American Food Writing: An Anthology with Classic Recipes

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Molly O'Neill
Library of America, 2007 - Cooking - 753 pages
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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User Review  - karenmerguerian - LibraryThing

First, I'm not enamored of the early American so-called food writers, until the second half of the twentieth century, they all seemed very tedious and unfunny. Second, the entire book is way too ... Read full review

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User Review  - MariaAlhambra - LibraryThing

Excellent anthology of American food writing, with a great and very amusing selection. Selections cover the history of American food classics like gumbo, fried chicken, chocolate chip cookies and ... Read full review


Herman Melville
George Martin Lane

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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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