ART OF AMERICAN cooing by

ART OF AMERICAN cooing

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KIRKUS REVIEW

Not unexpectedly, the American Indians did invent the barbecue-- but they are also responsible for a good many other national dishes from spoonbread to mincemeat pie. This collection probably has more historical/anthropological interest than practical value (it would be hard to isolate the tastebud for eel stew or fried gruel) and the many recipes are divided regionally first (those taken from the South form the basis for quite recognizable Southern cooking- and in the Northwest fish predominates). Corn proves to be the all-purpose ingredient, and for the most part, the dishes are rather exotically primitive. Even if cookbooks are the bread and butter sellers of the industry, it may be harder to Convert this into wampum insofar as a go-thou-and-do-likewise market is concerned.

Pub Date: Sept. 10th, 1965
Publisher: Doubleday