Saveur Cooks Authentic American: Celibrating the Recipes and Diverse Traditions of Our Rich Heritage - Hardcover

Andrews, Colman; Kalins, Dorothy

Hardcover

ISBN 10: 0811821609 ISBN 13: 9780811821605

Publisher: Chronicle Books, 1998

Synopsis

Authentic recipes, excellent stories, and fantastic photographs have made Saveur magazine a sensation. In just three award-winning years, it has established itself among those with discriminating tastes, enjoying a circulation of over 330,000. Chronicle Books is proud to present Saveur's first cookbook, a glorious look at food traditions and innovations throughout America. In 175 recipes and more than 400 color photographs, we visit kitchens across the country in search of great food: Old World Italian cooking in San Francisco's North Beach, original fusion cuisine in Hawaii, fiery specialties from Louisiana's Acadians, succulent spit-roasted lamb at a Greek Orthodox Easter in New York. In-depth and wonderfully varied, this is American cuisine in all its diverse flavors. Featuring outstanding food writing and recipes as well as luscious on-site photography and food and technique shots, Saveur Cooks Authentic American is a fascinating gastronomic journey. This colorful celebration of eating well is a sumptuous addition to any cook's library.

About this title

Review:

What is American cooking? Fried chicken and apple pie are part of it--but what about sweet and sour pork or gnocchi with basil? Saveur Cooks Authentic American, created by the editors of the like-named food magazine, includes just such recipes, true examples of our all-embracing, melting-pot cuisine. Readers interested in exploring traditional and contemporary American food--from neighborhood Italian to Hawaiian fusion, from Louisiana Arcadian to California wine country, and more--will want the book.

Organized by courses or food types, the book offers more than 150 accessible recipes, lavishly illustrated by over 400 color photos. Readers will find exemplary versions of favorite dishes, such as Carter Rochelle's Real Texas Chili, Aunt Gillie's Matzo Ball Soup, and a particularly tempting Lemon Meringue Pie from Alaska, but will also discover Warm Chanterelle and Pancetta Salad from the Napa Valley, Lamb's Neck Stew with Polenta, and chef Michael Robert's Corn Risotto. A chapter on breads offers such diverse specialties as New Mexican Corn Tortillas and Swedish Coffee Bread, a cardamom-flavored wonder. With notes on food traditions and techniques, and a final chapter devoted to that most American drink, the cocktail (recipes for drink-accompanying hors d'oeuvres are also provided), the book is a trove of good cooking American style, as well as a tribute to its enduring newness. --Arthur Boehm

About the Author:

Colman Andrews is editor of Saveur and author of Everything on the Table and other cookbooks. He lives in Connecticut.

Dorothy Kalins is editor-in-chief of Saveur and Garden Design magazines. She lives in New York City. Colman Andrews is editor of Saveur and author of Everything on the Table and other cookbooks. He lives in Connecticut.

Christopher Hirsheimer is executive editor of Saveur . Her photos appear in several cookbooks, including Fried and True . She lives in Pennsylvania.

About this edition

• Publisher: Chronicle Books
• Publication date: 1998
• ISBN 10: 0811821609
• ISBN 13: 9780811821605
• Binding: Hardcover
• Edition number: 3
• Number of pages: 320