Mario Batali’s delicious deep dive into American Regional cooking with 250 interactive recipes--from San Diego Fish Tacos to Boston Cream Pie. Cooking made easy with emailable shopping lists, search functions, guided step-by-step instructions, and so much more!
Over three years in the making, with Batali searching for truly delicious dishes from all corners of the US, this definitive cookbook features the best America has to offer. With over 250 simple recipes celebrating the treasures of the state fairs and the dishes of the local rotary clubs and ethnic groups. Batali has interpreted these regional gems with the same excitement and passion that he has approached traditional Italian food.
Covering the Northeast/New England, the Mid-Atlantic, the Gulf Coast, the Great Lakes, the Heartland, the Southwest, and the Pacific Coast, this book will share everything from the BBQ styles of Texas, the Smokeys and the Carolinas, to the seafood soups from yankee Boston to the spicy gumbos of the Gulf Coast and the berry pies of the Pacific Northwest.
All the dishes are very simple and do-able--from Philly Cheesesteaks to Marionberry cobbler. And while Batali uses recipes passed down through the generations, he also shares hints on what he would add to the recipe to take the flavor up a notch.
Handy, easy-to-use cooking tools enhance the over 250 recipes and include:
• Emailable shopping lists for each recipe
• Filtered search options, including by ingredient, meal type, or region to find recipes quick and easy
• Guided recipes presented one step at a time so you never lose your place
• Countdown timers to track any timed cooking event
This is THE American digital cookbook you will want to own.
Batali is best known for his New York City Italian eateries (Esca, Babbo, and Luca) and cookbooks (Molto Italiano, The Babbo Cookbook, etc.), as well as TV shows such as the foodie chat show The Chew, but he has been branching out lately, and his second book of American food (2014's America: Farm to Table highlighted local providers) features a solid collection of some of the country's iconic dishes. The premise is hardly a new one, and Batali offers plenty of expected regional fare: Manhattan clam chowder, crab cakes, biscuits and gravy, fried chicken, and so on. These are pitch-perfect in execution but bring little new to the discussion. The book takes off with the inclusion of quirky, must-try dishes such as black-walnut ice cream from Missouri; Country Captain Chicken from the Charleston, S.C./Savannah, Ga., region; quirky Midwestern fare such as loose meat sandwiches from Iowa, Cleveland's pierogies, and Nebraska's runzas (bread pockets stuffed with meat and cabbage); and Maryland's Smith Island cake. Those culinary details, as well as Batali's essays on his two-year journey across the U.S. (which include further recommendations), set this volume apart from its peers. Though many of the dishes have been collected elsewhere (Batali's She-Crab Soup and oysters Rockefeller, among others, do not deviate in the slightest from the classic preparations), Batali fans and collectors of Americana will appreciate this reliable and well-curated compendium.