"United Tastes pulls together a wide variety of diverse sources and makes extensive contributions to the study of food. It is one of the best researched and documented works written about any American culinary topic."—Andrew F. Smith, editor-in-chief, The Oxford Encyclopedia of Food and Drink in America
"A thorough study of both cultural and culinary American traditions written with scholarly precision, yet accessible to readers of all backgrounds, United Tastes is an excellent contribution to public and college library American History collections. Highly recommended."—Midwest Book Review
"[T]here can be no doubt that this book will inspire more print culture projects on American Cookery, as the content in the chapters, the expertly composed notes, and the thorough appendices on 'The Sources of American Cookery,' 'Recipes from Plain to Fancy,' and 'Editions, Printings, and Major Plagiarisms' will inspire its audiences to read—or re-read—the first American cookbook . . ."—SHARP News
"Stavely and Fitzgerald, both independent scholars, are well versed in early American cooking and history . . . . and their approach is both detailed and fascinating."—CHOICE
"In bringing the study of foodways to bear on the complex relationship between class and taste in postrevolutionary America, Stavely and Fitzgerald make an original contribution to the literature on postrevolutionary culture and society . . . United Tastes is a satisfying meal."—Journal of American History
"Stavely and Fitzgerald have found so many connections, have thought to ask so many of the right questions, have managed to see so much and have packed so much scholarship into this book with so light a touch . . . Historians as well as general readers may, and should, disregard everything previously written about American Cookery and its shadowy author. This is the breakthrough more generally, the kind of interdisciplinary and overdue analysis that too many previous culinary historians have failed to manage."—Petits Propos Culinaires
