American Cuisine and Cookbooks
Just as the United States is an amalgamation of the cultures of centuries of immigrants, modern American cuisine is a fusion of traditional American cooking techniques, foreign and molecular gastronomy components. Modern American cuisine is known for its innovative use of sauces and spices incorporating elements of French, Nouvelle, Asian, Latin American, Mediterranean and other cuisines as well as an emphasis on locally grown or farmed foods (locavore movement). American cuisine classics include:
Sides: clam chowder, San Francisco sourdough bread, jerky, grits, potato chips, baked beans, popcorn, buffalo wings, Reubens, gumbo.
Main Dishes: Cobb salad, jambalaya, chicken fried steak, meatloaf, cioppino, pot roast, peanut butter sandwich, barbecue ribs, ‘po boy, Philly cheese steak, hot dogs, cheeseburger, lobster roll.
Desserts: key lime pie, chocolate chip cookies, banana split, fortune cookies, blueberry cobbler, pecan pie, s’mores, brownie.
Beverages: bourbon, Kool-Aid, root beer, Coca-Cola.
American Cuisine Cookbooks
Amelia Simmons. American Cookery.
The original American cookbook published in 1796. It was the first cookbook to suggest serving cranberries with turkey.
James Beard, Tom Colicchio. James Beard’s American Cookery.
Over 1500 recipes and advice on choosing meats and vegetables, preserving fruits and how to make a real cheeseburger from the “dean of American cookery.”
Irma S. Rombauer and Marion Rombauer Becker. Joy of Cooking.
One of the most-published cookbooks in the United States, Joy of Cooking was designed specifically for the middle class featuring simple recipes and was one of Julia Child’s main sources for learning to cook.
Fannie Merritt Farmer and Marion Cunningham. Fannie Farmer Cookbook (Boston Cooking-School Cook Book)
The classic American cookbook, originally published as the Boston Cooking-School Cook Book in 1896, introduced the concept of using standardized measuring spoons and cups and level measurements. The book also contains scientific explanations of the chemical processes that occur during cooking.
Mark Bittman. How To Cook Everything.
His “how to cook” series of cookbooks (basics, vegetarian, 2000 simple recipes, grilling, fast) has over a million copies in print. He is one of America’s best-known and respected food writers. Besides books, Mark writes for the New York Times on food policy and cooking and is often featured on the Today Show for cooking segments and hosts the Minimalist cooking show on the Cooking Channel.