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Betty Fussell Book Reviews

Crazy For Corn
by Betty Fussell

170 recipes using corn in ways only a corn maniac could bring together in a single paperback volume. This is no less than a corn anatomy, with a complete glossary, source list, and menus for all-corn dinners, whether using fresh corn, popcorn, cornmeals, the corn mushrooms called huitlacoche, or corn drinks like bourbon.


Eating In
by Betty Fussell

A small pocket-sized paperback of recipes selected to use few ingredients that can be assembled in very little time for diners tired of eating out and eager for the comforts of home. Most recipes (based on dinners for two) are accompanied by Josh Wesson’s and William Wadsworth’s wine suggestions, as well as some basic quick variations on the recipe theme.


Food in Good Season
by Betty Fussell

Arranged by months, 170 recipes are placed in the context of living history and of the living cycle of the year, from cold January to hot July. Recipes are bone simple, as easy to read as they are to make.


Home Bistro
by Betty Fussell

An in-gathering of the recipes in Eating In, plus those in Home Plates, with a batch of new ones in a hardback edition. Quick and tasty meals for sophisticated palates of those who long for the ease and comfort of home.


Home Plates
by Betty Fussell

Like its predecessor EATING IN, this small pocket-sized paperback furthers the goal of supplying quick suggestions for quick meals for two , with wine suggestions by Josh Wesson and David Rosengarten. 100 recipes range from sophisticated dessert pastas to wok-smoked fish and chili zapped vegetables and fruits.


I Hear America Cooking
by Betty Fussell

A look at the lore and history of American food as experienced by the author in meeting people and taking down recipes on her travels to six distinct regions: the desert Southwest, the Louisiana Delta, the tidewater Carolinas, New England, the Great Lakes region and the Pacific Northwest. A revelation of America’s ethnical diversity and tribal regrouping from sea to shining sea.


Masters of American Cooking
by Betty Fussell

A combination biography, history and basic recipe book (over 200 recipes), the book focuses on the American food revolution that began after World War II through the influence of four masters---M.F.K. Fisher, James Beard, Craig Claiborne and Julia Child. In addition, Fussell shows the reader/cook how to liberate himself from the tyranny of authority in order to suit his own pleasure and taste.


The Story of Corn
by Betty Fussell

In a unique blend of social history, myth, art, science, industry and anthropology, the author narrates the story of the New World through its staple grain. This award-winning book is as full of fascinating images as it is of stories and facts, as lovers of corn-on-the-cob, popcorn and polenta alike discover how corn reaches into every corner of life in the Americas.

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