America's Regional Cookbook

Here is a joyous celebration of our nation's culinary heritage. This appetizing collection of traditional recipes reflects the American melting pot of flavors and cultures from eight distinct areas of the United States. For example: New England, Cape Cod Clam Pie; the Middle Atlantic, Teddy Roosevelt's Christmas Sand Tarts; the South, Shrimp Jambalaya; the Heartland, Granny's Ham and Potato Gratin for a Crowd; the Northwest, Anchorage Broiled Halibut with Olive-Cheese Topping; the Southwest, Taos Enchiladas; the West, Zesty Catalina Swordfish; Hawaii, Waikiki Coconut Cream Pie.
Cooks will find inspiration for appetizers, entrees, vegetables, breads, desserts, and drinks. Historical notes on the eight regions and origins of the recipes make this a must for cookbook collectors, novice chefs, and kitchen veterans.