American Food: A Celebration

From Booklist A dozen contributors. A dozen regions. Exquisite color photography from the camera of Allan Rosenberg. And more than 200 recipes, from New England's lobster and corn chowder to California's garlic and wild mushroom pizza. Yet the only issue is: Who would risk spoiling this elegant coffee-table book by actually using it in the kitchen? Editor Weir has chosen wisely to survey America's "exuberant eclecticism" in cuisines by, first, selecting well-known restaurant and food experts (Mark Miller of Santa Fe's Coyote Cafe for one) and, second, by insisting that each regional coverage include a nonscholarly survey of food habits and history. Also featured are in-depth sidebars on specific ingredients and cooking techniques. The familiar recipes can, no doubt, be discovered in individual regional culinary collections. Enjoy this food-alogue for its pictures and lively writing. Barbara Jacobs