From the dust jacket: "What is American cooking? It is a mixture of native and international cuisines, finely honed over generations. It brings back memories of Sunday dinners, holiday feasts, church socials, and county fairs. And it's time we rediscovered these roots. Richard Nelson has.
...Known as 'the cooking teacher's cooking teacher,' (Nelson) started his own cooking school at the urging of his friend James Beard. Although he is renowned for his knowledge of regional American and world cuisines, his school is devoted entirely to American cooking and to demonstrating how easy to prepare, easy to cook and easy to serve down-home cooking can be. An outspoken foe of complicated kitchen mystique, Nelson emphasizes the proper preparation of food to enhance intrinsic goodness without resorting to fancy methods. And he proves, in this marvelously adaptable collection, that ease and speed of preparation do not mean sacrifice of appearance or taste."
...Known as 'the cooking teacher's cooking teacher,' (Nelson) started his own cooking school at the urging of his friend James Beard. Although he is renowned for his knowledge of regional American and world cuisines, his school is devoted entirely to American cooking and to demonstrating how easy to prepare, easy to cook and easy to serve down-home cooking can be. An outspoken foe of complicated kitchen mystique, Nelson emphasizes the proper preparation of food to enhance intrinsic goodness without resorting to fancy methods. And he proves, in this marvelously adaptable collection, that ease and speed of preparation do not mean sacrifice of appearance or taste."
