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Racing
to the Table: A Culinary Tour of Sporting America
By Margaret Guthrie
A
ForeWord Magazine "Book of the Year" Finalist.
The Book of the Year awards recognize excellence in
publishing from independent presses.
Pub Date: November 2002. Racing people know how
to eat well. Whether it’s dining out or using their
own culinary talent to grace a table or tailgate, they
have made good food part of their culture.
In Racing to the Table, author Margaret Guthrie
invites readers to experience the regional delights associated
with racetracks across the country. She has garnered recipes
from owners, breeders, restaurants frequented by post-race
crowds, and racetrack kitchens, from Pimlico crab cakes
to Kentucky burgoo. It’s a collection that would
inspire even the meekest cooks.
Along the way, she weaves the florid regional histories
of the racetracks and the fare with delectable recipes
for all tastes and cooking skills. Colorful and historic
photos of the tracks and famous horses add spice to the
mix and make for a recipe book that combines a nostalgic
flavor with delicious food.
Anyone who has visited Siro’s in Saratoga Springs,
New York, after a day at the track will be taken back
there with the restaurant’s recipe for Roasted Rack
of Lamb. The Barbecued Meatballs will remind readers of
tailgating in Aiken, South Carolina, during the races.
And for those who have never visited these locales, the
food in this book will inspire you to go. What racing
fan hasn’t dreamed of eating Chicken-Sausage Gumbo
or Slow-Roasted Duck after a day at the Fair Grounds in
Louisiana?
Guthrie’s culinary tour also encompasses California’s
Del Mar, Kentucky’s Keeneland and Churchill Downs,
and New York’s Belmont Park. Chicago and Miami also
are on the tour.
Racing to the Table is the eighth cookbook for
Guthrie, a resident of Philadelphia. She contributes articles
frequently to major newspapers and magazines.
Read
a Q & A with Margaret Guthrie
Praise
for Racing to the Table:
"Whatever
cooks decide to try -- based on my experience of testing
three recipes -- they should find the ingredients easy
to round up, directions easy, and results delectable."
--
Stephen R. Proctor, Baltimore Sun
****
"A
Winning Combination!"
-- Food editor Dale Curry, New Orleans
Times-Picayune
****
“Regional
food, regional history -- this is my kind of cookbook.
Take me out to the racetrack!”
-- Terese Allen, food writer and chef
****
“Margaret
Guthrie’s knowledge of food and cooking and her love
of racing make Racing to the Table a winner.”
-- Gary A. Norwood, DVM, former president,
American Association of Equine Practitioners
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Hardcover
10 x 9 3/4
192 pages
Product #B11-1066
List Price: $24.95
ISBN 1-58150-084-X
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