By Jennifer Cognard-Black, Melissa A. Goldthwaite (ed.)
Foreword by way of Marion Nestle
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Extra info for Books That Cook: The Making of a Literary Meal
10 October 2010. txt>. Dickerman, Sara. ” Slate 29 April 2003. 5 January 2011. com/id/2082098/>. Elbling, Peter. The Food Taster. New York: Plume, 2003. Farmer, Fannie Merritt. Boston Cooking-School Cookbook. Boston: Little, Brown, 1896. Floyd, Janet, and Laurel Forster. The Recipe Reader: Narratives–Contexts–Traditions. Aldershot, UK: Ashgate, 2003. Gopnik, Adam. 7 (9 April 2007): 80–85. Pollan, Michael. In Defense of Food: An Eater’s Manifesto. New York: Penguin, 2009. Rombauer, Irma S. The Joy of Cooking: A Compilation of Reliable Recipes with a Casual Culinary Chat.
More than once, I’m afraid, my candid appraisals embarrassed a hostess or friends with whom we were sharing a meal. I often wonder why I didn’t have a pie thrown at me! • 4 • Puﬀballs: Finding the Inside From Secrets of the Tsil Café Thomas Fox Averill ••••••••••••••••• Puﬀballs I had written to my parents about the Edible Plants of New Mexico course, and the spring semester sequel as well. I did not write what Juan had told me about Domingo, about himself and Conseca, about my Hingler grandfather.
While I’m on the subject of clams, I might as well produce the clam chowder recipe which my mother always prepared at the beach. It was very popular with our family and friends, and it resembles only faintly the chowders of other sections of the country. Clam Chowder Cut 3 to 4 thick rashers lean bacon into rather small pieces and try out in a heavy skillet. Remove the bacon to absorbent paper and pour off all but 2 tablespoons of fat. Sauté 1 fairly large onion, coarsely chopped, in fat till it is just transparent.