American Flavor

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9780061963292: American Flavor

In American Flavor, Andrew Carmellini—two time James Beard Award winner, acclaimed author of Urban Italian, and executive chef-owner of the hit New York City restaurants Locanda Verde and The Dutch—offers a magnificent collection of delicious, innovative, down-to-earth recipes and stories that get at the soul of how we eat today. Inspired by both traditional regional cuisines and the multicultural neighborhoods, global eateries, and ethnic groceries that dot the American landscape American Flavor combines a United Nations of cultural influences into scrumptious dishes that are a cornucopia of delights for armchair foodies, fans of super chefs Mario Batali, Joe Bastianich, and Nate Appleman, and cooks at every skill level who appreciate real American food 21st century-style: sophisticated but down-to-earth, rustic but refined, and always deeply flavored and delicious.

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Andrew Carmellini, two-time James Beard Award winner, acclaimed author of Urban Italian, and executive chef–owner of the hit New York City restaurants Locanda Verde and The Dutch, takes readers on a wonderfully rich and diverse tour through the ingredients and cuisines that constitute American flavor

For most of his life, Andrew Carmellini has been hitting the road, tasting the best of American flavors. Whether on childhood trips escaping from the hard-bitten winters of Ohio to sunny Florida and its fresh citrus fruit, cross-country trips in pursuit of the Great American Breakfast, or five-meal-a-day swings through barbecue country, he absorbed everything he could about regional cooking, American-style, at every stop.

In American Flavor, Carmellini shares the lessons of his culinary life on the road in recipes and stories that get at the soul of how we eat today. Using the traditional regional foodways and the multicultural neighborhoods, global eateries, and ethnic groceries that dot the American landscape as his inspiration, he introduces delectable, enticing dishes that deliver maximum impact yet are surprisingly simple to make. In the book, you’ll find cheese pierogies inspired by the Polish church ladies of Carmellini’s native Cleveland right next to his take on savory-sweet barbecued beef short ribs from L.A.’s Korea Town; seriously smoky southwestern mole alongside savory lamb stew that takes its flavors from Astoria, the historically Greek neighborhood in Queens, New York. Every recipe reflects Carmellini’s laid-back style, midwestern roots, big-city palate, and dedication to great ingredients and serious flavor.

Along with the recipes are true-life tales of Carmellini’s crazy culinary travels across America, into Canada, and even to Europe. Whether he’s hunting ramps with the locals during an extern summer at a Virginia mountain resort or sampling some of the surprising off-menu specials at a hippie café in Vancouver, British Columbia, these hilarious, engaging stories tell the tale of the education of an American chef inside the kitchen—and out.

Entertaining and inspiring, American Flavor is a book that readers will turn to again and again, not only for special occasions and everyday meals, but also as a portrait of real American food in the twenty-first century: sophisticated but down-to-earth, rustic but refined, and always deeply flavored and delicious.

About the Author:

Andrew Carmellini is the chef and co-owner of Locanda Verde and The Dutch restaurants in New York City, and the author of Urban Italian, named a Best Book of the Year by Publishers Weekly. He has won two James Beard awards and was named as Best New Chef by Food & Wine in 2000. He lives in New York City with his wife, the writer Gwen Hyman.



Gwen Hyman is the coauthor of Urban Italian, and the author of Making a Man: Gentlemanly Appetites in the Nineteenth-Century British Novel. She has written about food, restaurants, and chefdom for Gastronomica, the Robb Report, Food & Wine, and other publications. She teaches about literature, culture, and food at the Cooper Union, where she directs the Center for Writing. She lives in New York City with her husband, the chef Andrew Carmellini.

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Book Description HarperCollins Publishers Inc, United States, 2011. Hardback. Book Condition: New. Language: English . Brand New Book. In American Flavor, Andrew Carmellini--two time James Beard Award winner, acclaimed author of Urban Italian, and executive chef-owner of the hit New York City restaurants Locanda Verde and The Dutch--offers a magnificent collection of delicious, innovative, down-to-earth recipes and stories that get at the soul of how we eat today. Inspired by both traditional regional cuisines and the multicultural neighborhoods, global eateries, and ethnic groceries that dot the American landscape American Flavor combines a United Nations of cultural influences into scrumptious dishes that are a cornucopia of delights for armchair foodies, fans of super chefs Mario Batali, Joe Bastianich, and Nate Appleman, and cooks at every skill level who appreciate real American food 21st century-style: sophisticated but down-to-earth, rustic but refined, and always deeply flavored and delicious. Bookseller Inventory # AAC9780061963292

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Book Description HarperCollins Publishers Inc, United States, 2011. Hardback. Book Condition: New. Language: English . Brand New Book. In American Flavor, Andrew Carmellini--two time James Beard Award winner, acclaimed author of Urban Italian, and executive chef-owner of the hit New York City restaurants Locanda Verde and The Dutch--offers a magnificent collection of delicious, innovative, down-to-earth recipes and stories that get at the soul of how we eat today. Inspired by both traditional regional cuisines and the multicultural neighborhoods, global eateries, and ethnic groceries that dot the American landscape American Flavor combines a United Nations of cultural influences into scrumptious dishes that are a cornucopia of delights for armchair foodies, fans of super chefs Mario Batali, Joe Bastianich, and Nate Appleman, and cooks at every skill level who appreciate real American food 21st century-style: sophisticated but down-to-earth, rustic but refined, and always deeply flavored and delicious. Bookseller Inventory # AAC9780061963292

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