Volume 6, Number 6 · April 14, 1966
Chock Full of Nuts
By Michael Field
The American Heritage Cookbook
by the Editors of American Heritage
Simon & Schuster (for American Heritage), 629 pp., $12.50
Harvest of American Cooking
by Mary Margaret McBride
Putnam's, 453 pp., $7.50
Helen Brown's West Coast Cook Book
Little, Brown, 443 pp., $5.95
The Chamberlain Sampler of American Cooking
by Narcisse Chamberlain, by Narcissa G. Chamberlain
Hastings House, 232 pp., $5.95
If the sources which have contributed to the world's highly developed cuisines are often difficult to disentangle, one can scarcely hope to find one's way with ease through the labyrinth of American cooking. The vastness of the United States, the prodigal output of its dairies, farms, lakes, rivers, and oceans, would be enough to discourage investigation by any but the most intrepid of culinary scholars. And when one thinks of the still barely assimilated influences of the American Indians, the Africans, French, Dutch, English, German, Italian, Spanish, Chinese, Japanese, and a host of lesser nationalities, the task becomes a formidable one indeed.
Review, 2473 words
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