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Books : Culinaria: The United States: A Culinary Discovery |
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Books : Culinaria: The United States: A Culinary Discovery |
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Dewey Decimal Number: 641.5973 EAN: 9783829002592 ISBN: 3829002599 Label: Konemann Manufacturer: Konemann Number Of Items: 1 Number Of Pages: 511 Publication Date: 1998-10 Publisher: Konemann Sales Rank: 270990 Studio: Konemann Editorial Review: Typically, each chapter is introduced with a look at the region's quintessential crops and foods--apples, berries, and cheese in the Northwest; oranges, olives, asparagus, and avocados in California. Dispersed among color photographs and a feast of food and drink wisdom are recipes inspired by each region's specialty. A simple recipe for Pasta with Asparagus and Mushrooms makes good use of California's succulent vegetables; Oregon Trail Soup, a dish brimming with buttery beans, evokes a feel for the Great Plains, campfires, and cowboys! Neatly balanced within each chapter are recipes and commentaries on both classic cooking and ethnic cooking. In the Pacific Northwest, Japanese sashimi (raw fish) is all the rage in Seattle's thriving international district. Just down the road, traditional freshwater salmon is a favorite at the city's oldest food market, the Pike Place Market. Snippets of history, recipe ideas, and inspiration accompany each locale, whether in Seattle, New York, or a far-flung Midwestern homestead. This is an excellent and all-encompassing guide to the foods and culinary history of the United States. --Naomi Gesinger Related Items:
Average Rating:
 Rating:  - Disappointed - So much potential for this oneMaybe my expectations were too high based on all the other books in the series. This one is out of print and from what I can tell only available in hardback. It is in larger size format than the rest of the Culinaria series and makes a splendid coffee table book. It follows the standard Culinaria format for the most part. My criticism of this book is that there is too much emphasis on where "American" cuisine came from by ethnicity. For example the section dealing with New York City Jewish cuisine (Delicatessens, Bagels, Passover), Greek, Russian, Chinese, and not enough on the melting pot of America such as the wonderful article on Delmonicos. Again, in the midwest section you have "Ethnic Chicago, Scandinavian Settlers, Polish Settlers, German Settlers) -- well you get the picture. Its still a good book but would have been much better had it showcased what our cuisine has become today - the recipes which uniquely define American cuisine. It is also a little confusing who the intended market is for this book - American readers or English speaking readers from outside the USA. The coverage of cheese and wines is spotty (not all regions get the same coverage) as in the rest of the Culinaria series. For example Vermont gets one page devoted to cheesemaking. The article describes cheesemaking in general rather than discussing the many unique and wonderful Vermont cheeses available. Only one page for Vermont Cheddars? Give me a break... Rating:  - Awesome! Awesome! This is a wonderful book...a food culture tour through the US with a good recipe from time to time. I have almost ALL of the books from the Culinaria series. I love them, I love this one...you shouldn't be disappointed at all! Keep in mind that these are not necessarily cook books...they are adventourous books that focus on the food culture of different countries. They're all amazing big big books! Rating: - terrific seriesI have loved the CULINARIA series from the very first volume that I was given as a gift. If you are interested in lerning the history and culture of the United States by learning about the food eaten there, this is the book for you. The book is divided into chapters by geographic regions. Each region is described by the physical features that make it unique, the foods and ingredients that are special to it, and recipes are given for the dishes that define it. There are abundant sidebars about significant topics either historical, political or cultural in the region that have shaped the food or people. Then there is the photography. Beautiful photographs of the landscape, detailed photographic charts of ingredients, appetizingly displayed prepared dishes, step-by-step series showing ingredients being made, and people lovingly portrayed going about their daily lives. This book is BIG, no bedtime reading with this one, you won't be able to hold it up! If you love cookbooks for the way they tell the story of a country, the CULINARIA The United States is not to be missed. Rating: - The best whole country USA book ive foundthis book is terrific, it provides probably the easiest to make and most recognisable recipes in the entire culinaria series. the ingredients are mostly easy to obtain outside the USA (except some berry based things and quinoa) and the recipes simple to make and very satisfying. it comprises a very broad cross section of deserts, mains and appetisers without focusing too much on any one type of meal or ingredient too much. the new york section even provides the reader with americanised international dishes thus creating even more breadth. the only semi critism would be the rather scant section on californian food, but this is not to matter. some of the great recipes however come from the midwest, texas and south sections. the classics such as chili, jambalaya, blackened redfish (imake with chicken for superb results) and various tex mex food work out great. another standout in the book is the spaghetti and meatballs which is requested weekly bby my family it is that good!! my big tip with this book would beto watch out for the green chilli and beef chilli recipes. when made to directions they are VERY hot. if your after a milder taste no more than 1.5tbls of chilli powder suffices for beef chilli and replacing the green chillies with anchos or a mixture of capsicum/green chilli makes for a milder yet equally delicious result. if you can get this book do so as it does not look like being reprinted unlike the european versions which have been. its big, its weighty but it is definately wirht the trouble.
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