Joan Nathan celebrates the global as practiced right here at home in The New American Cooking. Waves of new immigrants have brought their native dishes with them and homegrown Americans are eager to try them. Added to this exciting ethnic mix is our increasing awareness of seasonal, local produce and artisanal products. All of these influences on our cooking culture are reflected in this marvelous melting pot of a cookbook. Nathan explored home kitchens, farms and restaurants across America, and we meet the people she met and share their recipes from Mango Lassies, Malaysian Swordfish Satays, Chilean Empanadas and Hoisin Roasted Chicken to baguettes, bagels and Baklava Ice Cream Cake. She makes old favorites fresh, and new flavors fail-safe and fun.

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