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American Flavor电子书

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作       者:Carmellini, Andrew

出  版  社:Ecco

出版时间:2011-12-20

字       数:44.1万

所属分类: 进口书 > 外文原版书 > 饮食/健康

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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 flavorFor 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.
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Cover

Title Page

Dedication

Contents

Introduction: Stories from the Road

Soups and Salads

Borscht Like Mom Used to Make

Chilled Young Carrot Soup with Ginger

Tomato-Chile-Mango Gazpacho

Coconut-Curry Butternut Squash Soup with Lemongrass and Cilantro Yogurt

Cream of Mushroom Soup

Good Old Goulash

Chicken Pozole

Italian Wedding Soup with Chicken Meatballs and Sage Crostone

Midwest Whitefish Chowder

Lentil Soup with Bacon, Apple, and Mustard

Tofu Stew with Miso and Shiitake

Soup Doria

Garden Salad with Grandma’s Dressing

Mom’s Florida Avocado and Orange Salad

Spicy Summer Melon Salad

Tomato Salad with Buttermilk Dressing

Endive, Apple, and Farmhouse Cheddar Salad with Country Ham and Wheat Beer Dressing

Gazpacho Salad

Bulgur Salad

Tuna Poke

Seafood

Steamed Snapper with Spicy Peanut Sauce and Lime

Pan-Fried Skate with Pickled Ramps

Pecan-Crusted Cod with Rosemary

Cortez Fish Chowder

Maine Mussels with Lemongrass and Chiles

Scallops with Grapefruit Butter

Crab on Toast

How to Cook Shrimp Like a Pro, Not a Jerk

Broiled Lobster with Red Curry and Lime

Poultry and Meat

My Chicken Pot Pie

Red Chicken

Fried Chicken

Duck with Peaches, Ginger, and Lemon Thyme

Beef Short-Rib Mole

Braised Beef Short Ribs with Guinness

Julie’s Texas-Style Chili with Cheddar and Beer

Korean Steak

Salt-Baked Beef Tenderloin

Mac-’n-Cheese-Stuffed Meatloaf

Bacon-Wrapped Pork Loin with Maple and Vinegar

Cider-Glazed Rack of Pork with Spice Rub

Slow-Roasted Pork Butt

White-Boy Asian Ribs

Greek Lamb Stew with Old-School Marinated Greek Vegetables

Lamb Chili with Chickpeas and Raita

Lamb Tagine with Green Olives

Vegetables, Beans, Rice, Grains, and Pasta

Anthony’s Slaw

Collard Greens A.C.–Style

Swiss Chard with Dried Apricots and Sunflower Seeds

Utica Greens

Corn on the Cob Okonomiyaki-Style

Succotash of Corn, Zucchini, Vidalia Onions, and Cotija

Sugar Snap Peas with Sun-Dried Tomatoes, Radishes, and Herbs

Wax Beans with Popcorn and Parmesan

Smoked Potato Salad with Vidalia Onions, Horseradish, and Mustard

Heirloom Zucchini Bake with Fresh Tomato, Mozz, and Basil

Rutabaga-Turnip Gratin with Maple Syrup

Roasted Brussels Sprouts with Bacon and Cheddar

Oven-Roasted Vegetables Glazed with Apple Cider, Dried Cranberries, and Pumpkin Seeds

Paul’s Baked Squash Dinner with a Salad of Radicchio, Walnuts, and Parmesan

Winter Coleslaw

Pierogies

Hoppin’ John

Susie’s Beans

Black-Eyed Pea and Kale Chili with Monterey Jack Cheese

Spam Musubi

Straight-Up Arroz Verde

Citrus Rice

Dirty Rice

Wild Rice and Quinoa Pilaf with Pecans, Green Onions, and Cranberries

Sausage and Shrimp Pilau

Green Grits

Rigatoni with Sunday Night Ragu

Orzo with Yogurt and Lemon

Breads and Breakfast

The World’s Best Biscuits—End of Story

Butternut Biscuits with Chipotle Glaze

Dutch Baby

Kierin’s Bacon-Chipotle Cornbread

Mush My Way

Baked Eggs with Asparagus and Ramps

Desserts

Tequila-Lime-Berry Crisp with Pumpkin-Seed Streusel

Rustic Peach and Cornmeal Tart with Lemon Verbena Cream

Sour Cherry Pie

Sour Orange Pie

Strawberry-Rhubarb Fool

Mexican Baked Apples with Ancho Caramel

Pineapple-Ginger Ice

Toasted Coconut Cake

Potica

Root Beer Cake

Peanut-Butter-Oatmeal-Chocolate-Chip Cookies

Jasmine Rice Pudding

Mocha Pudding

Sauces, Dressings, and Extras

Applesauce with Rose Water

Fig Chutney

Greco’s Barbecue Sauce

Greek Dressing

Mustard Sauce

New Orleans Rémoulade

Pickled Cherries

Pickled Jalapeños

Pickled Ramps

Pickled Red Cabbage

Thanksgiving Fig and Hazelnut Stuffing

Index

Acknowledgments

About the Authors

Also by Andrew Carmellini and Gwen Hyman

Credits

Copyright

About the Publisher

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