Getting the download link through email is temporarily not available. Please check back later.
To get the free app, enter your mobile phone number.
The New American Cooking Hardcover – October 25, 2005
|New from||Used from|
Frequently Bought Together
Customers Who Bought This Item Also Bought
Though one might question the inclusion of very familiar formulas, like the one for chocolate chip cookies, albeit in "improved" versions, the majority of recipes will be new to most readers and all are easily accomplished. With 150 color photos, the book is a delightful addition to the Nathan canon, known for blending cultural-historical investigation with recipes of superior taste. --Arthur Boehm
From Publishers Weekly
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Top Customer Reviews
Nathan visited forty-six states in the preparation of this cookbook, and presents recipes from American cuisines old and new - from Appalachian Griddle Corn bread (which includes mayonnaise in the recipe for moistness) to fusion recipes such as Union Square Cafe's Tuna Burger with Ginger-Wasabi Mayonnaise. Her recipes come from chefs, farmers, restaraunteers and locals.
I love Nathan's approach. In researching this book she spent time with immigrant communities old and new - she includes recipes from the descendants of Croatian immigrants who came to Minnesota at the turn of the nineteenth century to work in the Iron Mines [The Potica - Iron Range Walnut Coffee Cake looks delicious, though I haven't had the chance to make it yet.] to Cambodian Chicken Soup from Hmong immigrants who came to the states in the 1970's. These recipes make available the diverse cuisines of the U.S. today. She also includes recipes from White House chefs and celebrity chefs like Alice Waters of Chez Panisse and Jean-Georges Vongrichten (whose Molten Chocolate cake recipe, given in the desserts section, is DEE-LICIOUS.)
The cookbook givess eleven chapters of recipes, listed here:
Breakfast and Brunch [Try the Baked French Toast with Caramelized Fruit - I made it for a holiday brunch and it was amazing.]
Bread (Includes Pizzas, Foccacia, Dosas, Crepes, sandwiches and tacos as well, and some spreads and chutneys to serve with - 26 recipes total.)
Starters and Small Plates - Dips and Spreads and finger food.Read more ›
I own many cookbooks and this book has become one of the first ones I look in when trying to find a new recipe. I have found myself frequently telling people about this book because I have enjoyed it so much.
I would highly recommend this cookbook to anyone who enjoys food and cooking.
What this means for people who may wish to purchase this book is that it comes off as a world food greatest hits, as selected by American foodies. While I am certain that the popularity of the Food Network and the great increase in published cookbooks means that a lot more Americans are taking cooking seriously, I don't think it means a movement anywhere close to the popularity of some recent cultural interests such as the Internet, cellular phones, iPods, or NASCAR.
So what is it about this book which may peek the interest of foodies and less fanatic people who simply like to cook. This probably depends a lot on how many cookbooks you already have, and what they are. If your entire culinary library consists of `The Joy of Cooking' and the `Good Housekeeping' loose leafed binder, then this is the book for you.Read more ›
Most Recent Customer Reviews
Nathan is one of my expert go to chefs for Jewish history and food knowledge. She's expanded to broaden her outlook. She still top ten chefs I followPublished 12 months ago by dude1529
I was expecting some recipes with a lot of historical facts or legends about the food.
Instead, it is just a recipe book. Read more
Great variety of recipes many of which have been influenced by international flavors. Also, great background stories that accompany each recipe.Published on May 16, 2011 by richard
This book is a beautiful collection of the most heart-warming stories to accompany the most delicious recipes. Ms. Read morePublished on December 6, 2005 by From one chef to another