FoodReference.com (since 1999)
BOOK REVIEW SECTION
Cookbooks, Biographies & Memoirs; Food References, History & Science; Humor, etc.
Home | Food Articles | Food Trivia | Today in Food History | Recipes | Cooking Tips
Food Videos | Food Quotes | Who’s Who | Trivia Quizzes | Food Poems | Cookbooks
Free Magazines | Recipe Contests | Culinary Schools | Gourmet Tours | Food Festivals
You are here > Home >
& COOKING CLASSES
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees - Associates, Bachelors & Masters - More than 1,000 schools & classes listed for all 50 States, Online and Worldwide
and other Publications
An extensive selection of free magazines and other publications
This is the book that transports you, one bite at a time, across North America on the journey of a lifetime. In this Official Cookbook of the National Council Lewis and Clark Bicentennial, Author Mary Gunderson tells the story of the Expedition through the food that fueled the travelers. You'll find the explorers' own words along with more than 80 authentic recipes and commentary that's entertaining, engrossing, and informative. In addition, "The Food Journal" offers fascinating maps and illustrations and lists food and garden mail-order sources.
Named the Official Cookbook for the National Council of Lewis & Clark Bicentennial, the author states, "History is as close as a bite of buffalo jerky or a taste of hominy." This attractive, well-indexed book with deckle-edged pages, helpful maps and pleasing sketches, contains over 80 authentic recipes faithfully tested and re-created for today's kitchens. Gunderson includes a generous bibliography, suggested further reading suggestions and a handy, educational website list. In her Mail-Order Sources section, she lists mail order sources for preparing her updated recipes.
Marty Martindale, Largo, Florida
On the 4th of July, while the rest of the nation grilled hot dogs, I sat down to finally read my copy of The Food Journal of Lewis and Clark. The saliva started to flow, from page after page of Ms. Gunderson's creative, while authentic, recipes for foods served during the expedition. The author has thoroughly researched the history of the expedition, the ingredients available in the 1800's in the regions of the journey, and the taste preferences of those who traveled together. I found the historical tidbits delightful enough to read out loud to my husband. Now I know why my niece, who homeschools in North Carolina, likes to use Ms. Gunderson's books to teach history to her children!
While reading the cookbook cover to cover (I couldn't put it down!),I found a recipe for New Potatoes with Hazelnuts and Fennel. The simplicity and possibility of good taste in that dish compelled me off to the kitchen, on a holiday, to test it. It bailed out my 4th of July menu!
A reader from Minneapolis, MN
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2018 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.