Shop · American
Volume VI
The American Table
Sixty plates from six American regions, each cooked the way the region actually cooks it. Cincinnati chili and Charleston red rice are given the same attention as the cod, and nothing is averaged into a national version. Grams and cups on every recipe, with the per-serving numbers underneath.
Try 22 recipes free — two from every book, including this one.
What's inside
Ten out of cold water — chowder, a lobster roll, and beans baked all afternoon.
Ten built on rice and shellfish, the way Charleston has done it for three centuries.
Ten, starting with the flour tortillas everything else sits on.
Ten that begin with a roux and a patient half hour of stirring.
Ten off the potluck table: hotdish, runzas, and a sour cherry pie.
Ten cooked light, over fire, around a lot of citrus.
Sample recipe · page 12
Yankee Pot Roast
- 4 lb beef chuck, tied
- 3 tbsp neutral oil
- 2 onions, quartered
- 4 carrots, chunked
- 3 celery sticks, chunked
- 1 lb small potatoes
- 1 small rutabaga, cubed
- 3 cups beef stock
- 2 tbsp tomato purée
- 2 bay leaves
- 2 tsp fine salt
- 1 tsp black pepper
- Dry the beef and season it hard. Brown it in the oil on every face, 4 minutes each, until it is properly dark.
- Lift it out. Cook the onions in the same pot 8 minutes, then stir in the tomato purée for 2 minutes.
- Return the beef with the stock and bay. The liquid should come halfway up, no further.
- Cover and cook at 300°F for 2 hours 30 minutes.
- Add the carrots, celery, potatoes and rutabaga, and cook another hour until a fork slides into the beef with no resistance.
- Rest the meat 15 minutes before slicing. Skim the fat and boil the liquid down if it is thin.
The rest of the shelf
All eleven in the shop — 718 recipes across the shelf.