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Culinaria: The United States: A Culinary Discovery Posters
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Price: $156.00 Prices subject to change.
Availability: Usually ships in 1-2 business days
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Binding: Hardcover
Dewey Decimal Number: 641.5973
EAN: 9783829002592
ISBN: 3829002599
Label: Konemann
Manufacturer: Konemann
Number Of Items: 1
Number Of Pages: 511
Publication Date: 1998-10
Publisher: Konemann
Sales Rank: 172008
Studio: Konemann
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Editorial Review:
Amazon.com Review:
Part cookbook and part encyclopedia, this enormous book is a vibrant celebration of American regional cooking and cultures. Candid shots of the foods, markets, delis, and restaurants of every region are a splendid reminder of the diverse heritage of the United States. From New Orleans's vibrant French markets famous for Creole tomatoes, okra, and sweet potatoes to the state fairs of the Midwest, where giant corn dogs and pumpkins the size of houses are all the rage, Culinara is a fascinating waltz across America's palate.
Typically, each chapter is introduced with a look at the region's quintessential crops and foods--apples, berries, and cheese in the Northwest; oranges, olives, asparagus, and avocados in California. Dispersed among color photographs and a feast of food and drink wisdom are recipes inspired by each region's specialty. A simple recipe for Pasta with Asparagus and Mushrooms makes good use of California's succulent vegetables; Oregon Trail Soup, a dish brimming with buttery beans, evokes a feel for the Great Plains, campfires, and cowboys! Neatly balanced within each chapter are recipes and commentaries on both classic cooking and ethnic cooking. In the Pacific Northwest, Japanese sashimi (raw fish) is all the rage in Seattle's thriving international district. Just down the road, traditional freshwater salmon is a favorite at the city's oldest food market, the Pike Place Market. Snippets of history, recipe ideas, and inspiration accompany each locale, whether in Seattle, New York, or a far-flung Midwestern homestead. This is an excellent and all-encompassing guide to the foods and culinary history of the United States. --Naomi Gesinger
Average Rating: 
Rating:  -
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 ... Read More
Rating: -
this book is terrific, it provides probably the easiest to make and most recognisable recipes in the entire culinaria series.
the ingredients are mostly easy to obtain outside the USA (except some berry based things and quinoa) and the recipes simple to make and very satisfying. it comprises a very broad cross section of deserts, mains and appetisers without focusing too much on any one type of meal or ingredient too much.
the new york section even provides the reader with americanised ... Read More
Rating:  -
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.
Rating: -
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!
Rating: -
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 ... Read More
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