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Lunch » Tags » Books » Reviews » The United States of Arugula: The Sun Dried, Cold Pressed, Dark Roasted, Extra Virgin Story of the American Food Revolution » User review

This is an entertaining book about cooking

  • Dec 18, 2007
I don't cook a thing, but I enjoyed reading this entertaining book about cooking. The United States of Arugula is an interesting title for a book, so I decided to give this book a chance and read it. I was pleasantly surprised about how well researched this book is. There were some names I was not famillar with. I enjoyed reading about Marion Cunningham. She updated the Fannie Farmer Cookbook in 1979 with recipes like cippino which is a tomato based fish stew. Little Joes is a dish with ground beef, eggs and spinach. I learned that Craig Claiborne was influential food journalist who reviewed restaurants and published recipes for the New York Times in the 1960s I did not know that Spago started out as a pizza restaurant. I learned that Wolfgang Puck was innovative in making pizza topped with shrimp and other seafood like scallops. I learned that he also opened an Chinese restaurant a few years ago. Kamp gives a lot of biographical information about legendary people like Julia Child and James Beard. I enjoyed reading about how they made a name for themselves in the cooking industry. I also enjoyed reading about Laura Chenel and Alice Waters. These women made a name for themselves by following their passion for cheese and French food respectively. I enjoyed reading about how television have transformed cooks like Emeril Lagasse and Bobby Flay into celebrities. This book is a fun read.

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About the reviewer
Robert Yokoyama ()
Ranked #39
I love to read new books and talk about them. I also like to listen to different kinds of music and talk about that. I am a friendly guy who likes to meet new people. I love to read books that teach me … more
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About this book


“With the sweep of an epic novel, David Kamp takes us behind the scenes and into the sweaty, wacky, weird trenches of the Great American Food Revolution. His reporting is solid, his storytelling magnificent, and his good humor is seemingly inexhaustible . . . . a terrific book.” —Molly O’Neill

“Culturally aware and cleverly written, this anatomy of the French-fried versus sun-dried tension at the heart of American gastronomy is refreshingly non-snooty.”
Atlantic Monthly

"A page-turner filled with fascinating footnotes, a delicious dish about bold-faced names, and an in-depth look at the ways in which a series of food pioneers touched off a revolution." —USA Today

“Juicy, irreverent, and full of bite.” —Gael Greene

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ISBN-10: 0767915801
ISBN-13: 978-0767915809
Author: David Kamp
Genre: Cooking, Food & Wine
Publisher: Broadway
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