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The Grass Roots Cookbook

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In the 1970s, while other cooks were gripped with enthusiasm for foreign cuisines, Jean Anderson went off to chronicle the dishes of regional America. By now specialties such as salsa picante and fried green tomatoes are well enough known to make her book, The Grass Roots Cookbook, newly reissued in paperback, seem less remarkable than it did when it first appeared in 1977. Still, the recipes and profiles of regional cooks included here are reliable reminders of the days when you could tell where you were in America by the dishes put before you. B