Culinary Arts (CULA): Ethnic & Regional Cookbooks

How did the Cuban sandwich become a symbol for a displaced people, win the hearts and bellies of America, and claim a spot on menus around the world? The odyssey of the Cubano begins with its hazy origins in the midnight cafés of Havana, from where it evolved into a dainty high-class hors d'oeuvre and eventually became a hearty street snack devoured by cigar factory workers. In this book, three devoted fans -- Andrew Huse, Bárbara Cruz, and Jeff Houck -- sort through improbable vintage recipes, sift gossip from Florida old-timers, and wade into the fearsome Tampa vs. Miami sandwich debate (is adding salami necessary or heresy?) to reveal the social history behind how this delicacy became a lunch counter staple in the U.S. and beyond. The authors also interview artisans who've perfected the high art of creating and combining expertly baked Cuban bread, sweet ham, savory roast pork, perfectly melted Swiss cheese, and tangy, crunchy pickles. Tips and expert insight for making Cuban sandwiches at home will have readers savoring the history behind each perfect bite.

The original purpose of scrapple was to make use of leftovers from butchering, but today it is a regional favorite in Philadelphia, Pennsylvania Dutch Country, and, in varying forms and names, throughout the nation. Scrapple is typically a mush made from pig meat and cereal, which is then sliced and fried. This book by renowned food historian William Woys Weaver explores the European origins of the dish, traces its evolution in American kitchens and restaurants, discusses cooking techniques and terminology, and offers an assortment of recipes, from the oldest surviving example to recent variations using nuts, venison, turkey, or Italian sausage. Recipes for scrapple condiments are also included.

In this book, chef and author Todd Richards explores West African diaspora cooking in the Americas, spanning the centuries from the slave trade through the Great Migration, with more than 100 authentic recipes and illuminating narratives. Researched and informative, this book takes you beyond the recipes, exploring the history behind these traditional dishes -- and the people who created them -- and how peoples of the West African diaspora shaped and changed American culinary history as we know it today.

In this insightful and eclectic history, author Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish -- such as fried chicken, chitlins, yams, greens, and "red drinks" -- Miller uncovers how it got onto the soul food plate, and what it means for African American culture and identity. Miller argues that the story is more complex and surprising than commonly thought. Four centuries in the making, and fusing European, Native American, and West African cuisines, soul food -- in all its fried, pork-infused, and sugary glory -- is but one aspect of African American culinary heritage. This book discusses how soul food has become incorporated into American culture, and explores its connections to identity politics, bad health raps, and healthier alternatives. This refreshing look at one of America's most celebrated, mythologized, and maligned cuisines is enriched by spirited sidebars, photographs, and 22 recipes.

Southern food is one of the most beloved and delicious cuisines in America. Who better to give us the key elements of Southern cuisine than Sean Brock, the award-winning chef and Southern-food crusader? In this book, he shares his recipes for key components of the cuisine, from grits and fried chicken to collard greens and corn bread. Recipes can be mixed and matched to make a meal, or eaten on their own. Taken together, they make up the essential elements of Southern cuisine, from fried green tomatoes to smoked baby back ribs, and from tomato okra stew to biscuits. Regional differences are highlighted in recipes for shrimp and grits, corn bread, fried chicken, and more. Includes key Southern knowledge too: how to fry, how to care for cast iron, and how to cook over a hearth. This is the book fans of Sean Brock have been waiting for, and it's the book Southern-food lovers the world over will use as their bible.