Average Reviews:
(More customer reviews)If you want to know about the ingredients and history of food throughout the regions of America, this is a pretty good book. As a recipe book, however, it fails quite horribly. When using this text in class, amounts of ingredients had to be vastly adjusted; more often than not, I just found different recipes of the dish online because I couldn't trust any of the ones in there.
That being said, there are a few gems contained in it's pages. The bread pudding with whiskey sauce and banana pudding recipes are fantastic, as well as the kahlua pig recipe from the Hawaiian chapter.
Good as a reference book, not so much as a recipe book, so be warned.
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