Provides recipes for appetizers, salads, side dishes, main dishes, breads, and desserts that feature corn

Crazy for Corn

Cookbooks, Food & Wine

Fussell, Betty

Cooking by Ingredient

Perennial

Focuses on six culinary frontiers from Alaska to Florida, with recipes and lore that represent each area's history, population, and ecology, from breakfasts to opulent dinnertime desserts

I Hear America Cooking: The Cooks, Regions and Recipes of American Regional Cuisine

Regional & International

Penguin??Books

In Raising Steaks, Betty Fussell saddles up for a spirited ride across America on the trail of our most iconic food. When we bite into a steak's charred crust and pink interior, Fussell finds that we bite into contradictions that have branded our national identity from the start. We taste the colliding fantasies of British pastoralists and Spanish ranchers that erupted in land wars between a wet-weather East and a desert West. We savor the ideas of wilderness and progress that clashed when we replaced buffalo with cattle, and then cowboys with industrial machines. We take in the contradictions of rugged individualism and the corporate technology that we use to breed, feed, slaughter, package, and distribute the animals we turn into meat. And we participate—as do the cattlemen and chefs, feedlot operators and rodeo stars, boot makers and scientists Fussell talks with—in the mythology that inspires cowboys to become technocrats and presidents to play cowboy. Raising Steaks is a celebration of, and an elegy for, a uniquely American Dream.

Raising Steaks: The Life and Times of American Beef

Houghton, mifflin, harcourt

For New condition books; You will be the first to open the book cover. For Used condition books; It shows signs of wear from consistent use, but it remains in good condition and works perfectly. There are no problems in page content and in the paper. Shipping fast. All pages and covers are readable. May be ex-library book, and may not include any access codes, CDs or DVDs. All pages and cover are intact , but may have aesthetic issues such as price clipping, nicks, scratches, and scuffs. Pages may include some notes and highlighting. Tracking provided on most orders. 100% Satisfaction is Guaranteed!

Food In Good Season

KNOPF

A social history of corn discusses the people who, for seven centuries, have planted, eaten, worshipped, processed, and profited from corn, also describing its reaches into commerce, religion, poetry, and alcohol.

The Story of Corn

Politics & Social Sciences

Anthropology

A guide to making memorable home cooked meals offers advice on shopping and recipes for appetizers, pasta, fish and shellfish, meat, poultry, side dishes, and desserts

Betty Fussell's Home

Dutton

When we bite into a steak's charred crust and pink interior, we bite into contradictions that have branded our nation from the start. We taste the competing fantasies of British pastoralists and Spanish ranchers that erupted in land wars between a wet-weather East and a desert West. We savor the ideas of wilderness and progress that clashed when we replaced buffalo with cattle, and then cowboys with industrial machines. We witness rugged individualism and corporate technology collide when we breed, feed, slaughter, package, and distribute the animals we turn into meat. And we participate—like the cattlemen, chefs, feedlot operators, and scientists Fussell talks with—in the mythology that inspires cowboys to become technocrats and presidents to play cowboy. A celebration and an elegy for a uniquely American Dream, Raising Steaks takes an "unflinching look at the ethical and environmental implications of modern meat ... yet leaves us with a powerful hankering for a thick T-bone grilled rare"--Michael Pollan

Harvest

I Hear America Cooking

Viking Adult

Although My Kitchen Wars is a war story, this time the warrior is a woman and the battleground the kitchen. Her weapons—the batterie de cuisine of grills and squeezers and knives—evoke a lifetime’s need to make dinner, love, and war. By prying open the past with these implements, Betty Fussell gives voice to a generation of women whose stories were shaped and yet simultaneously silenced by an era of domestic strife and global conflict, from World War II to Vietnam. My Kitchen Wars also is a love story, recounting Fussell’s liberation from the tyrannical Puritanism of her family by a veteran of the “Good War,” a young writer named Paul Fussell. But she soon finds herself captive again, constrained by the roles of faculty wife and mother. Still, she cannot stop hungering for both a life of the mind and carnal pleasures. Her inner war to unite body and mind brings down the marriage in a denouement as brutal as the whack of a cleaver. Yet Fussell, however bruised, emerges to cook another dinner and to tell her tale in this fierce and funny memoir. My Kitchen Wars was adapted into a one-woman play performed in Hollywood and New York.

My Kitchen Wars: A Memoir (At Table)

Biographies & Memoirs

Community & Culture

Bison Books

Ever since American soldiers returned home after World War II with a passion for pâté and escargots instead of pork and beans, our preferences have moved from cooked to raw, from canned to fresh, from bland to savory, from water to wine. And guiding us through our culinary revolution have been four of the world's finest food experts: Julia Child, Craig Claiborne, James Beard, and M. F. K. Fisher. In Masters of American Cookery, Betty Fussell demonstrates vividly how each of these chefs has made a unique and invaluable contribution to the American way of cooking and eating. In more than two hundred recipes—in chapters on appetizers, soups, salads, sauces, meats, poultry, fish, breads, cheeses and wines, and desserts—Fussell shares the artistry of these culinary masters. She also traces the evolution of each dish and provides insightful, often witty asides about the origins of the recipes. In the tradition of Waverley Root and M. F. K. Fisher herself, Fussell has combined elements of history, memoir, and the cookbook to create a food lover’s delight. As entertaining as it is instructive, Masters of American Cookery belongs on the bookshelf of anyone who cares about good food. Fussell provides a preface for this Bison Books edition.

Masters of American Cookery: M. F. K. Fisher, James Beard, Craig Claiborne, Julia Child (At Table)

See the best price to sell, buy, or rent books by Fussell, Betty. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Fussell, Betty

See the best price to sell, buy, or rent books by Fussell, Betty. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Crazy for Corn

I Hear America Cooking: The Cooks, Regions and Recipes of American Regional Cuisine

Raising Steaks: The Life and Times of American Beef

Food In Good Season

The Story of Corn

Betty Fussell's Home

Raising Steaks: The Life and Times of American Beef

I Hear America Cooking

My Kitchen Wars: A Memoir (At Table)

Masters of American Cookery: M. F. K. Fisher, James Beard, Craig Claiborne, Julia Child (At Table)