Big American Cookbook: 250 Favorite Recipes from Across the USA by Mario Batali

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Notes about this book

  • Lunacran on January 07, 2020

    Great Yankees pot roast recipe

Notes about Recipes in this book

  • Hanky pankies

    • jenmacgregor18 on March 02, 2017

      I didn't have rye bread on hand, so I used wheat. My sausage was mild, so I topped added chile flakes & pickled hot peppers. They were very good. I've made them a couple of times now with variations: added chopped green onions or roasted poblano peppers to the mix. I do prefer the wheat bread partially toasted before adding the cheese mixture, otherwise it's too soft, bordering on soggy. I can see why the drier sturdier rye would work well. But I really do like the pickled hot peppers on top.

  • Shrimp and grits

    • Rinshin on July 04, 2017

      Very easy and tasty shrimp and grits recipe. Instead of using chicken stock, I made shrimp stock first from the shrimp shells and used that for grits as well as the sauce for the shrimp. To change up a bit, I added quickly boiled green beans to the sauce and that worked out great. Will be adding something green to shrimp and grits in the future too.

  • Yankee pot roast

    • Lunacran on January 07, 2020

      Really good

  • Breaded pork tenderloin sandwiches

    • Smokeydoke on February 20, 2018

      This recipe was my original inspiration for the breaded pork tenderloin sandwich I make and love. However, I've changed the recipe quite a bit to suit my taste. Firstly, I use Evercrisp, which makes crispiest breading ever. I also put garlic powder and paprika into the flour mixture, it's a tad bland without it. Lastly, I finish the tenderloins with a fresh squeeze of lemon and more salt. And I put it on a luxurious brioche bun with onions, dijon mustard and mayo; no pickles, no lettuce and no tomato. I love this dish, it's a Smokey specialty.

  • Sour cream and blueberry coffee cake

    • ldholakia on July 30, 2019

      I don't find that this tastes exactly like Hobee's coffee cake (as the recipe suggests), but I think it is actually better. Absolutely delicious - my go-to recipe for any brunch.

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  • ISBN 10 1455584711
  • ISBN 13 9781455584710
  • Published Oct 04 2016
  • Format Hardcover
  • Page Count 512
  • Language English
  • Countries United States
  • Publisher Grand Central Life & Style

Publishers Text

Mario Batali's delicious deep dive into American Regional cooking with 250 recipes--from San Diego Fish Tacos to Boston Cream Pie.

Over two years in the making, with Batali searching for truly delicious dishes from all corners of the US, this definitive cookbook features the best America has to offer. With over 250 simple recipes celebrating the treasures of the state fairs and the dishes of the local rotary clubs and ethnic groups. Batali has interpreted these regional gems with the same excitement and passion that he has approached traditional Italian food.

Covering the Northeast/New England, the Mid-Atlantic, the Gulf Coast, the Great Lakes, the Heartland, the Southwest, and the Pacific Coast, this book will share everything from the BBQ styles of Texas, the Smokeys and the Carolinas, to the seafood soups from yankee Boston to the spicy gumbos of the Gulf Coast and the berry pies of the Pacific Northwest.
All the dishes are very simple and do-able--from Philly Cheesesteaks to Marionberry cobbler. And while Batali uses recipes passed down through the generations, he also shares hints on what he would add to the recipe to take the flavor up a notch.
This is THE American cookbook you will want to own.


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