"Saveur" Cooks Authentic American - Tapa dura

Saveur Cooks Authentic American Reviews From: The New York Times San Francisco Examiner The Boston Globe From: New York Times No matter what the recipes here may produce, the results appear irresistible in this pictorial celebration of American regional cooking. Even the macaroni and cheese made with good old Wisconsin cheddar looks like a gourmet special. From: San Francisco Examiner Magazine In the summer of 1994 the first issue of "Saveur" arrived in the mailboxes of America's clued-in foodies. This was a new kind of food magazine, full of stunning photographs picturing authentic cuisine from around the world and the residents who cook them. A celebration of culinary anthropology, the publication fell somewhere between "National Geographic" and "Gourmet" magazines. It was an immediate hit. (Let me just say that I have every issue stacked in my office.) Though international in scope, " Saveur" covers American cooking in-depth, concentrating on distinctive regional pockets (Tex-Mex border, New Bedford Portuguese) or beloved American ingredients (head lettuce; Vidalia onions). After four years of bi-monthy publication, "Saveur"'s editors were able to collect enough American pieces to create a handsome collection, "Saveur Cooks Authentic American" The work is a glossy volume of art-book quality color photography, as only Chronicle Books can produce, interspersed with sidebars and simple recipes laid out in Saveur's signature style vivacious images with a soupcon of eye-pleasing text. Once you pick up "Saveur Cooks Authentic American, " you can't put it down. This is food porn at its most riveting. It is one of the most sensually exciting cookbooks I've seen--and one of the most fun to browse. Like the magazine that inspired it, this is a gorgeous book, with color photographs on every page. There are close-ups of food, as well as depictions of the people who contributed or inspired recipes, and archival photos tracking American meals from decades ago. But looks aren't everything, especially when it comes to cookbooks. Fortunately, the recipes here are also appealing. They are accompanied by introductory notes and sidebars, information that documents the source of a particular dish, such as Chuck's three-day chowder, from a Plymouth resident, or Tutu-Man's chicken with teriyaki sauce, from a Hawaiian native. The book stresses the diversity of our nation of immigrants, and dishes with flavors from around the world make appearances, along with classics such as sweet potato casserole and barbecued ribs.

Old World Italian cooking in San Francisco''s North Beach, original fusion cuisine in Hawaii and fiery sp ecialities from Louisiana''s Acadians. In-depth and varied, t his is American cuisine in all its diverse flavours. '