Customer Reviews

An American Place

5 star:		(1)
4 star:		(1)
3 star:		(0)
2 star:		(0)
1 star:		(0)

 

 

Called the godfather of American cooking, I'm shocked there are no reviews yet of this very fine cookbook. Forgione sought to find out and restore and rejuvanate American cuisine along with his good friend, James Beard.

What follows is an unbelievable succulent and diverse recipe collection of the very best from America's streams, rivers, oceans, fields, forests. He was vital in beginning what now is taken as culinary givens: free range chicken, farmers markets, specialty food purveyors, etc.

These are taken either back to an original recipe, or combined and enhanced in new, fresh ways. The collection is sizeable, almost 300 and features such as: Senate Bean Soup; Hudson Valley Camembert Crisp Salad with Olive Oil Vinaigrette and Apple-Pear Conserve; Lobster and Rice Fritters; Lobster and Fennel in Cabbage Leaves; Grilled Mahi-Mahi with Pineapple-Chile Barbecue Sauce; Salmon with Cracked Wheat Crust and Grain Mustard Sauce; Southwest-Style Whitefish in Tortillas with Poblano Cream; Roast Spring Chicken with Barbecued Onions; Breast of Chicken with Artichoke Sauce; Roast Goose with Plum Glaze; Asparagus in Ambush; Grilled Lamb Chops, New Potatoes, and Asparagus with Mint and Black Pepper Vinaigrette; Banana Betty; Peach and Strawberry Cobbler with Spiced Topping;

There is much more in this rare find---Waldorf Salad, Strawberry Shortcake, Spoon Cornbread --- rare loved American classics--assured this is best recipe around.

Find yourself one of these used---you'll use it lots!

from one of the first farm-to-table guys this book spans various regional dishes within the US. A must-have on any serious cook's shelf.