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The New American Cooking
Joan Nathan
Because every recipe has a story behind it, The New American Cooking is a book that is as much fun to read as it is to cook from--a must for every kitchen today.
Knopf
October 2005
464 pages
ISBN: 1400040345
Hardcover
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Cookbooks
Joan Nathan, the author of Jewish Cooking in America, An
American Folklife Cookbook, and many other treasured
cookbooks, now gives us a fabulous feast of new American
recipes and the stories behind them that reflect the most
innovative time in our culinary history. The huge influx of peoples from all over Asia--Thailand,
Vietnam, Cambodia, India--and from the Middle East and
Latin America in the past forty years has brought to our
kitchens new exotic flavors, little-known herbs and
condiments, and novel cooking techniques that make the most
of every ingredient. At the same time, health and
environmental concerns have dramatically affected how and
what we eat. The result: American cooking has never been as
exciting as it is today. And Joan Nathan proves it on every
page of this wonderfully rewarding book. Crisscrossing the country, she talks to organic farmers,
artisanal bread bakers and cheese makers, a Hmong farmer in
Minnesota, a mango grower in Florida, an entrepreneur of
Indian frozen foods in New Jersey, home cooks, and new-wave
chefs. Among the many enticing dishes she discovers are a
breakfast huevos rancheros casserole; starters such as
Ecuadorean shrimp ceviche, Szechuan dumplings, and
Malaysian swordfish satays; pea soup with kaffir leaves;
gazpacho with sashimi; pasta dressed with pistachio pesto;
Iraqi rice-stuffed Vidalia onions; and main courses of
Ecuadorean casuela, chicken yasa from Gambia, and couscous
from Timbuktu (with dates and lamb). And there are desserts
for every taste. Old American favorites are featured, too, but often Nathan
discovers a cook who has a new way with a dish, such as an
asparagus salad with blood orange mayonnaise, pancakes made
with blue cornmeal and pine nuts, a seafood chowder that
includes monkfish, and a chocolate bread pudding with dried
cherries.
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