Food in Missouri or The BLT Cookbook

Food in Missouri (Missouri Heritage Readers Series): A Cultural Stew

Author: Madeline Matson

Corn, squash, and beans from the Native Americans; barbecue sauces from the Spanish; potatoes and sausages from the Germans: Missouri's foods include a bountiful variety of ingredients. In Food in Missouri: A Cultural Stew , Madeline Matson takes readers on an enticing journey through the history of this state's food, from the hunting and farming methods of the area's earliest inhabitants, through the contributions of the state's substantial African American population, to the fast-food purveyors of the microwave age.

Booknews

Intended for new adult readers, presents a narrative of food customs and food production in Missouri. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Table of Contents:

	Acknowledgments
	A Taste of Missouri	1
	Native American Foods	2
	New World and Old World Foods	7
	All-American Corn	8
	Early French Settlement in Missouri	10
	A French New Year's Celebration	13
	The Establishment of St. Louis	14
	Soulard Market	16
	Becoming a State	18
	Frontier Life	20
	Country Gatherings	24
	Mills	26
	Country Ham	29
	An Apple a Day	32
	Settling the Ozarks	35
	Queen City of the Ozarks	39
	Agricultural Fairs	41
	The Germans Come to Missouri	45
	A German Christmas in Missouri	49
	Missouri Wine Making	51
	Missouri Brewing	55
	Food Preservation	59
	The Civil War and Food Supply	62
	African American Food Traditions	66
	Barbecue Country	72
	The Transportation Revolution	74
	Destroying the Buffalo	77
	The Growth of Kansas City	79
	Working in the "Pig Mill"	82
	The Stove and the Icebox	84
	The Marketing of Food	91
	Changes on the Farm	98
	Passenger Pigeons Darken the Sky	101
	The Second Wave of Immigrants	102
	Hoping for a Good Year	105
	An Ethnic Sampler	106
	Spring Feasts	112
	A Croatian Wedding	113
	A Sweet Story	115
	World's Fair Food	119
	St. Louis - Home of Peanut Butter	122
	Cooking by the Book	123
	Toward the Modern Age	125
	Preserving Missouri's Wildlife	128
	From Victory Gardens to Fast Food	130
	Missouri - an Agricultural Leader	133
	Immigration Continues - the Third Wave	135
	For More Reading	137
	Index	139

Interesting book: Healthy Foods for Happy Kids or Promoting Physical Activity and Health in the Classroom

The BLT Cookbook: Our Favorite Sandwich

Author: Michele A Jordan

Crisp wood-smoked bacon. Thick slices of juicy, vine-ripened tomatoes. Leafy lettuce with a slather of creamy mayonnaise. All brought together on toasted sourdough bread. Who doesn't love a BLT?

In The BLT Cookbook, Michele Anna Jordan shares her passion and secrets for achieving a seductive harmony of flavors and textures that create the perfect BLT. The sixty mouthwatering recipes range from variations of the classic sandwich to soups, salads, and pastas, all inspired by what Jordan calls the holy trinity of tastes: acid, salt, and smoky, voluptuous pork fat.

Serve up the Grilled BLT Kabobs at your next summer barbecue. Indulge in the tangy Watercress Soup with Currant Tomato Salsa and Bacon on a chilly afternoon. Impress your guests with the elegant Pappardelle, Bacon, and Zucchini with Warm Tomato Vinaigrette.

Has all this talk made you crave the real deal -- stacked high with juicy tomatoes, crunchy bacon, and crisp lettuce? The Full-Tilt Boogie BLT will surely satisfy your hunger. In the mood for lighter fare? The Tomato Salad with Bacon Vin-aigrette delivers all the flavor of the BLT in a refined context. The BLT Cookbook also provides details on how to fry bacon, slice tomatoes, and select the perfect leaf of lettuce.

Publishers Weekly

Why write a cookbook on the BLT? The very name of the sandwich reveals how to make it, and the classic combination of bread, bacon, lettuce and tomato needs no alteration or addition to satisfy. However, to Jordan, a California chef, radio host and columnist, the classic sandwich is just the beginning of BLT possibilities. She offers 60 variations in soup, pasta, and even strudel form, such as Bacon, Leek, and Tomato Strudel and Pasta Salad with Bacon, Tomatoes, and Bocconcini (little balls of mozzarella that lend a delicious chewiness to the proceedings). Risking charges of heresy, Jordan even gives the recipe for a vegetarian VLT, which calls for crisp-fried leeks instead of bacon. It's surprisingly tempting. And while this cookbook doesn't contain much else to entice a vegetarian, it does offer much to please anyone who enjoys bacon, tomatoes and lettuce-in every possible incarnation. Also included are recipes for mayonnaise, aoli and other appropriate condiments. (June) Copyright 2003 Reed Business Information.

Library Journal

Jordan is the prolific author of more than a dozen other cookbooks, many of them, like this one, single-subject titles, including one on tomatoes. But BLT, she says, was a real labor of love, as its subject rescued her from the woes of morning sickness during two pregnancies. Her title might have been The BLT and Beyond, since, in addition to 18 different recipes for BLTs, there are appetizers, soups, salads, and entr es featuring this favorite combination of bacon, lettuce, and tomato. Fun but probably not a necessary purchase for most libraries, though larger collections (and anywhere Sara Perry's Everything Tastes Better with Bacon has been popular) will want to consider. Copyright 2003 Reed Business Information.