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How to Cook dishes from United States
When many people outside of the country think of US cuisine, they tend to often think of
American fast-foods and fast food brands - hamburgers, cheeseburgers, hot dogs, and so forth.
The
United States however is a very
large nation, with many different diverse regions,
is home to people whose forebears came from all of the world, and thus
has developed a very and varied culinary traditions.
The various regions and cultural groups within the country are known for the differences in ingredients, and culinary
influences.
For example, New England cuisine is known for its seafood (especially
lobsters),
Cajun and Creole cuisine
(mostly eaten in the state of Louisiana)
is known for its adaptations of French cuisine's traditions,
Southwestern cuisine has adopted many ideas from
Mexican cuisine,
Hawaiian cuisine often combines Western and Polynesian traditions
with recipes adapted from
Asian cuisine,
and Puerto Rican cuisine often combines traditions from
Spanish cuisine with ideas from
Caribbean cuisine.
Some popular American recipes and dishes include:
- Chicago-style pizza -
This is very deep-dish
pizza that originates from the city of
Chicago.
- Chili con carne - A spicy stew made from meat (usually beef) and chile peppers.
Some recipes also add other ingredients such as beans, onions, and tomatoes, although
there are also people who adamantly say the recipe should not include such ingredients.
- Cheese Burger - A bread roll containing a cooked beef patty, a slice of melt cheese,
and usually salad, condiments, and often a slice of bacon or ham.
- Clam chowder
- This is a cream- or milk-based soup, also containing
clams, flour, onions, potato, and bacon or salt pork.
In
New York,
tomatoes are added to the dish ("Manhattan clam chowder"),
whereas in New England adding tomatoes to
New England clam chowder (known in some parts of the
US as
"Boston clam chowder") is considered a serious faux pas.
- Club Sandwich
- A triple bread-toasted sandwich made from three slices
of toast. Three are two layers of toast, one that contains
chicken or turkey breast, and a second containing bacon, lettuce and tomato.
Sometimes the fillings are varied, or other items may be added such as
cooked egg or cheese.
- Congealed salad - This is a salad made from flavored gelatin in which
are embedded fruit, grated carrots, and sometimes other vegetables.
Cream cheese, marshmellows, nuts, or pretzels are also sometimes added.
- Corn dog - A hot dog, covered in cornmeal batter, and then deep-fried or baked.
Corndogs are usually served on wooden sticks, and are usually eaten with ketchup,
mayonnaise, mustard, or a relish.
- Eggs Benedict - This is a simple dish made from half an English muffin, which is topped
with bacon or ham, poached eggs, and Hollandaise sauce.
There are numerous mutually contradictory stories as the origin of the dish.
- Fried chicken - Chicken coated in seasoned flour and then deep-fried.
Fried chicken recipes are especially popular in
Soul Food and Southern cuisine.
- Grits - A thick maized-based porridge originating in
southern cuisine. Grits
can with breakfast, or served as a side dish with dinner.
- Gumbo - Gumbo is a soup made from bell peppers, celery, onion, and meat or fish stock.
It is thickened with dried ground sassafras leaves ("filé powder), okra, or
roux (wheat flour and fat). The soup usually contains assorted assorted meat, smoked pork
or sausage, and shellfish. The dish originates from Cajun and Creole cuisine,
but has also become popular along the whole coast of the Gulf Mexico, and
is available in numerous Soul Food restaurants too.
- Jambalaya - This is Cajun and Creole cuisine's
adaptation of Spanish cuisine's paella. It uses tomatoes
instead of saffron for flavoring (since saffron was hard to obtain in the New World), and as well
as rice contains assorted local meat, seafood and vegetables.
- Johnny cakes - Fried pancakes made from cornmeal.
- Key lime pie - This dessert is made from key limes (which are
small limes native to the Florida Keys), egg yolks, and sweetened condensed milk, all in a pie crust.
Egg whites are also often used to make a meringue topping. The dish is made from condensed milk rather
than fresh milk, because in the days before refridgeration, it was hard or impossible to obtain fresh
milk in the Florida Keys.
- Laulau - This dish from Hawaiian cuisine is
a modern adaptation of a traditional dish. It is made from salted butterfish and
meat (beef, chicken or pork), all placed in a taro leaf. Laulau is usually served
with rice and a macaroni salad.
- New York-style pizza - This is a style of
pizza that originates in
New York city.
The pizza is made into large very thin wide slices, which are
folded in half when eaten.
- Poke - This salad originates in Hawaiian cuisine.
It contains raw fish, fly fish roe ("tobiko"), tofu, onions, scallions and tomatoes.
The salad is flavored using chiles or red pepper, sea salt,
sesame oil and
soy sauce.
- Pumpkin pie - This is a dessert pie containing a pumpkin-based custard. It is flavored with
spices such as cinnamon, cloves and ginger, and is traditionally served with whipped cream.
Pumpkin pie is generally eaten at
Christmas,
Thanksgiving, and
Halloween.
- Spam teriyaki - Spam (the canned meat product by the Hormel Food Corporation) is very
popular in Hawaii.
Hawaiian cuisine has also adopted
Japanese cuisine's teriyaki style of cooking (cooking meat in
a sweet
soy sauce, known as "teriyaki sauce"), and the two have thus been combined to create spam teriyaki.
- Shrimp Creole - This dish from Creole cuisine is
shrimp in a sauce made from tomatoes, celery, onion, and bell peppers. It is spiced with
pepper sauce and then served on top of rice.
- Sloppy Joes
- This is an open sandwich served on a burger bun. It contains
a filling is made
from ground (minced) beef, onions and a sweet ketchup-based sauce.
Versions of the dish are served all over the
United States,
but in some parts of the country, it may be known by other names.
- Succotash - This dish's origins can be traced to
native American cuisine.
It consists of butter beans, corn, and tomatoes cooked in butter.
- Tacos - A U-shaped crispy corn tortilla stuffed with various fillings.
Typical fillings include
ground beef, cheese, lettuce, sour cream, and tomatoes.
- Waldorf salad - This salad takes its names from the
Waldorf Hotel (precursor of the Waldorf-Astoria Hotel) in the city of
New York,
where the dish was first invented. It contains slices of apple, celery and walnuts in a mayonnaise sauce.
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By Joanna Gaines
William Morrow
Released: 2018-04-24
Hardcover (336 pages)
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- 336 pages
- All Ages
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#1 New York Times Bestseller Magnolia Table is infused with Joanna Gaines' warmth and passion for all things family, prepared and served straight from the heart of her home, with recipes inspired by dozens of Gaines family favorites and classic comfort selections from the couple's new Waco restaurant, Magnolia Table. Jo believes there's no better way to celebrate family and friendship than through the art of togetherness, celebrating tradition, and sharing a great meal. Magnolia Table includes 125 classic recipes—from breakfast, lunch, and dinner to small plates, snacks, and desserts—presenting a modern selection of American classics and personal family favorites. Complemented by her love for her garden, these dishes also incorporate homegrown, seasonal produce at the peak of its flavor. Inside Magnolia Table, you'll find recipes the whole family will enjoy, such as: - Chicken Pot Pie
- Chocolate Chip Cookies
- Asparagus and Fontina Quiche
- Brussels Sprouts with Crispy Bacon, Toasted Pecans, and Balsamic Reduction
- Peach Caprese
- Overnight French Toast
- White Cheddar Bisque
- Fried Chicken with Sticky Poppy Seed Jam
- Lemon Pie
- Mac and Cheese
Full of personal stories and beautiful photos, Magnolia Table is an invitation to share a seat at the table with Joanna Gaines and her family. |
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By Amanda Williams
CreateSpace Independent Publishing Platform
Paperback (112 pages)
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Do you wish you had an easier way to stick on your keto diet so you can finally achieve your dream body? Do you want to lose weight and be healthier without wasting a fortune on expensive meal plans and fancy ingredients? If the answer is YES, THEN THIS BOOK IS DEFINITELY FOR YOU! This book, Keto Meal Prep 2018: The Essential Ketogenic Diet Meal Prep Guide For Beginners - 21 Days Keto Meal Prep Meal Plan - Lose Up to 20 Pounds in 3 Weeks, has been created with you in mind, so that finding success with the keto diet comes easy! Here Is A Preview Of What You'll Learn In This Book... - Dozens of Easy to Follow Recipes using ingredients that are easily found at your local grocery store – each with detailed nutritional information
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In this book, you will also get: - The Most Useful Tips and FAQs for Meal Prep
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By Urvashi Pitre
Rockridge Press
Released: 2018-03-20
Paperback (194 pages)
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The ONLY OFFICIAL Instant Pot® cookbook with fast and easy recipes for keeping up with the ketogenic diet. Home cooked meals that help you keep up with the ketogenic diet don’t have to be challenging or time consuming. On a mission to make keto convenient, Urvashi Pitre―the bestselling author behind Two Sleevers and The Indian Instant Pot® Cookbook―combines delicious low-carb recipes with the busy home cook’s favorite appliance: The Instant Pot®. The Keto Instant Pot® Cookbook is the only authorized ketogenic diet Instant Pot® cookbook for tried-and-true recipes that are ridiculously easy and fast to whip up. The ultimate Instant Pot® cookbook for keto-friendly recipes, The Keto Instant Pot® Cookbook includes: - An Intro to Keto that explains the basic guidelines of the diet, and teaches you how to set the right macros to meet your weight loss goals
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- Over 65 Satisfyingly Simple Instant Pot® Cookbook Recipes that require only 45 minutes to make from start to finish for most recipes
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Eliminate the stress of sticking to the ketogenic diet with Urvashi Pitre and The Keto Instant Pot® Cookbook: the go-to Instant Pot® cookbook to make keto speedy, easy, and good. |
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By J. Kenji López-Alt
W W NORTON CO
Released: 2015-09-21
Hardcover (958 pages)
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A New York Times Bestseller
Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award
"The one book you must have, no matter what you’re planning to cook or where your skill level falls."―New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)―and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new―but simple―techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more. Over 1000 color photographs |
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By Maria Emmerich
VICTORY BELT
Released: 2017-05-02
Paperback (384 pages)
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The ketogenic diet is all about nourishing and healing your body with nutrient-dense whole foods, as international bestselling author Maria Emmerich has demonstrated in her previous books, including The Ketogenic Cookbook (with Jimmy Moore) and The 30-Day Ketogenic Cleanse. But food is more than just nourishment; food is tradition, food is love, and most importantly, food is a celebration. The mere thought of eating a particular meal or the smell of a favorite childhood dish can evoke positive memories, whether it’s a simple Sunday dinner with family or a major life event.
When you begin following the ketogenic diet, whether your goal is to promote weight loss, improve blood markers, or just enhance overall health and well-being, it’s easy to forget to enjoy food. Some people fall into a drab routine of consuming the same dishes over and over, which can lead to boredom and frustration—and ultimately to the desire to fall back into old, poor eating habits. With Keto Comfort Foods, Maria Emmerich reassures everyone on the keto diet that it isn’t difficult at all to recreate those favorite foods and meals in healthy ways—you just need to use a little creativity. By using clever low- or no-calorie substitutions for sugar and scrubbing all recipes clean of gluten-containing additives, Maria has created an incredible resource for comforting home-cooked meals that are safe enough for everyone in the family and delicious enough for the most discerning eaters. These recipes are sure to become new family favorites!
In Keto Comfort Foods, Maria Emmerich has compiled her most soul-warming, happiness-invoking recipes. The book’s more than 170 tantilizing, hearty comfort food recipes include everything from cinnamon rolls to steak fries, and from chicken cordon bleu to tiramisu cheesecake. Maria has covered all the bases, giving you the recipes and tips you need to make delicious and healthy versions of your favorite dishes. |
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By Tieghan Gerard
CLARKSON POTTER
Released: 2017-09-12
Hardcover (304 pages)
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Whether you need to get dinner on the table for your family tonight or are planning your next get-together with friends, Half Baked Harvest Cookbook has your new favorite recipe.
Tieghan Gerard grew up in the Colorado mountains as one of seven children. When her dad took too long to make dinner every night, she started doing the cooking—at age 15. Ever-determined to reign in the chaos of her big family, Tieghan found her place in the kitchen. She had a knack for creating unique dishes, which led her to launch her blog, Half Baked Harvest. Since then, millions of people have fallen in love with her fresh take on comfort food, stunning photography, and charming life in the mountains.
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While it might be a trek to get to Tieghan’s barn-turned-test kitchen, her creativity shines here: dress up that cheese board with a real honey comb; decorate a standard salad with spicy, crispy sweet potato fries; serve stir fry over forbidden black rice; give French Onion Soup an Irish kick with Guinness and soda bread; bake a secret ingredient into your apple pie (hint: it’s molasses). And a striking photograph accompanies every recipe, making Half Baked Harvest Cookbook a feast your eyes, too. |
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By Liz Williams
Rockridge Press
Released: 2018-01-30
Paperback (170 pages)
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No muss, no fuss―easy, one-pot recipes for keeping up with the ketogenic diet on busy weeknights Figuring out what to make on busy nights can sometimes seem impossible―especially if you’re trying to follow the ketogenic diet. The One-Pot Ketogenic Diet Cookbook makes it easy to keep keto on the table every day of the week with family-friendly, one-pot meals for your skillet, slow cooker, sheet pan, stock pot, and more. With recipes ready to eat in under 45 minutes, this ketogenic diet cookbook is your go-to guide for setting the stress of staying in ketosis aside. The One-Pot Ketogenic Diet Cookbook includes: - No-Mess Meals with simple-to-prep recipes using only one-pot or pan
- Over 100 Easy Ketogenic Diet Recipes with clear instructions for recipes such as Chicken Cordon Bleu Casserole, Cheesy Cauliflower Rice, Keto Hot Fudge, and much more
- Quick to Set with ketogenic diet recipes ready in 30-45 minutes
- Simple Ingredients with less than 8 ingredients per recipe
- Handy Extras with cooking tips, nutritional information, and weekly menu planners to help you stay on track with the ketogenic diet
Keeping things simple and delicious, The One-Pot Ketogenic Diet Cookbook helps you stay on track with the ketogenic diet and lifestyle. |
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By Aaron Franklin
Ten Speed Press
Released: 2015-04-07
Hardcover (224 pages)
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A complete meat and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue.
When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)—and Franklin is the winner of every major barbecue award there is.
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In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years’ worth of hard-won knowledge. Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible. |
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By Ina Garten
Clarkson Potter
Released: 2018-10-23
Hardcover (272 pages)
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In her new cookbook, Cook Like a Pro, Ina Garten shares a brand-new collection of recipes, tips, and techniques, so readers can cook with confidence no matter how much experience they have in the kitchen.
As America's most trusted and beloved cookbook author, Ina Garten--the Barefoot Contessa--has taught millions of people how to cook. A home cook at heart, Ina knows that cooking and entertaining can be difficult, so to make her recipes simple and streamlined, she tests and retests each recipe until it's as straightforward and delicious as possible. Although Ina is completely self-taught and doesn't consider herself to be a "professional" cook, she has spent decades working with chefs and learning the techniques that take their cooking to the next level. In Cook Like a Pro, Ina shares some of her most irresistible recipes and very best "pro tips," from the secret to making her custardy, slow-cooked Truffled Scrambled Eggs to the key to the crispiest and juiciest Fried Chicken Sandwiches. Ina will even show you how to make an easy yet showstopping pattern for her Chocolate Chevron Cake--your friends won't believe you decorated it yourself!
For Ina, cooking like a pro also means hosting like a pro, and along with know-how like how to tell when a filet of beef is perfectly cooked, you'll find dozens of other great ideas to boost your cooking and entertaining skills such as how to set up an elegant home bar and how to make an impressive Raspberry Baked Alaska that can be completely prepared ahead of time so all you need to do is finish it for your guests before serving. Beginner and advanced cooks alike will love Ina's delectable recipes, and if you have questions along the way, don't worry--Ina's practical cooking advice talks you through every detail, as though she were right there by your side.
With beautiful photos and a treasury of pro tips that span prepping, making, and serving, as Ina says, "You don't have to be a pro to cook like one!" |
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By Danielle Walker
Ten Speed Press
Released: 2018-12-04
Hardcover (336 pages)
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From the New York Times best-selling author of the Against All Grain series comes 125 recipes for gluten-free, dairy-free, and paleo comfort food, from nourishing breakfasts and packable lunches to quick and easy, one-pot, and make-ahead meals to get satisfying dinners on the table fast.
Beloved food blogger and New York Times best-selling author Danielle Walker is back with 125 recipes for comforting weeknight meals. This is the food you want to eat every day, made healthful and delicious with Danielle's proven techniques for removing allergens without sacrificing flavor. As a mother of three, Danielle knows how to get dinner (and breakfast and lunch) on the table quickly and easily. Featuring hearty dishes to start the day, on-the-go items for lunch, satisfying salads and sides, and healthy re-creations of comfort food classics like fried chicken, sloppy Joes, shrimp and grits, chicken pot pie, and lasagna, plus family-friendly sweets and treats, this collection of essential, allergen-free recipes will become the most-used cookbook on your shelf. With meal plans and grocery lists, dozens of sheet-pan suppers and one-pot dishes, and an entire chapter devoted to make-ahead and freezer-friendly meals, following a grain-free and paleo diet just got a little easier.
Features include:
  *  Four weeks of meal plans for breakfast, lunch, and dinner
  *  Instant Pot, slow cooker, one-pot, sheet-pan, and 30-minute recipes
  *  Packed lunch chart with creative ideas for school, work, and lunches on the go
  *  Make-ahead meals, including freezer and leftover options
  *  Dietary classifications for egg-, tree nut-, and nightshade-free dishes, plus designations for Specific Carbohydrate Diet (SCD) and Gut and Psychology Syndrome (GAPS) |
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