American Taste
A Celebration Of Gastronomy Coast To Coast
Seiten
2010
The Lyons Press (Verlag)
978-1-59921-928-8 (ISBN)
The Lyons Press (Verlag)
978-1-59921-928-8 (ISBN)
One of the most entertaining books on contemporary American cuisine by the great James Villas
“A landmark. [American Taste] encompasses an admirable range of thoughts on food ranging from fried chicken and barbecues to Bourbon to game and caviar. A banquet for your library.”—Craig Claiborne “American Taste makes us savor the thought of good food, good living, and the joys of the good life. A delicious volume!”—James Beard In his acclaimed American Taste, renowned food writer James Villas shares his passions for food and drink—both the humble and the sophisticated—in essays including “Understanding Fried Chicken,” “Upgrading Hash,” and “Cornflakes Be Damned!” From his homage to asparagus to his treatise on french fries, Villas regales us with tales of American gastronomy from the perspective of a respectful gourmand and hired palate. American Taste is a new American classic.
“A landmark. [American Taste] encompasses an admirable range of thoughts on food ranging from fried chicken and barbecues to Bourbon to game and caviar. A banquet for your library.”—Craig Claiborne “American Taste makes us savor the thought of good food, good living, and the joys of the good life. A delicious volume!”—James Beard In his acclaimed American Taste, renowned food writer James Villas shares his passions for food and drink—both the humble and the sophisticated—in essays including “Understanding Fried Chicken,” “Upgrading Hash,” and “Cornflakes Be Damned!” From his homage to asparagus to his treatise on french fries, Villas regales us with tales of American gastronomy from the perspective of a respectful gourmand and hired palate. American Taste is a new American classic.
James Villas was the food & wine editor of Town & Country for twenty-seven years and is the author of more than a dozen cookbooks and books on food, two of them James Beard Award nominees. His work has appeared in Esquire, Food & Wine, Gourmet, Bon Appétit, Saveur, the New York Times and the Atlantic Monthly. He won a James Beard Award for journalism and received Bon Appétit's Food Writer of the Year Award in 2003.
| Vorwort | James Beard |
|---|---|
| Verlagsort | Guilford |
| Sprache | englisch |
| Maße | 152 x 229 mm |
| Gewicht | 454 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Getränke | |
| Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen | |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| ISBN-10 | 1-59921-928-X / 159921928X |
| ISBN-13 | 978-1-59921-928-8 / 9781599219288 |
| Zustand | Neuware |
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