{"product_id":"9781400040346","title":"The New American Cooking: 280 Recipes Full of Delectable New Flavors From Around the World as Well as Fresh Ways with Old Favorites: A Cookbook","description":"\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eAuthor\/Contributor(s):\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eNathan, Joan\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eKnopf\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eDate:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e10\/25\/2005\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eBinding:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eHardcover\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eCondition:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eNEW\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003eJoan Nathan, the author of \u003ci\u003eJewish Cooking in America, An American Folklife Cookbook\u003c\/i\u003e, and many other treasured cookbooks, now gives us a fabulous feast of \u003ci\u003enew \u003c\/i\u003eAmerican recipes and the stories behind them that reflect the most innovative time in our culinary history.\u003cbr\u003e\u003cbr\u003eThe huge influx of peoples from all over Asia--Thailand, Vietnam, Cambodia, India--and from the Middle East and Latin America in the past forty years has brought to our kitchens new exotic flavors, little-known herbs and condiments, and novel cooking techniques that make the most of every ingredient.  At the same time, health and environmental concerns have dramatically affected how and what we eat.  The result: American cooking has never been as exciting as it is today.  And Joan Nathan proves it on every page of this wonderfully rewarding book.\u003cbr\u003e\u003cbr\u003eCrisscrossing the country, she talks to organic farmers, artisanal bread bakers and cheese makers, a Hmong farmer in Minnesota, a mango grower in Florida, an entrepreneur of Indian frozen foods in New Jersey, home cooks, and new-wave chefs.\u003cbr\u003e\u003cbr\u003eAmong the many enticing dishes she discovers are a breakfast huevos rancheros casserole; starters such as Ecuadorean shrimp ceviche, Szechuan dumplings, and Malaysian swordfish satays; pea soup with kaffir leaves; gazpacho with sashimi; pasta dressed with pistachio pesto; Iraqi rice-stuffed Vidalia onions; and main courses of Ecuadorean \u003ci\u003ecasuela\u003c\/i\u003e, chicken\u003ci\u003e yasa\u003c\/i\u003e from Gambia, and couscous from Timbuktu (with dates and lamb).  And there are desserts for every taste.   \u003cbr\u003e\u003cbr\u003eOld American favorites are featured, too, but often Nathan discovers a cook who has a new way with a dish, such as an asparagus salad with blood orange mayonnaise, pancakes made with blue cornmeal and pine nuts, a seafood chowder that includes monkfish, and a chocolate bread pudding with dried cherries.  \u003cbr\u003e\u003cbr\u003eBecause every recipe has a story behind it, \u003ci\u003eThe New American Cooking\u003c\/i\u003e is a book that is as much fun to read as it is to cook from--a \u003ci\u003emust\u003c\/i\u003e for every kitchen today.","brand":"Knopf","offers":[{"title":"Default Title","offer_id":43373645529343,"sku":"9781400040346","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0452\/0886\/2873\/files\/9781400040346_s600x595.jpg?v=1782313673","url":"https:\/\/massivebookshop.com\/de\/products\/9781400040346","provider":"MASSIVE BOOKSHOP","version":"1.0","type":"link"}