Cora Lovisa Brown (1861–1939)

Rarely do I interrupt what I am doing to sit down and scan a book from cover to cover, but I felt compelled to do so with The Browns 986-page tome on American cookery. In fact, I sat in my chair, relatively transfixed for much of the day, as I mentally relished the contents. I recently read Mark Kurlansky’s “Food of a Younger Land”, which makes it painfully obvious that the United States has lost much of culinary and gustatory interest as the fare has become more homogeneous. This book goes a long way toward rectifying this loss with its delightfully regional recipes—something one rarely sees nowadays. I am most impressed with this book and the obvious extensive research that went into it. Highly recommended!… (mer)