In the nearly ninety years since Joy of Cooking was first published in 1931, it has become the kitchen bible. This new edition contains tried-and-true favorites, while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers' markets and grocery stores. -- adapted from jacket "From the newest generation of the JOY family, for a new generation of cooks, comes a brand-new edition of America's...

Presents an examination of the fast food industry, tracing its history and discussing how it arose in postwar America, as well as the impact it has had on economy, food production, and popular culture.