Martha Stewart cookbook hits all the American classics
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If we’re being perfectly honest, many of America’s “most treasured dishes”—as chosen by Martha Stewart—are also Canadian favourites. That’s why Martha’s American Food (Potter) is a great reference for the classics: think devilled eggs, lasagna, Buffalo chicken wings, blueberry pancakes, and peanut butter cookies. But the book’s regional American dishes make it really interesting. Ever tried pickled watermelon rinds, Pimiento cheese, or spoon bread? How about crab Louis, Hangtown Fry, Hoosier pie, or Indian pudding? Luscious photos encourage you to whip up the unfamiliar dishes and see why they are beloved in the States.
Comments
1 Comments
DavidH
Jul 4, 2012 at 2:08pm
As much as we all enjoy poking fun at Martha (honestly, who doesn't ... it's a good thing), she has been a good chronicler of American traditions, many of which are also North American traditions simply because Yanks and Canucks typically had access to the same foods (not to mention the shared heritage).
Having spent some time living in the Excited States, I can say with certainty that Spoon Bread and a Hangtown Fry makes a fine supper. Corn bread, pan fried oysters and bacon? Your doctor would disagree, but I give it two thumbs up. Yum! :)