Books That Cook : : The Making of a Literary Meal / / Melissa Goldthwaite; ed. by Marion Nestle, Jennifer Cognard-Black.

• Superior document: Title is part of eBook package: De Gruyter New York University Press Complete eBook-Package 2014-2015
• VerfasserIn: Goldthwaite, Melissa,
• MitwirkendeR: Alexie, Sherman,; Anderson, Karen Leona,; Angelou, Maya,; Beard, James,; Beck, Simone,; Bertholle, Louisette,; Child, Julia,; Child, Lydia Maria,; Citino, David,; Cognard-Black, Jennifer,; Colwin, Laurie,; Darlington, Tenaya,; Dinin, Howard,; Duncan, David James,; Elbling, Peter,; Ephron, Nora,; Fagan, Kathy,; Farmer, Fannie Merritt,; Fisher, M. F. K.,; Flagg, Fannie,; Fox Averill, Thomas,; Glaser, Michael S.,; Goldthwaite, Melissa A.,; Grant, Caroline M.,; Hanstedt, Paul,; Katrak, Ketu H.,; Kloefkorn, Bill,; Kooser, Ted,; Levy, E. J.,; Lim, Shirley Geok-Lin,; Lindner, April,; Lust, Teresa,; Meloy, Ellen,; Moore, Judith,; Moses, Kate,; Nestle, Marion,; Newcomer, Caitlin,; Olds, Sharon,; Quimba, Cheryl,; Roahen, Sara,; Rombauer, Irma S.,; Shange, Ntozake,; Shankar, Ravi,; Simmons, Amelia,; Smart-Grosvenor, Vertamae,; Snyder, Gary,; Tempest Williams, Terry,; Thompson, Deborah,; Toklas, Alice B.,; Waters, Alice,; West, Michael Lee,
• HerausgeberIn: Cognard-Black, Jennifer,; Nestle, Marion,
• Place / Publishing House: New York, NY : : New York University Press, , [2014]; ©2014
• Year of Publication: 2014
• Language: English
• Physical Description: 1 online resource :; 8 black and white illustrations

Whether a five-star chef or beginning home cook, any gourmand knows that recipes are far more than a set of instructions on how to make a dish. They are culture-keepers as well as culture-makers, both recording memories and fostering new ones.Organized like a cookbook, Books That Cook: The Making of a Literary Meal is a collection of American literature written on the theme of food: from an invocation to a final toast, from starters to desserts. All food literatures are indebted to the form and purpose of cookbooks, and each section begins with an excerpt from an influential American cookbook, progressing chronologically from the late 1700s through the present day, including such favorites as American Cookery, the Joy of Cooking, and Mastering the Art of French Cooking. The literary works within each section are an extension of these cookbooks, while the cookbook excerpts in turn become pieces of literature-forms of storytelling and memory-making all their own.Each section offers a delectable assortment of poetry, prose, and essays, and the selections all include at least one tempting recipe to entice readers to cook this book. Including writing from such notables as Maya Angelou, James Beard, Alice B. Toklas, Sherman Alexie, Nora Ephron, M.F.K. Fisher, and Alice Waters, among many others, Books That Cook reveals the range of ways authors incorporate recipes-whether the recipe flavors the story or the story serves to add spice to the recipe. Books That Cook is a collection to serve students and teachers of food studies as well as any epicure who enjoys a good meal alongside a good book.

Table of Contents

Frontmatter -- Contents -- Foreword -- Acknowledgments -- Cooking the Book. An Introduction to Books That Cook -- Invocation -- 1. Porkchop Gravy -- Part I. Starters -- 2. From American Cookery -- 3. From Delights and Prejudices -- 4. Puffballs: Finding the Inside -- 5. Full Moon Soup with Snow -- 6. To Cèpe, with Love (or, The Alchemy of Longing) -- 7. Coriander and Carrot -- 8. An Unspoken Hunger -- Part II. Bread, Polenta, and Pasta -- 9. From The American Frugal Housewife -- 10. Recipe: Gingerbread -- 11. Whistle Stop, Alabama -- 12. Bread -- 13. In Nancy’s Kitchen -- 14. From The Food Taster -- Part III. Eggs -- 15. From Boston Cooking-School Cook Book -- 16. H Is for Happy -- 17. Making the Perfect Fried Egg Sandwich -- 18. All It Took Was a Road / Surprises of Urban Renewal -- 19. Poison Egg -- Part IV. Main Dishes -- 20. From The Joy of Cooking: A Compilation of Reliable Recipes with a Casual Culinary Chat -- 21. American Liver Mush -- 22. Eat Your Pets -- 23. How to Make Stew in the Pinacate Desert: Recipe for Locke and Drum -- 24. Spirit-Fried No-Name River Brown Trout: A Recipe -- 25. Half-Life -- 26. The Poet in the Kitchen and The Poem of Chicken Breast with Fettuccine -- 27. A Good Roast Chicken -- 28. Turkey Bone Gumbo -- 29. Boiled Chicken Feet and Hundred-Year-Old Eggs -- 30. 13⁄16 -- Part V. Side Dishes -- 31. From Mastering the Art of French Cooking -- 32. The Vegetable Gardens at Bilignin -- 33. Summer Salad -- 34. Reception -- 35. Potatoes and Love: Some Reflections -- 36. Repulsive Dinners: A Memoir -- 37. The Demystification of Food -- 38. How to Cook Moong Dal, Bengali Style -- 39. Food and Belonging: At “Home” and in “Alien-Kitchens” -- Part VI. Desserts -- 40. From Chez Panisse Menu Cookbook -- 41. All the Old Tales Are Tales of Hunger -- 42. Baking for Sylvia -- 43. Suman sa Ibos -- 44. Pie -- 45. Funeral Food -- 46. Pie Throwing -- 47. Burn -- 48. The Assurance of Caramel Cake -- A Toast -- 49. How to Make Rhubarb Wine -- Contributors