Let’s let the Smithsonian cataloger chat about this one:
Out of print for 30 years, the first and greatest book of regional American cuisine How America Eats has been revised for today’s home cook in The Great American Cookbook. The original bestseller was a decades-in-the-making compilation by Clementine Paddleford. A pioneering food journalist, Paddleford piloted a Piper Cub as she crisscrossed the nation to interview real home cooks about local specialties.
Sounds right up your inquiring alley!
Baking is Science for Hungry People APRON
November 15, 2010
It is! ‘Specially if the person in question is assembling delicious foodstuffs from nothing more than ingredients. Those of us without this ability are doomed to a life of doing dishes while full of tasty snacks, so that works out.
