Description

Book Synopsis
Ever since American soldiers returned home after World War II with a passion for pate and escargots instead of pork and beans, our preferences have moved from cooked to raw, from canned to fresh, from bland to savory, from water to wine. This title includes more than two hundred recipes with chapters on appetizers, soups, salads, sauces, and more.

Trade Review
"Fussell's book enters a highly competitive arena and I must say 'Thumbs Up.'"—Los Angeles Times
"[Fussell's] book profiles the gastronomic giants and gives 200 of her recipes inspired by them."—USA Today

Masters of American Cookery

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    Order before 4pm tomorrow for delivery by Mon 10 Aug 2026.

    A Paperback / softback by Betty Fussell, Betty Fussell

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      Publisher: University of Nebraska Press
      Publication Date: Publication Date: 01/01/2006
      ISBN13: 9780803269200, 978-0803269200
      ISBN10: 080326920X

      Description

      Book Synopsis
      Ever since American soldiers returned home after World War II with a passion for pate and escargots instead of pork and beans, our preferences have moved from cooked to raw, from canned to fresh, from bland to savory, from water to wine. This title includes more than two hundred recipes with chapters on appetizers, soups, salads, sauces, and more.

      Trade Review
      "Fussell's book enters a highly competitive arena and I must say 'Thumbs Up.'"—Los Angeles Times
      "[Fussell's] book profiles the gastronomic giants and gives 200 of her recipes inspired by them."—USA Today

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