in America, The American Ethnic Cookbook for Students illustrates how those dishes have changed throughout the years. This cookbook contains more than 300 recipes 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.

School Library Journal

Gr 5 Up-A rich source of 400 recipes from 122 alphabetically arranged ethnic groups including 21 Native American tribes. However, these are not from the original culture, but rather are the American adaptations by people who remember another time and place. For each group there is a short informative history and a current estimate of population, followed by two to six recipes. The annotated bibliography includes Web sites that provide sources for more dishes. The family favorites range in difficulty, and a few line drawings illustrate complicated procedures. An instructional chapter on kitchen safety is useful for students as is the recipe index and an index by state. The appendix provides cross-cultural foods and their names in various countries. This book supplements Carole Lisa Albyn's Multicultural Cookbook for Students (1993) and Lois S. Webb's Holidays of the World Cookbook (1995, both Oryx). It includes groups that are difficult to find in other sources such as Carpatho-Rusyn-Americans, Hmong-Americans, and Slovene-Americans. Using these recipes will be a great motivation for students to learn about the varied heritage of our immigrant nation.-Sandra L. Doggett, Urbana High School, Ijamsville, MD Copyright 2001 Cahners Business Information.

Internet Book Watch

Superbly designed as a reference for school and professional cooking school curriculums, Mark Zanger's The American Ethnic Cookbook For Students is ideal for the home chef as well. Virtually every ethnic background represented in the American populace is represented with this impressive collection of culinary dishes that will pleasure the palate and satisfy the appetite. The hundreds of entries are arranged alphabetically by ethnicity and range from Acadian (Cajun) to Zuni. In addition to a wealth of culinary treasures, The American Ethnic Cookbook For Students is enhanced further with appendices on "How To Knead"; "The All Stuffed Cabbage"; "They All Fried Bean Cakes"; "They All Fried Dough"; an annotated bibliography, and index of recipes by states, and a general index. The American Ethnic Cookbook For Students is especially recommended to members of specialty dining clubs whose menus celebrate ethnic cuisines.