Book
Mario Batali Big American cookbook : 250 favorite recipes from across the USA / Mario Batali with Jim Webster ; photography by Quentin Bacon.
Record details
- ISBN: 9781455584710 (hardcover)
- Physical Description: xv, 495 pages : illustrations, maps ; 27 cm
- Edition: First edition.
- Publisher: New York : Grand Central Life & Style, 2016.
Content descriptions
| General Note: | Includes index. |
| Formatted Contents Note: | Northeast/New England -- Mid-Atlantic -- Deep South -- Gulf Coast -- Great Lakes -- The heartland -- Southwest -- Pacific Coast -- Basic recipes. |
Search for related items by subject
| Subject: | Cooking, American. Local foods > United States. |
| Genre: | Cookbooks. |
Available copies
- 1 of 1 copy available at Tsuga Consortium.
Holds
- 0 current holds with 1 total copy.
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Stroud Branch | 641.5973 Bat | 31681010028496 | NONFIC | Available | - |
- Baker & Taylor
Presents two hundred fifty recipes using regional ingredients from around the United States, sharing such dishes as lobster pot pie, oyster fritters, shrimp and grits, key lime pie, stuffed cabbages, fried pickles, huevos rancheros, and Kahlua pork. - Baker & Taylor
ANew York Times best-selling author dives into American Regional cooking with 250 recipesùfrom San Diego Fish Tacos and Texas BBQ to Boston Cream Pie and Philly Cheesesteaks. 100,000 first printing. - Grand Central PubMario Batali's delicious deep dive into American Regional cooking with 250 recipes--from San Diego Fish Tacos to Boston Cream Pie.
Over two years in the making, with Batali searching for truly delicious dishes from all corners of the US, this definitive cookbook features the best America has to offer. With over 250 simple recipes celebrating the treasures of the state fairs and the dishes of the local rotary clubs and ethnic groups. Batali has interpreted these regional gems with the same excitement and passion that he has approached traditional Italian food.
Covering the Northeast/New England, the Mid-Atlantic, the Gulf Coast, the Great Lakes, the Heartland, the Southwest, and the Pacific Coast, this book will share everything from the BBQ styles of Texas, the Smokeys and the Carolinas, to the seafood soups from yankee Boston to the spicy gumbos of the Gulf Coast and the berry pies of the Pacific Northwest.
All the dishes are very simple and do-able--from Philly Cheesesteaks to Marionberry cobbler. And while Batali uses recipes passed down through the generations, he also shares hints on what he would add to the recipe to take the flavor up a notch.
This is THE American cookbook you will want to own.
