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Download American Cooking : The Melting Pot epub book
ISBN:0809400553
Author: James P. Shenton,Dale Brown Angelo M. Pellegrini,Peter Wood Israel Shenker
ISBN13: 978-0809400553
Title: American Cooking : The Melting Pot
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ePUB size: 1247 kb
FB2 size: 1474 kb
DJVU size: 1342 kb
Language: English
Category: Regional and International
Publisher: Time-Life, Incorporated (January 1, 1971)
Pages: 208

American Cooking : The Melting Pot by James P. Shenton,Dale Brown Angelo M. Pellegrini,Peter Wood Israel Shenker



Find nearly any book by Peter Wood Israel Shenker. Get the best deal by comparing prices from over 100,000 booksellers. Find all books by 'Peter Wood Israel Shenker' and compare prices Find signed collectible books by 'Peter Wood Israel Shenker'. American Cooking: The Melting Pot. by James P. Shenton, Angelo M. Pellegrini Dale Brown, Peter Wood Israel Shenker. ISBN 9780809400553 (978-0-8094-0055-3) Hardcover, Time-Life, Incorporated, 1971. Find signed collectible books: 'American Cooking: The Melting Pot'.

Find nearly any book by James P. Shenton. Find all books by 'James P. Shenton' and compare prices Find signed collectible books by 'James P. Shenton'.

Pellegrini, Angelo M. Author. Work-to-work relationships. Is contained in. American Cooking: The Melting Pot, Recipes: American Cooking: The Melting Pot by James Patrick Shenton. Each country- or region-specific cuisine in the "Time-Life: Foods of the World" Series appears in TWO volumes: (1) a hard bound feature book, with select recipes in context, demonstrations, techniques, cultural, gastronomic, and historic food facts; and (2) a spiral bound recipe book, having all the recipes from the feature book and many more. This LT Work is the feature book for the Melting Pot Cooking. Please distinguish among these different but related Works.

American Cooking book. Offers a sampling of cuisines brought to America. Details (if other): Cancel. Thanks for telling us about the problem. (Time-Life Foods of the World). by. James P.

American Cooking Dale Brown, Angelo M. Pellegrini, Peter Wood Israel Shenker, James P. Shenton Incorporated Time-Life, 1971 . American Cooking the Melting Pot Dale Brown, Angelo M. Shenton Time Life, 1971. com/author/Dale+Brown%2C+Angelo+M%2E Pellegrini. htm last update: 3/20/2019. Ethnic Groups in American Life Gene Brown (Ed., James P. Shenton Ayer Company Publishers, 1978.

by Shenton, James Patrick, 1925-; Time-Life Books. Publication date 1971. Topics Cooking, American, Cookery, International. Publisher New York, Time-Life Books. Collection inlibrary; printdisabled; ; americana. Digitizing sponsor Internet Archive. Contributor Internet Archive. Books for People with Print Disabilities. Internet Archive Books. org on August 3, 2011.

Home All Categories American Cooking : The Melting Pot. ISBN: 0809400553. ISBN13: 9780809400553. American Cooking : The Melting Pot. (Part of the Time-Life Foods of the World Series).

A two book set with one large pictorial hardback of Regional Culture and Cuisine, with a matching Spiral Soft Back full of recipes. Part of the 27 (2 book sets) series of the Foods of the World by Time Life. Shenton (Author). Angelo M. Pellegrini (Author). Peter Wood Isreal Shenker (Author). Hardcover: 208 pages. Publisher: Time-Life, Incorporated (January 1, 1971).

by Dale Brown and Angelo Pellegrini and Israel Shenker and James P. Shenton and Peter Wood and Time-Life Books. Categories: American. ISBN: 9780809400829 Hardcover (United States) 12/1/1971. American Cooking: The Northwest (Foods of the World). by Dale Brown and Time-Life Books. ISBN: 9780809400775 Hardcover (United States) 12/1/1970. Everyday Cookbooks 5 Book Set. by Time-Life Books. ISBN: 9780783549194 Hardcover (United States) 6/1/1999.

Offers a sampling of cuisines brought to America
Reviews: 7
Samutilar
These are great books and should be reprinted. The recipes are clear and work. This was an amazing achievement that I feel has never been equaled. This particular volume has a good overall examination of the various cuisines that have formed around the Caribbean. French influences in Haiti, Guadaloupe, Martinique. Spanish in Cuba, Hispaniola, Puerto Rico. British in Jamaica, Trinidad, Barbados, Leeward Islands. Overall the influence of West Africa.
The book was well packed for shipping and as described. I would purchase again from this company.
Sti
I have a collection of these Time-Life Foods of the World cookbooks published in the 70's. You absolutely cannot go wrong with any of them, this one included. These are narrative cookbooks, which means that along with the scrumptious easy-to-duplicate recipes, comes a history of the country and the way they eat, a peek into daily family life, maps of the area, and amusing anecdotes from real people about the foods of the country and how they are eaten and prepared. Five stars is not enough.
Mardin
This is two books. One is ABOUT Indian food. One is a recipe book.
They're good books.

Even though the description says "being two books, one of them a recipe book" you do not pay one price and get two books.
The books are sold separately. One, called hard cover, is the description book. One, soft cover, is the recipe book.

Buy one or the other or pay for both book and get both.
Hǻrley Quinn
Got this to replace one lost in moving. I have had the set for years. The recipes are the best. My son's all time favorite Mac and Cheese with Ham is in here. Can't live without it.
Anarasida
A lot of the recipes in the book refer to a separate spiral-bound recipe booklet. This is part of the original product, but resellers don't necessarily agree with that, so they may or may not send you two books as part of this product.

Having said that, the reason I got it is that I happened to sample a bunch of dishes from this book which were ostensibly made by following the recipes to the letter, and they turned out really well. Even discounting the skill of the cook, I thought it was worth getting. To test out the theory, I prepared one of the dishes right off the bat (a simple one though), and it came out pretty well, with nicely balanced flavor.

It is good for principles of Indian cuisine. There's a section on Pakistani cuisine as well. It could be also be of historical interest for South Asians, given how the author traces the history of various ethnicities and their cuisine in India.
Jonariara
The best recipes and can be done in an American kitchen. The recipe for Garam Masala, aka Curry Powder, is wonderful. Excellent instructions every step of the way.
Walianirv
This book is one of the recipe volumes from the Time Life Foods of the World series, created during the 1960s and 1970s (mostly the former). THis volume, like the rest, comes fromm an older tradition in cooking, when people were far less interested in "healthy eating" than they are now. In fact, at least one of the other books in the series -- the one on British cooking -- makes a point of saying that its recipes hearken back to an earlier time.

That said, the dishes invariable taste good, and are particularly appropriate for entertaining -- if you have the time. These are not meals in 30 minutes and do require some attention in preparation. Each volume consists of a glossy book, often written by a well-known food writer, or a good writer who likes to cook that type of cuisine. The entire series was supervised by James Beard. I have used these cookbooks since 1970, and have invariably been pleased with the results. The only reason I am not giving five stars is because some cuisines, such as Greek, are neglected. The American cooking volumes, though, are particularly good.
I really enjoyed this book. It covers several regional areas of American food styles and cooking, tracing them back to their immigrant roots. Left me wishing they had more regions to write about.