Synopses & Reviews
In this beautiful volume, a love letter to American food, Martha Stewart, who has so significantly influenced the American table, collects her most favorite national dishes, as well as the stories and traditions behind them. These are recipes that will delight you with nostalgia, inspire you, and teach you about our nation by way of its regions and their distinctive flavors. Above all, these are time-honored recipes that you will turn to again and again.
Organized geographically, the 200 recipes in Martha’s American Food include main dishes such as comforting Chicken Pot Pies, easy Grilled Fish Tacos, irresistible Barbecued Ribs, and hearty New England Clam Chowder. Here, too, are thoroughly modern starters, sides, and one-dish meals that harness the bounty of each region’s seasons and landscape: Hot Crab Dip, Tequila-Grilled Shrimp, Indiana Succotash, Chicken and Andouille Gumbo, Grilled Bacon-Wrapped Whitefish, and Whole-Wheat Spaghetti with Meyer Lemon, Arugula, and Pistachios. And you will want to leave room for dessert, with dozens of treats such as Chocolate-Bourbon Pecan Pie, New York Cheesecake, and Peach and Berry Cobbler.
Through sidebars about the flavors that define each region and stunning photography that brings the foods—and the places with which we identify them—to life, Martha celebrates the unique character of each part of the country. With all the dishes that inspire pride in our national cuisine, Martha’s American Food gathers, in one place, the recipes that will surely please your family and friends for generations to come.
"With her trademark glossy imagery, Stewart has always sold an appealing version of Americana, and this latest addition to her cookbook library, focused on American cuisine, is no exception. Diverse and all-encompassing, this volume ranges from the date shakes of California to the Indian pudding of Massachusetts. Chapters are organized by region, starting with all-American dishes such as hamburgers, apple pie, and macaroni and cheese, and moving on to the specific foods of the Northeast, South, Midwest, Southwest, and West. Rustic, homey fare, like shrimp and grits and Texas sheet cake, dominates the proceedings, but in Stewart's hands, the tuna noodle casserole is updated with anchovies and artichoke hearts; the North Carolina style pulled pork sandwich is served on homemade cornmeal rolls; and the pineapple upside-down cake relies on fresh fruit. The running 'Regional Flavor' highlights individual ingredients, such as clams and pineapple. Clear, reliable instruction, coupled with interesting facts and tidbits (did you know that Athens, Tex., is the black-eyed pea capital of the world?) make this a welcome addition to the canon." Publishers Weekly (Starred Review) Copyright PWxyz, LLC. All rights reserved.
Theand#160;award-winning celebrity chef and New York Times best-selling author shows how he cooks at home for family and friends
The award-winning celebrity chef and New York Times best-selling author unwinds at home, sharing 150 relaxed, multicultural dishes
and#160; For two decades, Marcus Samuelsson has captivated food lovers with his brilliant culinary interpretations. Born in Ethiopia, raised in Sweden, and trained in European kitchens, he is a world citizen turned American success story. Not only was Samuelsson the youngest chef ever to receive three stars from the New York Times,
he is also a five-time James Beard Award recipient, a winner of Top Chef Masters,
and a judge on Chopped.
Chosen by President Obama to cook the first state dinner, he is now a charismatic TV host.
In this book, the chef who former President Bill Clinton says and#8220;has reinvigorated and reimagined what it means to be Americanand#8221; serves up the dishes he makes at his Harlem home for his wife and friends. The recipes blend a rainbow of the flavors he experienced in his travelsand#8212;Ethiopian, Swedish, Mexican, Caribbean, Italian, and Southern soul. His eclectic, casual food includes dill-spiced salmon; coconut-lime curried chicken; mac, cheese, and greens; chocolate pie spiced with Indian garam masala; and for kids, peanut noodles with slaw. This is an inside glimpse into how one of the worldand#8217;s top chefs cooks in his home kitchen for those nearest and dearest to him.
About the Author
MARCUS SAMUELSSON is owner of Red Rooster Harlem, Ginnyand#39;s Supper Club, and Street Bird. He is the author of Marcus Off Duty; The New York Times bestselling memoir Yes, Chef; The Soul of a New Cuisine, which won a 2007 James Beard Award for best international cookbook; The New American Table, and Aquavit. The winner of multiple James Beard Awards, he is the youngest chef ever to receive two three-star ratings from the New York Times. He frequently appears on Bravoand#39;s Top Chef and Chopped. Born in Ethiopia, he was raised by adoptive parents in Sweden before training in Europe and finally making Harlem his home, where he lives with his wife.