The New American Cooking: 280 Recipes Full of Delectable New Flavors From Around The World As Well As Fresh Ways With Old Favorites by Joan Nathan

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    from The New American Cooking: 280 Recipes Full of Delectable New Flavors From Around The World As Well As Fresh Ways With Old Favorites The New American Cooking by Joan Nathan

    • Categories: Breakfast / brunch
    • Ingredients: rolled oats; unsweetened shredded coconut; sunflower seeds; pumpkin seeds; walnuts; almonds; honey; raisins; store-cupboard ingredients
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Notes about this book

  • Eat Your Books

    2006 James Beard Award Winner, International Association of Culinary Professionals Award Winner

Notes about Recipes in this book

  • Lentil soup with swiss chard and lemon

    • Cheri on November 09, 2014

      This is a good spin on lentil soup. Used my small homemade soup meatballs, so prep was really quick & easy, also finished with a dollop of sour cream. Filling, and of course comforting. Recommended.

  • Soba noodles with peanut butter, sesame, and ginger

    • Wlow on March 19, 2016

      Quite good but needed extras to make a lunch rather than side dish and to bump up the flavors. Used chili garlic sauce instead of chili oil and then used less fresh garlic. Garlic (Chinese) chives instead of scallions, no cilantro, and added chopped roasted peanuts and diced tofu with a little leftover soy sauce mixture for a stir-fry.

  • Coconut rice

    • nutrica6 on June 26, 2024

      Caribbean flavors, so good and pretty easy to make. This made a big batch and I appreciated the leftovers!

  • Blackened redfish

    • lorloff on August 21, 2022

      Made this with red drum and it was delicious. The Blacken Magic made from scratch was wonderful. I used just under ½ the salt and it was perfect. Since we have a dairy allergy in the house, used extra virgin olive oil instead of butter and tossed the fish in the spice rub before cooking. It came out beautifully. The Blackening spice was so good no need to ever buy a Louisiana spice mix again. Highly recommended.

  • Bread crumb baked chicken

    • sdeathe on February 11, 2024

      Easy peasy and unexpectedly delicious. I used panko, not having the energy to make bread crumbs, and I would do that again, as the panko is sturdier than bread crumbs and held onto the chicken quite nicely. The garlic was a nice note, and the bit of sugar ensured browning. Definitely a repeat.

  • Sweet and sour stuffed cabbage with beef

    • Lindalib on November 02, 2012

      Really good and true to the headnotes, it's better the next day. It does have a fair amount of prep, but we'll definitely make this again. Substituted bacon fat for chicken fat. Could have cut down on amount of the bacon fat. Softened cabbage by both boiling for about 5 minutes and microwave for about 2 minutes (tried both methods in two separate batches). Either way works.

  • Rum ribs

    • nutrica6 on June 26, 2024

      These had a jerk-type seasoning on them without the peppers, so not spicy. I thought the flavors were great. Mine needed a little longer than 2.5 hours in the oven to get above 190 degrees, which is when they really get tender. I was worried about being able to pour the juices out but managed to do it without making a mess, but it was a 2 person job. Put back under the broiler for 2 minutes on high, any longer I think would have burnt them.

  • Ann Amernick's melt-in-your-mouth chocolate chip cookies

    • nutrica6 on June 26, 2024

      Great chocolate chip cookie recipe! My mixer needed to be 2-3 settings higher than the lowest setting to mix the dough. I chilled the dough prior to baking because I wasn’t ready to bake them yet, so they required an extra 5 minutes or so in the oven. They did spread despite chilling the dough. I added flaky salt when they came out.

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  • ISBN 10 1400040345
  • ISBN 13 9781400040346
  • Linked ISBNs
  • Published Oct 25 2005
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Knopf

Publishers Text

2006 James Beard Award Winner! Food of the Americas Category!


2006 IACP Award Winner: American Category!

A fabulous feast of new American recipes from one of our most popular cookbook authors.


The huge influx of Asians, Indians, Middle Easterners, and Latin Americans in the last 40 years has brought to our kitchens new, fresh, and spicy flavors. At the same time, health and environmental concerns have dramatically affected how and what we eat. As a result, American cooking has never been as varied and as exciting as it is today--and Joan Nathan proves it on every page.


Criscrossing the country, she talks to organic farmers, artisanal bread bakers and cheese makers, a Hmong farmer in Minnesota, a mango grower in Florida, an entrepreneur of Indian frozen foods in New Jersey, home cooks, and innovative young chefs. Among the enticing dishes she discovers are a breakfast huevos rancheros casserole; starters such as Cambodian shrimp, Szechuan dumplings, Malaysian swordfish satays; pea soup with kaffir leaves; gazpacho with sashimi; pasta dressed with pistachio pesto; Iraqi rice-stuffed Vidalia onions; main courses of Ecuadorean casuela, Tunisian fish couscous, brisket, and rum ribs; and desserts for every taste. Each recipe has a story behind it, and through these stories, Nathan gives us a portrait of our current wildly diverse national culinary character.


The New American Cooking is a pleassure to read and to cook from -- a must for every American kitchen.

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