Description
Book SynopsisA compendium of the best food in the USA.
Trade Review"If there is one person you can trust when it comes to reliable sources of the best culinary craftsmen in America, it’s Colman Andrews. Tastes are always evolving, so nothing is more important than having a relevant compendium to honor the artisanal evolution of America’s food and its cuisine."—Daniel Boulud, Chef/Owner, Restaurant Daniel and Dinex Group
"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."—José Andrés, chef and restaurateur, Think Food Group
"From beef jerky to peanut brittle, from spot prawns to goo goo clusters, Colman’s love for food, especially American, shines through. With seemingly endless perfect information, he just makes us hungry."—Jonathan Waxman, chef, Barbuto
"Colman’s genuine love of all things we eat and brilliant, probing intellect make him the best person on the planet to write a book of this size and power. His anthological take on American Food in The Taste of America is rightfully ‘Bunyanesque!’ I’m ready to succumb to the temptation of it all!"—Norman van Aken, Chef and author of No Experience Necessary
"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."—It's Nice That
"Tailor-made for a coffee table? The most fun comes from just picking a page at random to discover a regional specialty like she-crab soup from the Lowcountry, or a basic staple like butter."—Publishers Weekly
