American Flavor

Andrew Carmellini is the James Beard Award winning author of URBAN ITALIAN and the chef of Locanda Verde--where his seasonal, local, and soul-satisfying Italian food attracts a packed house every night of the week. Now, in AMERICAN FLAVOR, New York's multicultural neighborhoods, global eateries, and ethnic groceries are the jumping-off point for delicious, innovative and interesting food that is also accessible to and economical for home cook and serious chef alike.
Readers will discover food from all over in AMERICAN FLAVOR: from Italy, of course, but also from Poland, Japan, Ireland, France, Thailand, Mexico, Morocco, and Spain. Every dish is imbued with Andrew's fresh, laid-back style, his very American roots, his big-city palate, his emphasis on great ingredients and intensely flavorful combinations. In AMERICAN FLAVOR, Andrew proves that you can eat really well, with lots of variety and flavor, without spending a lot of money or killing yourself in the kitchen.
As he did with URBAN ITALIAN, Andrew tests every recipe in his own ordinary apartment kitchen, using ingredients he finds at city groceries and markets, and cooking with everyday kitchen equipment. Replete with Andrew's tips on neighborhood joints and local shops he loves, the sources of inspiration for his dishes, what and how he likes to cook at home on his days off, sidebars on chef's secrets, and ingredient information, AMERICAN FLAVOR lets readers in on the techniques and tricks chefs use to make ordinary food look and taste like superstar cuisine.
Accessible, informative and imbued with just a little bit of attitude, AMERICAN FLAVOR offers readers the chance to get to know a famous chef-and to hang out in the kitchen with him, making approachable, interesting, delicious food for the everyday table. Andrew is an accomplished American chef who is also completely down-to-earth. His style comes through on every page; his contemporary touch makes every recipe stand out; and as the reader travels through the book with him, she also travels with him through Europe, Asia, America, and, especially, through the New York food world, from its humblest bodegas to its chicest restaurants.