The Taste of America
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- CHF 15.00
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- CHF 15.00
Beschreibung des Verlags
What does America taste like? All is revealed in this simply irresistible celebration of the best food made in the USA – from Alabama to Wisconsin, and everywhere in between.
America has an immense, multicultural and regional anthology of food and drink – commercial and artisanal, decadent and virtuous, silly and sublime – which is delightfully represented in this one-of-a-kind culinary anthology.
Features 250 exceptional products hand-picked by award-winning food writer Colman Andrews, from Humboldt Fog Cheese to Junior Mints, from Beef Jerky to Blue Point Oysters, from Black Walnuts to Peaches, and from Maple Syrup to Whoopie Pies.
Structured by chapters according to food type – including snacks, dairy, condiments, beverages, meat, baked goods – revealing their unique history and production methods.
Includes 125 colour illustrations and an extensive index with directory of producers providing details of how to buy or order each product.
PUBLISHERS WEEKLY
Andrews, the editorial director of TheDailyMeal.com and a cofounder of Saveur magazine, has partnered with Phaidon to create a work that is tailor-made for a coffee table, or perhaps for a time capsule. He has selected 250 food items that, one way or another, are uniquely American, and for each has written single-page encyclopedic entry that explores the product's history, provenance, and claim to fame. The resulting anthology is a mix of items you've never heard of and foods that have seemingly been around forever. Ours is a country of red velvet cake, white cream cheese and blue crabs; and of foodstuffs that reflect our nation of immigrants, such as Goetta, a Germanic pork sausage popular in the Cincinnati area, and the Taro root, which is native to Southeast Asia but when steamed, mashed, and watered down becomes the Hawaiian favorite, poi. Andrews often surprises with his selection: there's no apple pie, for example, but there is a whoopie pie. The collection is broken into 11 chapters, including Snacks, Condiments, Desserts, Meats and Drinks, and there is a comprehensive index, but the most fun comes from just picking a page at random to discover a regional specialty like she-crab soup from the Lowcountry, or a basic staple like butter.
