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One young food writer's search for America's lost wild foods, from New Orleans croakers to Illinois prairie hens, with Mark Twain as his guide. In 1879, Mark Twain paused during a European tour to compose a fantasy menu of the American dishes he missed the most. A true love letter to American food, the menu included some eighty specialties, from Mississippi black bass to Philadelphia terrapin. Andrew Beahrs chooses eight of these regionally distinctive foods, retracing Twain's footsteps as he sets out to discover whether they can still be found on American tables. Weaving together passages from Twain's famous works and Beahrs's own adventures, this travelogue-cum-culinary-history takes us back to a bygone era when wild foods were at the heart of American cooking.
Table of Contents
|It Makes Me Cry to Think of Them|
|Prairie-Hens, from Illinois||p. 15|
|A Barrel of Odds and Ends|
|Possum and Raccoon||p. 49|
|Masterpiece of the Universe|
|Trout at hake Tahoe||p. 83|
|Heaven on the Half Shell|
|Oysters and Mussels in San Francisco||p. 113|
|Dinner Was Leisurely Served|
|Philadelphia Terrapin||p. 148|
|The Most Absorbing Story in the World|
|Sheep-Head and Croakers, from New Orleans||p. 183|
|It Is MY Thanksgiving Day|
|Maple Syrup||p. 252|
|Selected Bibliography||p. 309|
|Table of Contents provided by Ingram. All Rights Reserved.|