New American Table

  • Filename: new-american-table.
  • ISBN: 9780470281888
  • Release Date: 2009-10-26
  • Number of pages: 368
  • Author: Marcus Samuelsson
  • Publisher: John Wiley & Sons



From the winner of Top Chef Masters An affectionate, thoroughly diverse tribute to the modern American table "I'll introduce you to friends I've met along the way who have shared their foods, told me their stories and inspired me with their passion. With recipes that range from elaborate entrees to simple snacks, I give an overview of American food as I see it and, hopefully, will provide a primer to navigate through an array of international influences to bring a world of flavor into your own home." —Marcus Samuelsson In his bestselling The Soul of a New Cuisine, Marcus Samuelsson returned to the land of his birth to explore the continent's rich diversity of cultures and cuisines through recipes and stories from his travels in Africa. Now, in The New American Table, Samuelsson takes you on a journey of the inspired food of the United States, his beloved adopted country. Acclaimed for the distinct and diverse cuisine he has created at Aquavit and Riingo, Samuelsson shares more than 300 recipes that embody the uniquely inclusive spirit of American cuisine, from high-end fare to street food; down-home Southern cooking to Southwestern flavors to Asian cuisines, and beyond. In this new book, he explores the full spectrum of this regional American cooking that he has grown to love, meeting people along the way who have brought wonderful foods to their new home and to the receptive American people who have opened their minds and hearts to new foods and new cultures, including Green Salsa, to serve over shrimp or as a dip Breakfast Burritos Salmon Flatbread Tempura Crab Salad with Tamarind-Soy Vinaigrette Soy-Glazed Dumplings with Sweet Chile Sauce Chicken Sate with Baby Spinach and Garlic Feta Dip Turkey Meatloaf with Tomato-Spinach Sauce Beer-Braised Short Ribs Rustic Chocolate Tart Red Berry Cobbler A true celebration of the culinary gifts that define The New American Table, this book is accompanied by stunning food and travel photographs documenting Samuelsson's journeys across America and his discovery of the flavors of a nation. Drawing on his own rich cultural heritage, he has created an exciting tribute to the wide range of cultural influences and culinary traditions that have shaped modern American cuisine. The New American Table presents Samuelsson's interpretation of the food that has evolved from these diverse traditions-a contemporary, original, and uniquely American cuisine.

Putting Meat on the American Table

  • Filename: putting-meat-on-the-american-table.
  • ISBN: 0801882400
  • Release Date: 2006
  • Number of pages: 170
  • Author: Roger Horowitz
  • Publisher: JHU Press



Engagingly written and richly illustrated, Putting Meat on the American Table explains how America became a meat-eating nation -- from the colonial period to the present. It examines the relationships between consumer preference and meat processing -- looking closely at the production of beef, pork, chicken, and hot dogs.Betty Fussell, Gastronomica

The Italian American Table

  • Filename: the-italian-american-table.
  • ISBN: 9780252095016
  • Release Date: 2013-10-30
  • Number of pages: 304
  • Author: Simone Cinotto
  • Publisher: University of Illinois Press



Best Food Book of 2014 by The Atlantic Looking at the historic Italian American community of East Harlem in the 1920s and 30s, Simone Cinotto recreates the bustling world of Italian life in New York City and demonstrates how food was at the center of the lives of immigrants and their children. From generational conflicts resolved around the family table to a vibrant food-based economy of ethnic producers, importers, and restaurateurs, food was essential to the creation of an Italian American identity. Italian American foods offered not only sustenance but also powerful narratives of community and difference, tradition and innovation as immigrants made their way through a city divided by class conflict, ethnic hostility, and racialized inequalities. Drawing on a vast array of resources including fascinating, rarely explored primary documents and fresh approaches in the study of consumer culture, Cinotto argues that Italian immigrants created a distinctive culture of food as a symbolic response to the needs of immigrant life, from the struggle for personal and group identity to the pursuit of social and economic power. Adding a transnational dimension to the study of Italian American foodways, Cinotto recasts Italian American food culture as an American "invention" resonant with traces of tradition.

The South American Table

  • Filename: the-south-american-table.
  • ISBN: 1558322493
  • Release Date: 2003-01-01
  • Number of pages: 478
  • Author: Maria Baez Kijac
  • Publisher: Harvard Common Press



This book has over 450 recipes from 10 countries for everything from tamales, ceviches, and empanadas that are popular across the continent to specialties that define individual cuisines.

New American Vegan

  • Filename: new-american-vegan.
  • ISBN: 9781604860795
  • Release Date: 2011-04-01
  • Number of pages: 223
  • Author: Vincent J. Guihan
  • Publisher: PM Press



Weaving together intimate family values with personal stories and 120 tasty recipes, New American Vegan shares delicious food and emphasises the importance of communal eating. The recipes range from the basic to the complex, but are always presented with simplicity. Clear, step-by-step instructions will guide even novice chefs and there is a whole chapter dedicated to techniques. Each recipe is presented with additional notes which show the reader how to take the recipe further, increase flavour and add extra flourish.

Florida Keys Key West Chef s Table

  • Filename: florida-keys-key-west-chef-s-table.
  • ISBN: 9781493015436
  • Release Date: 2014-10-07
  • Number of pages: 224
  • Author: Victoria Shearer
  • Publisher: Rowman & Littlefield



Surrounded by water, the Florida Keys yields a bounty that easily could qualify as the eighth wonder of the world. The Keys can confidently boast that nowhere else in the continental US will you find fresher, more innovatively prepared fish and seafood. Special natural resources, from stone crabs and yellowtail snapper to cracked conch and key limes, are served any way you like and the relaxed atmosphere of the restaurants is reflected in the cuisine. Be it a roadside cafe or a resort dining room, the cuisine is all “Keys casual.” With 80 recipes for the home cook from Florida's most celebrated eateries and showcasing over 200 full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Florida Keys & Key West Chef's Table is the ultimate gift and keepsake cookbook for both tourists and residents of the Keys.

The American Table

  • Filename: the-american-table.
  • ISBN: 0916562506
  • Release Date: 2000
  • Number of pages: 419
  • Author: Ronald Johnson
  • Publisher: Silver Springs Books



Johnson's lively recreation of the genius of American cooks served as the foundation of a great new school of American cooking. In "The American Table" he reveals a heretofore unimagined treasure trove of American dishes. Line drawings.

Japanese cooking for the American table

  • Filename: japanese-cooking-for-the-american-table.
  • ISBN: 0874773768
  • Release Date: 1986-04
  • Number of pages: 174
  • Author: Karen Green
  • Publisher: Tarcher



Provides clear, step-by-step instructions--including careful descriptions of new techniques--for more than 150 recipes, illustrating both classic and home-style cooking

The Vegetarian Crusade

  • Filename: the-vegetarian-crusade.
  • ISBN: 9781469608921
  • Release Date: 2013-10-07
  • Number of pages: 288
  • Author: Adam D. Shprintzen
  • Publisher: UNC Press Books



Vegetarianism has been practiced in the United States since the country's founding, yet the early years of the movement have been woefully misunderstood and understudied. Through the Civil War, the vegetarian movement focused on social and political reform, but by the late nineteenth century, the movement became a path for personal strength and success in a newly individualistic, consumption-driven economy. This development led to greater expansion and acceptance of vegetarianism in mainstream society. So argues Adam D. Shprintzen in his lively history of early American vegetarianism and social reform. From Bible Christians to Grahamites, the American Vegetarian Society to the Battle Creek Sanitarium, Shprintzen explores the diverse proponents of reform-motivated vegetarianism and explains how each of these groups used diet as a response to changing social and political conditions. By examining the advocates of vegetarianism, including institutions, organizations, activists, and publications, Shprintzen explores how an idea grew into a nationwide community united not only by diet but also by broader goals of social reform.

Lunch

  • Filename: lunch.
  • ISBN: 9781442227477
  • Release Date: 2014-03-06
  • Number of pages: 180
  • Author: Megan Elias
  • Publisher: Rowman & Littlefield



Lunch has never been just a meal; the meal most often eaten in public, lunch has a long tradition of establishing social status and cementing alliances. From the ploughman’s lunch in the field to the power lunch at the Four Seasons, the particulars of lunch decisions—where, with whom, and what we eat—often mark our place in the world. Lunch itself has galvanized political movements and been at the center of efforts to address poverty and malnutrition; the American School Lunch Act of 1946 enforced the notion that lunch could represent the very health of the nation, and sit-ins and protests at lunch counters in the 1960s thrust this space into moral territory. Issues of who cooks lunch, who eats what, and how and when we eat in public institutions continue to spur activists. Exploring the rich history and culture of this most-observed and versatile meal, Lunch draws on a wide range of sources: Letters and memoirs Fiction Cookbooks Institutional records Art and popular media Tea room menus Lunch truck Twitter feeds, and more Elias considers the history of lunch not only in America, but around the world to reveal the rich traditions and considerable changes this meal has influenced over the years.

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