American food history

The Philadelphia Inquirer (March 15)

"Mark Kurlansky, who wrote a masterful little book titled Cod, has compiled those lost files in a new book due out this spring, The Food of a Younger Land. It is billed as "A portrait of American food before the national highway system - before chain restaurants, and before frozen food, when the nation's food was seasonal, regional, and traditional." And so it is, and a tasty stew at that."

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Great Chefs Cook Vegan

"...Although some of the chefs used tofu, there was no seitan or tempeh to be found in "Great Chefs." Instead there is an emphasis on vegetables, grains and mushrooms, the go-to ingredient for non-veg chefs cooking for a vegan. The recipes in this beautiful book are labor intensive and not for Tuesday nights after work. They are better suited for an adventurous cook preparing for a dinner party, especially if the cook has time to go to a gourmet market to find some carrageenan and wakame...."
Great Chefs Cook Vegan (Gibbs Smith, Publisher (August 11, 2008)) includes recipes from 25 of today's greatest chefs.