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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 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.
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 Joanna Gaines
HarperCollins Christian Pub.
Released: 2018-04-24
Hardcover (336 pages)
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Click Here | - 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.
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Product Description:
#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 Anthony William
Hay House Inc
Released: 2015-11-10
Hardcover (392 pages)
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Anthony William, Medical Medium, has helped tens of thousands of people heal from ailments that have been misdiagnosed or ineffectively treated or that doctors can’t resolve. He’s done this by listening to a divine voice that literally speaks into his ear, telling him what lies at the root of people’s pain or illness, and what they need to do to restore their health. His methods achieve spectacular results, even for those who have spent years and many thousands of dollars on all forms of medicine before turning to him. Now, in this revolutionary book, he opens the door to all he has learned over his 25 years of bringing people’s lives back: a massive amount of healing information, much of which science won’t discover for decades and most of which has never appeared anywhere before.Medical Medium reveals the root causes of diseases and conditions that medical communities either misunderstand or struggle to understand at all. It explores all-natural solutions for dozens of the illnesses that plague us, including Lyme disease, fibromyalgia, adrenal fatigue, chronic fatigue syndrome, hormonal imbalances, Hashimoto’s disease, multiple sclerosis, depression, neurological conditions, chronic inflammation, autoimmune disease, blood-sugar imbalances, colitis and other digestive disorders, and more. It also offers solutions for restoring the soul and spirit after illness has torn at our emotional fabric. Whether you’ve been given a diagnosis you don’t understand, or you have symptoms you don’t know how to name, or someone you love is sick, or you want to care for your own patients better, Medical Medium offers the answers you need. It’s also a guidebook for everyone seeking the secrets to living longer, healthier lives. "The truth about the world, ourselves, life, purpose—it all comes down to healing," Anthony William writes. "And the truth about healing is now in your hands." |
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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 Steven Rinella
Spiegel & Grau
Released: 2018-11-20
Hardcover (368 pages)
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From the host of the television series and podcast MeatEater, the long-awaited definitive guide to cooking wild game, including fish and fowl, featuring more than 100 new recipes
“As a MeatEater fan who loves to cook, I can tell you that this book is a must-have.”—Andrew Zimmern
When Steven Rinella hears from fans of his MeatEater show and podcast, it’s often requests for more recipes. One of the most respected and beloved hunters in America, Rinella is also an accomplished wild game cook, and he offers recipes here that range from his takes on favorite staples to more surprising and exotic meals.
Big Game: Techniques and strategies for butchering and cooking all big game, from whitetail deer to moose, wild hogs, and black bear, and recipes for everything from shanks to tongue.
Small Game: How to prepare appetizers and main courses using common small game species such as squirrels and rabbits as well as lesser-known culinary treats like muskrat and beaver.
Waterfowl: How to make the most of available waterfowl, ranging from favorites like mallards and wood ducks to more challenging birds, such as wild geese and diving ducks.
Upland Birds: A wide variety of butchering methods for all upland birds, plus recipes, including Thanksgiving wild turkey, grilled grouse, and a fresh take on jalapeño poppers made with mourning dove.
Freshwater Fish: Best practices for cleaning and cooking virtually all varieties of freshwater fish, including trout, bass, catfish, walleye, suckers, northern pike, eels, carp, and salmon.
Saltwater Fish: Handling methods and recipes for common and not-so-common species of saltwater fish encountered by anglers everywhere, from Maine to the Bahamas, and from Southern California to northern British Columbia.
Everything else: How to prepare great meals from wild clams, crabs, crayfish, mussels, snapping turtles, bullfrogs, and even sea cucumbers and alligators.
Whether you’re cooking outdoors or in the kitchen, at the campfire or on the grill, this cookbook will be an indispensable guide for both novices and expert chefs.
“Rinella goes to the next level and offers some real deal culinary know-how to make sure that your friends and family will dig what you put on the table.”—Guy Fieri
“[A] must-read cookbook for those seeking a taste of the wild.”—Publishers Weekly (starred review) |
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By Meathead Goldwyn
Houghton Mifflin Harcourt
Released: 2016-05-10
Hardcover (400 pages)
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Click Here | - Houghton Mifflin Harcourt
Product Description:
For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, AmazingRibs.com, Meathead applies the latest research to backyard cooking more than 100 thoroughly tested recipes.
With the help of physicist and food scientist Prof. Greg Blonder, PhD, of Boston University, he explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea; which grill grates are best; and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird.
He shatters the myths that stand in the way of perfection. Among the many busted old husband's tales:
* Myth: Bring meat to room temperature before cooking.
* Myth: Soak wood before using it. * Myth: Bone-in steaks taste better. * Myth: You should sear first, then cook. The book blends chemistry, physics, meat science, and humor. Lavishly designed with hundreds of full-color photos by the author, this book contains all the sure-fire recipes for traditional American favorites and many more outside-the-box creations. You'll get recipes for all the great regional barbecue sauces; rubs for meats and vegetables; Last Meal Ribs; Simon & Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet & Sour Pork with Mumbo Sauce; Whole Hog; Steakhouse Steaks; Diner Burgers; Prime Rib; Brazilian Short Ribs; Rack Of Lamb Lollipops; Huli-Huli Chicken; Smoked Trout Florida Mullet -Style; Baja Fish Tacos; Grilled Lobster, and many more. |
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By Myron Mixon
Harry N. Abrams
Released: 2019-05-07
Hardcover (240 pages)
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Have you ever wondered if you can make good barbecue without a smoker, pit, or grill? If you need to use a rub or marinade? Not sure what a brisket is, whether you need to trim it, and if so, how? In BBQ&A with Myron Mixon, bestselling author and TV personality Myron Mixon answers the questions most frequently asked of him during his many live cooking demos, TV appearances, and private cooking classes. Myron’s lively, informative answers are paired with practical visuals and cover techniques and methods, flavors and preparations, recipes and formulas—all collected in one place for the first time by the winningest man in barbecue.
Trim size:7.5 x 9.5 inches |
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By Jennifer Smith
Instant Pot CookBook
Part 3 Paperback (268 pages)
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MASTER YOUR INSTANT POT!Enjoy these 500 Recipes for Any Budget. Recipes are listed step by step in a clear and understandable manner. With this cookbook, you will cook better, tastier and faster meals for yourself and your family. In this cookbook, you will discover… - Amazing meals the whole family will love.
- Recipes for vegetarians anyone will enjoy.
- Most recipes made for anyone with a busy lifestyle.
- Detailed ingredient lists and precise cooking times so each dish turns out perfect.
- Easy-to-follow instructions on making each dish in an Instant Pot.
- Helpful tips and tricks on how to make each meal one your whole family will request time and time again.
- Plus much more helpful information.
Eating is meant to be a shared experience and is a great time for family members to catch up with each other's day. A good meal gets them to the dinner table every time. |
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By Aaron Franklin
AMERICAN WEST BOOKS
Released: 2019-04-09
Hardcover (224 pages)
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The be-all, end-all guide to cooking the perfect steak—from buying top-notch beef, seasoning to perfection, and finding or building the ideal cooking vessel—from the James Beard Award–winning team behind the New York Times bestseller Franklin Barbecue.
“This book will have you salivating by the end of the introduction.”—Nick Offerman
Aaron Franklin may be the reigning king of brisket, but in his off-time, what he really loves to cook and eat at home is steak. And it’s no surprise that his steak is perfect, every time—he is a fire whisperer, after all, and as good at grilling beef as he is at smoking it.
In Franklin Steak, Aaron and coauthor Jordan Mackay go deeper into the art and science of cooking steak than anyone has gone before. Want the real story behind grass-fed cattle? Or to talk confidently with your butcher about cuts and marbling? Interested in setting up your own dry-aging fridge at home? Want to know which grill Aaron swears by? Looking for some tricks on building an amazing all-wood fire? Curious about which steak cuts work well in a pan indoors? Franklin Steak has you covered.
For any meat lover, backyard grill master, or fan of Franklin's fun yet authoritative approach, this book is a must-have. |
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By Snoop Dogg
Chronicle Books
Released: 2018-10-23
Hardcover (192 pages)
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Looking for cookbooks with a little more personality? Welcome to tha Boss Dogg's Kitchen.The first cookbook and recipe book from Tha Dogg, From Crook to Cook: Platinum Recipes from Tha Boss Dogg's Kitchen. You've seen Snoop Dogg work his culinary magic on VH1's Emmy-nominated Martha and Snoop's Potluck Dinner Party, and now Tha Dogg's up in your kitchen...with his first cookbook.
Recipe book that delivers 50 recipes straight from Snoop's own collection: Snoop's cookbook features OG soul food cookbook staples like Baked Mac & Cheese and Fried Bologna Sandwiches with Chips, and new takes on classic weeknight faves like Soft Flour Tacos and Easy Orange Chicken. And it don't stop...Snoop's giving a taste of the high life with remixes on upper echelon fare such as Lobster Thermidor and Filet Mignon. But we gotta keep it G with those favorite munchies too, ya know? From chewy Starbursts to those glorious Frito BBQ Twists, you should have an arsenal of snacks that'll satisfy. And of course, no party is complete without that Gin and Juice and other platinum ways to entertain.
If you're a fan of celebrity books and cookbooks such as Bob's Burgers, Magnolia Table Cookbook, Margaritaville cookbook, Thug Kitchen cookbook, or the Gilmore Girls Eat Like a Gilmore; the Doggfather's got you covered - complete with epic stories and behind-the-scenes photos that bring his masterpieces to life. |
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