American Flavor by Andrew Carmellini

American Flavor

byAndrew Carmellini, Gwen Hyman

Kobo ebook | December 20, 2011

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Andrew Carmellini, two-time James Beard Award winner, acclaimed author of Urban Italian, and executive chef–owner of the hit New York City restaurants Locanda Verde and The Dutch, takes readers on a wonderfully rich and diverse tour through the ingredients and cuisines that constitute American flavor

For most of his life, Andrew Carmellini has been hitting the road, tasting the best of American flavors. Whether on childhood trips escaping from the hard-bitten winters of Ohio to sunny Florida and its fresh citrus fruit, cross-country trips in pursuit of the Great American Breakfast, or five-meal-a-day swings through barbecue country, he absorbed everything he could about regional cooking, American-style, at every stop.

In American Flavor, Carmellini shares the lessons of his culinary life on the road in recipes and stories that get at the soul of how we eat today. Using the traditional regional foodways and the multicultural neighborhoods, global eateries, and ethnic groceries that dot the American landscape as his inspiration, he introduces delectable, enticing dishes that deliver maximum impact yet are surprisingly simple to make. In the book, you’ll find cheese pierogies inspired by the Polish church ladies of Carmellini’s native Cleveland right next to his take on savory-sweet barbecued beef short ribs from L.A.’s Korea Town; seriously smoky southwestern mole alongside savory lamb stew that takes its flavors from Astoria, the historically Greek neighborhood in Queens, New York. Every recipe reflects Carmellini’s laid-back style, midwestern roots, big-city palate, and dedication to great ingredients and serious flavor.

Along with the recipes are true-life tales of Carmellini’s crazy culinary travels across America, into Canada, and even to Europe. Whether he’s hunting ramps with the locals during an extern summer at a Virginia mountain resort or sampling some of the surprising off-menu specials at a hippie café in Vancouver, British Columbia, these hilarious, engaging stories tell the tale of the education of an American chef inside the kitchen—and out.

Entertaining and inspiring, American Flavor is a book that readers will turn to again and again, not only for special occasions and everyday meals, but also as a portrait of real American food in the twenty-first century: sophisticated but down-to-earth, rustic but refined, and always deeply flavored and delicious.

Title:American FlavorFormat:Kobo ebookPublished:December 20, 2011Publisher:HarperCollinsLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0062096796

ISBN - 13:9780062096791

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Rated 3 out of 5 by from High expectations, unfortunately unmet I bought American Flavor pretty much sight unseen. I'd read a couple of reviews online all lauding Andrew Carmellini's follow up to Urban Italian, which I own and like. With the online accolades rolling in, previous established cookbook history and of course Chef Carmellini's chef pedigree, this one seemed like a no brainer. Was it? If you also have Urban Italian, then the format of American Flavor should be familiar. Chef Carmellini takes you on a journey through his culinary life as told through his stories and adventures. The modern cookbook is more than a collection of recipes. It's a chance for the chef to show the reader how these dishes came to be, what a chef thinks and what makes him tick. American Flavor does this. Chef Carmellini's stories are humourous, plentiful, and provide us with a window into his personality. You almost know him without having met him. American Flavor is a journey through the United States, through different regions and dishes that immigrants to those regions have brought. What you end up with is Chef Carmellini's spin on a hodgepodge of ethnic cuisines: European, South American, Asian, etc. While I suppose the variety is admirable, it becomes hard to make this a "go to" source for anything unless the recipes are really top notch. And that, in fact, is where I found the book disappointing. I did give a fair number of the recipes a try, 10 in all, across all chapters save for dessert. Rather than discuss each separately, it'd be easier just to say that they all shared one quality: they were "okay". Don't get me wrong, they aren't terrible or inedible. They're certainly "serviceable" recipes. But there's nothing in the recipes I tried that had me smacking my lips and wanting more. Given Chef Carmellini's previous book and pedigree, this was what I expected as I know he's capable. I really liked Urban Italian, and I wanted to like American Flavor, too. Unfortunately, it just didn't work out that way, and that's too bad.
Date published: 2017-01-12