Edwards - Skyhorse The American table: classic comfort food from across the country

THE AMERICAN TABLE Copyright 2017 by Larry Edwards All rights reserved. No part of this book may be reproduced or stored in a retrieval system or transmitted in any form or by any means, whether electronic, mechanical, photocopying, recording, or other kind, without the express written consent of the publisher, except in the case of brief excerpts in critical reviews or articles. All inquiries should be addressed to Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018. Skyhorse Publishing books may be purchased in bulk at special discounts for sales promotion, corporate gifts, fund-raising, or educational purposes. Special editions can also be created to specifications. For details, contact the Special Sales Department, Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018 or .

Skyhorse and Skyhorse Publishing are registered trademarks of Skyhorse Publishing, Inc., a Delaware corporation. Visit our website at www.skyhorsepublishing.com. 10 9 8 7 6 5 4 3 2 1 Library of Congress Cataloging-in-Publication Data is available on file. Cover design by Jane Sheppard Cover photography by iStockphoto Interior photography by Casa de Cuisine Print ISBN: 978-1-5107-2152-4 eBook ISBN: 978-1-5107-2153-1 Printed in China Table of Contents Introduction When it comes to food, either cooking or eating, American fare is more than amber waves of grain. Like the people who make up this beautiful mass of land we call the United States of America, true American food is a melting pot of taste and texture. True American food harkens back to slavery and dishes brought to America from Africa, the West Indies, and other countries involved in the slave trade.

True American food is adaptations of dishes from the southern regions of our borders and, in many cases, from the northern regions. True American food has its origins in Asia and Europe, brought to this wonderful land of liberty by immigrants looking for a better way of life. In a very real way, true American food is the epitome of world culinary history. True American food is a goulash pot of earthy goodness, stirred together with imagination and served with pride. It is red, white, and blueand just for good measure, a few rainbows thrown in for extra flavor. American food is more than some dishes from the South.

American food is the freshness from the vineyards of California. It is the vibrant flavors of New England. It is the tongue tantalizers of the great American Southwest. It is a plate full of East Coast goodness. It is the robust nature of the Midwest, and yes, it features the amber waves of grain from the Great Plains. Whereas many international cuisines take a great deal of pride in keeping their native foods historically accurate, you will never really find this to be the case with American food.

Why? Because American food is the epitome of bastardization. This is not a bad thing. As a matter of fact, it is a good thing. American food is ever-changing. What is cooked one way today will probably see an adaptation tomorrow. American food is an idea which just seems to deliciously grow.

A perfect example of this is American eateries in general and the famed American diners, truck stops, cafs, and roadside eateries in particular. As a matter of fact, it is within the walls of the aforementioned eating establishments where American food really shines its brightest. If you have ever traveled the roads of this beautiful country of liberty, you have no doubt stopped at more than a few roadside eateries. Whether they were called diners, truck stops, or cafs, if you ate there, you experienced Americana. Though there are many American homes which celebrate true American food with recipes handed down through generations, it is the roadside eateries which keep our culinary history alive. Sure, they may have some of the latest chic and fad fare, but you can bet your Uncle Sam hat, they will also feature some dishes which are a part of their cooking history.

It may be fried chicken. It may be chili. It may be pot roast. It may even be the fabled (and oftentimes cursed) cream-chipped beef, which also has the rather colorful moniker of shit on a shingle. No matter what they may put on your plate, it will be pure Americana with possibly a dash of originality, just to keep your mouth honest. As we venture throughout America via the pages of this book, you will notice something rather interesting.

Long before there was the rage (or fad) of using fresh products, it was a staple of the American kitchens. When you needed vegetables, fruits or fresh herbs, you simply went into your yard and picked them. If you didnt have them, chances are very strong your neighbor did. If you had to venture to the market, their produce sections usually only consisted of locally grown produce. My, how things have changed. Along these same lines, it is interesting to note that the health of the average American was better then than it is now.

Coincidence? To select the dishes to present in this book, I did something rather unusual. In an effort to present the best of the American culinary culture, I will not only take you into the American homes where our national cuisine was born, but we will also venture into the aforementioned cafs, diners, truck stops, and roadside eateries where the current resurgence in American food is now taking place. You will find a virtual cornucopia of culinary delights, the blending of old and new, a mixing of traditional and unconventionalall with one tasty goal in mind: the celebration of American food! Our foray into the tastes of America will begin probably the same way most of us remember eating our first nibble of American foodwith something From the Oven . In the section called From the Oven, I will share with you some incredible baked delights. Of course there will be a virtual plethora of biscuits. Whether it be a Sunday family dinner or a lunch sitting at the counter of a diner, biscuits have always been a part of the American food scene.

As you will soon learn, when it comes to Americana, there is a lot more to biscuits than the tried-and-true buttermilk biscuit. Breads have always been a part of the American food landscapeand for good reason: they taste good. Of course during the chilly autumn months and the cold winter months, homemade breads were also a way to heat the house as, in the days of yore, many breads were made in an open hearth. As we look at breads, I will delve into some of the classics, and since artisan breads are very popular in the chic cafs dotting the American highways and byways, you will find a few of those as well. If you happen to love the classic American cornbread, I think youll be pleasantly surprised with the selection I will be presenting. Of course, it wouldnt be an American kitchen without muffins! Lets face it, there is nothing quite like a warmed muffin with a cup of coffee or tea to start the day.

When you get to the muffins, you might notice something kind of strange for a cookbook celebrating America. There is an English muffin recipe. What?! Well, an English muffin really is an adaptation of the classic American griddle cake! Not only are these fun to make, theyre easy too, and yes, Ill even tell you how to get those famous nooks and crannies. )it is unlike most tomato soups because it is not creamed and tastes like it just came from the garden! If you are of a certain age (as I am), you very well remember going into diners and cafs and having the waitress (it always seemed to be waitresses) asking you, What sides would you like with that? Sometimes the side dishes were actually better than the main course. In American homes, the side dishes usually took up most of the table. In todays hectic world, many people have overlooked side dishes, but in the section called On the Side , I bring them back to yummy life.