American cuisine/Catalogs

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An informational catalog, or several catalogs, about American cuisine.

This page contains an alphabetical list of: well-known dishes in American (United States) cuisine; American regional cuisines; and American chefs, gourmets and food critics.

In the 1930s the federal government and the Extension Service promoted canning fruits and vegetables at home

American dishes

regional sandwich specialties (all these varieties are eaten nationwide)
  • Sandwiches—Americans consume 45 billion of them every year. Chicago is known for its Italian beef sandwiches, Milwaukee for bratwurst, Philadelphia for its cheesesteak, and Los Angeles for the French dip, which, according to legend, was created by accident.[1]

Regional American cuisine

American chefs, cooks, gourmets and food critics


References

  1. Mercuri, Becky (2004). American Sandwich: Great Eats from All 50 States. Gibbs Smith, 141 pages. ISBN ISBN 1586854704.