Synopsis
A cookbook that traces the discovery of such New World staples as corn, potatoes, peppers, turkey, vanilla, and peanuts shows how they have been incorporated into popular European and Asian recipes throughout history. 15,000 first printing.
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About the Author
Elisabeth Rozin gives us an entertaining and informative look at the foods that we can truly call American, and she offers a wonderful, surprising cornucopia of recipes that demonstrate the role these foods play in American cooking today. Elisabeth Rozin grew up in Brooklyn, New York, and has a bachelor's degree from Hunter College and a master's degree from Brandeis University. Early travel and a love of eating led to her first work, The Flavor Principle 'Cookbook, which described the characteristic combinations of flavoring ingredients used by a variety of ethnic cuisines. Her second cookbook, Ethnic Cuisine, was an extension and elaboration of the work on ethnic flavoring traditions. She teaches and lectures widely on comparative and historic cuisine, contributes to both scholarly and popular journals, and is a consultant to
From the Inside Flap
us still believe that the potato originated in Ireland? That the Mediterranean, and particularly Italy, is the ancestral hearth of the tomato and its tradition of savory sauces? That the fiery chile pepper is an ancient and enduring part of the cuisines of India and Southeast Asia? That the pineapple is as native to Hawaii as chocolate is to Vienna?
We believe such things for the good reason that these foods have become very heavily identified with certain cuisines and certain areas of the world. But before the fateful day in 1492, these foods, and many more, were not known and could not have been known to any but the inhabitants of the New World, for it was here that they originated and here that they were utilized exclusively. They include corn, tomatoes, potatoes, the capsicum peppers, many kinds of beans, squashes, and pumpkins, turkey, pineapple, chocolate and vanilla, peanuts and pecans. As European explorers returned, they took these new and exotic products with them to every corner of th
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Blue Corn And Chocolate (Knopf Cooks American)
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Blue Corn and Chocolate
Published by
Knopf Doubleday Publishing Group, 1992
ISBN 10: 0394583086
ISBN 13: 9780394583082
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