9780714873961-ph-940-1
9780714873961-ph-940-2
9780714873961-ph-940-3
9780714873961-ph-940-4
9780714873961-ph-940-5

America: The Cookbook (Pre-order)


This title will be shipped from 9 October 2017


Gabrielle Langholtz


Editions:

Price: USD$49.95

With 800 home-cooking recipes, America: The Cookbook is a celebration of the remarkable diversity of American food and food culture state by state. Features 50 essays and menus from a 'who's who' of 100 foremost food experts and chefs.

America: The Cookbook is the first book to document comprehensively – and celebrate – the remarkable diversity of American cuisine and food culture. A thoroughly researched compendium of 800 home-cooking recipes for delicious and authentic American dishes, America: The Cookbook explores the country's myriad traditions and influences, regional favorites and melting-pot fusion – the culinary heritage of a nation, from appetizers to desserts and beyond. A unique state-by-state section features essays and menus from a 'who's who' of 100 foremost food experts and chefs.



SPECIFICATIONS:

Format: Hardback
Size: 270 x 180 mm (10 5/8 x 7 1/8 in)
Pages: 768 pp
Illustrations: 200 illustrations
ISBN: 9780714873961

Gabrielle Langholtz has travelled extensively throughout America and for a decade was the award-winning editor of Edible Manhattan and Edible Brooklyn. Previously, she was the head of special projects and publicity at the New York City Greenmarket and authored The New Greenmarket Cookbook. She resides in Pennsylvania, though has lived in many states.

Contributions by 100 foremost food experts and chefs: Scott Peacock, Frank Stitt (Alabama); Christopher Nicolson (Alaska); Gary Paul Nabhan (Arizona); P. Allen Smith, Matthew McClure (Arkansas); Jonathan Gold, Alice Waters (California); Eugenia Bone, Holly Arnold Kinney (Colorado); Michael Stern, Gabe McMackin (Connecticut); Sam Calagione, Hari Cameron (Delaware); Norman Van Aken (Florida); Nicole A. Taylor, Hugh Acheson (Georgia); Rachel Laudan, Martha Cheng (Hawaii); Kevin Huelsmann, Kris Komori (Idaho); Paul Kahan, Stephanie Izard (Illinois); Jonathan Brooks (Indiana); Jeremy Jackson, Andy and Carrie Schumacher (Iowa); Carl Thorne-Thomsen (Kansas); Adam Sachs, Edward Lee (Kentucky); Brett Anderson, John Besh (Louisiana); Andrew Taylor and Mike Wiley (Maine); John Shields, Jeremiah Stone (Maryland); Corby Kummer, Barbara Lynch (Massachusetts); Ari Weinzweig, Anita Lo (Michigan); Winona LaDuke, Andrew Zimmern (Minnesota); Martha Foose, John Currence (Mississippi); Danny Meyer, Colby and Megan Garrelts (Missouri); Seabring Davis, Andy Blanton (Montana); Clayton Chapman (Nebraska); Alicia Barber (Nevada); Susan Laughlin, Alison Ladman (New Hampshire); Ian Knauer (New Jersey); Freddie J. Bitsoie, Jonathan Perno (New Mexico); Adam Gopnik, Melissa Clark (New York); Rachel Wharton, Ashley Christensen (North Carolina); Laura Shunk (North Dakota); Jeni Britton Bauer, Michael Anthony (Ohio); Lucas Dunn, Judy Allen and Valarie Carter (Oklahoma); Mike Thelin, Naomi Pomeroy (Oregon); Aimee Olexy, Greg Vernick (Pennsylvania); Chris Cosentino, Champe Speidel (Rhode Island); Matt and Ted Lee, Robert Stehling (South Carolina); Emily and Melissa Elsen, MJ Adams (South Dakota); Kevin West (Tennessee); Robb Walsh, Dean Fearing (Texas); Blake Spalding and Jen Castle (Utah); Seamus Mullen (Vermont); Michael W. Twitty, Sean Brock (Virginia); Renee Erickson (Washington); Brent Cunningham, Damian Heath (West Virginia); Christine Muhlke, Dave Swanson (Wisconsin); Jeff Drew (Wyoming).

"This book gets it right."—Andrew Zimmern, award-winning television host and author

"A handsome 800-recipe tome that achieves both breadth, covering every region's specialties... and nuance, exploring the backstories of hyperlocal items. Thunk this one down on the holiday table for lively debate, but do put its recipes to use-it’s hard to quibble when your mouth is full." —Garden & Gun magazine

"An impressive compendium of regional recipes." —Garden & Gun magazine

"The melting pot of cuisine throughout the US's 50 states is examined, explored and explained by Pennsylvania-based Gabrielle Langholtz." —Centurion

"A 768-page paean to American cuisine." —Modern Farmer

"This 768-page tome celebrates America's delicious diversity by exploring favorite regional dishes from across the country."—Alaska Airlines Magazine

"A sweeping 700+ page cookbook... A wide range of recipes."—Eater

"America: The Cookbook is an ambitiously-researched compendium... that celebrates the nuances of America's food heritage in the form of 800 regionally treasured recipes." —New Worlder

"This book gets it right."—Andrew Zimmern, award-winning television host and author

"A handsome 850-recipe tome that achieves both breadth, covering every region’s specialties and nuance, exploring the backstories of hyperlocal items. Thunk this one down on the holiday table for lively debate, but do put its recipes to use-it's hard to quibble when your mouth is full."—Garden & Gun magazine


Click or tap a state below to discover local specialities from America: The Cookbook
YOU MAY ALSO LIKE
China: The Cookbook
Mexico: The Cookbook
Peru: The Cookbook
Thailand: The Cookbook
Greece: The Cookbook
The Lebanese Kitchen

ABOUT PHAIDON

Phaidon is the premier global publisher of the creative arts with over 1,500 titles in print. We work with the world's most influential artists, chefs, writers and thinkers to produce innovative books on art, photography, design, architecture, fashion, food and travel, and illustrated books for children. Phaidon is headquartered in London and New York City.
Read more