Food expert and celebrated food historian Andrew F. Smith recounts& mdash;in delicious detail& mdash;the creation of contemporary American cuisine. The diet of the modern American wasn't always as corporate, conglomerated, and corn-rich as it is today, and the style of American cooking, along with the ingredients that compose it, has never been fixed. With a cast of characters including bold inventors, savvy restaurateurs, ruthless advertisers, mad scientists, adventurous entrepreneurs, celebrity chefs, and relentless health nuts, Smith pins down the truly crackerjack history behind th

Gourmet American recipes with Irish roots

Cookbook with recipes for American cuisine.

With the explosion in craft beers and interest in seasonal cuisine, A Year in Food and Beer perfectly fills a niche. Boasting 40 enticing recipes and more than 100 beer-pairing suggestions, it instructs readers how to identify flavors in specific beers and how to complement those with gourmet foods and cooking techniques by season.

LaMont Burns is a renowned chef, restaurateur, and television personality.But he is much more than that. Most importantly, Mr. Burns is heir to four generations of black culinary tradition that began over 150 years ago in the kitchen of a Tennessee plantation where his great-grandmother Miss Lucinda Macklin gained fame as one of the finest cooks of the Old South.She passed on her recipes, secrets, techniques, and love of southern cuisine to her daughter Aussibelle who in turn shared them with her daughter (LaMont's mother), Thelma.Here are those original, heirloom recipes and secrets of sauces

American cuisine has absorbed the best and brightest of every culture world wide, and it all began in the early cookbooks of the eighteenth century.Martha Washington, for instance, our first First Lady, was America''s earliest celebrity chef.Her recipe collection was a beloved family heirloom, lent out to friends one receipt at a time. Others followed.In the South, Thomas Jefferson''s cousin, Mary Randolph, wrote a best selling cookbook many of whose recipes are still used today.In upstate New York, an enterprising young woman called Amelia Simmons set out the traditional American fare that gr

With love of great cuisine and the bounty of our nation evident in each of these recipes, Capitol Hill Cooks contains recipes from members of the current Congress, as well as every president from George Washington (Cranberry Pudding) to Barack Obama (Shrimp Linguini). Taste Senator Charles Grassley's Mustard Sauce, the late Senator Edward Kennedy's Cape Cod Fish Chowder, or Olympia Snow's Baklava.and many more. Many contributors to this book even include notes about their ethnic backgrounds, favorite indigenous foods, and fond memories of meals shared with others.

"The host of Travel Channel's most popular show explains how iconic American foods have captured our culinary imaginations. You won't look at a bagel the same way again! In America the Edible, Travel Channel host Adam Richman tackles the ins and outs of American cuisine, demonstrating his own unique brand of culinary anthropology. Believing that regional cuisine reveals far more than just our taste for chicken fried steak or 3-way chili, Richman explores the ethnic, economic, and cultural factors that shape the way we eat and how food, in turn, reflects who we are as a nation. Richman uses his signature wit and casual charm to take youon a tour around the country,explaining such curiosities as why bagels are shaped like circles, why fried chicken is so popular in the South, and how some of the most iconic American food. Hot dogs, fries, and soda are not really American at all. Writing with passion, curiosity, and a desire to share his knowledge, he includes recipes, secret addresses for fun and tasty finds, and tips on how to eat like a local from coast to coast. Part travelogue, part fun fact book, part serious culinary journalism, Richman's America the Edible illuminates the food map in a way nobody has before"--

Thousands of years before Hendrik Hudson sailed his Half Moon up to modern day Albany in 1609, the glaciers that once blanketed the Hudson Valley retreated to the Arctic. What the ice left in its wake was a soil so rich that, in global satellite images taken today, the trench of its path still shows up as a jet black streak. Lured by this soil's fertility came the family farmers of the Hudson Valley, who, over time, learned to glean the finest products that the land could provide. Today the Hudson Valley is an area rich in history and art, antiques and architecture, charming towns, and farms that produce bountiful local produce. America's history comes alive here as does its beauty. Naturally, Hudson Valley restaurants boast outstanding chefs with a deep and growing commitment to supporting local agriculture. Hudson Valley farmers and artisans fill out the menus with sustainable raised produce, meats, poultry, eggs, cheese, wine and other fine foods. It's creative cuisine at its bestWith over 80 recipes for the home cook from the state's most celebrated eateries and showcasing full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Hudson Valley Chef's Table  is a feast for the eyes as well as the palate. The delicious dishes featured here are personal histories--stories of people and place. Each recipe, chef profile, and photo tells its part of the story and magic of the Hudson Valley.