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From Amelia Simmons’s 1798 American Cookery to Gabrielle Langholtz’s 2017 America: The Cookbook, numerous attempts have been made to define a U.S. national cuisine. Harris offers up her selective (by necessity) but informative take on the country’s cooks and what they have whipped up in the kitchen.
A solid volume featuring an expansive take on Mexican cooking, with stunning photographs. A good addition for all collections and one that will stand the test of time.