United Tastes of America (Hardcover) by Hafner, Dorinda
Hardcover; Published 5/1/1998; 144 Pages; ISBN 9780345419811
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America's status as the cultural melting pot of the world is nowhere more apparent than at the dining room table. As we eat more exotically, the desire for a deeper appreciation of the rich traditions behind these cuisines is growing along with our appetites. And no one is better qualified to guide us on an American culinary odyssey than renowned chef and food anthropologist Dorinda Hafner.
Devoting her life to collecting recipes from around the world--and revealing the rich stories behind them--Dorinda now focuses her passion for food onto our great American landscape. In her upcoming PBS series United Tastes of America, viewers can witness Dorinda at work, roaming the colorful culinary sites of the United States. In this delightful volume that is equal parts cookbook and cultural anecdote, she presents her delicious findings culled from the unique patchwork of American cuisine.
Journey with Dorinda to a festive Cajun celebration and learn the culinary secret behind exotic Alligator Piquante. Discover the succulence of One Pot Pork, inspired by the African American slaves. Visit the teeming streets of San Francisco's Chinatown and take home your very own recipe for savory Potstickers. Spend a day in a Jewish granny's cozy kitchen as she bakes a heavenly Maple Syrup Chiffon Cake. Do all of this and more without ever leaving the pages of this delightful book--for Dorinda leaves no food untasted, no story untold.
Filled with authentic, scrumptious recipes, United Tastes of America brings all the flavors of the country to every kitchen--and enriches each meal with age-old tales of origin and tradition.
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If corn is in season and you're making a recipe that calls for fresh corn kernels, don't you dare use frozen corn! It's easy to remove kernels using a paring knife, and here's how to do it: snap the cob in half and stand each part, flat-side-down, in a large bowl or roasting pan. With a sharp paring knife, cut the kernels off the cob in straight lines downward, rotating the cob each time.