Showing results for "The Americans" in Culinary

For centuries, skeptical foreigners - and even millions of Americans - have believed there was no such thing as American cuisine. In recent decades, hamburgers, hot dogs, and pizza have been thought to define the nation's palate. Not so, says food historian Paul Freedman, who demonstrates that there is an exuberant and diverse, if not always coherent, American cuisine that reflects the history of the nation itself.

Hiroaki "Rocky" Aoki was a man who succeeded in everything he pursued. From wrestling, ballooning, underwater exploration, and car and boat racing to founding Benihana, Rocky's passion for life infected all around him and accelerated the exchange of Japanese culture and cuisine with America. Rocky's rags to riches story, from dishwasher and busboy to owner of a multi-million-dollar restaurant empire, is an American dream realized unlike any other.

For decades, beloved chef Lidia Bastianich has introduced Americans to Italian food through her cookbooks, TV shows, and restaurants. Now she tells her own story for the first time in this “memoir as rich and complex as her mushroom ragú" (O, the Oprah Magazine). Born in Pula, on the Istrian...

With a new foreword by Deb Perelman of Smitten Kitchen, the triumphant sequel to Home Cooking by “a home cook, like you and me, whose charm and lack of pretension make her wonderfully human and a welcome companion as she chatters on about the small culinary accomplishments and discoveries that...

“I’m drenched in cream, marinated in wine, basted in cognac, and thoroughly buttered by the end of The Alice B. Toklas Cook Book.” —Eula Biss, New York Times bestselling author of Having and Being Had A beautiful new edition of the classic culinary memoir by Alice B. Toklas, Gertrude...

Provence, 1970 is about a singular historic moment. In the winter of that year, more or less coincidentally, the iconic culinary figures James Beard, M.F.K. Fisher, Julia Child, Richard Olney, Simone Beck, and Judith Jones found themselves together in the South of France. They cooked and ate...

America is more than just a fast food nation. Food Americana is the inside story of how generations of Americans have formed a national cuisine with tastes from all over the world. Fried chicken was a distinctly Southern dish - now it's the Sunday night special at the Chateau Marmont Hotel in Hollywood. A Utah restaurant won Maine's annual Best Lobster Roll competition. And perhaps the ultimate all-American dish, pizza, is served up in 30 different styles, a total of three billion pies a year, an average of 23 pounds for each of us.