Blue Corn And Chocolate (Knopf Cooks American). Dieser Artikel ist nicht verfügbar.Blue Corn And Chocolate (Knopf Cooks American)

A cookbook that traces the discovery of such New World staples as corn, potatoes, peppers, turkey, vanilla, and peanuts shows how they have been incorporated into popular European and Asian recipes throughout history. 15,000 first printing.

Elisabeth Rozin gives us an entertaining and informative look at the foods that we can truly call American, and she offers a wonderful, surprising cornucopia of recipes that demonstrate the role these foods play in American cooking today. Elisabeth Rozin grew up in Brooklyn, New York, and has a bachelor's degree from Hunter College and a master's degree from Brandeis University. Early travel and a love of eating led to her first work, The Flavor Principle 'Cookbook, which described the characteristic combinations of flavoring ingredients used by a variety of ethnic cuisines. Her second cookbook, Ethnic Cuisine, was an extension and elaboration of the work on ethnic flavoring traditions. She teaches and lectures widely on comparative and historic cuisine, contributes to both scholarly and popular journals, and is a consultant to