Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
One Big Table: 600 recipes from the nation's best home cooks, farmers, fishermen, pit-masters, and chefs Hardcover
The Amazon Book Review
Author interviews, book reviews, editors picks, and more. Read it now
Customers who bought this item also bought
What other items do customers buy after viewing this item?
From Publishers Weekly
Starred Review. O'Neill, former New York Times Magazine food writer and author (New York Cookbook), has compiled an informative and heartwarming refutation of the demise of American home cooking. Ten years and many miles in the making, this collection celebrates the nation's culinary diversity, both ethnically and agriculturally, and offers a uniquely intimate look at what home cooking in America is truly like today. O'Neill crossed the country, interviewing home cooks and spending time in the kitchens of recent immigrants. The results are enticing recipes that intertwine family stories, personal histories, and food. From stuffed Danish pancakes in Utah to tamales in Santa Fe and Vietnamese shrimp pancakes in Mississippi, this eclectic collection showcases the best this country has to offer. O'Neill also includes old-style American fare, including black-eyed pea and mustard greens soup, corn chowder, campfire trout, and bluegrass bass with Kentucky caviar. Sidebars abound on everything from black sea bass to Johnny Appleseed, Elvis to shrimp. As engaging in the armchair as it is in the kitchen, this book is an enduring testament to our historic traditions and the new culinary forays being made by American home cooks. (Nov.) (c)
(c) Copyright PWxyz, LLC. All rights reserved. --This text refers to an alternate Hardcover edition.
About the Author
For a decade, Molly O'Neill was the food columnist for The New York Times Magazine and the host of the PBS series Great Food. Her work has appeared in many national magazines, and she is the author of three cookbooks, including the award-winning The New York Cookbook. She lives in New York City. --This text refers to an alternate Hardcover edition.
Top customer reviews
- Despite its length, the recipes seem to have been carefully selected and tested. Sometimes with this sort of compilation cookbook it seems that at a certain point the author is tossing in recipes because the book "needs" a recipe of that type, not because the recipe itself is worthy of being there. For example a book might "need" a mac and cheese recipe, or a beef stew recipe or whatever. This book seems like one where a recipe got in only if it was great, not because it filled a "gap" in the collection.
- The recipes are great.
- The recipes are different than what I would find on Epicurious or other on-line sites.
- The recipes are different than what I usually cook, particularly in the seasonings, so I learn. For example,. there is a Persian yogurt soup called "Aush" that uses an extremely large amount of green herbs - dill, mint and cilantro I think (I am writing this off the top of my head). I mean extremely large - like 1 cup of dill and each of the other herbs! I would never ever come up with that type of proportions or that combination of seasonings if I was just improvising myself based on what I have cooked in the past and it is truly fabulous.
- It is the only cookbook I have found with an Aush recipe and I had been trying to find one ever since I had it in an Afghan restaurant years ago. Plus, as mentioned above, the recipe is amazing.
- The recipes are diverse, they come from all sorts of cuisines and cultures. Some recipes are very traditional versions of certain foods and others are clearly recipes that people have adapted and changed over the years. It really seems like a collection of real people's favorite recipes and the criteria for inclusion in the book is "is it good" regardless of the recipes "authenticity" or pedigree.
- The information about the various contributors that accompanies the recipes is interesting and gives the book depth. And it can be ignored if you are just browsing the recipes - the recipes are not "buried" on tons of text. So you can enjoy the info, or ignore it.
- It seems like a book that lots of people don't already have and have not heard about so it makes a great gift.
If I could keep only 10, or even 5, of my many cookbooks this one would make the cut. I just can't find this sort of recipes - and feel confident that each one is a very very good version of whatever it is - online or in other books. And it makes me try new seasoning combinations and proportions that I would never think of myself.
Over and above the histories of the recipes, the reason that they are valued and treasured is that they produce delicious foods. From soups to stews to souffles, there is everything in this book! The ingredients are not too obscure and the methods are clear and well laid out.
Flick through the book at random and you are guaranteed to find either something to warm your stomach or your heart.
A wonder of a book.. buy it immediately and add the recipes cherished by other generations, creeds and peoples to those of your own family.
I would recommend this book to any one whether you be an chef or a novice cook. This is great addition to any kitchen.. actually to any household as its much more than a cookbook.