Country Comfort: Cooking Across America includes over 175 enticing recipes and accompanying anecdotes from cooks throughout the country. From the quaint seaside towns of the Northeast to the surfing villages of the West coast, Country Comfort: Cooking Across America is sure to provide you and your family with an endless variety of traditional and modern dishes all year long.
Some of the great recipes from across the nation featured in Country Comfort: Cooking Across America include Baked Blueberry-Pecan French Toast, Michigan Cherry Salad with Maple Balsamic Vinaigrette, New England Lobster Rolls, Shrimp Creole, Real Texas Chili, Georgia Peach Pound Cake, and California Apple, Raisin, and Almond Chicken Salad.
Country Comfort: Cooking Across America also includes:
• Easy-to-follow techniques written by Chef Nicole Roarke to help simplify the cooking process
• Professional tips and tricks of the trade for preparing common ingredients including garlic, chilies, and blended oils
• And more...
Eating at home saves money, strengthens family bonds, and allows for creativity in cooking. Whether you’re a beginner who prefers easy-to-follow recipes or an experienced chef looking to expand your culinary horizons, Country Comfort: Cooking Across America is your go-to guide for flavorful and timeless recipes.
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About the Author
Chef Nicole Roarke is an honors graduate of the French Culinary Institute in New York. While earning her Bachelor's degree in Psychology at the State University of New York at Stony Brook, Nicole began her career in restaurants in 1997. She honed her cooking skills in many restaurants including the Bon Appetite favorite The Linkery, Loews Coronado Bay Resort in San Diego, CA, the Aviles at the Hilton Historic Bay Front in St. Augustine, FL, Trattoria Aroma in Buffalo, NY, and Jean Georges' Spice Market in New York, NY. Nicole participated in such events as the 2005 Chaine de la Rotisseur and the 2006 Taste of St. Augustine. Nicole worked as the exclusive caterer of the Frank Lloyd Wright Davidson House in Buffalo and as an Executive Chef in Long Beach, NY where she resides today. Along with her mother, Nicole established NR Catering in 2010, specializing in off-premise catering. Nicole began teaching private cooking classes in Lynbrook, NY and presently instructs at a NY accredited Culinary School in Syosset, NY.
Table of Contents
Foreword Chef Frank Tramontano vii
Note to the Reader ix
Introduction: America the Beautiful, Land of the Food xiii
Part I Northeast 1
Part II Southeast 73
Part III Midwest 137
Part IV Northwest 207
Part V Southwest 251
Chef's Tips 309
Baking Tips 325
Request for Future Submissions 345
About the Authors 346