"A woman's search for the world's greatest Chinese restaurant proves that egg rolls are as American as apple pie"--Provided by publisher.

The author explains how the processed food industry uses three essential ingredients, salt, sugar and fat, to make their foods more appealing to consumers and how they also contribute to the American obesity epidemic.

Describes some of the foods prepared in the various areas of what would become the United States during the colonial period. Includes recipes.

A sumptuously photographed guide by the first lady describes how her daughters and she planted a vegetable garden on the White House's South Lawn as part of an initiative to raise awareness about childhood obesity, in a reference that shares gardening tips, recipes and advice for making healthier food choices.

"A portrait of American food--before the national highway system, before chain restaurants, and before frozen food, when the nation's food was seasonal, regional, and traditional--from the lost WPA files"--Container.

"Historic chefs and authors who profoundly influenced American cuisine. Includes biographical information and culinary significance of Amelia Simmons (first known American cookbook); Mary Randolph (Southern Cuisine); Miss Leslie; Hearn's La Cuisine Creole; Charles Ranhofer; and Victor Hirtzler's California cuisine. Second section includes recipes from each author's books, with notes to aid adaptation by the modern cook"--