This two-time James Beard award winner takes us on a journey of American food. But this cookbook is not an homage to southern food or midwestern food or whatever you think of as American food. Instead it is a blend of all of our ancestry, from Greek Lamb Stew to Pierogies to Beef Short-Rib Mole to a Dutch Baby to Rigatoni with Sunday Night Ragu . This is interesting food like Bacon-Wrapped Pork Loin with Maple and Vinegar and Wax Beans with Popcorn & Parmesan, comforting food like Fried Chicken and Mac-‘N-Cheese-Stuffed Meatloaf. This is a good cookbook to have on hand when you are tired of the same old thing and want to try something different, but not too far out there. I loved the Heirloom Zucchini Bake with Fresh Tomato, Mozz, and Basil and the Pecan-Crusted Cod with Rosemary, an unusual flavor combination that really worked well together. Yankee that I am I have trouble making biscuits, so my next project will be the “World’s Best Biscuits – End of Story”.
5/12 Stacy Alesi
AMERICAN FLAVOR by Andrew Carmellini & Gwen Hyman. Ecco (October 18, 2011). ISBN 0061963291. 336p.
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