American Food Writing: An Anthology with Classic Recipes

Front Cover
Molly O'Neill
Library of America, 2007 - Cooking - 753 pages
20 Reviews
Draws on 250 years of American culinary history to present written works from virtually every region of the country while offering a tribute to a host of ethnic cuisines, In a recipe-complemented volume that includes Henry David Thoreau's musings on the watermelon, Herman Melville's thoughts on clam chowder, and Ralph Ellison's observations on baked yams.

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Delicious, exhaustive, smart, and recipes to boot. - Goodreads
This is a really lovely collection of food writing. - Goodreads
Plus it was genuinely educational. - Goodreads
This was a fascinating history of food writing. - Goodreads

Review: American Food Writing: An Anthology: With Classic Recipes

User Review  - Julie Davis - Goodreads

A wonderful and broad selection of pieces ranging from Thomas Jefferson to Michael Pollen. Hear a few samples at Forgotten Classics. Read full review

Review: American Food Writing: An Anthology: With Classic Recipes

User Review  - Kat - Goodreads

it was nice to be able to read snippets of various food writing, bad thing about this book was how large it was, too heavy to lug around. Read full review

Contents

Herman Melville
48
Watermelons
56
George Martin Lane
66
Copyright

72 other sections not shown

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About the author (2007)

Molly O'Neill is the food columnist for the New York Times Sunday Magazine and a reporter for the style section of the New York Times. For ten years she worked as a chef and studied cooking at La Verenne in Paris. Twelve years ago she began writing for a living, first as a columnist at Boston Magazine, then at Food and Wine Magazine. In 1984, she became the restaurant critic for New York Newsday and moved to the New York Times in 1989. She has been nominated for Pulitzer Prize two times. Her first book, The New York Cookbook, won both the Julia Child/IACP and James Beard Awards. Her title One Big Table made the N.Y. Times Bestseller list for 2010.

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