Glorious Food
by Christopher Idone
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Description
This updated and redesigned edition of the best-selling cookbook Glorious American Food celebrates Christopher Idone's trademark genius for exquisite menus and presentation. First published in 1985, it won both Best General Cookbook Award from the International Association of Culinary Professionals and the Photographers' Annual Award. This modern edition includes both new and updated recipes and has been reformatted into a smaller, more kitchen-friendly trim size. Glorious American Food is a show more delicious and elegant tribute to our nation's diverse cuisine. Idone offers more than 70 menus and 275 recipes representing the best of traditional and contemporary cooking from the Deep South to the Northwest, including regional classics like Louisiana Catfish, New Mexico Cocada, Kansas-style Barbecue Ribs, and New England Baked Beans. This original canon of recipes is inspired by the harvest of the land and the bounty of the sea and is deeply influenced by the wide spectrum of American culinary traditions. Lush color photographs serve as both inspiring recipe illustrations and a visual travel guide through the varied landscapes of the United States. Unlike other American cookbooks that are limited to specific regions, Glorious American Food offers an array of original recipes from across the country. Idone's inviting and perfectly constructed menus seamlessly guide the home cook from early morning breakfast through after-dinner hot buttered rum. Recipes are accompanied by interesting culinary histories and Idone's personal anecdotes, adding a context and charm to Glorious American Food that only a true food lover and master chef could deliver. Book jacket. show lessTags
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Author Information
11 Works 449 Members
Christopher Idone is the author of three best-selling books, Glorious Food, Glorious American Food and Christopher Idone's Salad Days. In 1986, Glorious American Food was honored as the Cookbook of the Year by the Duncan Hines International Association of Cooking Professionals. A teacher and lecturer, he has served as food consultant to New York's show more Master Chef Series, produced for PBS, and is a frequent contributor as writer and photographer to national publications including House and Garden, Food Arts. Conde Nast Traveler and The New York Times Magazine. His latest book is Cooking Caribe, a collaboration with Trinidadian food expert Helen McEachrane. show less
Awards and Honors
Awards
Classifications
- Genres
- Food & Cooking, Nonfiction, General Nonfiction
- DDC/MDS
- 641.5973 — Applied science & technology Home economics & family management Food, Cooking & Recipes / Meals, Picnics Cooking; cookbooks Ethnic Cookbooks North America United States
- LCC
- TX715 .I227 — Technology Home economics Home economics Cooking
- BISAC
Statistics
- Members
- 137
- Popularity
- 236,457
- Rating
- (3.25)
- Languages
- English
- Media
- Paper
- ISBNs
- 5
