关于此电子书
A diverse collection of home cooking recipes from America’s top chefs, including David Chang, Rick Bayless, Nathalie Dupree, and many more.
The James Beard Award-winning Food & Dining editor of The Washington Post, Joe Yonan asked a hundred of America’s best chefs, artisan producers, and food personalities a personal question: What do you love to cook for the people that you love? Their answers comprise this unique cookbook—the ultimate celebration of contemporary American cuisine in all its glorious diversity.
From well-known chefs and TV personalities like Buddy Valastro and Carla Hall to culinary revolutionaries such as Michael Voltaggio and Dan Barber, these great American culinary heroes share their most treasured home recipes. Lavishly photographed with spectacular images of food and locations from across the United States, this gorgeous cookbook highlights the very best of American food.
The James Beard Award-winning Food & Dining editor of The Washington Post, Joe Yonan asked a hundred of America’s best chefs, artisan producers, and food personalities a personal question: What do you love to cook for the people that you love? Their answers comprise this unique cookbook—the ultimate celebration of contemporary American cuisine in all its glorious diversity.
From well-known chefs and TV personalities like Buddy Valastro and Carla Hall to culinary revolutionaries such as Michael Voltaggio and Dan Barber, these great American culinary heroes share their most treasured home recipes. Lavishly photographed with spectacular images of food and locations from across the United States, this gorgeous cookbook highlights the very best of American food.
作者简介
Joe Yonan is the two-time James Beard Award-winning Food and Dining editor of The Washington Post and the author of two cookbooks: Eat Your Vegetables: Bold Recipes for the Single Cook and Serve Yourself: Nightly Adventures in Cooking for One. He was a food writer and Travel section editor at The Boston Globe before moving to Washington in 2006 to edit the Post’s Food section and, later, its Travel section. In addition to supervising food and dining coverage across the Post’s feature sections and Sunday Magazine, he writes the Post’s Weeknight Vegetarian column and for five years wrote the Cooking for One column. He has also written extensively about his efforts to grow food on his 150-square-foot urban front yard. His writing and editing have also won honors from the Association of Food Journalists, and he has edited work by Post staff and freelance contributors that has been honored by the AFJ, Beard Foundation and the International Association of Culinary Professionals, among others. His work has appeared in four editions of the “Best Food Writing” anthology. He is a regular contributor to “The Splendid Table” show on public radio.
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