The American Cookbook: A Fresh Take on Classic Recipes

258 Pages·2014·41.57 MB·English

by  Elena Rosemond-Hoerr

THE
AMERICAN
COOKBOOK

THE
AMERICAN
COOKBOOK
A fresh take on classic recipes
ELENA ROSEMOND-HOERR
CAROLINE BRETHERTON
LONDON NEW YORK MUNICH
MELBOURNE DELHI
Senior Editor Bob Bridle
Senior Art Editor Lucy Parissi
Editorial Assistant Elizabeth Clinton
Managing Editor Dawn Henderson
Managing Art Editor Christine Keilty
US Editor and Consultant Rebecca Warren
US Editorial Director Nancy Ellwood
Senior Jacket Creative Nicola Powling
Jacket Design Assistant Rosie Levine
Senior Pre-Production Producer Tony Phipps
Senior Producer Oliver Jeffreys
Art Director Peter Luff
Publisher Peggy Vance
DK INDIA
Senior Editor Dorothy Kikon
Senior Art Editor Balwant Singh
Editor Arani Sinha
Art Editor Simran Kaur
Assistant Editor Aditi Batra
Assistant Art Editor Pooja Verma
Managing Editor Alicia Ingty
Managing Art Editor Navidita Thapa
Production Manager Pankaj Sharma
Pre-Production Manager Sunil Sharma
DTP Designers Rajesh Singh Adhikari,
Rajdeep Singh Rawat
Studio photography Stuart West
Additional photography Elena Rosemond-Hoerr
First American edition, 2014
Published in the United States by
DK Publishing, 4th Floor, 345 Hudson Street,
New York, NY 10014
A Penguin Random House Company
14 15 16 17 18 10 9 8 7 6 5 4 3 2 1
001—197059—Feb 2014
Copyright © 2014 Dorling Kindersley Limited
Without limiting the rights under copyright
reserved above, no part of this publication may be
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means (electronic, mechanical, photocopying,
recording, or otherwise), without the prior written
permission of both the copyright owner and the
above publisher of this book.
A catalog record for this book is available from the
Library of Congress.
ISBN 978-1-4654-1587-5
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CONTENTS
Introduction 6
STARTERS, SOUPS, AND SALADS 8
A taste of the Northeast 40
BREAKFASTS AND LIGHT BITES 52
A taste of the Southeast 72
MAINS AND SIDES 92
A taste of the Southwest 116
A taste of the Midwest 154
DESSERTS 170
BAKING, CANDY, AND PRESERVES 200
A taste of the Pacific Northwest 216
Index 250
Acknowledgments 256
INTRODUCTION
America’s cuisine is as varied and diverse as its residents, with each region
boasting a unique, culinary heritage that has been passed down from
generation to generation. “Manifest Destiny”—a 19th-century belief that
settlers were destined to spread across the continent—created an
environment in which immigrants from around the world shared stories and
traded recipes. So Jewish peddlers introduced fried green tomatoes to the
Southeast after the Civil War, Italian immigrants stewed pots of cioppino on
the wharf of San Francisco, African Americans fried chicken and waffles in
Brooklyn after the Great Migration, and Lebanese immigrants mixed up
hummus and tabbouleh in Detroit. These are just some of the shared
traditions that are deeply embedded in the American relationship with food.
As a Southerner with family ties to Ireland, Scotland, England, Sicily,
Poland, and who knows where else, I blend techniques and ingredients
from all over the world in my North Carolina kitchen. On my grits I pile
homemade sauerkraut (a nod to my husband’s Pennsylvania Dutch
heritage), pico de gallo, chorizo, and Vermont sharp Cheddar cheese; and
you are as likely to see shrimp and sweet potato quesadillas topped with
an avocado cream on our dinner table as you are chicken pot pie with
Cheddar chipotle biscuits.
In this sense, I am a typical American, able to draw inspiration from the
world’s cuisines and present them with a twist—a new take on an old
favorite. This book does just that, celebrating the best that America has
to offer in a fresh and inspiring way, truly capturing the country’s rich,
diverse, and ever-evolving food culture.
Elena Rosemond-Hoerr