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| Culinaria: The United States: A Culinary Discovery (Culinaria) | 
| Authors: Randi Danforth, Peter Feierabend
Creator: Gary Chassman
Publisher: Konemann
Category: Book
List Price: $39.95
Buy Used: $19.89
You Save: $20.06 (50%)
New (4) Collectible (1) from $139.00
Avg. Customer Rating:  17 reviews
Sales Rank: 320251
Media: Hardcover
Number Of Items: 1
Pages: 511
Shipping Weight (lbs): 8.1
Dimensions (in): 12.7 x 11.1 x 1.9
ISBN: 3829002599
Dewey Decimal Number: 641.5973
EAN: 9783829002592
ASIN: 3829002599
Publication Date: October 1998
Availability: Usually ships in 1-2 business days
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| Customer Reviews:
| Showing reviews 1-5 of 17 | | NEXT » |
 terrific series August 14, 2008
I have loved the CULINARIA series from the very first volume that I was given as a gift. If you are interested in lerning the history and culture of the United States by learning about the food eaten there, this is the book for you.
The book is divided into chapters by geographic regions. Each region is described by the physical features that make it unique, the foods and ingredients that are special to it, and recipes are given for the dishes that define it. There are abundant sidebars about significant topics either historical, political or cultural in the region that have shaped the food or people.
Then there is the photography. Beautiful photographs of the landscape, detailed photographic charts of ingredients, appetizingly displayed prepared dishes, step-by-step series showing ingredients being made, and people lovingly portrayed going about their daily lives.
This book is BIG, no bedtime reading with this one, you won't be able to hold it up! If you love cookbooks for the way they tell the story of a country, the CULINARIA The United States is not to be missed.
The chillis are hot!!! February 20, 2008
i have made most of the recipies in this book and the majority are very simple and fresh. there is a nice mix of slow cooked creole, cajun and tex mex foods as well as quicker easier options.the standouts are the beef chilli, jambalaya, arroz con pollo and carne picada.
unlike other culinaria books the quantities required are all avaliable, there is no jumbled meanings or abbreviations in the translations (unlike culinaria france).
the only annoying thing is that there is no metric conversions so i am always having to pull out the calculator and also as with my title for this review THE CHILLI RECIPIES ARE HOT!!!! i consider myself to have a fairly high tolerance of heat but these were ridiculous!!!! a quarter of a cup of chilli powder is required for the beef chilli which made it pretty much uneatable, 2 tablespoons turned out to be plenty. also the other ones i used a third as much and they turned out perfect.
 American recipes September 22, 2007
These books provide a nice history of the cooking techniques and the history behind them. I think cultures with more history (like 5,000 years in China) have much more to offer. The book is good reading but I didn't get much from a recipe point of view.
Every American home should have one! August 26, 2007
The most beautiful book about every aspect of "American" food you can think of! And it's not just a gorgeous coffee table book but a wonderful cookbook too. I can't imagine why it went out of print because every American home should have one!
Excellent Coffee Table Cookbook May 1, 2006
1 out of 2 found this review helpful
This book is enormous both in scope and size. The authors attempt to cover a very large topic in one volume. Even with more than 500 pages there would be no way that this book could possibly cover everything. However, the authors do a great job of trying to address every possible region and nationality of cooking that is found in the US. If you love to cook, or eat, and find yourself knowing more about another country's cuisine than your own, this is valuable asset.
The photography in this book is beautiful and the narrative regarding the topics is very well done. There are many quirky topics covered in this book, for example the story of Tabasco. These offbeat topics add to the understanding of the evolution of American cuisine in a way that would be difficult to comprehend as a foreigner.
The book is subdivided as follows:
American Breakfast
New England
Pizza
New York City
Passover
Mid-Atlantic
The Classic Diner
The Midwest
Hamburgers and Hot Dogs
Great Plains
Soft Drinks
The South
Ice Cream
New Orleans and Louisiana
Halloween
Texas
Snacks
The Southwest
Easter
The Mountains
Supermarkets
California
Christmas
The Pacific Northwest and Alaska
The American Kitchen
The authors cover some topics in more detail than others. For example pizza is addressed on 2 pages. However, given the scope of this undertaking they had to cut off somewhere. There are more recipes included in this book than most cooks will ever prepare in their kitchen.
As far as usefulness in the kitchen this book is a little too large to fit comfortably on the typical countertop. I have found it easiest to copy the recipe and take one sheet of paper into the kitchen instead.
If you are looking for a reasonably comprehensive guide to American food this is a worthy investment.
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