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New American Cooking: The Best of contemporary Regional Cuisines (Williams-Sonoma New American Cooking)
Books: CookBooks: Cooking Contest Recipes: Item 8
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New American Cooking: The Best of contemporary Regional Cuisines (Williams-Sonoma New American Cooking)by Chuck Williams
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5 of 5 people found the following review helpful: An anthology of the most flavorful neo-classic dishes, July 4, 2005 Reviewer:Midwest Book Review (Oregon, WI USA) - New American Cooking: The Best Of Contemporary Regional Cuisines is an anthology of the most flavorful neo-classic dishes prepared and served across America, from New England to the Heartland to the Pacific Northwest. Each two-page spread features a recipe with explicit, enumerated instructions, and a full-page color photograph of the finished dish. Mouth-watering creations such as Salt & Pepper Squid, Risotto with Fresh Corn & Basil Oil, Angel-Light Beignets and so much more are reasonably simple to prepare, and sumptuously scrumptious to see and taste. New American Cooking is very highly recommended for kitchen cooks of all skill levels eager to taste-test uniquely American culinary creations.
Book Description
New American Cooking compiles a six-volume series chronicling contemporary regional fare from coast to coast: California, The Pacific Northwest, The Southwest, The Heartland, New England, and The South. All recipes are driven by what's locally raised, be it fruit, fish, or fowl. Regional ethnic influences play a part, too. Traditional recipes are included as they exist today-adapted over generations and attuned to the modern kitchen. The volume is decidedly contemporary, with a clean, graphic treatment throughout and stunning four-color photography that focuses on authentic regional cooking.
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