American Place: Celebrating the Flavors of America

Overview

Larry Forgione, hailed as the godfather of American cooking, is a man with one passion: to reintroduce the essential American flavors lost to us in the rush for newer, quicker, and better. This culinary visionary, largely responsible for the rebirth of farmers' markets across America and the availability of such quality ingredients as free-range chicken and the field green salad, has finally produced his master cookbook. Sure to become the primer that will inspire a whole new generation of American cooks, An ...

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Overview

Larry Forgione, hailed as the godfather of American cooking, is a man with one passion: to reintroduce the essential American flavors lost to us in the rush for newer, quicker, and better. This culinary visionary, largely responsible for the rebirth of farmers' markets across America and the availability of such quality ingredients as free-range chicken and the field green salad, has finally produced his master cookbook. Sure to become the primer that will inspire a whole new generation of American cooks, An American Place returns traditional American cuisine to its rightful place at the pinnacle of vigorous and soul-satisfying flavor.

Forgione takes the best flavors from the past and revitalizes them with the freshest, ripest, and richest native ingredients. Here are nearly three hundred mouthwatering recipes that celebrate the real bounty of American cooking: fish and shellfish from America's shores, everything from chicken, duck, and venison to beef, pork, and lamb from our forests and our farms, and wonderful breads and old-fashioned desserts from our bakeshops.

When food industry people want to know what's going to be happening in American food next year, they call Larry Forgione. In An American Place, in addition to revitalizing traditional fare, he also offers food that won't remind you of anything you've ever tasted before. Forgione's recipes will surprise you, delight you, inspire you, and show you what today's outstanding American ingredients, used imaginatively, can pro, duce: rich Roasted Corn and Beef Soup, an elegant Lobster and Fennel in Napa Cabbage Leaves, silken Pumpkin-Corn Pudding, Scalloped Ginger Sunchokes, Pork with Peppered Applesand Onions, tart and tangy Key Lime Chiffon Angel Food Cake.

His main courses, like Salmon with Cracked Wheat Crust, Breast of Chicken with Artichoke Sauce, and Grilled Spring Lamb with Rhubarb and Dandelion, offer complex and vibrant tastes that are light, healthful, and simple to cook. Dishes such as Sauteed Shrimp with Watercress, Warm Smoked Trout Salad, and Grilled Chicken with Summer Vegetable Compote will bring you delicious and impressive results without your having to spend hours in the kitchen,

Forgione's American food not only tastes good, it feels good, with comfort food like sublime cod cakes and tartar sauce, and the creamiest of golden hashed brown potatoes. There's food that will remind you of the homey kind of favorites that your mother cooked (or wished she had): a thick, pureed vegetable soup, warm chicken salad, Apple Pandowdy, Spiced Ginger Ice Cream. Here also are recipes that belong to the "bring them back alive" school of American heritage: dishes like Waldorf Salad, Old-Fashioned Caesar Salad, Baked Lobster Savannah, and Fried Ipswich Clams that Forgione returns to their former greatness.

And here also are some rare and wondrous dishes from the past for which the wisdom was knowing when to leave well enough alone. The Old-Fashioned Strawberry Shortcake recipe offered here is just the way it started out years ago: the best unsweetened whipped cream, the ripest berries, and a home-baked biscuit.

Forgione's passionate return to freshness has given birth to such cottage industries as local goat cheese producers, growers of specialty berries and field lettuces, the proliferaton of smoked and cured fish and shellfish of all kinds, the return of old-fashioned apple varieties, even the raising of buffalo, which he brought back to the American menu nearly a full century since it last appeared.

An American Place is, hands down, the most important American cookbook of the decade.

Forgione, whose culinary vision resulted in the rebirth of farmers' markets across the country and the new availability of such quality ingredients as "free-range chicken, " has finally produced his master cookbook. These 200 mouth-watering recipes reclaim the honest, soul-satisfying flavors of classic American cooking, often with a distinctive twist. Three 8-page color inserts. Color glossary.

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Editorial Reviews

Publishers Weekly - Publisher's Weekly
Glorifying the diversity of American cuisine from coast to coast and from soup to dessert, some 200 recipes by the owner/chef of An American Place restaurant in New York City update old favorites and create scores of new ones. A James Beard disciple (and Farberware Millennium Chef of the Year winner at the 1993 James Beard/Perrier-Jouet Restaurant Awards), Forgione recasts such staples as Pigs in a Blanket (using buffalo or beef sausage and pretzel dough) and Philly Cheesesteak (with sirloin, aged cheddar or Crowley cheese and jalapeno while devising the likes of Baked Goat Cheese in Country Ham with Ramps and Morels. Forgione's refinements of such American classics as carpetbagger steak, a dish of Gold Rush San Francisco (an oyster-stuffed fillet) and his advice on using leftover turkey and cranberries for a new version of Native American Pemmican are a novel delight. His enthusiastic focus on American fare excuses those instances when invention runs to overload, as in Grilled Marinated Quail with Chestnuts and Wild Huckleberries served over a wild rice and hickory nut cake. Author tour. (Mar.)
Library Journal
One of the first chefs to promote American cuisine, Forgione showcases top-quality ingredients from around the country in the dishes he serves at his Manhattan restaurant, An American Place. His cookbook of the same name is a collection of 200 recipes that include his interpretations of the cream of American classics, updated versions of longstanding favorites, and new creations. In addition to the ultimate strawberry shortcake and an old-fashioned bread pudding, there are, for example, Peanut Barbecue Shrimp, a simple Charred Tuna with Charred Tomato Vinaigrette, and a more complex Baked Snapper in Lobster Broth. All the recipes are approachable, and most are easy to make. Forgione takes the fear out of roasting game and encourages his readers to try less-common fish and other ingredients that may be new to them. Headnotes offer culinary history as well as information about the foods used. Highly recommended. (Photos not seen.)-Susan Lantzius, formerly Pastry Chef, SanDomenico Restaurant, New York
Barbara Jacobs
Forgione, chef-proprietor of Manhattan's An American Place restaurant, debuts in a salute to all things American that have put him on the restaurant map. One of the first to elevate American cuisine, he showcases his philosophy and his talents in 200 recipes and a running commentary on ingredients. Although information is generous and recipe instructions are to the point, the unusual ingredients and required technical mastery gear this to more experienced home chefs.
From Barnes & Noble
With James Beard as his mentor, the renowned chef and restaurateur Larry Forgione has ignited newfound excitement for America's own cooking, elevating its status in restaurants and home kitchens across the country. Here are nearly 300 of Forgione's finest recipes, from his signature American Field Salad to such satisfying fare as Heartland Chowder and Grilled Loin of Lamb with Creamed Hash Browns. He also restores some old favorites to their former greatness--Waldorf Salad and Old-Fashioned Strawberry Shortcake to name two! 8 1/2" x 10 1/2". Color photos.
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Product Details

  • ISBN-13: 9780688087166
  • Publisher: HarperCollins Publishers
  • Publication date: 5/1/1996
  • Series: American Place Series
  • Edition description: 1st Edition
  • Edition number: 1
  • Pages: 293
  • Product dimensions: 8.49 (w) x 10.52 (h) x 1.11 (d)

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