Gelato has soared in popularity in recent years, but authentic, Italian-style gelato is hard to come by in America. Chef Morgan Morano of Morano Gelato is on a mission to change all that with her book The Art of Making Gelato: 50 Flavors to Make at Home. With both classic and innovative gelato and sorbet recipes, Morano reveals the techniques, language and authentic ingredients behind Italian gelato making that has made Morano Gelato a consistent pick for America’s best gelato. Continue reading
Tag Archives: Book Review
Apple pie isn’t American in the way people often mean. Every ingredient, from apples to butter to nutmeg and cinnamon, came from somewhere else.
But then, so do most Americans.
A book traces the roots of American tastes from pemmican to Coca-Cola to what are now called “molecularly modified” foods. Libby O’Connell, the chief historian and a senior vice president for the History Channel and A&E networks, wrote The American Plate: A Culinary History in 100 Bites. Continue reading
Before fast food and home delivery, there was chop suey and red leather booths. American Chinese food was a precursor to ubiquitous chain restaurants, democratizing the once-exclusive dining-out experience for working-class whites, African Americans and Jews.
The influence of Chinese cuisine throughout the 20th century and beyond is told in Chop Suey, USA: The Story of Chinese Food in America, by UC Irvine history professor Yong Chen. The new book opens with a question: Why is Chinese food so popular in the United States? Continue reading