A vast country with a huge culinary offering, it's hard to know where to start when it comes to exploring USA food. Fortunately we have a helping hand this summer with two exciting new cookbooks, due out in August, that let us dig deep into two opposite sides of the country and discover their culinary identity.
Whether you are up for exploring the delights of the Pacific Northwest in Sundstrom's Lark or the mountainous south east of regarded authority Ronni Lundy in Victuals it's a great taste of two opposites.
Here are the details:
Lark: Cooking Wild in the Northwest – 23 August 2016, by John Sundstrom
The popular Seattle restaurant, Lark, is given a voice by the James Beard Award–winning chef John Sundstrom as he pays"culinary homage" to the Pacific Northwest, giving fans the recipes behind his "rustic yet elegant cuisine."
Over 100 recipes do justice to the rich bounty of ingredients of the Northwest, with a special chapter dedicated to his restaurant’s favourite everyday kitchen staples, including cordials and syrups, house-made pasta, mayonnaise, dressings, breads and smoked and pickled foods.
Here is Sundstrom as he reflects on the unique beauty of the Northwest bounty:
Victuals: An Appalachian Journey, with Recipes – 30 August 2016, by Ronni Lundy (Author), Johnny Autry (Photographer)
From the North West we head to the South East in journalist Ronni Lundy's capable hands, as she travels around the region discovering the foods that define it.
Through recipes, stories, traditions and innovations Lundy manages to bring the diverse and complex food scene of the Mountain South to life as she meets fundamental characters in shaping the food scene from farmers to chefs along the way.
The result is this indispensable guide gathering together 80 recipes along with the stories behind them.
A perfect introductory guide to the region for those home cooks who prefer a culinary journey alongside their recipe.
Discover Fine Dining Lovers' exclusive Why Waste? video series, featuring Massimo Bottura and his team of chefs, as they teach us how to repurpose leftovers and trimmings in delicious and imaginative ways, from vegetables to dairy. Take a look