Free Ebook Gourmet's America
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Gourmet's America
Free Ebook Gourmet's America
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From Booklist
Gourmet magazine functions as a reliable resource for many cooks, particularly those people who aspire to become more capable in the kitchen. With this book, which is divided into eight gastronomic regions, the Gourmet editors provide the material for potential feasts. A cornucopia of American-style dishes will be found here along with regional menus. Ethnic influences are evident; tempura, teriyaki, and Thai beef salad appear in the "California and Hawaii" section. Photographs convey a sense of the country's regional radiance and provide an apt accompaniment to more than 200 recipes. Alice Joyce
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From the Inside Flap
blushing peaches await harvest in Georgia; swaying golden wheat blankets the Kansas plains; herds of grazing cattle cross Wyoming and Montana; countless chilies dry in the hot New Mexico sun; Alaskan rivers sparkle with salmon -- America is truly abundant. Add to this bounty new foods and cuisines introduced by a steady stream of immigrants, and it is no wonder American cooking is continually so exciting. Gourmet's America is a celebration of all the foods, both traditional and newly found, that we enjoy today.This beautiful cookbook, with over 40 full-color photographs, explores eight distinctive regional cuisines -- New England, the Mid-Atlantic, the South, the Heartland, the Mountain States, the Southwest, the Northwest and Alaska, and California and Hawaii -- and offers a special menu and additional outstanding dishes for each area. You'll find over 250 recipes in all, including some of Gourmet magazine's classic favorites, as well as over 100 brand-new recipes that highlight America
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Product details
Hardcover: 239 pages
Publisher: Random House; 1st edition (September 6, 1994)
Language: English
ISBN-10: 0679435638
ISBN-13: 978-0679435631
Product Dimensions:
8.5 x 1 x 10.2 inches
Shipping Weight: 2.2 pounds (View shipping rates and policies)
Average Customer Review:
4.0 out of 5 stars
2 customer reviews
Amazon Best Sellers Rank:
#688,177 in Books (See Top 100 in Books)
This book is beautiful. It can act as even a coffee table book the photography is so incredible. Recipes are great- every one I've tried has been delicious and unique.
`Gourmet's America' is one of two different types of recipe collection books put out by `Gourmet'. This is a special theme volume. The other variety is the yearly `best of' collection which features the cuisine of a major world city such as Paris, Rome, or San Francisco. The best feature of both types of volumes is their presentation of recipes as complete, themed meals which make the whole series of collections a great source for people who really love to entertain based on a culinary theme.This volume's themes are principle American regions such as New England, the Mid-Atlantic, the South, the Heartland, the Mountain states, the Southwest, California and Hawaii, and the Northwest and Alaska. Unfortunately, these regions are so big that any reasonably cohesive menu from, for example, the Mid-Atlantic states will represent only a miniscule portion of that region's cooking. For example, a Pittsburgh based Polish menu would be totally foreign to a Baltimore crabfest.I can't argue with the recipes, however. I checked out the ones from the region I know best (the same Middle Atlantic states) and found good to superior renditions of what happened to be very close to a Pennsylvania Dutch themed collection.I still have the problem with the fact that if what you want is a good source of American cookery, for $25, you can get a spanking new copy of James Beard's magnum opus, `James Beard's American Cookery', with upwards of 3000 recipes, very nicely organized by occasion and ingredient.I also detected a certain absence of features which seemed to arrive at Gourmet when Madame Ruth Reichl took over the reins at `Gourmet'. There is no `make ahead' schedule so useful for `do it yourself' entertaining. I don't know if Ruthie was personally responsible for adding that feature, but I do sense the `Gourmet' volumes done in the last five years seem to be just a bit better than in previous years.
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