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American Food Writing: An Anthology with Classic Recipes: A Library of...

by O'Neill, Molly | PB | Good
ThriftBooks
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Condition:
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“Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, ”... Read moreabout condition
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eBay item number:194181321521
Last updated on Jun 18, 2025 11:39:44 PDTView all revisionsView all revisions

Item specifics

Condition
Good
A book that has been read but is in good condition. Very minimal damage to the cover including scuff marks, but no holes or tears. The dust jacket for hard covers may not be included. Binding has minimal wear. The majority of pages are undamaged with minimal creasing or tearing, minimal pencil underlining of text, no highlighting of text, no writing in margins. No missing pages. See the seller’s listing for full details and description of any imperfections. See all condition definitionsopens in a new window or tab
Seller Notes
“Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, ...
Binding
Paperback
Weight
2 lbs
Product Group
Book
IsTextBook
No
ISBN
1598530410
Book Title
American Food Writing: an Anthology with Classic Recipes : a Library of America Special Publication
Publisher
Library of America, T.H.E.
Item Length
8.7 in
Publication Year
2009
Format
Trade Paperback
Language
English
Item Height
1.4 in
Author
Molly O'neill
Genre
Cooking, Literary Collections
Topic
Regional & Ethnic / American / General, American / General, Essays & Narratives
Item Weight
34 Oz
Item Width
6.4 in
Number of Pages
753 Pages

About this product

Product Identifiers

Publisher
Library of America, T.H.E.
ISBN-10
1598530410
ISBN-13
9781598530414
eBay Product ID (ePID)
69783644

Product Key Features

Book Title
American Food Writing: an Anthology with Classic Recipes : a Library of America Special Publication
Number of Pages
753 Pages
Language
English
Publication Year
2009
Topic
Regional & Ethnic / American / General, American / General, Essays & Narratives
Genre
Cooking, Literary Collections
Author
Molly O'neill
Format
Trade Paperback

Dimensions

Item Height
1.4 in
Item Weight
34 Oz
Item Length
8.7 in
Item Width
6.4 in

Additional Product Features

Intended Audience
Trade
Grade From
Twelfth Grade
Synopsis
In this groundbreaking anthology, celebrated food writer Molly O'Neill gathers the very best from over 250 years of American culinary history. This literary feast includes classic accounts of iconic American foods: Henry David Thoreau on the delights of watermelon; Herman Melville, with a mouth-watering chapter on clam chowder; H. L. Mencken on the hot dog; M. F. K. Fisher in praise of the oyster; Ralph Ellison on the irresistible appeal of baked yam; William Styron on Southern fried chicken. American writers abroad, like A. J. Liebling, Waverly Root, and Craig Claiborne, describe the revelations they found in foreign restaurants; travellers to America, including the legendary French gourmet J. A. Brillat-Savarin, discover such native delicacies as turkey, Virginia barbecue, and pumpkin pie. Great chefs and noted critics discuss their culinary philosophies and offer advice on the finer points of technique; home cooks recount disasters and triumphs. A host of eminent American writers, from Nathaniel Hawthorne, Harriet Beecher Stowe, and Walt Whitman to Thomas Wolfe, Willa Cather, and Langston Hughes, add their distinctive viewpoints to the mix. American Food Writing celebrates the astonishing variety of American foodways, with accounts from almost every corner of the country and a host of ethnic traditions: Dutch, Cuban, French, Italian, Jewish, Chinese, Irish, Indian, Scandinavian, Native American, African, English, Japanese, and Mexican. A surprising range of subjects and perspectives emerge, as writers address such topics as fast food, hunger, dieting, and the relationship between food and sex. James Villas offers a behind-the-scenes look at gourmet dining through a waiter's eyes; Anthony Bourdain recalls his days at the Culinary Institute of America; Julia Child remembers the humble beginnings of her much-loved television series; Nora Ephron chronicles internecine warfare among members of the "food establishment"; Michael Pollan explores what the label "organic" really means. Throughout the anthology are more than fifty classic recipes, selected after extensive research from cookbooks both vintage and modern, and certain to instruct, delight, and inspire home chefs.

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