![]() ![]() ![]() ![]() That same format continues throughout the section with “Chicken Pozole” (pages 48-50) or “Midwest Whitefish Chowder” (pages 55-57) among others. Fittingly in a book that promotes family and tradition the opening recipe is for a “Borsht Like Mom Used To Make.” Along with a color picture of the finished dish there is the recipe with clear and easy to understand directions that follow a short introduction. The recipes open with a section on “Soups and Salads” that begins on pages 34 and 35 with a color picture and listing of what is to follow. Built off of his experiences traveling as a child and later as an adult as well as his early jobs, Andrew Carmellini has created a cookbook that spans the county with “American Flavor.” After chronicling for 33 pages of text and photographs those early days that led up to his being the chef and co-owner of two restaurants in New York City, prestigious awards, and a previous cookbook, it is time for the recipes. ![]()
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May 2023
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