Cover image for It's all American food : the best recipes for more than 400 new American classics
It's all American food : the best recipes for more than 400 new American classics
Rosengarten, David.
Personal Author:
First edition.
Publication Information:
Boston, MA : Little, Brown, [2003]

Physical Description:
xv, 487 pages : illustrations ; 25 cm
General Note:
Includes index.
Format :


Call Number
Material Type
Home Location
Item Holds
TX715 .R83635 2003 Adult Non-Fiction Central Closed Stacks
TX715 .R83635 2003 Adult Non-Fiction Non-Fiction Area
TX715 .R83635 2003 Adult Non-Fiction Open Shelf
TX715 .R83635 2003 Adult Non-Fiction Open Shelf

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David Rosengarten delivers recipes for more than 400 Real American classics - from cheese enchiladas to Texas barbecue to meatloaf and mashed potato and more

Reviews 2

Publisher's Weekly Review

Rosengarten may have begun his career in gourmet fashion on the Food Network, but here he revels in the recidivist pleasures of "American" food: everything from All-Purpose Bright Red Tomato Sauce to Chinese-Restaurant Spareribs and Philly Cheesesteak. This titanic homage to our nation's wildly varied culinary roots values comfort over refinement, but fortunately comforts are in plentiful supply. Rosengarten can find something to love even in an unreconstructed Shrimp Egg Foo Yung, and harkens back fondly to the 1950s, that much-maligned golden era when immigrant cooking found its way to the American palate. Flavor comes first here-garlic by the half cup; the ringing phrase: "2 pounds lard." There are deep-fry favorites (Calamari, Falafel, Scrapple), long-cooked ones (Boston Baked Beans, Flanken) and classics like Shrimp Cocktail, The Ultimate BLT and, of course, Apple Pie. Every major hyphenated-American cuisine-Italian, Chinese, Thai, Indian, Mexican-has a place, as well as several less-established ones (e.g., Argentinean, Russian). Because of his respect for all traditions, no matter how strangely altered or distanced from their roots, Rosengarten manages to avoid snobbery-both traditional and reverse-altogether. His slightly goofy prose ("Call me Ishmael, but I'm convinced that the great informing influence of New England cuisine is the sea") is a perfect match for this gut-rumbling, mouth-watering, heartfelt tribute. (Oct.) (c) Copyright PWxyz, LLC. All rights reserved

Library Journal Review

Rosengarten (Taste; The Dean & DeLuca Cookbook) turns his attention to everyday American cooking, including the humblest dishes, i.e., "what Americans really like to eat, which isn't often celebrated." He divides his book into three main sections: "Ethnic America," "Regional America," and "Classic America." Rosengarten decries "the denigration of adapted ethnic foods," and many of the recipes in Part 1 are Americanized rather than truly authentic: Brooklyn-Italian Meat Sauce, for example, or Crowded Paella, a sort of kitchen-sink version. The regions featured in Part 2 are something of a mix of locales and styles, from New England to Pennsylvania Dutch to Dixie. And "Classic America" includes recipes for what Rosengarten calls "core American food," dishes enjoyed across the country, not just in ethnic neighborhoods or individual regions. The author's task was a rather daunting one, and certain ethnic cuisines are sadly underrepresented here-just five recipes for Jewish food and only three dishes from Scandinavia. Nevertheless, this is a fascinating guide to the diverse cuisines that make up American food. For most collections. [Good Cook Book Club main selection.] (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.