New York (PRWEB) August 16, 2012
To say that America is a culinary melting pot that has happily incorporated immigrant recipes from kitchens all around the world is saying half the truth. Master cook Claudia Rhodes, in her excellent new work Where You All From…A Cookbook, proves how America has developed culinary mores that is a reflection of its natural bounty and its democratic ideals. That more than a melting pot, it has used diversity to influence world cooking into the complex, exciting, innovative and very healthy thing that it is today.
Rhodes’ recipes, following this unique American approach to cooking, reflect both an eclecticism and a tradition. Traditional American cooking is defined here as recipes (from as diverse and faraway places as Bavaria, Ghana, or Mumbai) that remain as staples of the dining table but subtly or obviously changed by American ingredients and kitchen mores. American cooking is always sort of outdoorsy (with the associated terms al dente and al fresco) and display a delicacy in preparation – much of the traditional American recipes are made with the methods that parallel the new fangled methods of “organic,” new age cuisine.
Spiced by what the author labels her “human interest stories,” the recipes are served with a hearth warmth which is entirely within the current, positive movement towards a commonality in global cooking that acknowledges a fundamental human bond: we all eat from God’s table. The current trends animating the global kitchen are American culture’s most important contribution to the history of cooking. These trends are here to stay, judging by this accessible and affection-inspiring cookbook.
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Where You All From... A Cookbook * by Claudia Rhodes
Publication Date: June 1, 2012
Trade Paperback; $19.99; 253 pages; 978-1-4691-8951-2
Trade Hardback; $29.99; 253 pages; 978-1-4691-8952-9
eBook; $3.99; 978-1-4691-8953-6
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