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Index
Introduction
Alabama
Fried Green Tomatoes
Alaska
King Salmon Bake
Arizona
Chimichingas
Arkansas
Deep-Fried Catfish
California
Fish Tacos
Colorado
Colorado River Trout
Connecticut
New Haven Steamed White Clam Pizza
Delaware
Scrapple
Florida
Key Lime Pie
Georgia
Lattice Top Georgia Peach Pie
Hawaii
Ahi Poke
Idaho
Finger Steak
Illinois
Chicago-Style Deep-Dish Pizza
Indiana
Breaded Pork Tenderloin Sandwich
Iowa
Loose Meat Sandwich
Kansas
Kansas-City-Style Ribs
Kentucky
Kentucky Fried Chicken
Louisiana
Jambalaya
Maine
Lobster Rolls
Maryland
Crab Cakes
Massachusetts
New England Clam Chowder
Michigan
Michigan Cherry Pie
Minnesota
Minnesota Hot Dish
Mississippi
Mississippi Mud Pie
Missouri
Burnt Ends
Montana
Huckleberry Pie
Nebraska
Runza
Nevada
Las Vegas Prime Rib Dinner
New Hampshire
Grape Nuts Ice Cream
New Jersey
Taylor Ham Sandwich a.k.a. Pork Roll Sandwich
New Mexico
Green Chili
New York
Buffalo Chicken Wings
North Carolina
N.C. Pulled Pork Sandwich
North Dakota
Kuchen
Ohio
Cincinnati Chili
Oklahoma
Chicken Fried Steak
Oregon
Hazelnut Squash Soup
Pennsylvania
Philly Cheese Steak
Rhode Island
Rhode Island Calamari
South Carolina
Shrimp n’ Grits
South Dakota
Chislic
Tennessee
Memphis Sticky Pork Ribs with Corn Hash
Texas
Texas Chili
Utah
Funeral Potatoes
Vermont
Vermont Cheddar Cheese Apple Pie
Virginia
Virginia Ham Biscuits
Washington
Cedar-Planked Salmon
West Virginia
Pepperoni Rolls
Wisconsin
Wisconsin Bratwursts
Wyoming
Wyoming Bison Burgers
Washington D.C.
Chili Half Smokes
BONUS RECIPES
Arroz Con Gandules (Puerto Rican Rice with Pigeon Peas)
Classic Memphis BBQ Sauce
Texas Slow Smoked Brisket
Brisket Dry Rub
Conclusion
Review
More Books by Louise Davidson
Appendix – Cooking Conversion Charts
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