By Jennifer Cognard-Black, Melissa A. Goldthwaite (ed.)
Foreword via Marion Nestle
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Additional resources for Books That Cook: The Making of a Literary Meal
There’s a garden here,” said my father. “I don’t even have a bedroom anymore,” I reminded him. “Wait’ll you hear,” he said. “It’s a party. A big one. My fiftieth birthday. We’re going to make it the biggest restaurant evening in the history of Kansas City. A meal like no other, ever. We’ll eat things like pawpaws. Things that are local, or rare, or not usually done. ” I asked. “Dog. And guinea pig. ” Puﬀballs • 41 “This isn’t a joke. Will you help? It’s a culmination, for me. ” I thought about trying to live at home again.
Later in the twentieth century, Martha Stewart took hors d’oeuvres to a whole other level, seeking to make them as attractive in appearance as they are delicious to eat. She recommended creating tiny cups from grapes, cherry tomatoes, and other fruits and vegetables; arranging edible flowers on the table; and being attentive to every imaginable detail. Her belief that hors d’oeuvres are like tiny jewels demonstrates the painstaking attention some of her recipes and presentations require. Just glancing through her books devoted to hors d’oeuvres, it is Part I: Starters • 19 impossible not to notice an abundance of photographs of tables laden with elaborate, tiny portions of food.
1931. New York: Scribner, 1998. Simmons, Amelia. American Cookery. 1796. Project Gutenberg. 4 July 2004. 10 October 2012. html>. Smith, Andrew F. Eating History: Thirty Turning Points in the Making of American Cuisine. New York: Columbia University Press, 2009. Theophano, Janet. Eat My Words: Reading Women’s Lives through the Cookbooks They Wrote. New York: Palgrave, 2002. Waters, Alice. Chez Panisse Menu Cookbook. New York: Random House, 1982. Wilson, Mary Tolford. Introduction. The First American Cookbook: A Facsimile of “American Cookery,” 1796, by Amelia Simmons.