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The Taste of America Hardcover – October 14, 2013


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Product Details

  • Hardcover: 288 pages
  • Publisher: Phaidon Press (October 14, 2013)
  • Language: English
  • ISBN-10: 0714865826
  • ISBN-13: 978-0714865829
  • Product Dimensions: 7.5 x 1.2 x 11 inches
  • Shipping Weight: 2.4 pounds (View shipping rates and policies)
  • Average Customer Review: 3.2 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Best Sellers Rank: #940,883 in Books (See Top 100 in Books)

Editorial Reviews

Review

. . . a fascinating way to taste our nation's collective menu.—Houston Chronicle

Tailor-made for a coffee table. . . the most fun comes from just picking a page at random to discover a regional specialty like she-crab soup from the Lowcountry, or a basic staple like butter.—Publishers Weekly

Leave it to Colman Andrews to give us the DNA of quintessential American flavors. This amazing book reminds you of favorite items you may have forgotten, or introduces you to something totally new that's long been a regional tradition. It's a perfect window into the history of the foods that help tell America's culinary story.—José Andrés, Chef and Restauranteur, Think Food Group

If there is one person you can trust when it comes to the reliable sources of the best culinary craftsmen in America, it's Colman Andrews. Tastes are always evolving, so nothing is more important than having a relevant compendium to honor the artisanal evolution of America's food and its cuisine.—Daniel Boulud, Chef/Owner, Restaurant Daniel and Dinex Group

From beef jerky to peanut brittle, from spot prawns to goo goo clusters, Colman's love for food, especially American food, shines through. With seemingly endless perfect information, he just makes us hungry.—Jonathan Waxman, Chef, Barbuto

A welcome addition to any food lover's coffee table.—TravelandLeisure.com

A lively guide to edible Americana. . . Mr. Andrews goes a long way to answering the question he begins his book with: what does America taste like?—Aram Bakshian, The Wall Street Journal

About the Author

Colman Andrews is an award-winning food writer, restaurant reviewer and gastronomic commentator based in the USA. His previous books include Reinventing Food Ferran Adria: The Man Who Changed The Way We Eat, also published by Phaidon.He co-founded Saveur magazine and acted as editor-in-chief for four years (collecting six James Beard Journalism Awards), and went on to be a contributing editor for Gourmet magazine. He is also editorial director at the food blog TheDailyMeal.com.

Customer Reviews

3.2 out of 5 stars
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Most Helpful Customer Reviews

1 of 1 people found the following review helpful By Gordon Moog on February 14, 2014
Format: Hardcover Verified Purchase
If you like to eat, like to cook, or just like history, you'll enjoy this book. It's easy to read since it's one topic per page. But in the dairy section over 20 pages were devoted (wasted) on essentially the same story for each cheese: girl discovers goat; goat gives milk; girl learns to make cheese...well, you get the idea. In addition to being repetitively redundant those pages could have been used to acquaint us with the history of pasta/noodles/etc. a topic which is completely ignored.
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1 of 1 people found the following review helpful By Eli Dicklich on July 23, 2014
Format: Hardcover Verified Purchase
The book gives us background information about these featured products which we often do not obtain from a label. And then when you try them, you are pleasantly surprised that his opinion is well justified. Good honest information for the buyer.
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2 of 4 people found the following review helpful By Pamela R. Sall on January 14, 2014
Format: Hardcover Verified Purchase
I thought the is would be about places where food might be found and it is, sort of. However, there is no info on restaurants that use the products recommended nor are there sites whereat the product can be ordered. Disappointed.
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2 of 6 people found the following review helpful By Drew M. on January 21, 2014
Format: Hardcover Verified Purchase
Even though when I did the search for cookbooks this book came up, it is not a cookbook and does not have any recipes and that is not very clear from the description.
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More About the Author

Colman Andrews' first cookbook, "Catalan Cuisine", originally published in 1988, was recently named one of the "50 Best Cookbooks of All Time" by the Observer Food Monthly; his most recent one, "The Country Cooking of Ireland", was honored as Best International Cookbook by the James Beard Foundation in 2010 and beat out all other entries in all categories as foundation's Cookbook of the Year, then went on to win the 2011 Best International Cookbook prize from the International Association of Cooking Professionals. Andrews was a co-founder of Saveur, and its editor-in-chief from 2002 to 2006. After leaving the magazine, he became the restaurant columnist for Gourmet, serving in that capacity until its untimely demise. A native of Los Angeles with degrees in history and philosophy from UCLA, he was a restaurant reviewer and restaurant news columnist for the Los Angeles Times, and for three years edited "Traveling in Style", the Times travel magazine. Throughout the 1980s, he was wine and spirits columnist for Los Angeles Magazine, and published widely as a freelance writer, covering food, wine, travel, music, art, architecture, design, and the entertainment industry. The recipient of eight James Beard awards, Andrews is the co-author and co-editor of three Saveur cookbooks and six of his own books on food: "Everything on the Table"; "Flavors of the Riviera"; "Catalan Cuisine" (which introduced the now-trendy cooking of Spain's Catalonia region to America); "The Country Cooking of Ireland"; "Ferran: The Inside Story of El Bulli and the Man Who Reinvented Food" (a biography of Catalan superchef Ferran Adrià, also available in Spanish, French, and Italian translations); and "The Country Cooking of Italy". His next book, "The Taste of America", will be published in the fall of 2013. Andrews is now editorial director of The Daily Meal, a food and wine mega-site (www.thedailymeal.com), and has recently completed writing the first-ever Spanish Culinary curriculum, in partnership with José Andrés, for New York's International Culinary Center. In 2012, Andrews was awarded the Creu de Sant Jordi, the highest civil honor granted by the government of Catalonia, in recognition of his services in popularizing Catalan cuisine around the world.

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