List Price: 35.00*

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America's chefs and cooks have reveled in serving meals to their customers since this country's early beginnings, creating their own recipes based on available ingredients, creativity, or at the request of others. Some took humble home recipes and made them into their signature specialties, many of which have become synonymous with certain hotels and restaurants in America. These culinary treasures are household names, but their true origin has slipped back into history. Signature Dishes of America captures nearly 100 of these well-known dishes and their origins. Foods like Eggs Benedict, Green Goddess Dressing, and Hot Browns were created decades ago and remain mainstays in our culinary world today. Discover the story behind Los Angeles' Brown Derby's Cobb Salad, whose recipe was created by a hungry owner, or how an old pie recipe discovered in an antique drawer became a favorite at the Golden Lamb restaurant. This collection of recipes and their background is a tasty way to share American food history and culture.

Sherry Monahan is a culinary historian who enjoys researching the genealogy of food and spirits. After studying frontier food, her culinary repertoire has expanded to include food and drinks from all over America and beyond. She holds memberships in the James Beard Foundation, Women Writing the West, the Author's Guild, National Genealogical Society, and the Association of Professional Genealogists. Her other publications include Mrs. Earp: The Wives & Lovers of the Earp Brothers; Frontier Fare; Tinsel, Tumbleweeds, and Star-Spangled Celebrations; and The Golden Elixir of the West. She lives in North Carolina.