the food museum

exploring and celebrating food

Creamy and Crunchy


Just chatting with Jon Krampner on the phone is a hoot---he's a mellow kind of fellow with a wicked sense of humor, and his book on the all-American food sounds exactly like him, albeit packed with info, leguminous lore, and more. He's done his historical research well, his interviews with p. nutters sparkle, and his exploration of the  industry is altogether too enlightening. Slavery to salmonella, it's all here. Stick with organic/no sugar added/peanut butter, please, and if you want to drink your favorite spread, try the book's recipe for Frozen Peanut Butter Brandy Alexander. ( There are other recipes, too.) Thanks to Columbia University Press for making possible yet another fine food book.