American Flavor

American Flavor

1.7 3
by Andrew Carmellini, Gwen Hyman
     
 

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In American Flavor, 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—offers a magnificent collection of delicious, innovative, down-to-earth recipes and stories that get at the soul of how we eat today. Inspired

Overview

In American Flavor, 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—offers a magnificent collection of delicious, innovative, down-to-earth recipes and stories that get at the soul of how we eat today. Inspired by both traditional regional cuisines and the multicultural neighborhoods, global eateries, and ethnic groceries that dot the American landscape American Flavor combines a United Nations of cultural influences into scrumptious dishes that are a cornucopia of delights for armchair foodies, fans of super chefs Mario Batali, Joe Bastianich, and Nate Appleman, and cooks at every skill level who appreciate real American food 21st century-style: sophisticated but down-to-earth, rustic but refined, and always deeply flavored and delicious.

Editorial Reviews

Publishers Weekly
In the 30-page autobiography that Carmellini provides as a means of introduction to this, his second cookbook, we follow his culinary travels from hauling beer for an Ohio caterer through his tenure as chef de cuisine for Cafe Boulud in New York, to the opening of his own eateries, including Laconda Verde and the Dutch. It is clear from the high-meets-low recipes he then presents that his two James Beard Awards rest firmly upon a foundation of the hearty Midwestern foods of his youth and the Miami seafood he came to know on trips to his father’s hometown. Not that he doesn’t put his own spin on each entrée. Notable comfort foods include a thin-crust chicken pot pie, a spiced up fried chicken, and meat loaf stuffed with macaroni and cheese. Scallops with grapefruit butter are a seafood highlight, along with steamed snapper served with peanut sauce and lime. There is nothing more American than a road trip, and Carmellini often finds inspiration crossing the country. For example, a roadside stand in Fall River, Mass., leads to a clever root beer cake. Other times, no travel is required, as in a Vermont inspired endive, apple, and farmhouse cheddar salad, served with country ham and topped with a dressing of wheat beer and honey. (Oct.)

Product Details

ISBN-13:
9780061963292
Publisher:
HarperCollins Publishers
Publication date:
10/18/2011
Pages:
336
Sales rank:
360,650
Product dimensions:
8.40(w) x 10.40(h) x 1.50(d)

Meet the Author

Andrew Carmellini is the chef and co-owner of Locanda Verde and The Dutch restaurants in New York City, and the author of Urban Italian, named a Best Book of the Year by Publishers Weekly. He has won two James Beard awards and was named as Best New Chef by Food & Wine in 2000. He lives in New York City with his wife, the writer Gwen Hyman.

Gwen Hyman is the coauthor of Urban Italian, and the author of Making a Man: Gentlemanly Appetites in the Nineteenth-Century British Novel. She has written about food, restaurants, and chefdom for Gastronomica, the Robb Report, Food & Wine, and other publications. She teaches about literature, culture, and food at the Cooper Union, where she directs the Center for Writing. She lives in New York City with her husband, the chef Andrew Carmellini.

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American Flavor 1.7 out of 5 based on 0 ratings. 3 reviews.
Anonymous More than 1 year ago
More of an autobiography than cookbook. No thanks
Anonymous More than 1 year ago
daniella317 More than 1 year ago
My brand new book is missing about 20 pages from the soup and salad section!! The binding is completely intact, so it must be a publishing issue. Otherwise, from what I have looked at so far the book looks great. I look forward to trying many recipes, but would like the complete version of the book.