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American Taste: A Celebration of Gastronomy Coast to Coast (Cook's Classic Library)by James Villas
Synopses & Reviews
A landmark. [American Taste] encompasses an admirable range of thoughts on food ranging from fried chicken and barbecues to Bourbon to game and caviar. A banquet for your library.”—Craig Claiborne
American Taste makes us savor the thought of good food, good living, and the joys of the good life. A delicious volume!”—James Beard
In his acclaimed American Taste, renowned food writer James Villas shares his passions for food and drink—both the humble and the sophisticated—in essays including Understanding Fried Chicken,” Upgrading Hash,” and Cornflakes Be Damned!” From his homage to asparagus to his treatise on french fries, Villas regales us with tales of American gastronomy from the perspective of a respectful gourmand and hired palate. American Taste is a new American classic.
One of the most entertaining books on contemporary American cuisine by the great James Villas
In this book I purport to portray the multifaceted, ever-evolving hedonistic lifestyle of one hungry American for whom all wanderings are measured in terms of the next meal. This is not a cookbook, although recipes are included when—and only when—they serve to illustrate or reinforce a particular topic. Rather, it reflects an approach to gustatory adventure in America, a suggested means whereby those who, like me, love to nourish themselves well can begin to really develop and improve their own taste in all things pertaining to food and drink. Some cookbooks are important as basic tools, to be sure, but the time has come for Americans to devote their attention to aspects of our gastronomy other than how to prepare flounder, chicken breasts, and chocolate cake a hundred different ways.
—James Villas, from his Introduction
About the Author
James Villas was the food & wine editor of Town & Country for twenty-seven years and is the author of more than a dozen cookbooks and books on food, two of them James Beard Award nominees. His work has appeared in Esquire, Food & Wine, Gourmet, Bon Appétit, Saveur, the New York Times and the Atlantic Monthly. He won a James Beard Award for journalism and received Bon Appétits Food Writer of the Year Award in 2003.
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