American Favorites

By adding a fresh ingredient to an otherwise predictable dish, streamlining cooking times and techniques, and reducing the fat wherever possible, one of America's best-known cooking teachers gives favorite dishes a much-needed update.

Don't give up your favorite hamburgers, shakes, fries, fried chicken, chocolate pie and many other favorites. They've all been adapted to be low-fat in this terrific collection.

From macaroni and cheese, meatloaf, and mashed potatoes to chocolate chip cookies and s'mores, the 23rd book in this phenomenally successful series offers a collection of 365 delightful recipes for all-American favorite "comfort" foods.

America is often called the world's melting pot, a title that proudly celebrates its joyful amalgamation of many peoples, cultures, customs, languages and flavors. From every region of the world, people make the journey to start new lives in the United States, and they bring these international charms with them. America accepts people of all cultures and traditions with open arms. Home chef Uma Aggarwal, the author of The Exquisite World of Indian Cuisine and America's Favorite Recipes, Part I, presents a new collection of these melting-pot recipes, focusing specifically on entrées. An avid and passionate student of American cooking, she shares helpful information about the origin and history of these recipes as well. She uses exquisite Indian herbs and spices for both the flavor and the health benefits they impart. Inside, you'll find recipes for: Salmon Wellington Salmon Puff Pastry with Mushroom Duxelles Oven-Roasted Pulled Pork French Beef Bourguignon Green Curry Chicken with Peas and Basil Lemony Broccoli and Chick Peas Rigatoni Sweet and Sour Tofu (Ma Po Tofu) Kim Chi Fried Rice with Korean Pepper Paste Vegetarian Chimichangas with Bean and Cheese Filling Swiss and Gouda Curry Fondue And more Thanks to the contributions of generations of international cooks, the face of American cuisine is a dynamic one. Now, home chefs can easily draw inspiration from these pioneers. Bring the flavors of the world home today, with America's Favorite Recipes, Part II.

In this refreshingly direct and engaging historical treatment of American music and musicology, Richard Crawford argues for the recognition of the distinct and vital character of American music. What is that character? How has musical life been supported in the United States and how have Americans understood their music? Exploring the conditions within which music has been made since the time of the American Revolution, Crawford suggests some answers to these questions. Surveying the history of several musical professions in the United States—composing, performing, teaching, and distributing music—Crawford highlights the importance of where the money for music comes from and where it goes. This economic context is one of his book's key features and gives a real-life view that is both fascinating and provocative. Crawford discusses interconnections between classical and popular music, using New England psalmody, nineteenth-century songs, Duke Ellington, and George Gershwin to illustrate his points. Because broad cultural forces are included in this unique study, anyone interested in American history and American Studies will find it as appealing as will students and scholars of American music.

All-American Desserts is a treasure-trove of 400 desserts that tantalize Americans across this great country, whether traditional sweets, back-of-the-box classics, or newly inspired creations. Intrepid dessert hunter Judith Fertig has ventured far and wide to gather these scrumptious treats together for others to discover and enjoy. Every type of sweet satisfaction is here: cookies, cakes, pies, puddings, cobblers, slumps, turnovers, cupcakes - even candy. A true American dessert is one that either was adapted from another culinary tradition to suit American tastes (Greek Deep Dish Custard Tart, Germantown Lebkuchen) or was created by an American cook using American ingredients (Vermont maple syrup in Maple and Hickory Nut Apple Crisp, New Mexican pine nuts in Ole Mole Cookies). All-American Desserts has all the classics plus lesser-known regional favorites, and each dessert has its own story, which Fertig puts into historical context along with the recipe.

Celebrate the generous, comforting red sauce cooking that defines Italian America. Dig into the best of Italian American cooking with recipes that would make any nonna proud. Bubbling lasagna and drop meatballs are hard to resist, but save room for Braciole and Chicken Scarpariello. Then go on the road to discover dishes from humble delis and hole-in-the-wall restaurants, like Philadelphia Pork Sandwiches, Eggplant Pecorino, and Utica Greens. Learn the tricks behind pizzas from Detroit, Chicago, and St. Louis. Finally, bring home the bakery (and street fair) with garlic knots and zeppole.