Wherever you live, the food you set on your table is influenced by the traditions which prevail in your part of the country. The natural food resources of the region, the nationality and ethnic background of the people who settled the area, and the climate are three factors that have helped determine the popular foods of any area.
Historically, only the very wealthy had the time and money to travel and discover the variety in cooking found outside their own region. Today with frozen foods, air transportation, and the genius of our modern marketing, the great foods of our country are literally brought to your doorstep. In your own kitchen, you can prepare New England, Hawaiian, or Southwestern dishes that are as authentic as any to be found in Boston, Honolulu, or Houston. Moving through each of the various regions of the US, this book gives an interesting thumbnail history of each state, and relates that history to the state's special cuisine. An average of twelve recipes per state-over 700 recipes in all-are given in these pages. They consist in part of:
Shaker Braised Steak (Ct); Clam Pie (Maine); Corned Beef in Grapefruit Juice (Mass.); Baptist Cakes (NH); Sailor's Omelet (RI); Maple Baked Beans (Vt); Finnish Meatballs (Del.); Maryland Stuffed Ham (MD); Lemon-Chive Potatoes (NJ); Cheesecake Van Buren (NY); just to name a few. Many, Many more in this heavy book of 320 pgs.