I'll Have What They're Having:
Legendary Local Cuisine

by Linda Stradley

I'll Have What They're Having (The Globe Pequot Press)

The Globe Pequot Press (2002). 247pp. including index. 8.5 x 10.25 inches. Paperback. ISBN-10: 0-7627-1146-9.

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From the Book Cover

About the Book

American has a rich history of regional cooking. From Brooklyn bialys to San Francisco cioppino to southern fried chicken, traditional food is as large a part of the local culture as the landscape and the monuments. Some dishes are so famous that they are an essential part of any trip — imagine going to Chicago without sampling deep-dish pizza? or New Orleans without trying jambalaya? or Miami without tasting key lime pie?

Now you don't have to travel any farther than your own kitchen to enjoy these specialties. I'll Have What They're Having offers time-tested, tried-and-true recipes for more than 130 gems of regional fare — home cooking at its most creative, the kind of food that you want to bring back from your travels and make again and again.

Recipes include helpful tips on appropriate eating etiquette and making each dish with authentic touches that reflect its cultural origins. In addition you'll learn about the stories — both humorous and historical — behind those delicious and sometimes off-beat local favorites. Did you know that the proper role of the pinto bean in chili is a 150-year-old argument, one that is known to have led to a riot in an Oklahoma prison and a series of barroom brawls in texas? Or that Hangtown fry, a mouth-watering, one-skillet meal of eggs, oysters, and bacon was originally sold to gold miners in the 1800s fro $6.00 a plate — the equivalent of hundreds of dollars today!

Part cookbook, part history lesson, this engagin collection celebrates the flavors and traditions that showcase the best of American cuisine.

About the Author

Linda Stradley, a native northwesterner, was raised in Longview, Washington, and now lives in Newberg, Oregon. Linda says, “My mom was a great cook, but she cooked the typical foods of the '50s — overcooked meat and vegetables. It wasn't until I really got interested in cooking for my family that I discovered the wonders of great food using simple, fresh ingredients! I also discovered the love of eating and the problems of weight gain!”

A member of the Portland Culinary Alliance and the International Association of Culinary Professionals, Linda originated and maintains an online cooking site (since 1997) called What's Cooking America. The web site is a continuation of her first cookbook, also called What's Cooking America (coauthored with her friend Andra Cook of Raleigh, North Carolina).

Linda has appeared on numerous local and national television programs during her book tours of the United States.

This website is sponsored by Mitchells Publications.