- Gebundene Ausgabe: 464 Seiten
- Verlag: Knopf (25. Oktober 2005)
- Sprache: Englisch
- ISBN-10: 1400040345
- ISBN-13: 978-1400040346
- Größe und/oder Gewicht: 21,4 x 3,3 x 23,7 cm
- Durchschnittliche Kundenbewertung: Schreiben Sie die erste Bewertung
- Amazon Bestseller-Rang: Nr. 1.680.532 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
The New American Cooking (Englisch) Gebundene Ausgabe – 25. Oktober 2005
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Surveying America's food scene, Joan Nathan, author of the much-praised Jewish Cooking in America, notes our increasing openness to exploring traditional ethnic fare as well as "new" dishes. In The New American Cooking she offers 280 recipes that reflect the growing influence of Asian, Indian, and Latin American cooking on our everyday tables, as well as providing formulas for the likes of Chicken with Barbecue Sauce and Jambalaya with Sausage and Shrimp--dishes to which we have returned, or never left behind. The menu-wide recipe range features such tantalizing fare as Turkish Cucumber Yogurt Soup, Tunisian Fish Couscous, and Grilled Thai Chicken with Lemongrass, and sweets including Wolfgang Puck's Kiwi Clafouti and Chocolate Bread Pudding with Dried Cherries and Brandied Cream Sauce. A chapter on vegetables and vegetarian dishes, with the likes of Ragout of Wild Mushrooms with Shallots and Thyme, and Sautéed Baby Artichokes with Fresh Herbs, is particularly strong. Nathan likes to tell stories, and in sidebars such as "Nova Kim, the Wild Mushroom Lady of Vermont" and "Cooking Iraqi Food in Virginia," she places the dishes within their cultural context, often introducing readers to the recipe-makers themselves, all of whom she visited. Nathan also provides information on ingredients and techniques.
Though one might question the inclusion of very familiar formulas, like the one for chocolate chip cookies, albeit in "improved" versions, the majority of recipes will be new to most readers and all are easily accomplished. With 150 color photos, the book is a delightful addition to the Nathan canon, known for blending cultural-historical investigation with recipes of superior taste. --Arthur Boehm
Über den Autor und weitere Mitwirkende
Joan Nathan was born in Providence, Rhode Island. She has earned a master's degree from both the University of Michigan and Harvard University. Ms. Nathan writes for The New York Times and other publications and is the author of numerous books, including Jewish Cooking in America, which won both the James Beard Award and the IACP / Julia Child Cookbook of the Year Award in 1994. Drawing on her research for The New Cooking in America, she was the guest curator of Food Culture USA at the 2005 Smithsonian Folklife Festival. She is the mother of three grown children and lives with her husband in Washington, D.C.Alle Produktbeschreibungen
Die hilfreichsten Kundenrezensionen auf Amazon.com
Instead, it is just a recipe book.
There are not a lot of pictures in the book and when there are some, it's about the people more than the food, so don't expect to know what the dishes are going to look like.
I never want to cook with it, because of the absence of pics. It doesn't make my mouth wet in advance :)
The pictures, by the way, are very poor quality. It seems Joan Nathan used her own camera during her trip (or was it a disposable one ?). These are not beautiful pics by a professional photographer.
So far, I've tried one recipe. Not bad, but not extraordinary.
I really prefer to this book my Weight Watchers "Great Cooking everyday", and "New complete cookbook", which are full of this new "American" food she describes. Recipes are really delicious (don't be fooled b the WW signature), easy to prepare and diverse.
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