{"title":"Regional American","description":"","products":[{"product_id":"child-lydia-maria-the-american-frugal-housewife-dedicated-to-those-who-are-not-ashamed-of-economy","title":"The American Frugal Housewife: Dedicated to Those Who Are Not Ashamed of Economy (Mrs. Child [Lydia Maria])","description":"\u003cp\u003e\u003cspan\u003e130 pp. Original cloth-backed printed boards. 29th Edition. NY: Samuel S. \u0026amp; William Wood, 1844. Title page cites as 29th edition, while cover states 27th. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eStrong emphasis on thrift and self-reliance; offers suggestions for the frugal life in general, as well as for thrifty cooking. Rubbing to extremities, discoloration to covers \u0026amp; some interior faint dampstaining; front free endpaper lacking, rear free endpaper lacking lower 1\/4, thus good only, but a scarce and important work. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e(1)\u003c\/span\u003e\u003c\/p\u003e","brand":"Cellar Books - Providence","offers":[{"title":"Default Title","offer_id":15306969317494,"sku":"","price":200.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/vintage_book_americanfrugalhousewife.jpg?v=1530480732"},{"product_id":"southern-martha-washington-guild-martha-washington-log-cabin-cook-book-valley-forge","title":"Martha Washington Log Cabin Cook Book: Valley Forge (Martha Washington Guild)","description":"\u003cp\u003e\u003cspan\u003eIllus. with numerous ads in rear, and double-page endpapers illus. with drawing of George Washington's tent at Valley Forge. Gilt-lettered blue cloth, pictorial cover label. First Edition. Valley Forge, PA: Martha Washington Guild, [1924].\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAccording to the blog Lucindaville, \"\u003cem\u003eIn 1924 the ladies of the Martha Washington Guild organized a cookbook fundraiser. The Martha Washington Log Cabin Cookbook was named for a small log cabin built in proximity to the Washington Memorial Chapel. The chapel sits at Valley Forge to honor the some 3000 soldiers that lost their lives during the winter encampment. The log cabin was set-aside as a tearoom or luncheon spot\u003c\/em\u003e.\" Corn pone, walnut cake, deviled crabs, Virginia hams, pork chops and fried apples, trench stew, Creole recipe for grillades, etc. Mild rubbing to spine ends and corners; original owner's name to half-title, else very good.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e(12)\u003c\/span\u003e\u003c\/p\u003e","brand":"Anne Ritching","offers":[{"title":"Default Title","offer_id":22331276820598,"sku":"","price":75.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/M_Washington_Log_Cabin_Cookbook.jpg?v=1551138712"},{"product_id":"brown-john-hull-early-american-beverages","title":"(*NEW ARRIVAL*) (Cocktails) Brown, John Hull. Early American Beverages.","description":"\u003cp class=\"m_-6113654426745230720default-style\"\u003eProfusely illus. 8x10\", jacket, slipcase. First Edition. NY: Bonanza Books, [1966]. \u003c\/p\u003e\n\u003cp class=\"m_-6113654426745230720default-style\"\u003eA fascinating and deep dive into the history of American beverages, both alcoholic and non. Recipes and histories of rum shrub. strawberry cordial, rose brandy, quince cordial, cider, ale, etc. \u003c\/p\u003e\n\u003cp class=\"m_-6113654426745230720default-style\"\u003eAbout fine.\u003c\/p\u003e\n\u003cp class=\"m_-6113654426745230720default-style\"\u003e \u003c\/p\u003e\n\u003cp class=\"m_-6113654426745230720default-style\"\u003e96.2\u003c\/p\u003e","brand":"Omnivore Books on Food","offers":[{"title":"Default Title","offer_id":22565872107638,"sku":"","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/FullSizeRender_2_5b8945b9-b9b6-4b04-93e2-cb67e7e2b32a.jpg?v=1555974126"},{"product_id":"mitchell-marge-joan-sedgwick-soup-bowl-west","title":"(*NEW ARRIVAL*) (Southwestern) Mitchell, Marge \u0026 Joan Sedgwick. Soup Bowl West.","description":"\u003cp class=\"m_-1632122289378617667ox-c3e146ff3e-ox-0c8bcba38e-ox-2cc2710b31-ox-9cf73df61b-default-style\"\u003eIllus. with drawings throughout. 9x12\", pictorial wrappers. New York: Random House, [1976].\u003c\/p\u003e\n\u003cp class=\"m_-1632122289378617667ox-c3e146ff3e-ox-0c8bcba38e-ox-2cc2710b31-ox-9cf73df61b-default-style\"\u003eBest known for their Southwestern-style pates, quiches, souffles, salads, soups, and desserts, etc., Bakery Lane Soup Bowl was a small but popular restaurant in Middlebury, Vermont. Chicken livers Hermosilla, corn quiche, Mary Grace's mustard sauce, green corn chile rellenos, etc. \u003c\/p\u003e\n\u003cp class=\"m_-1632122289378617667ox-c3e146ff3e-ox-0c8bcba38e-ox-2cc2710b31-ox-9cf73df61b-default-style\"\u003eFine.\u003c\/p\u003e\n\u003cp class=\"m_-1632122289378617667ox-c3e146ff3e-ox-0c8bcba38e-ox-2cc2710b31-ox-9cf73df61b-default-style\"\u003e \u003c\/p\u003e\n\u003cp class=\"m_-1632122289378617667ox-c3e146ff3e-ox-0c8bcba38e-ox-2cc2710b31-ox-9cf73df61b-default-style\"\u003e(8)\u003c\/p\u003e","brand":"Friends of SF Library","offers":[{"title":"Default Title","offer_id":29509753438326,"sku":"","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/Soup_Bowl_west.jpg?v=1567369181"},{"product_id":"cappy-lawton-and-chris-waters-dunn-enchiladas-aztec-to-tex-mex","title":"Enchiladas: Aztec to Tex-Mex (Cappy Lawton, Chris Waters Dunn)","description":"\u003ci\u003eEnchiladas: Aztec to Tex-Mex\u003c\/i\u003e\u003cspan\u003e is an in-depth exploration of one of Mexico’s most historic and popular foods. Illustrated with sumptuous photography, the book showcases more than sixty traditional and contemporary recipes for enchiladas, as well as recipes for the salsas, salads, and sides that accompany them.\u003c\/span\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":29509863309430,"sku":"","price":34.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/91MVwACVsLL.jpg?v=1567378629"},{"product_id":"entertaining-morse-theresa-never-in-the-kitchen-when-company-arrives","title":"(Entertaining) Morse, Theresa. Never in the Kitchen when Company Arrives.","description":"\u003cp\u003e\u003cspan\u003eForeword by Gaynor Maddox. Jacket. Garden City: Doubleday, [1964].\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOne of a crop of books published in the early 1960s for women who can have it all — that is, cook AND host. Souffle Monte Cristo, baked glazed ham, Frieda's chocolate linsertorte, etc., plus ideas for complete menus. Very good.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e(122)\u003c\/p\u003e","brand":"Omnivore Books on Food","offers":[{"title":"Default Title","offer_id":30296733679756,"sku":"","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/never_in_th_ekitchen.jpg?v=1570495200"},{"product_id":"food-history-frost-heloise-early-american-recipes","title":"(Food History) Frost, Heloise.  Early American Recipes.","description":"\u003cdiv\u003eIllus. in color by Barbara Corrigan. Spiral-bound pictorial wrappers, pictorial box. First Edition. Newton, MA: Phillips Publishers, [1953].\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eA collection of New England recipes from the early 19th century, such as cream of tartar biscuits, apple fritters, flannel cakes, green corn pudding, Boston baked beans, roast spare ribs, etc. Fine in very good, scarce original box.\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e(118)\u003c\/div\u003e","brand":"Omnivore Books on Food","offers":[{"title":"Default Title","offer_id":31251949191308,"sku":"","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/American_recipes.jpg?v=1574630427"},{"product_id":"new-orleans-scott-natalie-vivian-mirations-and-miracles-of-mandy","title":"Mirations and Miracles of Mandy (Natalie Vivian Scott)","description":"\u003cp\u003eFlexible pictorial boards illustrated by Olive Leonhardt. [New Orleans: Natalie Scott, 1929].\u003c\/p\u003e\n\u003cp\u003eNatalie Vivian Scott (1890-1957) was a decorated war hero, celebrated journalist, award-winning playwright, historic preservationist, and author of several books on New Orleans regional cuisine and Mexican cooking. The cover art is by New Orleans painter and graphic artist Olive Leonhardt. This is a classic Louisiana cookbook, with recipes for turtle soup de famille, oyster soup Louisiane, gumbo z'herbes, gold tip gumbo, Creole trout marguery, cold red fish barataria, candied yams, pilaff, etc. Darkening to extremities of covers, chipping along front joint and a bit to cover edges, else about very good.\u003c\/p\u003e\n\u003cp\u003e(10)\u003c\/p\u003e","brand":"Anne Ritching","offers":[{"title":"Default Title","offer_id":31364345135244,"sku":"","price":250.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/Mandy.jpg?v=1576631242"},{"product_id":"african-american-mcree-patsie-the-kitchen-and-the-cotton-patch","title":"(African-American) McRee, Patsie. The Kitchen and the Cotton Patch.","description":"\u003cp\u003eIllus, with drawings of African Americans working in the South, by K. Burke. Dec. brownn cloth lettered in yellow. First Edition. Atlanta: Cullom \u0026amp; Ghertner, 1948.\u003c\/p\u003e\n\u003cp\u003eSigned by author Patsie McRee on the front free endpaper. The restaurant was famous for its racist portrayals of Black people (especially their own servers and performers); more can be learned about it \u003ca href=\"https:\/\/restaurant-ingthroughhistory.com\/2016\/09\/21\/famous-in-its-day-aunt-fannys-cabin\/\"\u003ehere\u003c\/a\u003e. Poems in “negro dialect” by the daughter of a former landowner for whom numerous African Americans worked in post-slavery Georgia, accompanied by recipes (also in dialect). According to McRee, they were treated well and were extraordinarily happy (a typical myth many direct descendants of Southern landowners chose to believe). A few smudges to front free endpaper, else near fine. \u003c\/p\u003e\n\u003cp\u003e(7)\u003c\/p\u003e","brand":"Savannah trip 2025","offers":[{"title":"Default Title","offer_id":31689472082060,"sku":"","price":95.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/files\/IMG_0039_edee5c5a-7f93-4765-aaa6-b5ae3a2fbca0.jpg?v=1760828551"},{"product_id":"peter-pauper-press-beilenson-edna-ed-simple-hawaiian-cookery","title":"(*NEW ARRIVAL*) (Peter Pauper Press) Beilenson, Edna, ed. Simple Hawaiian Cookery.","description":"\u003cp\u003eIllus. with color woodcuts by Ruth McCrea. Dec. boards. First Edition. Mt. Vernon, NY: Peter Pauper Press, [1964].\u003c\/p\u003e\n\u003cp\u003eElegantly illustrated, with recipes for dishes from across the islands, including Chinese chicken or duck, a Hawaiian luau menu, Waikiki cocoanut pie, chicken Oahu, Hawaiian red bean soup, shrimp baked in cocoanut, papaya freeze, etc. \u003c\/p\u003e\n\u003cp\u003eVery good and bright.\u003c\/p\u003e\n\u003cp\u003e(50)\u003c\/p\u003e","brand":"Ebay","offers":[{"title":"Default Title","offer_id":32007313260684,"sku":"","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/Simple_Hawaiian.jpg?v=1580863763"},{"product_id":"judy-rodgers-the-zuni-cafe-cookbook-a-compendium-of-recipes-and-cooking-lessons-from-san-franciscos-beloved-restaurant","title":"The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant (Judy Rodgers)","description":"\u003cp\u003eFROM CELIA SACK (OMNIVORE BOOKS NEWSLETTER, SEPTEMBER 2019:\u003c\/p\u003e\n\u003cp\u003eI've been thinking a lot about a question I get a lot in my shop. No, not \"Do you like to cook?,\" to which I now answer, \"This would be a very depressing job if I hated cooking.\" Customers often wonder what my favorite cookbook is, and my answer is consistent:\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e\u003cem\u003eThe\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"il\"\u003eZuni\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"il\"\u003eCafe\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eCookbook\u003c\/em\u003e\u003c\/strong\u003e. The author, Judy Rodgers, tells you why you're doing what you're doing in the kitchen in a poetic yet concise way. Looking it over again recently, as Paula toiled away making the pappa al pomodoro (p.164), I thought more deeply about what makes this the best cookbook ever written. The answer is, it offers the keys to cooking. Not only does one learn why they're doing something (example: store a whole chicken uncovered in your fridge for two days before roasting it, so the skin will crisp up perfectly), but they learn the science - the alchemy - behind it. \u003c\/p\u003e\n\u003cp\u003eTake Rodgers' advice on \"\u003cstrong\u003esweating\u003c\/strong\u003e,\" (from the recipe for that\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003epappa al pomodoro\u003c\/strong\u003e) which makes a food like tomatoes release and then cook in its own moisture. She writes, \"\u003cem\u003eSweating is most efficiently accomplished by crowding the food in a straight-sided pan, which restricts evaporation (using a deeper pot or covering it will restrict it further), and cooking over low heat. That way the cell walls slowly collapse and expel moisture, which falls back on them, preventing the sugars from caramelizing and fats or proteins from coloring. The liquid becomes part of the cooking medium...Sweating is generally a quiet operation; if the food is whispering, or worse, hissing, the moisture is probably evaporating too rapidly...\u003c\/em\u003e\" This is knowledge I can now apply to any cookbook, and it helps me understand why I want to crowd the pan if I want to sweat something. But her voice is singular. To describe the \u003cem\u003esound\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ethe food should make during cooking is where the poetry comes in, and these kinds of anecdotes are found throughout the book. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eA personal memory: back in 2009, I had no idea how to contact Ms. Rodgers to ask her to come give a talk at Omnivore, so I hand-wrote her a letter. She graciously answered, and came to speak at the shop; her cooking wisdom was a huge loss to the world when she died of cancer in 2013. We are lucky to have her cookbook, and if it's not in your kitchen, consider adding it.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Norton","offers":[{"title":"Default Title","offer_id":32810529685644,"sku":"","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/files\/81sN-jB_H4L._SL1500.jpg?v=1781822839"},{"product_id":"hawaii-alana-kysar-aloha-kitchen-recipes-from-hawaii","title":"Aloha Kitchen: Recipes from Hawai'i (Alana Kysar)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eFrom a Maui native and food blogger comes a gorgeous cookbook of 85 fresh and sunny recipes reflects the major cultures that have influenced local Hawaiʻi food over time: Native Hawaiian, Chinese, Japanese, Portuguese, Korean, Filipino, and Western.\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eIn \u003c\/span\u003e\u003ci\u003eAloha Kitchen\u003c\/i\u003e\u003cspan\u003e, Alana Kysar takes you into the homes, restaurants, and farms of Hawaiʻi, exploring the cultural and agricultural influences that have made dishes like plate lunch and poke crave-worthy culinary sensations with locals and mainlanders alike. Interweaving regional history, local knowledge, and the aloha spirit, Kysar introduces local Hawaiʻi staples like saimin, loco moco, shave ice, and shoyu chicken, tracing their geographic origin and history on the islands. As a Maui native, Kysar’s roots inform deep insights on Hawaiʻi’s multiethnic culture and food history. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn \u003c\/span\u003e\u003ci\u003eAloha Kitchen, \u003c\/i\u003e\u003cspan\u003eshe shares recipes that Hawaiʻi locals have made their own, blending cultural influences to arrive at the rich tradition of local Hawaiʻi cuisine. With transporting photography, accessible recipes, and engaging writing, Kysar paints an intimate and enlightening portrait of Hawaiʻi and its cultural heritage.\u003c\/span\u003e\u003c\/p\u003e","brand":"Random House","offers":[{"title":"Default Title","offer_id":33146266026124,"sku":"","price":32.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/91vfhPLpVNL.jpg?v=1586107233"},{"product_id":"new-orleans-poppy-tooker-tujagues-cookbook-creole-recipes-and-lore-in-the-new-orleans-grand-tradition","title":"Tujague's Cookbook: Creole Recipes and Lore in the New Orleans Grand Tradition (Poppy Tooker)","description":"\u003cp\u003e\u003cspan\u003eAuthor and culinary historian Poppy Tooker masterfully combines all the myriad strands that fill the rooms of Tujague's beautifully restored establishment into a whole cloth of foodie lore. As the second oldest restaurant in New Orleans, Tujague's boasts more than a century of fresh Creole cuisine served in the heart of the French Quarter. More than a cookbook, this foray into history combines memorabilia from the restaurant's archives with stunning modern images from New Orleans photographers Sam Hanna and Louis Sahuc. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe dramatic story of the successful effort to save the restaurant is included, along with tales of ghostly guests and authentic dishes and drinks celebrating the oldest standup bar in America and the restaurant that created the international tradition of brunch.\u003c\/span\u003e\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":35556572856482,"sku":"","price":39.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/bar_5785b593-2ad4-4938-ad8e-c2eab2433a7e.jpg?v=1596752517"},{"product_id":"josef-centeno-betty-hallock-ama-a-modern-tex-mex-kitchen","title":"Ama: A Modern Tex-Mex Kitchen. 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Or they enclosed them in brown paper and filled baskets that they carried on their heads\u003c\/em\u003e.\" \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFading to jacket spine, chipping to jacket extremities, else very good.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e(10)\u003c\/p\u003e","brand":"Friends of SF Library","offers":[{"title":"Default Title","offer_id":39690538057890,"sku":"","price":150.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/art_fbedb9bb-68d2-48d0-b664-29d891f0b844.jpg?v=1660081907"},{"product_id":"general-edited-by-rick-kinsel-and-gabrielle-langholtz-a-place-at-the-table-new-american-recipes-from-the-nations-top-foreign-born-chefs","title":"A Place at the Table: New American Recipes from the Nation's Top Foreign-Born Chefs (Rick Kinsel, Gabrielle Langholtz)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eToday, some of the country's most exciting chefs hail from distant shores and they're infusing their restaurants' menus with the flavors of their heritage. Featuring the recipes of forty top foreign-born chefs, this book presents dishes from luminaries including Dominique Crenn (France), Michael Solomonov (Israel), Marcus Samuelsson (Ethiopia\/Sweden), Corey Lee (Korea), and Daniela Soto-Innes (Mexico). \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eLearn how to make Thai Dang's shrimp with sweet onions and Vietnamese coriander; Emma Bengtsson's salmon gravlax and lovage; and Miro Uskokovic's Hungarian pancake torte. These chefs are running the kitchens of the country's most exciting restaurants and each of them has a compelling story to tell, from tackling economic injustice to redefining restaurant culture. With mouthwatering photography and short contributions from America's leading food writers, this sumptuous, global, and inspiring cookbook brings a world of flavor into home kitchens.\u003c\/span\u003e\u003c\/p\u003e","brand":"Random House","offers":[{"title":"Default Title","offer_id":39724836716706,"sku":"","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/91-7-5EuEQL.jpg?v=1618861851"},{"product_id":"southwestern-jane-butel-jane-butels-southwestern-kitchen-authentic-recipes-of-texas-new-mexico-and-arizona-from-the-author-of-hotter-than-hell-and-chili-madness","title":"Jane Butel's Southwestern Kitchen: Authentic Recipes of Texas, New Mexico, and Arizona (Jane Butel)","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNow fully revised and updated for a new generation of cooks, this very special Southwestern cookbook from the author of \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eHotter Than Hell\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e includes authentic family recipes and innovative dishes using traditional ingredients. Recipes feature the basic techniques for preparing everything from quesadillas and salsas to chilis and tamales. All the recipes are filled with the spice and flavor of the Southwest.\u003c\/span\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":39847555236002,"sku":"","price":19.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/91CudDglVJL.jpg?v=1620251406"},{"product_id":"southwestern-jane-butel-jane-butels-simply-southwestern-authentic-recipes-for-enduring-traditions","title":"Jane Butel's Simply Southwestern: Authentic Recipes for Enduring Traditions (Jane Butel)","description":"\u003cmeta charset=\"utf-8\"\u003e\u003ci data-mce-fragment=\"1\"\u003eJane Butel's Simply Southwestern\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e includes over 200 recipes from appetizers to desserts including beverages showcasing both traditional and innovative preparation and presentation. 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From one generation to another, these ancestors of Texas’s Mexican American community lent their culinary skills to combining native and foreign ingredients into the flavor profile of indigenous Texas Mexican cooking today.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eBuilding on what he learned from his own family, Adán Medrano captures this distinctive flavor profile in 100 kitchen-tested recipes, each with step-by-step instructions. Equally as careful with history, he details how hundreds of indigenous tribes in Texas gathered and hunted food, planted gardens, and cooked.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eOffering new culinary perspective on well-known dishes such as enchiladas and tamales, Medrano explains the complexities of aromatic chiles and how to develop flavor through technique as much as ingredients. Sharing freely the secrets of lesser-known culinary delights, such as turcos, a sweet pork pastry served as dessert, and posole, giant white corn treated with calcium hydroxide, he illuminates the mouth-watering interconnectedness of culture and cuisine.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe recipes and personal anecdotes shared in \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eTruly Texas Mexican\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e illuminate the role that cuisine plays in identity and community.\u003c\/span\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":39854163525794,"sku":"","price":32.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/91SDhXODyBL.jpg?v=1620333912"},{"product_id":"new-arrival-peter-pauper-press-edna-beilenson-simple-new-england-cookery","title":"(*NEW ARRIVAL*) (Peter Pauper Press) Edna Beilenson. 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Known for his writings on the subject, such as this work, which he completed just before he went off to war, Kennedy gained his greatest recognition for his extremely popular WDSU-TV New Orleans cooking show.\u003c\/em\u003e\" Occasional and unobtrusive ink underlining else near fine. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e(54)\u003c\/p\u003e","brand":"Dan Strehl","offers":[{"title":"Default Title","offer_id":41057477591202,"sku":"","price":400.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/DininginNola.jpg?v=1633900956"},{"product_id":"california-brown-helen-evans-helen-browns-west-coast-cook-book","title":"(California) Brown, Helen Evans. Helen Brown's West Coast Cook Book.","description":"\u003cp data-mce-fragment=\"1\"\u003e Jacket. NY: Bonanza Books, 1952.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBrown (1904-1964) was one of the first chefs to advocate using fresh produce and promoting California cuisine. 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Tucson: Post Litho Printing, 1959.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA charming book of Southwestern and Mexican dishes: cajeta de membrillo, carne abodaba, chicken enchiladas, tortillas de maiz, chicken tacos, Burbank cactus shoots with chile sauce, barrel cactus candy, etc. Fine. \u003c\/p\u003e","brand":"Omnivore Books on Food","offers":[{"title":"Default Title","offer_id":42452000932098,"sku":"","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/WesternMexican_bd375cf6-85a0-415d-9955-d0597a041783.jpg?v=1645576419"},{"product_id":"southwestern-the-copper-town-cookbook","title":"(Southwestern) The Copper Town Cookbook.","description":"\u003cp data-mce-fragment=\"1\"\u003eIllus. with drawings by Frank M. Hamilton. Spiral-bound pictorial wrappers. First Edition. Jerome, AZ: Coppertown Cookbook Committee, 1972.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eRecipes compiled to benefit the famed ghost town of Jerome, including Mexican corn bread, Billy Hunzicker's tamala [sic] loaf, Acapulco corn bread, empanadas, green chili sauce, huevos rancheros (one serving!), etc. General shelf wear, else very good. \u003c\/p\u003e","brand":"Dan Strehl","offers":[{"title":"Default Title","offer_id":42550518743298,"sku":"","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/CopperTown.jpg?v=1647815051"},{"product_id":"new-arrival-southern-florida-rawlings-marjorie-kinnan-cross-creek-cookery","title":"(Southern - Florida) Rawlings, Marjorie Kinnan. Cross Creek Cookery.","description":"\u003cp data-mce-fragment=\"1\"\u003eJacket. First Edition. NY: Scribner's, 1942.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFirst Edition, with \"A\" to copyright page. Rawlings was already famous for her young adult novel, \u003cem\u003eThe Yearling\u003c\/em\u003e, when she wrote this cookbook of recipes from Cross Creek, Florida. It contains over 250 recipes, as well as vignettes about her life and memories of growing up there. 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Gardens of New Spain tells the fascinating story of the diffusion of plants, gardens, agriculture, and cuisine from late medieval Spain to the colonial frontier of Hispanic America. Beginning in the Old World, William Dunmire describes how Spain came to adopt plants and their foods from the Fertile Crescent, Asia, and Africa. Crossing the Atlantic, he first examines the agricultural scene of Pre-Columbian Mexico and the Southwest. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThen he traces the spread of plants and foods introduced from the Mediterranean to Spain’s settlements in Mexico, New Mexico, Arizona, Texas, and California. In lively prose, Dunmire tells stories of the settlers, missionaries, and natives who blended their growing and eating practices into regional plantways and cuisines that live on today in every corner of America.\u003c\/span\u003e\u003c\/p\u003e","brand":"Chicago Distribution Center","offers":[{"title":"Default Title","offer_id":42603433033986,"sku":"","price":37.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/91szfdjW99L.jpg?v=1648928176"},{"product_id":"new-arrival-iowan-ladies-auxiliary-of-the-homestead-welfare-club-a-collection-of-traditional-amana-colony-recipes","title":"(Iowan) Ladies Auxiliary of the Homestead Welfare Club. A Collection of Traditional Amana Colony Recipes.","description":"\u003cp data-mce-fragment=\"1\"\u003eJacket. First Edition. Homestead, IA: Ladies Auxiliary of the Homestead Welfare Club, [1948].\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Amana Colonies are seven villages in Iowa, comprised of German Pietists, who were persecuted in their homeland by the German state government and the Lutheran Church. For eighty years, the Amana Colony maintained an almost completely self-sufficient local economy, importing very little from the industrializing American economy. The Amanians were able to achieve this independence and lifestyle by adhering to the specialized crafting and farming occupations that they had brought with them from Europe. Craftsmen passed their skills and techniques on from one generation to the next. They used hand, horse, wind, and water power, and made their own furniture, clothes, and other goods. Fine. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e(54)\u003c\/p\u003e","brand":"Ginnie Bosso","offers":[{"title":"Default Title","offer_id":42656612778242,"sku":"","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/amana.jpg?v=1650057304"},{"product_id":"pre_order-african-american-chirs-scott-with-sarah-zorn-homage-recipes-and-stories-from-an-amish-soul-food-kitchen-expected-sept-20-2022","title":"Homage: Recipes and Stories from an Amish Soul Food Kitchen (Chris Scott, Sarah Zorn) *Signed*","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn \u003cem\u003eHOMAGE\u003c\/em\u003e, Chris Scott tells the remarkable story of his family over seven generations via comforting dishes and vivid narratives: From his enslaved ancestors to his great-grandfather, who migrated to Pennsylvania after the Emancipation Proclamation, to his own childhood in Amish country, and, ultimately, his successful restaurant career in Philadelphia and New York City.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn this tribute to those who came before him, Chris Scott shares 100 dishes born of a unique blend of Southern, German, and Dutch cuisines, including Chicken Fried Steak with Sassafras Country Gravy, Charred Radicchio Salad with Roasted Grapes and Shaved Amish Cheddar, and the ultimate Whoopie Pies.\u003c\/span\u003e","brand":"Chronicle","offers":[{"title":"Default Title","offer_id":42832374890754,"sku":"","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/91HMXyLNRWL.jpg?v=1654054933"},{"product_id":"food-history-tacos-gustavo-arellano-taco-usa-how-mexican-food-conquered-america","title":"Taco USA: How Mexican Food Conquered America (Gustavo Arellano)","description":"\u003cdiv class=\"a-expander-content a-expander-partial-collapse-content a-expander-content-expanded\"\u003e\u003cspan\u003eHardcover Edition. \u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"a-expander-content a-expander-partial-collapse-content a-expander-content-expanded\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"a-expander-content a-expander-partial-collapse-content a-expander-content-expanded\"\u003e\n\u003cspan\u003eNationally syndicated columnist and bestselling author of \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003e¡Ask a Mexican!\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eGustavo Arellano presents a tasty trip through the history and culture of Mexican food in this country, uncovering great stories and charting the cuisine’s tremendous popularity north of the border. Arellano’s fascinating narrative combines history, cultural criticism, food writing, personal anecdotes, and Jesus on a tortilla. \u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"a-expander-content a-expander-partial-collapse-content a-expander-content-expanded\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"a-expander-content a-expander-partial-collapse-content a-expander-content-expanded\"\u003e\u003cspan\u003eIn seemingly every decade for over a century, America has tried new culinary trends from south of the border, loved them, and demanded the next big thing. As a result, Mexican food dominates American palates to the tune of billions of dollars in sales per year, from canned refried beans to tortilla wraps and ballpark nachos. 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She was perhaps most recognizable wearing a hat with a price tag hanging from it; less known were her recipes for bacon biscuit balls, Jefferson Davis pie, saucy stuffed peppers, and grated sweet potato pudding. 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Now you can learn its secrets and make its signature dishes wherever you call home.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eInterspersed with recipes for preparing New Mexico’s distinctive bounty―its honey, pistachios, lavender, sweet peas, garlic, corn, lamb, beef, buffalo, goat cheese, apples, and pears, as well as its famous chiles―are profiles of its best food producers and purveyors. Learn the foodways of family farms and ranches, mom-and-pop cafes, and spirited restaurants, and meet the people who love preparing and presenting this nourishing and delightful cuisine.\u003c\/span\u003e\u003c\/p\u003e","brand":"Norton","offers":[{"title":"Default Title","offer_id":43702431547650,"sku":"","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/files\/71g5ycxRGXL.jpg?v=1683851442"},{"product_id":"pre-order-pies-stacey-mei-yan-fong-50-pies-50-states-an-immigrants-love-letter-to-the-united-states-through-pie-expected-june-13-2023","title":"50 Pies, 50 States: An Immigrant's Love Letter to the United States Through Pie (Stacey Mei Yan Fong)","description":"\u003cspan class=\"a-text-bold\"\u003eA \"deliciously unique\" love letter in pie crust to every state—a delicious portrait of the country with more than 50 recipes for extraordinary pies that taste just like home. 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Bake your way through and you'll taste the full range of flavors that America has to offer. \u003cbr\u003e\u003cbr\u003eWith recipes organized like the all-American roadtrip we've all wanted to complete, this book is a journey through the wonders of pie for bakers of all skill levels–and the story of one extraordinary woman who chose to make this place her home. \u003c\/span\u003e","brand":"Hachette","offers":[{"title":"Default Title","offer_id":43712005275906,"sku":"","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/files\/81UhxZW4JXL.jpg?v=1684706078"},{"product_id":"pre-order-jason-hammel-the-lula-cafe-cookbook-collected-recipes-and-stories-expected-oct-23-2023","title":"The Lula Cafe Cookbook: Collected Recipes and Stories (Jason Hammel)","description":"\u003cdiv aria-expanded=\"true\" class=\"a-expander-content a-expander-partial-collapse-content a-expander-content-expanded\"\u003e\n\u003cp\u003eThis book is the story of 20 years of cooking, love, friendship, and community told through food, with each recipe taking a particular moment in time as its inspiration. 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Recipes: American Cooking","description":"\u003cp\u003ePictorial wrappers, wire spiral binding. ~6x9 [1968] \u003c\/p\u003e\n\u003cp\u003eFoods of the World series.\u003c\/p\u003e\n\u003cp\u003e(123)\u003c\/p\u003e","brand":"John Limpo","offers":[{"title":"Default Title","offer_id":43737019973890,"sku":"","price":10.0,"currency_code":"USD","in_stock":true}]},{"product_id":"international-recipes-directo","title":"(Southern - Florida) Catholic Woman's Club. International Recipes \u0026 Directory","description":"\u003cp\u003eFacsimile Edition with period ads for local businesses. Gray wrappers. San Antonio, FL: Ralard Printers, 1996.\u003c\/p\u003e\n\u003cp\u003eA facsimile of the 1925 edition of Tampa's community cookbook from the Catholic Women's Club.\u003c\/p\u003e\n\u003cp\u003eNear fine.\u003c\/p\u003e\n\u003cp\u003e(7)\u003c\/p\u003e","brand":"Ginnie Bosso","offers":[{"title":"Default Title","offer_id":43737168675074,"sku":"","price":15.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/files\/IMG_2456_1491b33d-4fdb-4017-a4a2-c72f7eac4369.jpg?v=1775172102"},{"product_id":"hudson-valley-dutch","title":"Food, Drink and Celebrations of the Hudson Valley Dutch (Peter G. Rose)","description":"\u003cp\u003e\u003cspan\u003eIn 1609, Henry Hudson, under contract with the Dutch East India Company, set out to discover the lucrative Northwest Passage. The Hudson River Valley is what he discovered instead, and along its banks Dutch culture took hold. While the Dutch influence can still be seen in local architecture and customs, it is food and drink that Peter Rose has made her life's work. From beer to bread and cookies to coleslaw, Food, Drink and Celebrations of the Hudson Valley Dutch is a comprehensive look at this important early American influence, complete with recipes to try.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e(12)\u003c\/span\u003e\u003c\/p\u003e","brand":"Arcadia Publishing","offers":[{"title":"Default Title","offer_id":43737267863810,"sku":"","price":19.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/files\/514_a4Ngu4L.jpg?v=1692124960"},{"product_id":"forgotten-drinks-of-colonial","title":"Forgotten Drinks of Colonial New England: From Flips \u0026 Rattle-Skulls to Switchel \u0026 Spruce Beer (Corin Hirsch)","description":"\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eNew England food and drinks writer Corin Hirsch explores the origins and taste of the favorite potations of early Americans and offers some modern-day recipes to revive them today.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eColonial New England was awash in ales, beers, wines, cider and spirits. Everyone from teenage farmworkers to our founding fathers imbibed heartily and often. Tipples at breakfast, lunch, teatime and dinner were the norm, and low-alcohol hard cider was sometimes even a part of children's lives. This burgeoning cocktail culture reflected the New World's abundance of raw materials: apples, sugar and molasses, wild berries and hops. This plentiful drinking sustained a slew of smoky taverns and inns--watering holes that became vital meeting places and the nexuses of unrest as the Revolution brewed.\u003c\/span\u003e\u003c\/p\u003e","brand":"Arcadia Publishing","offers":[{"title":"Default Title","offer_id":43737268158722,"sku":"","price":19.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/files\/81N2LWUtp8L.jpg?v=1692124072"}],"url":"https:\/\/omnivorebooks.myshopify.com\/collections\/regional-american.oembed?page=11","provider":"Omnivore Books on Food","version":"1.0","type":"link"}