A food-lover's resource containing more than 2,000 terms and descriptions that help to detail American gastronomy's 300-plus-year history, more than 500 recipes, and a wealth of culinary lore and anecdotes. This single-volume reference is, according to The New York Times, "Filled with information to intrigue and inform the scholar, the trivia buff, and the cook."

Other cookbooks by this author

• Ceviche!: Seafood, Salads, and Cocktails With a Latino Twist
• Cooking and Cruises Italian Style: Costa's Light and Healthy Cuisine
• The Dictionary of American Food and Drink: More Than 2,000 Definitions and Descriptions of American Classics from Caesar Salad to Coleslaw, from Egg
• The Dictionary of American Food and Drink
• The Dictionary of Italian Food and Drink: An A-Z guide with 2,300 authentic definitions and 50 classic recipes
• Eating Out: Fearless Dining in Ethnic Restaurants
• The Encyclopedia of American Food And Drink: More Than 2,000 Definitions And Descriptions Of American Classics
• The Four Seasons: A History of America's Premier Restaurant
• The Four Seasons: A History of America's Premier Restaurant
• Grillen Fur Dummies
• Grilling for Dummies: 2nd edition
• Grilling for Dummies
• Grilling for Dummies
• Grilling for Dummies
• Grilling for Dummies
• Grilling for Dummies
• Grilling For Dummies
• How Italian Food Conquered the World
• The Italian-American Cookbook: A Feast of Food from a Great American Cooking Tradition
• The Italian-American Cookbook: A Feast of Food from a Great American Cooking Tradition
• The Italian-American Cookbook (2-Volume Large Print edition): A Feast of Food from a Great American Cooking Tradition
• Menu Design in America: 1850-1985
• Passport to New York: The 400 Restaurants That Matter Most
• Passport to New York Restaurants, 1992
• Passport to New York Restaurants, 1994
• Vincent's Cookbook