The first and greatest book of regional American cuisine, now revised for today s home cook. Imagine a person with the culinary acumen of Julia Child, the inquisitiveness of Margaret Mead, and the daring of Amelia Earhart. This is Clementine Paddleford, America s first food journalist. In the 1930s, Paddleford set out to do something no one had done before: chronicle regional American food. Writing for the "New York Herald Tribune," "Gourmet," and "This Week," she crisscrossed the nation, piloting a propeller plane, to interview real home cooks and discover their local specialties. "The Great American Cookbook" is the culmination of Paddleford s career. A best seller when first published in 1960 as "How America Eats," this coveted classic has been out of print for thirty years. Here are more than 500 of Paddleford s best recipes, all adapted for contemporary kitchens. From New England there is Real Clam Chowder; from the South, Fresh Peach Ice Cream; from the Southwest, Albondigas Soup; from California, Arroz con Pollo. Behind all the recipes are extraordinary stories, which make this not just a cookbook but also a portrait of America."