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The Way We Ate: 100 Chefs Celebrate a Century at the American Table Hardcover – October 29, 2013

by Noah Fecks (Author), Paul Wagtouicz (Author)

15 ratings

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From the food photographers and creators of the popular blog The Way We Ate comes a lavishly illustrated journey through the rich culinary tradition of the last American century, with 100 recipes from the nation's top chefs and food personalities.

Take a trip back in time through the rich culinary tradition of the last American century with more than 100 of the nation’s top chefs and food personalities.

The Way We Ate captures the twentieth century through the food we’ve shared and prepared. Noah Fecks and Paul Wagtouicz (creators of the hugely popular blog The Way We Ate) are your guides to a dazzling display of culinary impressionism: For each year from 1901 to 2000, they invite a well-known chef or food connoisseur to translate the essence or idea of a historical event into a beautifully realized dish or cocktail. The result is an eclectic array of modern takes and memorable classics, featuring original recipes conjured by culinary notables, including:

Daniel Boulud, Jacques Pépin, Marc Forgione, José Andrés, Ruth Reichl, Marcus Samuelsson, Michael White, Andrew Carmellini, Anita Lo, Gael Greene, Michael Lomonaco, Melissa Clark, Justin Warner, Michael Laiskonis, Sara Jenkins, Shanna Pacifico, Jeremiah Tower, and Ashley Christensen

An innovative work of history and a cookbook like no other, The Way We Ate is the story of a nation’s cravings—and how they continue to influence the way we cook, eat, and talk about food today.

Print length

347 pages
Language

English
Publisher

Atria Books
Publication date

October 29, 2013
Dimensions

7.38 x 1.2 x 9.13 inches
ISBN-10

1476732728
ISBN-13

978-1476732725
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Editorial Reviews

Review

“Just when you thought there couldn't possibly be an original idea for a cookbook left to invent, here is The Way We Ate: 100 Chefs Celebrate a Century at the American Table. It has the charm of old menus and vintage recipe collections. You can cook by it, stir your cocktail or just be amused by what great chef or cookbook writer was assigned what year to memorialize and what they wrote.” -- Gael Greene ― Insatiable Critic

About the Author

Noah Fecks and Paul Wagtouicz are New York City-based photographers who share a desire to re-create, cook, and capture some of the best recipes of the twentieth century. Noah earned his B.F.A from the Parsons School of Design and teaches in the photography department at Parsons, and Paul is a graduate of Sarah Lawrence College. Visit their blog at TheWayWeAte.net.

Product details

Publisher ‏ : ‎ Atria Books (October 29, 2013)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 347 pages
ISBN-10 ‏ : ‎ 1476732728
ISBN-13 ‏ : ‎ 978-1476732725
Item Weight ‏ : ‎ 2.55 pounds
Dimensions ‏ : ‎ 7.38 x 1.2 x 9.13 inches

Best Sellers Rank: #3,057,702 in Books (See Top 100 in Books)
- #3,176 in Gastronomy Essays (Books)
- #4,056 in Gastronomy History (Books)
- #11,489 in U.S. Regional Cooking, Food & Wine

Customer Reviews:
15 ratings

Customer reviews

5 star		71%
4 star		18%
3 star 0% (0%)		0%
2 star		12%
1 star 0% (0%)		0%

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Top reviews from the United States

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Linda M. Pickett

The Way We Ate: 100 Chefs Celebrate a Century

Reviewed in the United States on August 18, 2017

Verified Purchase

I think this is a great book. I haven't used any of the recipes yet as it just arrived but sure plan to do so. Great condition

Reviewed in the United States on February 3, 2016

Verified Purchase

This is a truly bizarre cookbook. I bought it foolishly assuming that it would have something to do with, you know, the way we ate. It doesn't. It consists of little historical factoids -- the Wright Brothers existed, Mae West was a movie star -- of somewhat dubious accuracy, each followed by a recipe the factoid supposedly "inspired." In most cases, the source of that inspiration is entirely unfathomable; the recipe has nothing to do with the factoid, nothing to do with the period with which it's theoretically associated, and often, not much to do with actual thought on the part of the creator. That is, there are some wonderful chefs and cooks represented here, but in many cases it's clear that they devoted about five minutes' worth of effort to coming up with their contribution. Ruth Reichl's, for example, consists of a one-paragraph explanation of a matzoh-brei so basic it doesn't even include onions. It's uhhhh....scrambled eggs with some matzoh. Furthermore, the book is larded fairly heavily with contributions from people who have only the most tangential relationshp to food -- a singer? a photographer? presumably they're friends of the "authors"' -- and some of the ingredients and procedures are so esoteric -- with zero assistance offered -- as to be unworkable. What, for example, is "buckwheat bread"? Where is one supposed to buy quail with the head and feet still attached? Though there are a few appealing recipes, the book overall reads as a poorly conceived, poorly edited vanity project.

5 people found this helpful

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themayoress

Perfect Gift

Reviewed in the United States on December 20, 2013

Verified Purchase

This book was my go-to gift this holiday season - it's fun, sophisticated, and a wonderful tour through history and cuisine even if you don't cook. Great concept, brilliant execution.

3 people found this helpful

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Morgan White

Most unique cookbook in years!

Reviewed in the United States on November 3, 2013

Verified Purchase

Fantastic! What a unique and original concept for a cookbook. Great gift idea for the holidays...both useable and good looking. Just exceptional!

5 people found this helpful

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Kindle-Kunde

Five Stars

Reviewed in the United States on August 17, 2014

Verified Purchase

there should be a juxtaposed volume, item for item, THE WAY WE EAT.

Reviewed in the United States on December 23, 2013

Verified Purchase

Magnificently styled, photographed, curated and conceived - this creative, collaborative journey of chefs and visual artists offers multiple platforms of engaging information and inspiration. Every page a marvel. If you have retro sensibilities and love cooking, eating and discovering new culinary talent, or just looking at fantastically staged photos of food and tableware - this book will give you hours of pleasure.

2 people found this helpful

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Pierrot

A Visual and Culinary Feast

Reviewed in the United States on December 3, 2013

Verified Purchase

This is a beautifully bound and illustrated book! I bought it as an "heirloom" for my daughter, and I hope she loves it as much as I do!

One person found this helpful

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Amazon Customer