{"product_id":"9781598530056","title":"American Food Writing: An Anthology with Classic Recipes","description":"\u003cp\u003eIn a groundbreaking new 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 to America, including the legendary French gourmet J. A. Brillat-Savarin, discover such native delicacies as turkey, Virginia barbecue, and pumpkin pie. Great chefs and noted critics discuss their culinary philosophies and offer advice on the finer points of technique; home cooks recount disasters and triumphs. A host of eminent American writers, from Nathaniel Hawthorne, Harriet Beecher Stowe, and Walt Whitman to Thomas Wolfe, Willa Cather, and Langston Hughes, add their distinctive viewpoints to the mix.\u003c\/p\u003e\u003cp\u003e\u003ci\u003eAmerican Food Writing\u003c\/i\u003e celebrates the astonishing variety of American foodways, with accounts from almost every corner of the country and a host of ethnic traditions: Dutch, Cuban, French, Italian, Jewish, Chinese, Irish, Indian, Scandinavian, Native American, African, English, Japanese, and Mexican. A surprising range of subjects and perspectives emerge, as writers address such topics as fast food, hunger, dieting, and the relationship between food and sex. James Villas offers a behind-the-scenes look at gourmet dining through a waiter’s eyes; Anthony Bourdain recalls his days at the Culinary Institute of America; Julia Child remembers the humble beginnings of her much-loved television series; Nora Ephron chronicles internecine warfare among members of the “food establishment”; Michael Pollan explores what the label “organic” really means.\u003c\/p\u003e\u003cp\u003eThroughout the anthology are more than fifty classic recipes, selected after extensive research from cookbooks both vintage and modern, and certain to instruct, delight, and inspire home chefs.\u003c\/p\u003e","brand":"Library of America","offers":[{"title":"Default Title","offer_id":47050577314032,"sku":"9781598530056","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/9781598530056_p0.jpg?v=1763811499","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/9781598530056","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}