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Order "Saveur Cooks Authentic American" today!

SAVEUR COOKS AUTHENTIC AMERICAN
by Colman Andrews, Dorothy Kalins and Christopher Hirsheimer

These three authors of this stunning cook book also have day jobs....they are the editor/cofounder of Saveur; editor-in-chief /cofounder of Saveur and executive editor/cofounder of Saveur, respectively. And in case you didn't know it, Saveur is a monthly food and cooking magazine for anyone who truly respects and loves food and cooking! And if your high school French is failing you, Saveur is pronounced approximately "sa-VUR". I highly recommend that you take a look at Saveur the magazine (available everywhere that magazines are sold) and you'll see in an instant why SAVEUR COOKS AUTHENTIC AMERICAN is a cookbook that is not to be missed.

In this glorious look at the food traditions and innovations throughout America, the editors have gathered 175 recipes and lavishly showcased them in more than 400 color photographs, making this one of the most valuable and beautiful cookbooks of this holiday season.

Wondering what is "authentic American cooking"? According to Colman Andrews, he writes in the introduction "we are all immigrants here, or the children of immigrants -- even those 'native' Americans whose ancestors walked down from Siberia.....each wave of immigrants brought not only their grandmothers' recipes, but their basic culinary processes, their tastes, their food traditions."

The recipes within were never before published as well as acclaimed previously published recipes that showcase some of America's most important historic and culinary regions. Classics of the American melting pot are offered in abundance and the story behind the recipe is brought to you as well as the tradition that created it. For example, did you know that the matzo ball has regional differences? A Dallas version is made with pecans and a Louisiana adaptation uses hot pepper and scallions. And did you know that cheese making was introduced in Wisconsin by Yankee farmers from New York, Vermont, New Hampshire and Connecticut in the 1830s?

I read through the cook book cover to cover and at the end, I felt as if I had actually traveled and tasted all of the wonderful foods our great country has to offer from coast to coast, north to south and even Hawai'i was included. (Being in the middle of the Pacific Ocean tends to make people forget about Hawai'i!) My only disappointment with the Hawai'i chapter was that of all of the chefs in Hawai'i who are creative and leading edge when it comes to "Pacific Rim" or "Hawai'i Regional Cuisine" I would not have chosen Sam Choy to depict this region, but that is strictly my personal opinion. Also, when you read the pages about Hawai'i, please note that the ingredient "SHOYU" is simply the Japanese word for soy sauce -- shoyu is not a type of Japanese soy sauce.

Whether you buy this book for yourself or as the perfect gift for someone else, you'll be sure to enjoy the rich array of local cuisines that are alive with flavor and substance across the United States. What a country!!

Here's a recipe from Saveur Cooks Authentic American

White Beans with Linguica Sausage

Serves 4 - 6

Portuguese fishermen and their families along the Rhode Island and Massachusetts coastline still prepare many traditional dishes from their homeland. This one is flavored with linguica, a Portuguese-style sausage -- but any dried, smoked pork sausage may be used instead.

3 Tbsp. Extra virgin olive oil
1 medium yellow onion, peeled and minced
2 cloves garlic, peeled and minced
2 tsp. Red pepper flakes
1 tsp. Paprika
Freshly ground black pepper
lb. Linguica, sliced 1/4" thick
1/4 cup tomato puree
1 lb. Navy beans or other dried small white beans
Salt
2 tsp. Finely chopped fresh parsley

1. Heat oil in a large, deep skillet over medium-low heat. Add onions and cook, stirring frequently, until soft, about 20 minutes. Add garlic and cook until fragrant, about 1 minute, then season with red pepper flakes, and black pepper.

2. Increase heat to medium. Add linguica to onion mixture and cook, stirring frequently, for 2 minutes. Add tomato puree, beans, and 4 cups water and bring to a simmer. Reduce heat to medium-low, cover, and cook until beans are tender, about 1 hour (though some types of beans may take considerably longer, depending on size and age). Season to taste with salt and garnish with parsley.

 

 

 

 
     
 
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