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An American Place: Celebrating the Flavors of America Hardcover – May, 1996

4.5 out of 5 stars 2 customer reviews

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Editorial Reviews

Amazon.com Review

Larry Forgione is hailed as the godfather of American cooking, and here he serves up a lush collection of recipes designed to reintroduce the essential flavors lost to us in the rush for newer, quicker and better. He takes the best flavors from the past and revitalizes them with the freshest, ripest and richest native ingredients. With over a hundred recipes reflecting the bounty of American cuisine: fish and shellfish from America's shores, everything from chicken, duck and venison to beef, pork and lamb from our forests and farms, and wonderful breads and old-fashioned desserts from our bakeshops.

From Publishers Weekly

Glorifying the diversity of American cuisine from coast to coast and from soup to dessert, some 200 recipes by the owner/chef of An American Place restaurant in New York City update old favorites and create scores of new ones. A James Beard disciple (and Farberware Millennium Chef of the Year winner at the 1993 James Beard/Perrier-Jouet Restaurant Awards), Forgione recasts such staples as Pigs in a Blanket (using buffalo or beef sausage and pretzel dough) and Philly Cheesesteak (with sirloin, aged cheddar or Crowley cheese and jalapeno while devising the likes of Baked Goat Cheese in Country Ham with Ramps and Morels. Forgione's refinements of such American classics as carpetbagger steak, a dish of Gold Rush San Francisco (an oyster-stuffed fillet) and his advice on using leftover turkey and cranberries for a new version of Native American Pemmican are a novel delight. His enthusiastic focus on American fare excuses those instances when invention runs to overload, as in Grilled Marinated Quail with Chestnuts and Wild Huckleberries served over a wild rice and hickory nut cake. Author tour.
Copyright 1996 Reed Business Information, Inc.
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Product Details

  • Hardcover: 320 pages
  • Publisher: Morrow Cookbooks; First Edition edition (May 1996)
  • Language: English
  • ISBN-10: 0688087167
  • ISBN-13: 978-0688087166
  • Product Dimensions: 10.5 x 8.5 x 1.1 inches
  • Shipping Weight: 2 pounds
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Best Sellers Rank: #984,767 in Books (See Top 100 in Books)

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By rodboomboom HALL OF FAMEVINE VOICE on August 21, 2004
Format: Hardcover Verified Purchase
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!
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Format: Hardcover Verified Purchase
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.
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