It's All American Food: The Best Recipes for More than 400 New American Classics

German food isn't like German-American food. Italian food isn't -- or at least wasn't, while many of us were growing up -- very much like Italian-American food. And the Chinese food that we experienced when we were children, the Pu-Pu Platters that we thought were so wonderful, is nothing like the food that Chinese people eat in China.But that sure doesn't mean it's bad.The disadvantage to Americans' increased food sophistication is that we look down upon the non-authentic versions of ethnic food. Yet, when our immigrant ancestors got here, they discovered that they couldn't get many of the ingredients they needed; they made do, and often those dishes became traditions in their own right. In this book, Rosengarten celebrates the "new American" foods, many of which have evolved from their genesis in some other land. But that's only part of the book.There's three sections: Ethnic America, Regional America, and Classic America. The first covers what are arguably the best (or at least best-known) of 18 different areas, such as Italian, Russian, Indian. That's about half the book. Regional America tells you how to make the food popular in different areas, such as New England Clam Chowder or Collard Greens with Ham Hocks. The final section has recipes for our general "traditional American" recipes, such as mac-and-cheese or the ultimate BLT.It's a good premise for a cookbook, sure. But what makes it superb is that these are Rosengarten's recipes. I have several of his cookbooks, and I'm a devoted fan. His explanations actually *explain.* He tells you what you need to know, but never becomes pedantic.And man, can he cook. These aren't pale, tepid imitations of the bad spaghetti-and-meatballs you got from a steam-table buffet. They're the foods you recall with great fondness from your childhood. I just finished making a quick lunch for four, from his Chinese-American choices: broccoli in oyster sauce, plus kung pao chicken. His Kung Pao uses several kinds of pepper: black pepper, chili paste with garlic, and dried red peppers. (Not to mention hoisin, 8 cloves of garlic, and other tasty stuff.) The layers of heat make a real difference... and this may be one of the best kung pao chicken dishes I've ever eaten.This is an inexpensive book, and I like it a lot. It has no photos or illustrations, which I realize is a downside to some people. I don't find that to be a problem since these are foods that I'm familiar with, at least in their restaurant incarnations.I'm sure I'll be turning to this cookbook often. Recommended.

David Rosengarten is the best friend of American food. Viewers of the Food Network will remember him from his show - Taste, where he glorified simple gastronomic pleasures. Regaling viewers with the perfect tuna fish sandwich was the type of no-fuss presentations in which he excelled. "It's All American Food" continues and builds on this excellent tradition. Specifically, Rosengarten makes a compelling argument for the uniqueness and importance of American food; the cookbook is a love note to America and her food. Don't feel inferior to the French and their fancy sauces, he seems to implore of the reader. But what about the recipes? Well, the cookbook is chockablock with over 400, divided into three main sections.In Part 1, Rosengarten considers different ethnic-American cuisines. For example, he discusses how immigrants adapted the recipes from the old country to use the ingredients and techniques available in America. He focuses on how the American tradition gradually shaped the original recipes. So the Italian pasta sauce recipe isn't a trendy Southern Italian concoction with pine nuts and capers, but "Classic Brooklyn-Italian Meat Sauce." In other words, it's the kind of Italian food that your mother fixed or that you eat at the cheap bistro in the strip mall down the street. In addition to Italian-American food, sections cover Greek, Mexican, Chinese, Cuban, Moroccan, Indian, and numerous other ethnic traditions.In Part 2, Rosengarten ponders regional American food. Moving westward from New England, he covers numerous American food traditions, including Pennsylvania Dutch, Cajun, Southwest, and Hawaiian. Some of the sections include only a couple of recipes but enough to provide the reader with an idea of the region and its food. In section 3, Rosengarten discusses a variety of classic American dishes that can't be categorized into ethnic or regional foods, such as meatloaf, cole slaw, and macaroni and cheese. All the comfort foods you ate and loved as a child and continue to crave are in this section.With the proliferation of cookbooks in the last decade, a cookbook has to be truly original to stand out in the crowd. This cookbook is one of those rare finds to be treasured. "It's All American" should be savored like a good novel, not just stuck on a dusty shelf and pulled down to make an occasional recipe. Most highly recommended.

This book has outstanding dishes as they are or have been made and eaten in the USA. Various ethnic-American cuisines (Italian, Mexican, Chinese, Hungarian, etc.) regional recipes (New England, Chesapeake Bay, Texan, Californian, Southern, Cajun, etc) and American food styles (sandwiches, breakfasts, main courses, side dishes, etc.) are described and presented well. There are no photos, which I prefer to over-abundant color photos as I'm weary of 500 megabyte cookbooks on my e-reader. Hierve the complete lack of a list of recipes or an index makes it very tough to see what's cooking in the book

I am a big fan of David, so I am biased, I loved the book. I did not like this book as much as Taste, I read that cookbook front to back every couple of years. I don't think I am going to read this one very often; I know, I know, who the heck reads cookbooks. Well, I don't much either, but I do with Taste. I also had the pleasure of taking a cooking class with David in Austin, where he explained the "hook" of the book, "It's ALL American Food", I am not sure how many people are going to understand what that means from the title...but to David it means that in the USA, you can't get Italian, Indian, or French cuisine, you get the American version of that cuisine, and it just may be better than the original, so try it, make it yourself, and enjoy the difference.

J'ai eu ce livre en format broché, offert par des américains. C'est clairement un des meilleures livres de recettes que l'on peut trouver, il est complet et facile.Par contre le format Kindle bien que pratique est bien moins agréable que le format papier (mais il en va de même pour tous les livres)