Mario Batali--Big American Cookbook : 250 Favorite Recipes from Across the USA
by Mario Batali and Jim Webster and Quentin Bacon

Overview - Mario Batali's delicious deep dive into American Regional cooking with 250 recipes--from San Diego Fish Tacos to Boston Cream Pie.
Over two years in the making, with Batali searching for truly delicious dishes from all corners of the US, this definitive cookbook features the best America has to offer.

  • Retail Price: $40.00
  • $28.00
    (Save 30%)

Add to Cart + Add to Wishlist

In Stock Online.

FREE Shipping for Club Members
> Check In-Store Availability

In-Store pricing may vary

New & Used Marketplace 37 copies from $13.05

More About Mario Batali--Big American Cookbook by Mario Batali; Jim Webster; Quentin Bacon
Mario Batali's delicious deep dive into American Regional cooking with 250 recipes--from San Diego Fish Tacos to Boston Cream Pie.
Over two years in the making, with Batali searching for truly delicious dishes from all corners of the US, this definitive cookbook features the best America has to offer. With over 250 simple recipes celebrating the treasures of the state fairs and the dishes of the local rotary clubs and ethnic groups. Batali has interpreted these regional gems with the same excitement and passion that he has approached traditional Italian food.
Covering the Northeast/New England, the Mid-Atlantic, the Gulf Coast, the Great Lakes, the Heartland, the Southwest, and the Pacific Coast, this book will share everything from the BBQ styles of Texas, the Smokeys and the Carolinas, to the seafood soups from yankee Boston to the spicy gumbos of the Gulf Coast and the berry pies of the Pacific Northwest. All the dishes are very simple and do-able--from Philly Cheesesteaks to Marionberry cobbler. And while Batali uses recipes passed down through the generations, he also shares hints on what he would add to the recipe to take the flavor up a notch.This is THE American cookbook you will want to own.

  • ISBN-13: 9781455584710
  • ISBN-10: 1455584711
  • Publisher: Grand Central Life & Style
  • Publish Date: October 2016
  • Page Count: 512
  • Dimensions: 10.3 x 8.7 x 1.3 inches
  • Shipping Weight: 3.85 pounds

Related Categories

Books > Cooking > Courses & Dishes - General
Books > Cooking > Regional & Ethnic - American - General

Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2016-09-19
  • Reviewer: Staff

Batali is best known for his New York City Italian eateries (Esca, Babbo, and Luca) and cookbooks (Molto Italiano, The Babbo Cookbook, etc.), as well as TV shows such as the foodie chat show The Chew, but he has been branching out lately, and his second book of American food (2014s America: Farm to Table highlighted local providers) features a solid collection of some of the countrys iconic dishes. The premise is hardly a new one, and Batali offers plenty of expected regional fare: Manhattan clam chowder, crab cakes, biscuits and gravy, fried chicken, and so on. These are pitch-perfect in execution but bring little new to the discussion. The book takes off with the inclusion of quirky, must-try dishes such as black-walnut ice cream from Missouri; Country Captain Chicken from the Charleston, S.C./Savannah, Ga., region; quirky Midwestern fare such as loose meat sandwiches from Iowa, Clevelands pierogies, and Nebraskas runzas (bread pockets stuffed with meat and cabbage); and Marylands Smith Island cake. Those culinary details, as well as Batalis essays on his two-year journey across the U.S. (which include further recommendations), set this volume apart from its peers. Though many of the dishes have been collected elsewhere (Batalis She-Crab Soup and oysters Rockefeller, among others, do not deviate in the slightest from the classic preparations), Batali fans and collectors of Americana will appreciate this reliable and well-curated compendium. (Oct.)

BookPage Reviews

Cooking: Holiday treats

Is there any time of the year more associated with food than the holidays? We think not. These books will help you fill the table for your seasonal gatherings. We start things off with dessert and the master maven of all kinds of cooking, Dorie Greenspan. Cookie craving and creating seem to be part of her DNA; she even dreams of cookies and gets up at any hour to make those dreams into reality. With Dorie’s Cookies, we enter Greenspan’s lusciously illustrated “Cookie Verse,” filled with her fabulous recipes for turning “little lumps of dough” into sweet and savory wonders. Some are easy, like Chocolate-Raspberry Thumbprints, and some need more time, like her Brown Butter Madeleines. Meringue Snowballs and Matzo Morsels are perfect for the holidays, while Classic Brownies are picnic perfect. For cocktails and company, there’s Strawberry Shortcake Cookies and Parmesan Galettes. So many cookies, so little time, and every bite is divine.

Anthony Bourdain, gonzo gastronome and former bawdy bad boy of the foodie scene, has entertained us as a chef, writer and global chronicler of daring dining for years. But he’s taken on a new role as a doting dad who delights in cooking for his 8-year-old daughter. Appetites, Bourdain’s first cookbook in a decade, is his ode to feeding his family and friends, a collection of his “imperfect memories” of childhood favorites and some of the greatest hits from his travels, peppered with off-color language and wildly offbeat, entertaining photos.

With 26 restaurants, 10 cookbooks and TV shows galore, it’s apparent that Mario Batali doesn’t do things in a small way. Mario Batali—Big American Cookbook is a big-hearted doozy with over 250 recipes, from Yankee Pot Roast to Texas Caviar. Avoiding the trendy takes, these dishes reflect their cultural and culinary heritage. Divided by American region, you’ll find breakfast specials, preserves, mains, sides and more. Molto Mario, molto Americano.

Poole’s: Recipes and Stories from a Modern Diner is instantly inviting and down-home delicious. It’s filled with recipes inspired by Ashley Christensen’s Southern roots and the meals her diner-dining dad cooked, now made with local ingredients at Poole’s Diner, her restaurant in Raleigh, North Carolina. Christensen doesn’t indulge in theatrics; the food she serves at Poole’s is familiar and straightforward, but meticulously thought-through and balanced. Her header notes are wonderfully chatty, sharing bits of her background and food philosophy as she guides us from her fabulous take on Pimento Cheese to Oysters Rock-a-Billy, Braised Pork Shanks and Sweet Potato Hummingbird Cake. This is comfort food at its best, then elevated a notch or two.


This article was originally published in the December 2016 issue of BookPage. Download the entire issue for the Kindle or Nook.

BAM Customer Reviews