From the food photographers and creators of the popular blog The Way We Ate comes a lavishly illustrated journey through the rich culinary tradition of the last American century, with 100 recipes from the nation's top chefs and food personalities.
Take a trip back in time through the rich culinary tradition of the last American century with more than 100 of the nation’s top chefs and food personalities.
The Way We Ate captures the twentieth century through the food we’ve shared and prepared. Noah Fecks and Paul Wagtouicz (creators of the hugely popular blog The Way We Ate) are your guides to a dazzling display of culinary impressionism: For each year from 1901 to 2000, they invite a well-known chef or food connoisseur to translate the essence or idea of a historical event into a beautifully realized dish or cocktail. The result is an eclectic array of modern takes and memorable classics, featuring original recipes conjured by culinary notables, including:
Daniel Boulud, Jacques Pépin, Marc Forgione, José Andrés, Ruth Reichl, Marcus Samuelsson, Michael White, Andrew Carmellini, Anita Lo, Gael Greene, Michael Lomonaco, Melissa Clark, Justin Warner, Michael Laiskonis, Sara Jenkins, Shanna Pacifico, Jeremiah Tower, and Ashley Christensen
An innovative work of history and a cookbook like no other, The Way We Ate is the story of a nation’s cravings—and how they continue to influence the way we cook, eat, and talk about food today.
The alliance of New York City food photographers/bloggers Fecks and Wagtouicz (thewayweate.net) has created a cook's tour of the American 20th century in an anthology of recipes inspired by 100 years of American culinary history. These self-described "curators" of the now defunct Gourmet magazine recruited an impressive lineup of 100 notable chefs and food folks, inviting each to design an iconic recipe. Featured culinarians include Ruth Reichl, Daniel Boulud, Jacques P pin, Melissa Clark, and many other restaurateurs, cooks, and journalists. Each reflects on watershed historical events and culinary milestones, creating both innovative interpretations of classic recipes and original dishes befitting one year of the century. Chapters are organized by decades. Lively headers describe the cultural and historical context shaping the dish; ingredients are clearly listed in margins along with anecdotal quotations; and chef bios follow each chef's recipe. Stylish photographs in extreme close-up taken by the authors bring each recipe to life. From a 1919 Great Gatsby inspired Long Island "Sound Off" fish stew to a sliced foie gras with buttered toast soubise; blackberry-port mostarda; crispy pork; and soft blue cheese (which honors the 1922 invention of the pop-up toaster), these recipes take readers on a trek through food history and into the culinary imaginations of modern food enthusiasts who are shaping the current food scene.