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- November 22, 2020 at 3:06 pm #204356Dora MahanGuest
The American Table
More Than 400 Recipes That Make Accessible for the First Time the Full Richness of American Regional Cooking
by Ronald Johnson, James McGarrell
- Format: paperback, 419 pages
- ISBN: 9780916562502 (0916562506)
- Publisher: Silver Spring Books
- Release date: May 1, 2000
- Language: english
- Genres: cookbooks
- Author: Ronald Johnson, James McGarrell
About The Book
Ronald Johnson’s lively re-creation of the genius of American cooks has served as the foundation of a great new school of American cooking. From conversations anywhere across the country, from lifting the lid on a regional back burner, from thumbing thought the local Methodist Ladies’ or Firehouse cookbook, Johnson has discovered a heretofore unimagined treasure trove of American dishes.
He reveals the basic secrets of gumbo and mother’s piecrust, of slaw and summery pickles; tells how to make perfect mashed potatoes, Thomas Jefferson’s pilau, Emily Dickinson’s Rye and Indian Bread, and the Kennedys’ favorite Hyannis Chowder. Johnson’s chapter on soups offers the delights of salmon bisque, a champion chili, and a hearty posole. One of the most absorbing chapters, “Special Dishes”, recaptures the legendary bean and rice dishes of the South — the perloos, pilaus, jambalayas, and New Year’s Hopping John — and then goes on to explain the varieties of corn and chile, tortilla and bean that comprise the main diet of our southwestern states. Finally, an extensive chapter on desserts includes the glories of pies and cakes, a lost cookie called Snickerdoodle, subtle variations on both traditional pecan and lemon pies, Mississippi Mud Cake, a cobbler to end all cobblers, and a recipe for Roanoke Rum Cram that is a dream of quick gourmet preparation.
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