American Flavor

Two-time James Beard Award winner Andrew Carmellini presents a collection of recipes inspired by the diverse ingredients and cuisines that define American flavor. The author draws on his childhood trips from Ohio to Florida, cross-country journeys for breakfast, and visits to barbecue regions to shape his culinary perspective. He uses traditional regional foodways and multicultural neighborhoods as inspiration for dishes that are simple yet impactful. The book features specific preparations such as cheese pierogies inspired by Polish church ladies in Cleveland and savory-sweet barbecued beef short ribs from Los Angeles Korea Town. Readers will also find southwestern mole and a lamb stew reflecting the flavors of Astoria, Queens. These entries reflect Carmellini’s midwestern roots and big-city palate while incorporating true-life tales of his travels across America, Canada, and Europe. This volume suits readers interested in regional cooking, soul food, soups, stews, vegetables, vegan options, and comfort food. It may not appeal to those seeking strictly traditional Italian cuisine or complex technical manuals. The text remains grounded in the author’s personal experiences hunting ramps in Virginia and sampling specials in Vancouver.