Peanuts: The Illustrious History of the Goober Pea
University of Illinois Press, 2006 - 272 pages
The peanut's rise from a lowly bean to national favorite
The peanut is one of the most versatile and beloved of American food icons. In this first culinary history of the protein-laden legume, Andrew F. Smith follows the peanut's rise from a lowly, messy snack food to its place in haute cuisine and on candy racks across the country.
Chronicling how peanut consumption and production has changed throughout history, Smith highlights the peanut's role in the ways economic distress, wartime conditions, industrialization, and health trends reflect and inform our culinary landscape. Chock-full of photographs, advertisements, and peanut recipes from as early as 1847, this entertaining and enlightening volume is a testament to the culinary potential and lasting popularity of the goober pea.
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11⁄2 cups white flour 12 Aunt Nellie's Peanut Brown Bread 1 1⁄2 cups Graham flour 1 1⁄2 cups blanched and ground peanuts 1/2 1⁄2 cup sweet milk , or just enough to make a soft dough 2 teaspoons baking powder 1 teaspoon salt Mix well ...
8 Neufchatel cheeses 2 cups peanut butter 1 tablespoon salt 12 to 14 large , red apples Beechcroft Salad Put cheese , peanut butter , and salt into bowl ; mix well . Oil fingers slightly with salad oil , and form mixture into small ...
Flavor with salt , red and black pepper . Source : Celestine Eustis , Cooking in Old Creole Days ( New York : R. H. Russell , 1904 ) , 9 . Peanut Bisque Remove the brown skin from one pint of peanuts ; chop very fine , add one quart of ...
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Table des matières
Origin and Dispersion
Slave Food to Snack Food
Soldiers and Vendors
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