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Coast to Coast, we are a nation of local tastes and conspicuous calories.
From Rochester, New York's Garbage Plate and Detroit, Michigan's Boogaloo sandwich, to Hawaii's Spam Musubi and Biloxi, Mississippi's Koolickles, our regional foods in the United States are deeply embedded into our local
culinary consciousness.
These hometown delicacies are a marriage of cultures, subtleties of tradition, local ingredients, and, above all, community. These morsels of scale-tipping pride are equal parts civic symbols, edible tourist attractions, and cultural obsessions.
This book features the birthplace of many of the foods we love. Some seemingly strange combinations are hard to get your head around until you take your first bite. Please note: none of them will make you skinny.
These recipes, which I've been collecting for decades from many long-lost sources, are an homage to our immense bounty of our great country's uber-local foods and a great excuse to putter in the kitchen.
About the author
Mark Donnelly, PhD., is an artist, educator, community activist, Freemason, a proud husband andfather of four exceptional adults, and a fierce dreamer.Many believe that the older Dr. Donnelly gets, the younger his imagination becomes.He is the author of 40 books (and counting), including children's books like: My Name is Rocky, Theresa's Sock, Where the Bathwater Goes, The Worm Doctor, Brittney is a cat today, Twenty-Five Cents, But I don't want to be a butterfly, For short, A Journey for Peace, Where Did My Wonder Go?, Rory, I Forgot, Sitting Still, and The Encyclopedia of Misunderstood Imaginary Monsters.Mark has also written about Western New York's history, waterfront, architecture, weather, and aseries of novelty cookbooks.As one of the region's premier photographers, his work has appeared in numerous exhibitions andgalleries, including the Albright-Knox Art Gallery, The NACC, Burchfield-Penney Art Center,Rodman Hall Arts Centre, and the Art Gallery of Hamilton.
