Lexicon of Real American Food by Jane and Michael Stern

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American food , like the population that eats it, is wildly diverse. Travel from Frenchville, Maine to Calexico, California, and you'll find almost nothing to eat that is unadulterated. Cooks feel free to borrow ingredients and techniques from all over the world to invent dishes with no precedent anywhere. This book is an interesting collection of food available all across the U.S. with history and fun facts throughout. It is a paperback book that measures 7 1/2" x 9" 290 pages.

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