THE NEW AMERICAN KITCHEN: The Way We Eat Now by Michael McLaughlin

THE NEW AMERICAN KITCHEN: The Way We Eat Now

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KIRKUS REVIEW

The recipes in this eclectic menu cookbook are not necessarily American as such: There are several Southwest. style dishes here, reflecting McLaughlin's experience as founding chef of the Manhattan Chili Co., but there is also much of Italian derivation, and some strong French traces. And though the collection is ""new"" in its heavy sprinkling of trendy and relatively recently accessible ingredients, it also favors an old-fashioned kind of meat-and-potatoes heartiness. (There are also many recipes that will be ""new"" to most Americans; some are obscure and regional, some of McLaughlin's own devising His ""pezzoccheri,"" using a buckwheat fettucini of that name from the Lombardy region of Italy, fits both categories.) The publisher's blurb calls the recipes ""post-modern,"" which may be pretentious but is not altogether off the wall. (One quibble: Mail-order fresh mozzarella is a terrible suggestion. Fresh ""mutz"" begins to lose its freshness within hours.)

Pub Date: Aug. 31st, 1990
Publisher: Simon & Schúster