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An American Place: Celebrating the Flavors of America

by Larry Forgione

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Larry Forgione, hailed as the godfather of American cooking, is a man with one passion: to reintroduce the essential American flavors lost to us in the rush for newer, quicker, and better. This culinary visionary, largely responsible for the rebirth of farmers' markets across America and the availability of such quality ingredients as free-range chicken and the field green salad, has finally produced his master cookbook. Sure to become the primer that will inspire a whole new generation of American cooks, An American Place returns traditional American cuisine to its rightful place at the pinnacle of vigorous and soul-satisfying flavor.Forgione takes the best flavors from the past and revitalizes them with the freshest, ripest, and richest native ingredients. Here are nearly three hundred mouthwatering recipes that celebrate the real bounty of American cooking: fish and shellfish from America's shores, everything from chicken, duck, and venison to beef, pork, and lamb from our forests and our farms, and wonderful breads and old-fashioned desserts from our bakeshops.When food industry people want to know what's going to be happeni… (more)
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Larry Forgione, hailed as the godfather of American cooking, is a man with one passion: to reintroduce the essential American flavors lost to us in the rush for newer, quicker, and better. This culinary visionary, largely responsible for the rebirth of farmers' markets across America and the availability of such quality ingredients as free-range chicken and the field green salad, has finally produced his master cookbook. Sure to become the primer that will inspire a whole new generation of American cooks, An American Place returns traditional American cuisine to its rightful place at the pinnacle of vigorous and soul-satisfying flavor.Forgione takes the best flavors from the past and revitalizes them with the freshest, ripest, and richest native ingredients. Here are nearly three hundred mouthwatering recipes that celebrate the real bounty of American cooking: fish and shellfish from America's shores, everything from chicken, duck, and venison to beef, pork, and lamb from our forests and our farms, and wonderful breads and old-fashioned desserts from our bakeshops.When food industry people want to know what's going to be happeni

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