The Taste of America Colman Andrews

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The Taste of America is a compendium of the best food in the USA. From the finest artisan cheeses to the fieriest chili sauce to the juiciest oysters, it is a celebration of the very best food produced in America, selected by renowned food expert and passionate eater, Colman Andrews.

It covers 250 of the most exceptional food products manufactured and on sale in the USA (whether on a small or a large scale), with an emphasis on those with distinctive regional characteristics, including but not limited to dairy products, oils, vinegars, sauces, flours, syrups, breads, hams, cakes, confectionery, and preserves. It will also cover the best fresh ingredients, again emphasizing those with distinctive regional characteristics, including fruit and vegetables, seafood, and meat.

Each item has a lively and accessible text of no less than 300 words detailing its history, production methods, and applications, along with a description that vividly evokes its flavour and aromas in an engaging way that makes the reader want to seek it out. Specially commissioned illustrations by Joël Penkman accompany many of the texts.

The book opens with an introduction by Colman Andrews and is structured into chapters according to food type. It includes a directory of producers providing details of how to obtain every product. Specifications:

  • Format: Hardback
  • Size: 270 x 180 mm (10 5/8 x 7 1/8 in)
  • Pages: 288 pp
  • Illustrations: 125 illustrations
  • ISBN: 9780714865829

Colman Andrews is an award-winning food writer, restaurant reviewer and gastronomic commentator based in the USA. His previous books include Reinventing Food Ferran Adrià: The Man Who Changed The Way We Eat, also published by Phaidon. He co-founded Saveur magazine and acted as editor-in-chief for four years (collecting six James Beard Journalism Awards), and went on to be a contributing editor for Gourmet magazine. He is also editorial director at the food blog

"If there is one person you can trust when it comes to reliable sources of the best culinary craftsmen in America, it’s Colman Andrews. Tastes are always evolving, so nothing is more important than having a relevant compendium to honor the artisanal evolution of America’s food and its cuisine."—Daniel Boulud, Chef/Owner, Restaurant Daniel and Dinex Group

"Leave it to Colman Andrews to give us the DNA of quintessential American flavors. This amazing book reminds you of favorite items you may have forgotten, or introduces you to something totally new that's long been a regional tradition. It's a perfect window into the history of the foods that help tell America's culinary story."—José Andrés, chef and restaurateur, Think Food Group

"From beef jerky to peanut brittle, from spot prawns to goo goo clusters, Colman’s love for food, especially American, shines through. With seemingly endless perfect information, he just makes us hungry."—Jonathan Waxman, chef, Barbuto

"Colman’s genuine love of all things we eat and brilliant, probing intellect make him the best person on the planet to write a book of this size and power. His anthological take on American Food in The Taste of America is rightfully ‘Bunyanesque!’ I’m ready to succumb to the temptation of it all!"—Norman van Aken, Chef and author of No Experience Necessary

"In Colman Andrews' book... There are wonderfully nostalgic accounts of the author's favourite food stuffs, histories of some of America's best-loved brands and 125 sensational illustrations."—It's Nice That

"Tailor-made for a coffee table? The most fun comes from just picking a page at random to discover a regional specialty like she-crab soup from the Lowcountry, or a basic staple like butter."—Publishers Weekly

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