Rose's Melting Pot: A Cooking Tour of America's Ethnic Celebrations [Hardcover]

Rose Levy Beranbaum (Author)

Book Description

Publication Date: January 1994

Over the past 300 years, the American table has been enhanced by contributions from countless immigrant cultures. Now the bestselling author of The Cake Bible adapts the celebration foods of the world for the American kitchen. Step-by-step instructions. Full-color photos throughout.

Editorial Reviews

From Publishers Weekly

Beranbaum ( The Cake Bible ) credits "bright green abalone liver at a sushi bar in Tokyo" as one of her long-lasting culinary inspirations, and uses Rose's Melting Pot to gather together other multicultural delicacies (or mainstays) that she has found closer to home. Not a new idea, but always a welcome one, and this time there are surprises, as well as Beranbaum's characteristic skill and enthusiasm: lemon poppy seed buttermilk pancakes (born of the author's lemon poppy seed pound cake); Ethiopian doro wat , or stewed chicken, highly spiced with cardamom, ginger, turmeric and more; salmon pie. The range inherent in the melting pot idea can hardly go wrong when challah and popovers are side by side in a shared chapter, though for some the author's standards (of hours, energy, enterprise, savvy) may at times be a bit high: her "Ultimate BLT" is made from brioche, which we are encouraged to bake from scratch. But Beranbaum's brio may help to overcome one's misgivings about whether to take the leap or not. Photos not seen by PW .
Copyright 1993 Reed Business Information, Inc.

From Booklist

Here's a made-to-order item for cooks who still occasionally yearn for the good ol' days when calories didn't count and cholesterol was a word unheard of in the kitchen. The author of The Cake Bible (1988) has drawn on her many years as cook and food writer to present an unusual grouping of 100 ethnic recipes. Dishes originating in Italy, Ethiopia, Spain, Japan, China, and other countries share space with those from Beranbaum's own kitchen in a selection ranging from appetizers to desserts to beverages to brunch. For cooks ready to be challenged, there's dobos torte, a multilayered cake that combines the flavors of chocolate, butter cream, and caramel; those yearning for something homestyle or familiar will find chopped liver, hollandaise, and "perfect" American French toast. With full-color photographs, precise instructions, and a nice bit of anecdote to personalize the recipes, Beranbaum's delectable roundup is sure to deliver more than a few savory moments. Stephanie Zvirin

Product Details

• Hardcover: 288 pages
• Publisher: William Morrow & Co; 1St Edition edition (January 1994)
• Language: English
• ISBN-10: 0688122612
• ISBN-13: 978-0688122614
• Product Dimensions: 10.1 x 7.9 x 0.9 inches
• Shipping Weight: 3 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #1,139,596 in Books (See Top 100 in Books)

More About the Author

Rose Levy Beranbaum is the award-winning author of nine cookbooks, including The Cake Bible, the International Association of Culinary Professionals Cookbook of the Year for 1988. It was also listed by the James Beard Foundation as one of the top 13 baking books on "the Essential Book List." Rose also won a James Beard Foundation Award in 1998 for Rose's Christmas Cookies, and her book, The Bread Bible, was an IACP and James Beard Foundation nominee and was listed as one of the Top Ten Books of 2003 by Publishers Weekly and Food & Wine. Her most recent book, Rose's Heavenly Cakes, won the International Association of Culinary Professionals Cookbook of the Year for 2010. She is a contributing editor to Food Arts magazine and writes regularly for the Washington Post, Fine Cooking, Reader's Digest, and Bride's. Her popular blog, realbakingwithrose.com, has created an international community of bakers where you can visit Rose Levy Beranbaum and join in the discussion on all things baking. While you are there, you can bring the author right into your kitchen as she demonstrates key techniques and shares trade secrets so that you can create perfectly divine cakes.

Customer Reviews

Most Helpful Customer Reviews

13 of 14 people found the following review helpful:

5.0 out of 5 stars In the kitchen and at dinner with Rose!, July 11, 2000

By 

Jennifer M. Reyes (East Stroudsburg, Pennsylvania (& NYC) United States) - See all my reviews

This review is from: Rose's Melting Pot: A Cooking Tour of America's Ethnic Celebrations (Hardcover)

It's quite amazing how incredibly talented Rose truly is. She has been such an inspiration to me, sharing her wisdom and her words; I am myself on my way to a wonderful life of culinary adventures, beginning with an education at the Culinary Institute of America! "Rose's Melting Pot" walks the reader through extraordinary new territories in the world of food. She carefully chose the most interesting, comforting, exciting, and delicious dishes that totally tantalize one's taste buds! I have already dabbled with a few of the recipes and, just as always, her descriptions were most exacting and her recipes consistently precise. I always feel like I have Rose right in the kitchen with me when preparing any dish- whether right from her pages or the creation of anyone else. And this book continues right on that path! ...My favorites, so far, are the Trellis Roasted Garlic Soup, Walnut Fougasse, Japanese Chirashi Sushi, Endive & Walnut Salad w/ Raspberry Walnut Vinaigrette, Mexican Killer Kahlua Chiffon Cake (YuMMy! ).. To anyone, I HIGHLY recommend this magnificent book to anybody who enjoys trying international favorites.. Bon appetit!

7 of 8 people found the following review helpful:

5.0 out of 5 stars roses meltin pot, June 11, 2007

By 

Cooper's Antiques "Cooper's Antiques" (Maryville, TN) - See all my reviews

This review is from: Rose's Melting Pot: A Cooking Tour of America's Ethnic Celebrations (Hardcover)

Over the past 300 years, America's table has been enhanced by countless immigrant cultures as well as her regional cooks. In her latest book, Rose Levy Beranbaum, perhaps the most gifted cooking teacher in America, adapts many of these dishes for the American Kitchen. As always, with Rose's books, this one draws on her years of experience in teaching to explain in the clearest and simplist language how to make the most delectable and delightful foods with ease.

CHAPTERS INCLUDE: Soups and appetizers, bread, main courses, side dishes, vinegarettes, sauces, stocks, brunch, desserts, beverages.