The Taste of America is a compendium of the best food in the USA. From the finest artisan cheeses to the fieriest chili sauce to the juiciest oysters, it is a celebration of the very best food produced in America, selected by renowned food expert and passionate eater, Colman Andrews.
It covers 250 of the most exceptional food products manufactured and on sale in the USA (whether on a small or a large scale), with an emphasis on those with distinctive regional characteristics, including but not limited to dairy products, oils, vinegars, sauces, flours, syrups, breads, hams, cakes, confectionery, and preserves. It will also cover the best fresh ingredients, again emphasizing those with distinctive regional characteristics, including fruit and vegetables, seafood, and meat.
Each item has a lively and accessible text of no less than 300 words detailing its history, production methods, and applications, along with a description that vividly evokes its flavour and aromas in an engaging way that makes the reader want to seek it out. Specially commissioned illustrations by Joël Penkman accompany many of the texts.
The book opens with an introduction by Colman Andrews and is structured into chapters according to food type. It includes a directory of producers providing details of how to obtain every product.
About the Author
Colman Andrews is an internationally known food writer and editor, and award-winning cookbook author. He co-founded Saveur magazine and served as editor-in-chief for four years. He was subsequently the restaurant critic for Gourmet magazine and is currently the editorial director of TheDailyMeal.com. Over the years, his writings have amassed eight James Beard Foundation Awards, most recently for Best International Cookbook and Cookbook of the Year in 2010. He lives in Connecticut.
'... in Colman Andrews' book... there are wonderfully nostalgic accounts of the author's favourite food stuffs, histories of some of America's best-loved brands and 125 sensational illustrations.' -- Publishers Weekly
'Leave it to Colman Andrews to give us the DNA of quintessential American flavors. This amazing book reminds you of favorite items you may have forgotten, or introduces you to something totally new that's long been a regional tradition. It's a perfect window into the history of the foods that help tell America's culinary story.' -- Jonathan Waxman, Chef, Barbuto