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Carregando... The Lexicon of Real American Food (edição: 2011)de Jane Stern (Autor), Michael Stern (Autor)
Informações da ObraThe Lexicon of Real American Food de Jane Stern
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Registre-se no LibraryThing tpara descobrir se gostará deste livro. Ainda não há conversas na Discussão sobre este livro. This was a fun book. I finished it during breakfast on Thursday. I haven't read Jan and Michael Stern's other book - Roadfood, but I might now. This book gives little encyclopedic entries for all types of regional cuisine, A - Z, plus some other common food words we know are thrown in there. Lots of hot dogs and chili! Lots of beef and pork and good Mexican food! Here are some examples of the entries: Barbecue Spaghetti (from Memphis, Tennessee), Boiled Peanuts, Fish Tacos, Green Corn Tamales (a favorite of my husband's but he no longer lives in Tucson), Pop-Tarts (did you know one single Pop-Tarts is still plural? Go figure.), Moxie (great to read about after finishing Stephen King's 11/22/63), Red Bull, and 1000 Islands Dressing (I never knew Islands is supposed to be plural). If a big juicy hot dog smothered with chili, cheese, and onions is one of your favorite meals, this book will make you HUNGRY. ( ) sem resenhas | adicionar uma resenha
A provocative and tasty tell-all of authentic American fare, from the belovedRoadfoodteam In linguistics, the lexicon of a language is its vocabulary, including its words and expressions. InThe Lexicon of Real American Food,renowned foodies Jane and Michael Stern record the lingo of American food as it is spokenand enjoyedacross the nation. With their signature wit and exuberance, they define how Americareallyeatsto the delight of food lovers and word aficionados everywhere. Fun to read and easy to browse, with spot illustrations and select recipes, this book will also become a valuable reference to document regional specialties and signature American fare. Since the first edition in theirRoadfoodseries in 1978, the Sterns have reported on more than 100,000 meals at America’s tables and cafe counters alongside people of every stripe; and in doing so they have gained an unequalled sense ofrealAmerican food. Thus, the food described in these pages is democratic, not elitistfrom hoppel-poppel to puffy tacos, The Sterns see the nation’s diet like its language: endlessly, endearingly exuberant. TheirLexicon of Real American Foodinspires a new and joyful appreciation of our country’s irrepressible foodways. Não foram encontradas descrições de bibliotecas. |
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Google Books — Carregando... GênerosClassificação decimal de Dewey (CDD)641.5973Technology Home and family management Food And Drink Cooking, cookbooks Cooking characteristic of specific geographic environments, ethnic cooking North America United StatesClassificação da Biblioteca do Congresso dos E.U.A. (LCC)AvaliaçãoMédia:
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