The Way We Ate电子书

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作       者:Noah Fecks,Paul Wagtouicz

出  版  社:Touchstone


字       数:35.9万

所属分类: 进口书 > 外文原版书 > 饮食/健康



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From the food photographers and creators of the popular blog The Way We Ate comes a lavishly illustrated journey through the rich culinary tradition of the last American century, with 100 recipes from the nation's top chefs and food personalities.Take a trip back in time through the rich culinary tradition of the last American century with more than 100 of the nation’s top chefs and food personalities.The Way We Ate captures the twentieth century through the food we’ve shared and prepared. Noah Fecks and Paul Wagtouicz (creators of the hugely popular blog The Way We Ate) are your guides to a dazzling display of culinary impressionism: For each year from 1901 to 2000, they invite a well-known chef or food connoisseur to translate the essence or idea of a historical event into a beautifully realized dish or cocktail. The result is an eclectic array of modern takes and memorable classics, featuring original recipes conjured by culinary notables, including:Daniel Boulud, Jacques Pépin, Marc Forgione, José Andrés, Ruth Reichl, Marcus Samuelsson, Michael White, Andrew Carmellini, Anita Lo, Gael Greene, Michael Lomonaco, Melissa Clark, Justin Warner, Michael Laiskonis, Sara Jenkins, Shanna Pacifico, Jeremiah Tower, and Ashley ChristensenAn innovative work of history and a cookbook like no other, The Way We Ate is the story of a nation’s cravings—and how they continue to influence the way we cook, eat, and talk about food today.






1901. Georgette Farkas: “I’ll Have What G’s Having” Cocktail

1902. Bradford McDonald: Fricassée de Volaille, Escargots, et Chanterelles au Verjus, Pain Perdu aux Croissants (Chicken, Snails, and Chanterelle Fricassee with Savory Croissant Bread Pudding)

1903. Darin & Greg Bresnitz: Rainy Sunday Pork Shoulder with Sesame Cole Slaw

1904. Julia Gartland: Whole-Grain Sweet Cherry Crumble (Gluten Free)

1905. Eric Korsh & Ginevra Iverson: Roasted Fowl with Shallots, Chanterelle Mushrooms, Garlic Confit, and Vinegar Sauce

1906. Ben Pollinger: Raspberry-Cured Salmon with Salmon Tartare, Ginger, and Meyer Lemon

1907. Leah Cohen: Braised Beef Cheeks with Carrot Puree, Candy-Stripe Beets, and Tarragon

1908. Zohar Zohar: Love Loaf

1909. Travis Post: Baked Alaska

1910. Michael Laiskonis: The Comet Coupe


1911. Massimiliano Nanni: Orecchiette with Whiting

1912. Jeremiah Tower: Quenelles à la Lyonnaise

1913. Daniel Mattern & Roxana Jullapat: Chicken au Riesling with Tangerine Salad

1914. Del Pedro: “Hifalutin” Cocktail

1915. Allison Kave & Keavy Blueher: Cherry Tree Dream Cake

1916. Danielle Chang: Grandma Hsiang’s Shanghainese Zongzi

1917. Kelly Hogan: Breaded Pork Chops with Tart Cherry Caraway Port Wine Sauce

1918. Barbara Sibley: Caldo de Ostiones del 1918

1919. Corey Cova: Sliced Foie Gras with Buttered Toast Soubise, Blackberry-Port Mostarda, Crispy Pork, and Soft Blue Cheese

1920. Tiffany Short: “Bye-bye, Albatross” Cocktail


1921. Keedick Coulter: Pickled Shrimp and Tomato Aspic Picnic

1922. Joe Dobias: The Long Island “Sound Off”

1923. Fany Gerson: Praline Ice Cream with Bourbon Caramel Sauce

1924. Justin Warner: “I Can’t Believe It’s the Middle of Winter” Pea Soup

1925. Evelyn De Luna: Nana’s Skinny Pinnies

1926. Steve Dustin: Braised Rabbit, Gnocchi, Black Trumpet Mushrooms, Escarole, and American Grana

1927. Jasper White: Old-fashioned Salt Cod Cakes

1928. Marc Forgione: Sweet Corn “Sunrise” Ravioli, Day Boat Maine Lobster

1929. Peter Endriss & Chris Pizzulli: Chicken with Buckwheat Dumplings in a Mushroom Broth

1930. Jenn Louis: Lidnivikis


1931. Ivy Stark: Pot Roast Especial a la Gringa

1932. Belinda Chang: “The Sun Also Rises” Punch

1933. Gabriella Gershenson: Roasted Bananas, Three Ways

1934. Nathan Hazard: Hot Gin Sling

1935. José Andrés: Beijing Glass Noodles

1936. Aldo Maiorana: Pear Tarte à la Tatin

1937. Chad Robertson: Gotham Buckwheat Apple Tart

1938. Elaine Learnard & Ann-Marie Scheidt: Thanksgiving Turkey with Sausage and Chestnut Stuffing

1939. Hong Thaimee: Grilled Shrimp Pad Thai for Two

1940. Nicole Taylor: Lemon Coconut Stack Cake


1941. Marcus Samuelsson: Gravlax with Caviar and Crème Fraîche

1942. Michael Harlan Turkell: Blintz-Krieg Duck (Chinese Five-Spice Duck Blintzes with Tart Cherry Sauce)

1943. Kenneth McCoy: “The Américain” Cocktail

1944. Gail Zweigenthal: Seafood Stew with Tomatoes and Basil

1945. Shuna Lydon: Original Brain Tapioca Ambrosia

1946. Noel Cruz, Nicole Ponseca & Miguel Trinidad: Sisig

1947. Beatrice Ojakangas: Konvolute (Danish Fruit-Filled Envelopes)

1948. Joshua Marcus: Roasted Goose with Matzo Ball Gnocchi and Morels in Sherry Cream Sauce

1949. Alex Raij: Poisson Cru with Sweet Potato and Peanut

1950. Jason Denton: Wood Charcoal–Broiled Minute Steak with Creamed Beans, Roasted Potatoes, and a Classic Whiskey Sour


1951. Paul Lowe: Margo’s Fiery Roasted Chili and Feta Dip

1952. Geraldine Cwiek: Geraldine’s Maryland Crab Soup

1953. Jesse Schenker: Beef Wellington

1954. Pichet Ong: Grasshopper Icebox Cake

1955. Michael White: Polenta con Ragù di Salsiccia

1956. Melissa Clark: Roasted Leg of Lamb with Mint Salsa Verde

1957. Sara Jenkins: Bistecca Chianina

1958. Ashley Christensen: Crispy Chicken Liver Toast with Cayenne Aïoli and Pickle Relish

1959. Barbara Bordnick: Sandkage (Danish Pound Cake)

1960. Brad Farmerie: “Stuffed Bird”


1961. Jacques Pépin: Stuffed Quail with Grape Sauce

1962. Hooni Kim: Boodae Jjigae (Spicy DMZ Stew)

1963. Jeff “Beachbum” Berry: Luau Coconut Cocktail

1964. Jim Botsacos: Kakao Me Mastiha Ke Loukoumas (Mastic-Scented Hot Chocolate and Cinnamon-Sugar Greek Donuts)

1965. Troy Sidle: “Electric Gin” Cocktail

1966. David Schuttenberg: Sirloin à la Sulu (Pork Sirloin Teppanyaki with Pig Ear Tonkatsu)

1967. Ghaya Oliveira: Rose Water Soufflé

1968. Brian Konopka & Salvador Barrera: Tuna Fever

1969. Steve Schul & Paul Zablocki: The ’69 Cocktail with Lamb Chops and Stuffed Mushrooms

1970. Claudia Gonson: Claudia’s Crunchy Salad


1971. Gael Greene: “Almost Like Mom’s” Macaroni and Cheese

1972. Ben Mims: Banoffee Mousse Pie

1973. Sally Darr: Fluted Brioches

1974. Liza Queen: Seventies Key Party Artichoke Crock

1975. Silvano Marchetto: Spaghetti Puttanesca (Pasta from the Pantry, aka “Whore-Style”)

1976. Wade Burch: Firecracker Fourth of July Beef Ribs

1977. Eduard Frauneder & Wolfgang Ban: Schlutzkrapfen (Austrian Ravioli with Butternut Squash, Sugar Snap Peas, and Pickled Corn)

1978. Rhonda Kave: Disco Cake Balls

1979. Kemp Minifie: Meatball and Potato Pizza

1980. Anita Lo: Apple and Salted Caramel Beignets


1981. Erik Ramirez: Scallop Tiradito with Grapefruit, Hazelnuts, and Watercress

1982. Tom Richter: “Forbidden Fruit” Cocktail

1983. Ruth Reichl: Matzo Brei

1984. Rachel Wharton: Hildred’s Easy Brooklyn Blackout Cake

1985. Robert Krueger: “The Jock,” “The Brain,” “The Criminal,” “The Princess,” and “The Basket Case” Cocktails

1986. Jeremy Spector: Strawberry Shortstop

1987. Lucas Lin: Beef Satay Dumplings

1988. Scott Hocker: Cold Korean Buckwheat Noodles

1989. Kyle MacLachlan: Braised Short Ribs

1990. Alan Sytsma: Roasted Broccoli Rarebit with Texas Toast


1991. Andrew Carmellini: Trippa alla Parmigiana

1992. David Duran: Huevos Diablo

1993. Daniel Boulud: Beef Shank Terrine

1994. Kary Goolsby: Linguine with Clams

1995. Aliya Leekong: “Mujaddara” Burger with Shiitake Mushrooms, Mint-Chili Pickled Cucumbers, and Smoky Yogurt

1996. Yoshi Nonaka: YFC (Yoshi Fried Chicken)

1997. Jessica Wilson: Fig-Stuffed Pork Loaf over Mustard Greens with Shallot-Bacon Vinaigrette

1998. Shanna Pacifico: “Spanish Fly” Granita

1999. Greg Seider: “Life After Love” Cocktail

2000. Michael Lomonaco: Spice-Roasted Venison Chops, Chanterelles, and Blackberries with Kale and Almonds

About Noah Fecks and Paul Wagtouicz



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