James Beard's Classic All-American Eats: Recipes and Stories from Our Best-Loved Local Restaurants by James Beard Foundation

  • Tomato-watermelon salad [Crook's Corner] (page 22)

    from James Beard's Classic All-American Eats: Recipes and Stories from Our Best-Loved Local Restaurants James Beard's Classic All-American Eats by James Beard Foundation

    • Categories: Salads; Side dish; American South; Vegan; Vegetarian
    • Ingredients: watermelons; tomatoes; red onions; oil-cured black olives
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Notes about Recipes in this book

  • Pesto-garnished minestrone [Nick's Italian Café]

    • Logan92995 on February 14, 2023

      Disclaimer: I actually made this recipe from a Saveur magazine, but I assume the recipes are the same. It was absolutely delicious. The dollop of homemade pesto on top really added a lot of flavor. I will say though that for one person this is a lot of soup. It made about 4 quarts! Didn't make many substitutions outside of using pancetta in place of salt pork as that was what was the only thing I could find.

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Reviews about this book

  • Saveur

    For every homesick fan of their favorite local restaurant's standout banana pudding or crab cakes...go read the James Beard Foundation's latest dispatches from Charleston, South Carolina to Honolulu

    Full review
  • ISBN 10 0847847462
  • ISBN 13 9780847847464
  • Published Feb 08 2016
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Rizzoli International Publications
  • Imprint Rizzoli International Publications

Publishers Text

The renowned James Beard Foundation chooses the greatest of America's homegrown eateries and presents recipes for their crave-worthy foods. Every town has one: a humble restaurant serving up soul-satisfying food, a place that pulls the whole community together. Maybe in a cinder block shack or a clapboard house, it's the kind of place you take for granted - until you leave town and an uncontrollable craving takes over. These are America's Classics - local eateries recognized by the James Beard Foundation as timeless institutions within their communities. This cookbook brings together 80 of their recipes so the home cook can re-create such regional favorites as St. Elmo's Crab Mac and Cheese, The Shed's Red Chile Enchiladas, Aunt Carrie's Indian Pudding, Bowen's Island Frogmore Stew, Totonno's White Clam Pizza, Camp Washington's Cincinnati Chili, and Gott's Roadside Cheeseburger (with the secret sauce!). Just as good as the food are the inspiring tales behind these mom-and-pops, told in oral histories: how an immigrant grandfather turned an heirloom dish into a booming business, or how a vengeful lover's recipe for spicy fried chicken turned into a cult following. "America's Classics" is a tribute to the local treasures and unsung heroes of true American cooking, as well as a collection of recipes for craveable classic dishes.

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