We asked America's best chefs a personal question: What do you love to cook for the people that you love? And they answered in America The Great Cookbook -- the ultimate celebration of the most delicious food to be discovered in the country today, in all its glorious diversity, from our top chefs, artisan producers, and fascinating food heroes. "This a beautiful book, with stunning photography not only of the delicious recipes but with gorgeous portraits of some of America's most lauded culinary figures. Want to know how they eat off duty? This book will show you and make it easy to replicate in your own home. All while helping a worthy cause. A must have for any serious food library." - Padma Lakshmi
"For chefs who are passionate about nourishing and nurturing guests in their restaurants, there's an equally powerful drive to feed community members who don't have enough. The recipes in
America the Great Cookbook, collectively in support of Share Our Strength's incredible No Kid Hungry initiative, get at the heart of that instinct while invoking a culinary tradition as beautifully diverse, dynamic, and imprecise as America itself." - Danny Meyer, Founder and CEO, Union Square Hospitality Group, and Author,
Setting the Table "America The Great Cookbook is as delicious, dynamic, and diverse as the cooks who fill its pages, and who make this country so unique. Overflowing with poignant stories of food and community, as well as smart, personal recipes from coast to coast, it's as much an authentic portrait of the American experience as it is a resource for inspired home cooking. This book and its mission are sure to enrich our dinner tables, and countless children's lives for years to come!" - Gail Simmons, Food Critic, TV Host, and Author of
Bringing It Home: Favorites Recipes from a Life of Adventurous Eating This one-of-a-kind, freshly photographed recipe collection presents portraits of America's foremost food personalities and their intimate stories about food, family, and their passion for cooking -- each accompanied by one or more of their personal signature dishes and family favorites.
From well-known chefs and TV personalities like Buddy Valastro, Carla Hall and Georgetown Cupcake to culinary revolutionaries such as David Chang, Michael Voltaggio, and Dan Barber, 100 of America's top food personalities share their most treasured home recipes in
America The Great Cookbook. Lavishly photographed with spectacular images of food and locations from across the United States, this gorgeous cookbook highlights what is the very best about America and its rich culinary traditions. With a unique cover designed by renowned artist and letterer Jessica Hische,
America The Great Cookbook is a beautiful book you can explore, share, and cook from for years to come for those that you love.
America The Great Cookbook fights childhood hunger by helping No Kid Hungry connect kids with at least 200,000 meals.
Recipes include:
Michael Hudman & Andy Ticer's Cinnamon Rolls with Maple Sugar and Buttermilk Frosting,
Simone Cormier's Country Pork Pâté with Cherries and Hazelnuts,
Joan Nathan's Matzo Balls,
Hugo Ortega's Barbacoa de Zaachila,
Charles Phan's Black Bean-Glazed Pork Spareribs,
Marcus Samuelsson's Fried Chicken and Red Velvet Waffles,
Nancy Silverton's Chicken Salad with Indian Spices & Preserved Lemon,
Melissa Clark's Cod with Roasted Asparagus and Green Onions,
Michael Voltaggio's Loup de Mer,
Virginia Willis' Summer Squash Salad,
Carla Hall's Collards 'n' Potlikker,
David Chang's Clam Juk,
Ronni Lundy's Mama's Speckled Butter Beans,
Thomas McNaughton's Ricotta Triangoli,
Amanda Saab's Baklava Cheesecake,
Georgetown Cupcake's Red Velvet Cupcakes,
Michael Solomonov's Homemade Laffa Bread,
Franklin Barbecue's Espresso Barbecue Sauce,
Mindy Segal's Matcha and Mint Hot Chocolate,
Leah Chase's Creole Gumbo,
Marcella Valladolid's White Bean and Grilled Octopus Salad,
Ruth Reichl's Pink Deviled Eggs,
Molly Yeh's Vanilla Cake with Rhubarb Buttercream,
Dan Barber's Juice Pulp Cheeseburgers,
Kris Yenbamroong's Uni Garlic Fried Rice,
Rick Bayless' Enchiladas Verdes,
Ana Sortun's Asparagus Fatteh,
Francis Lam's Chinese Stir-Fried Tomatoes and Eggs,
Erin French's Blueberry Spoon Cake,
Joanne Chang's Raspberry Swirl Meringues,
Nathalie Dupree's Grits with Greens and Shrimp,
Ed Lee's Braised Turmeric Chicken,
Pableaux Johnson's Monday Night Red Beans and Rice,
Andrew Zimmern's Cold Spicy Peanut Sesame Noodles.
Joe Yonan is the two-time James Beard Award-winning Food and Dining editor of The Washington Post and the author of two cookbooks: Eat Your Vegetables: Bold Recipes for the Single Cook and Serve Yourself: Nightly Adventures in Cooking for One. He was a food writer and Travel section editor at The Boston Globe before moving to Washington in 2006 to edit the Post's Food section and, later, its Travel section. In addition to supervising food and dining coverage across the Post's feature sections and Sunday Magazine, he writes the Post's Weeknight Vegetarian column and for five years wrote the Cooking for One column. He has also written extensively about his efforts to grow food on his 150-square-foot urban front yard. His writing and editing have also won honors from the Association of Food Journalists, and he has edited work by Post staff and freelance contributors that has been honored by the AFJ, Beard Foundation and the International Association of Culinary Professionals, among others. His work has appeared in four editions of the "Best Food Writing" anthology. He is a regular contributor to "The Splendid Table" show on public radio.
