The Great American Cookbook

The First and Greatest Book of Regional American Cuisine. Out of print for 30 years, the first and greatest book of regional American cuisine How America Eats has been revised for today’s home cook in The Great American Cookbook. The original bestseller was a decades-in-the-making compilation by Clementine Paddleford. A pioneering food journalist, Paddleford piloted a Piper Cub as she crisscrossed the nation to interview real home cooks about local specialties. Foreward by cookbook author Molly O’Neill. Introduction by food writer and former Saveur editor Kelly Alexander. Made in the USA.  Hardcover; 848 pages with color photographs throughout. 10.3" x 7.4".

Museum Provenance

The National Museum of American History has extensive collections of costumes and clothing, cookware and household items.

Every Smithsonian purchase will arrive with a museum provenance card explaining how it is adapted from or inspired by an object or objects in our collection.