American Food Writing: An Anthology with Classic Recipes
A Library of America Special Publication
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…
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Produktdetails
- ISBN: 978-1-59853-005-6
- EAN: 9781598530056
- Produktnummer: 2539528
- Verlag: Random House N.Y.
- Sprache: Englisch
- Erscheinungsjahr: 2007
- Seitenangabe: 700 S.
Über den Autor
Molly O’Neill, editor, was food columnist for The New York Times for a decade and host of the PBS series Great Food. Her work has appeared in many national magazines, and she is the author of three cookbooks, including the award-winning New York Cookbook. Her most recent book is Mostly True: A Memoir of Family, Food, and Baseball.
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