The New Native American Cuisine is the first book to make this cuisine available to home cooks everywhere.

IACP AWARD FINALIST • Reimagine Italian-American cooking, with more than 125 recipes rich with flavor and nostalgia from the celebrated husband-and-wife chef team of Michelin-starred Don Angie in New York City. “Every bit of warmth and ...

Text and illustrations explain 150 recipes for breads, soups, sauces, seafood, and desserts.

These are recipes that will delight you with nostalgia, inspire you, and teach you about our nation by way of its regions and their distinctive flavors. Above all, these are time-honored recipes that you will turn to again and again.

In this tempting collection of over 250 recipes, author Damon Lee Fowler balances the enduring appeal of rural Southern flavors with the modern sensibilities of today’s cook.

In his debut cookbook, O’Neale presents his take on modern American cuisine with international influences. It’s experimental, it’s edgy, and it’s full of big flavors. This book is not your average home cook’s cookbook.

In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table. She begins in the archives, searching through economic, scientific, political, religious, and culinary records.

The book is also filled with anecdotes that will delight food lovers: · how dry cereal was created by William Kellogg for people with digestive problems; · that Chicken Parmesan is actually an American invention; · and that Florida Key ...

The point of this cookbook and all our cookbooks is to exemplify the effortless nature of cooking simply. In this book we focus on American cooking. The New American Cookbook is a complete set of simple but very unique American recipes.

Packed with fascinating trivia and history, this book defines the distinctive contributions of key regions to American cuisine.