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Draws on 250 years of American culinary history to present written works from virtually every region of the country while offering a tribute to a host of ethnic cuisines, in a recipe-complemented volume that includes Henry David Thoreau's musings on the watermelon, Herman Melville's thoughts on clam chowder, and Ralph Ellison's observations on baked yams.
Buy American Food Writing: An Anthology: With Classic Recipes by Molly O'Neill from our Christian Books store - isbn: 9781598530056 & 1598530054
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