Cookbooks and Recipes of the USA - Cuisine and dishes of the United States of AMerica
   
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Vacation 2 USA   >   Recipes

   
 

US Recipes and Cookbooks


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The image of US cuisine is very much associated with some of the leading fast-food brands around the world, as well as particular fast-foods such as hot dogs, cheeseburgers, and pizzas. However, there deeper examination reveals that there is a lot more to US cuisine including a huge of dishes and cooking styles, each with different historical influences. For example: Here are some popular US dishes:
  • Chicago-style pizza - A deep-dish variety of pizza, originally from Chicago.

  • Chili con carne - A spicy stew made from meat (usually beef) and chile peppers. Some recipes also add other ingredients such as beans, onions, and tomatoes, although there are also people who adamantly say the recipe should not include such ingredients.

  • Clam chowder - A soup, created using a milk base, and containing clams, flour, onions, potato, and bacon or salted pork. There are two main versions of this recipe:
    • The recipe traditionally made in New England, sometimes known as "New England clam chowder" or "Boston clam chowder", does not contain tomatoes.
    • The recipe traditionally made in New York City, sometimes known as "Manhattan clam chowder", which does contain tomatoes.

    New England clam chowder

  • Club Sandwich - A sandwich made using three layers of toasted bread, between which are two layers of fillings. One layer of filling contains chicken or turkey breast meat. The other layer of filling contains bacon, lettuce and tomato slices. Variations of the recipe sometimes add extra ingredients such as cooked egg or sliced of cheese.

  • Congealed salad - A salad made from flavored gelatin into which are embedded fruit or vegetables such as grated carrots. Sometimes other ingredients such as cream cheese, marshmellows, nuts, or pretzels may be added instead.

  • Corn dog - A fast-food snack, traditionally eaten at fairs and other events. It is a hot dog, covered in cornmeal batter, and then deep-fried or baked. Corndogs are usually served on wooden sticks, and are usually eaten with ketchup, mayonnaise, mustard, or a relish.

    Corn dog

  • Eggs Benedict - Half an English muffin topped with bacon or ham, poached eggs, and Hollandaise sauce.

  • Fried chicken - Chicken coated in seasoned flour and then deep-fried. Fried chicken is particularly associated with Southern cuisine and with Soul Food.

  • Grits - One of Southern cuisine's most famous dishes. It is a porridge made from maize, and made be eaten either for breakfast or a side-dish with another meal.

  • Gumbo - A soup originally from Cajun and Creole cuisine. It has subsequently become widely popular along the whole coast of the Gulf Mexico, and has also been adopted by many Soul Food eateries and restaurants. The soup is made from meat or fish stock and containing bell peppers, celery and onion. Dried ground sassafras leaves ("filé powder), okra, or roux (wheat flour and fat) are used to thicken the soup, and other ingredients usually include assorted assorted meat, smoked pork or sausage, and shellfish.

    Shrimp gumbo

  • Jambalaya - Cajun and Creole cuisine's adaptation of the Spanish recipe, paella. It is a rice dish flavored with tomato and containing local meat, seafood and vegetables.

    Jambalaya

  • Johnny cakes - Fried pancakes made from cornmeal.

  • Key lime pie - This is a traditional dessert originally from the Florida keys. The dish is made from condensed milk rather than fresh milk, because in the days before refridgeration, it was hard or impossible to obtain fresh milk in the Florida Keys. Key limes, which are small limes native to the Florida Keys, are also essential to the dish. The key limes, sweetened condensed milk, and egg yolks, are all prepared in a pie crust, and additionally egg whites are also often used to make a meringue topping.

    Key lime pie

  • Laulau - A modern adaptation of a traditional recipe of Hawaiian cuisine, and usually served macaroni or rice salad. Laulau is made from salted butterfish and meat (beef, chicken or pork), all placed inside a taro leaf.

  • New York-style pizza - A style of pizza originally from New York (and still popular in that city). The pizza is made into large very thin wide slices, which are folded in half when eaten.

  • Poke - A salad made according to a Hawaiian recipe. The salad contains raw fish, fly fish roe ("tobiko"), tofu, onions, scallions and tomatoes. It is lavored using chillis or red pepper, sea salt, sesame oil and soy sauce.

  • Pumpkin pie - A pie containing a pumpkin-based custard. The pie is particularly associated with Halloween, and is also popular at Christmas and Thanksgiving. Spices such as cinnamon, cloves and ginger are used from flavoring, and it is often served accompanied by whipped cream.

    Pumpkin pie

  • Spam teriyaki - A favorite of Hawaiian cuisine, made using Spam (the canned meat product made by the Hormel Food Corporation). The dish is made using Japanese cuisine's teriyaki style of cooking (cooking meat in a sweet soy sauce, known as "teriyaki sauce").

  • Shrimp Creole - A Creole recipe, made from shrimps in a peppery sauce containing using tomatoes, celery, onion, and bell peppers. Shrimp Creole is normally served over rice.

  • Succotash - A dish with its origins in native American cuisine, Succotash is made from butter beans, corn, and tomatoes, which are cooked together in butter.

    Succotash

  • Tacos - A U-shaped crispy corn tortilla stuffed with various fillings. Typical fillings include ground beef, cheese, lettuce, sour cream, and tomatoes.

  • Waldorf salad - A world famous salad named after the Waldorf Hotel (the forerunner of the Waldorf-Astoria Hotel) in New York, where the salad was invented. The salad is made from apple, celery and walnuts, all in a mayonnaise sauce.
Here are some US recipe and cookbooks:


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United Tastes of Texas: Authentic Recipes from All Corners of the Lone Star State

By Jessica Dupuy

Oxmoor House
Released: 2016-02-09
Hardcover (272 pages)

United Tastes of Texas: Authentic Recipes from All Corners of the Lone Star State
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There are many things that are big in Texas: Wide open spaces, personalities, hair, but above all, there's flavor! United Tastes of Texas is your geographical guide to Texas cuisine based on five distinct culinary regions: Central, Coastal, East, South, and West Texas; as well as the culinary influences brought by settlers from countries including Czechoslovakia, Germany, Mexico, and Spain.

Each chapter starts with a brief history of the region, as well as plenty of interesting facts and bits of history including notes on cooking equipment, stories on local chefs and restaurants that have helped shape each of the regions, and pages of beautiful photography and imagery. But foremost is the food: 125 recipes featuring traditional and regional-specific dishes and cooking methods including Texan takes on Black-Eyed Peas, Skillet Cornbread, Shrimp Creole, Smoked Brisket, Smoked Tortilla Soup, and one of the most classically Texan dishes - Chicken Fried Steak, just to name a few.

Whether you're a native Texan in need of recipe inspiration, a Texas ex-pat longing for a taste of home, or a culinary adventurer ready to explore the Lone Star State, United Tastes of Texas packs plenty of history, travel, and food into one book!

The United States Cookbook: Fabulous Foods and Fascinating Facts From All 50 States

By Joan D'Amico

Wiley
Paperback (196 pages)

The United States Cookbook: Fabulous Foods and Fascinating Facts From All 50 States
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Take a Tasty Tour of America s 50 States

1. In what state were both the lollipop and the hamburger-on-a-bun invented?

2. Where do the largest watermelons grow and what s the distance record for spitting watermelon seeds? How big is the world s largest potato chip and where is it now?

3. There s more to cuisine in America than just burgers and fries. Here s a mouthwatering journey across the United States where you ll discove and learn how to make fabulous foods from every part of the country.

Treat yourself to such simple, kid-tested recipes as:
* Banana Berry Pancakes with Real Maple Syrup from Vermont
* Key Lime Pie from Florida
* Deep Dish Pizza from Illinois


The United States Cookbook is a delicious mixture of fun food trivia, fascinating tidbits about each state s history and traditions, and yummy recipes you can cook yourself. What a great way to stuff your face and feed your brain at the same time!

ANSWERS: 1. Connecticut. 2. Hope, Arkansas. The record is 30 feet. 3. 25 feet long and 14 feet wide. 3. It s in the Potato Museum, Blackfoot, Idaho

The Just Bento Cookbook 2: Make-Ahead, Easy, Healthy Lunches To Go

By Makiko Itoh

Kodansha USA
Released: 2018-01-02
Paperback (128 pages)

The Just Bento Cookbook 2: Make-Ahead, Easy, Healthy Lunches To Go
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The author of the best-selling Just Bento Cookbook is back with hundreds of delicious new Japanese-lunchbox-style recipes — including many low-carb, vegetarian, and vegan options -- that can be made quickly and without a lot of fuss.

The passion for bento boxes shows no signs of letting up. Leading the way in popularizing these compact and portable boxed meals has been Makiko Itoh, blogger extraordinaire and author of the perennial bestseller, The Just Bento Cookbook. Itoh was instrumental in spreading the word that bentos are perfect for busy adults-on-the-go — they don’t have to be cute and they don’t have to take a lot of planning or prep time in order to be tasty, nutritious, and economical.

In THE JUST BENTO COOKBOOK 2: Make-Ahead Lunches and More, Itoh offers hundreds of new recipes for bento-friendly dishes. The premise of this second cookbook is that anyone can make delicious, healthy bentos quickly and easily. Itoh focuses on three types of bentos with specific and appealing benefits: bentos that can be made ahead of time, “express” bentos that can be put together fast, using components right off the shelf or out of the refrigerator, and bentos for special dietary needs. Full-color photos accompany the directions and showcase the finished dishes.

THE JUST BENTO COOKBOOK 2 opens with Itoh’s basic bento rules, revised to reflect comments she’s heard from her many fans after the first book came out. “Build Up Your Stash” explains why having some items ready to pack up and go is the key to stress-free bento-making. Here are tips on making foods that store well, organizing storage space, the best containers to use for different foods, what store-bought items to have on hand, etc.

The first section, “Make-Ahead Bentos,” features recipes for a wide variety of dishes that can be prepared the night before or first thing in the morning. Here are different kinds of meatballs and burgers, including both Western versions and Japanese variations; mouth-watering chicken, pork, beef, egg and fish dishes; a section on “Tofu and Vegan” treats such as Ginger Tofu Teriyaki and Green Lentils and Brown Rice; and recipes for Rice Sandwiches such as Egg-wrapped Rice Sandwich with Bacon Rice Filling. A special section of Low Carb recipes based on shirataki noodles and konnyaku (konjac) offers fun and creative ways to use this no-cal, no-carb, no-sugar, gluten-free “miracle” noodle in dishes like Rice and Shirataki Pilaf with Shrimp, Shirataki Chicken “Ramen” in a Lunch Jar, and Shirataki with Sesame.

“Express Bentos” presents very quick-to-assemble boxes comprised of foods that don’t require detailed recipes and don’t rely on pre-homemade items. From Mediterranean Pasta and Yakisoba bentos to a Deconstructed Taco Salad and Stir-fry Bento, the ideas here will prove to be lifesavers for busy people who need to get out of the house in a hurry but still want their flavorful, filling, and healthy lunch.

Other new and exciting additions to this second volume include an entire section of recipes for Vegetable Side Dishes (Roast Asparagus with Balsamic Vinegar, Spicy Broccoli, and Potato and Corn Salad), and one for Japanese Vegetable Side Dishes (Buttery Kabocha Squash, Crunchy Stir-fried Soy Beans, Hijiki Seaweed with Garlic). Recipes for different versions of dashi will help readers keep a supply of this staple ingredient at the ready. And advice on tools and equipment, types of bento boxes and accessories, as well as a glossary and resource section, will ensure that preparing bentos is as enjoyable as eating them.

Instant Pot CookBook: 550 Recipes For Every Day. Healthy and Delicious Meals. Nutrition Facts Per Serving. Simple and Clear Instructions.

By Michelle Sanders

CreateSpace Independent Publishing Platform
Paperback (404 pages)

Instant Pot CookBook: 550 Recipes For Every Day. Healthy and Delicious Meals. Nutrition Facts Per Serving. Simple and Clear Instructions.
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MASTER YOUR INSTANT POT

You will be amazed at how it is easy to cook your favorite dishes with the Instant pot

This Instant Pot pressure cooker book is filled with nutritious and delicious recipes.
The first thing you need to know: You can cook everything you want with the Instant Pot
The second thing : Only high-quality recipes will reveal the whole aroma and taste of dishes cooked in an Instant Pot
And the third: With this cookbook, you will cook better, tastier and faster meals for yourself and your family.
In this book you will find the best:
Grains Recipes
Rice Recipes
Beans Recipes
Poultry Recipes
Egg Recipes
Beef Recipes
Pork and Lamb Recipes
Seafood Recipes
Soups Recipes
Vegetables Recipes
Stocks and Sauces
Dessert Recipes
There are many VEGAN recipes in this Instant Pot cookbook too.

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

By Mario Batali

Grand Central Life Style
Released: 2016-10-04
Hardcover (512 pages)

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

Leave Me Alone with the Recipes: The Life, Art, and Cookbook of Cipe Pineles

By Cipe Pineles

Bloomsbury USA
Released: 2017-10-17
Hardcover (144 pages)

Leave Me Alone with the Recipes: The Life, Art, and Cookbook of Cipe Pineles
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The newly discovered illustrated recipes of wildly influential yet unsung designer Cipe Pineles, introducing her delectable work in food and art to a new generation.

Not long ago, Sarah Rich and Wendy MacNaughton discovered a painted manuscript at an antiquarian book fair that drew them in like magnets: it displayed a vibrant painting of hot pink beets and a hand-lettered recipe for borscht written in script so full of life, it was hard to believe it was more than sixty-five years old.

It was the work of one of the most influential graphic designers of the twentieth century--Cipe (pronounced “C. P.”) Pineles, the first female art director at Condé Nast, whose impact lives on in the work of Maira Kalman, Julia Rothman, and many others. Completed in 1945, it was a keepsake of her connection to her childhood's Eastern European food--she called it Leave Me Alone with the Recipes. For Wendy and Sarah, it was a talisman of a woman they had not known was their idol: a strong, independent spirit whose rich archive--of drawings, recipes, diaries, and letters to family and friends--led them into a dazzling history of mid-century design, art, food, New York City society, and culture.

They teamed up with Maria Popova of Brain Pickings and Debbie Millman of Design Matters, along with contributors Mimi Sheraton, Steven Heller, Paula Scher, and Maira Kalman, to present Cipe Pineles's life and work as it should be presented--in glorious color. With Pineles's illustrated cookbook and a section of updated recipes as its centerpiece, this gorgeous volume will delight foodies and design devotees alike.

The Recipe: A Story of Loss, Love, and the Ingredients of Greatness

By Charles M. Carroll

Austin David Books
Released: 2017-10-17
Hardcover

The Recipe: A Story of Loss, Love, and the Ingredients of Greatness
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"Always be hungry, Owen," the Chef said softly. "Don't ever let life just wash over you. Savor it--every smell, every taste, every sound. That's Rule One, Owen: Taste everything."

Owen Devon used to have a pretty good life. At least until a few months ago, when disaster struck his family. Now his grades are plunging and his life is spiraling out of control. To make matters worse, he's just been tagged for vandalism--and to repay the damage, he's being put to work for the crusty old owner of the local diner.

But there's a lot about the old man that Owen doesn't know--and in this diner's cramped little kitchen, he's going to learn a lot more than how to cook an excellent meal....

From eight-time Culinary Olympian Chef Charles Carroll and New York Times bestselling author John David Mann (The Go-Giver) comes a tale of heartbreak and redemption, the story of a boy who learns to overcome tragedy and carve out a life of excellence and honor through cooking lessons at the hands of a retired chef. Blending poignant story-telling with vivid culinary detail, The Recipe offers readers a compelling recipe for personal greatness.

Throughout the story the reader also learns key cooking concepts, cutting techniques, and other practical secrets of the kitchen. Includes a complete set of recipes for dishes cooked in the story.

Half Baked Harvest Cookbook: Recipes from My Barn in the Mountains

By Tieghan Gerard

Clarkson Potter
Released: 2017-09-12
Hardcover (304 pages)

Half Baked Harvest Cookbook: Recipes from My Barn in the Mountains
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Whether you need to get dinner on the table for your family tonight or are planning your next get-together with friends, Half Baked Harvest Cookbook has your new favorite recipe.

Tieghan Gerard grew up in the Colorado mountains as one of seven children. When her dad took too long to make dinner every night, she started doing the cooking—at age 15. Ever-determined to reign in the chaos of her big family, Tieghan found her place in the kitchen. She had a knack for creating unique dishes, which led her to launch her blog, Half Baked Harvest. Since then, millions of people have fallen in love with her fresh take on comfort food, stunning photography, and charming life in the mountains.
 
While it might be a trek to get to Tieghan’s barn-turned-test kitchen, her creativity shines here: dress up that cheese board with a real honey comb; decorate a standard salad with spicy, crispy sweet potato fries; serve stir fry over forbidden black rice; give French Onion Soup an Irish kick with Guinness and soda bread; bake a secret ingredient into your apple pie (hint: it’s molasses). And a striking photograph accompanies every recipe, making Half Baked Harvest Cookbook a feast your eyes, too.

Fruit Infused Water: 98 Delicious Recipes for Your Fruit Infuser Water Pitcher

By Susan Marque

Rockridge Press
Paperback (216 pages)

Fruit Infused Water: 98 Delicious Recipes for Your Fruit Infuser Water Pitcher
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Food coach Susan Marque shares simple, fun-to-sip recipes to quench your thirst and keep you healthy

Curious about incorporating fruit infused water into your daily routine? Looking to swap sugary drinks for the hydrating health benefits of water infusions?

Fruit Infused Water is the perfect place to start. Packed with mouth-watering recipes and easy-to-follow instructions, Fruit Infused Water preps you for including fruit infused water in your diet―whether you own a fruit infuser water pitcher or a simple glass jar. Build from the basics then advance to endless mix-and-match flavors and inventive fruit infused water recipes.

Squeeze the most out of every drop, with:

  • 98 flavorful fruit infused water recipes, like Basil Mint Infusion
  • 10 must-have tips for making foolproof fruit infused water
  • On-the-go guidelines for bringing your fruit infused water wherever your day takes you
  • 10 tasty snack ideas for your leftover fruit (fruit sushi rolls, anyone?)

From one-step infusions to creative combinations, there’s something for everyone in Fruit Infused Water, your best resource for enjoying your H20 to the fullest.

My GoWISE USA Air Fryer Cookbook: 100 Amazing Recipes for Smart People

By Harlan Fowler

Rascal Face Press
Paperback (216 pages)

My GoWISE USA Air Fryer Cookbook: 100 Amazing Recipes for Smart People
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The NEW recipe book that readers are describing as

"The Perfect Guide for the GoWISE USA!"

This expansive cookbook is a MUST HAVE for any Air Fryer owner.


The GoWISE USA Air Fryer is an incredibly versatile cooking appliance. This quick & easy to use guide and recipes book will show you how to make the most out of your air fryer! These 100 recipes offer great variety and reliability and are sure fire crowd pleasers.

Be careful… you’ll have to come up with some new activities to do with all the time you’ll be saving when you have mastered your GoWISE USA Air Fryer. And anyone who tries your food might think that you’ve kidnapped a master chef and are holding them hostage.
Here is the summary of recipes you will learn how to cook like a pro in this comprehensive air fryer cookbook. These air fryer recipes are FUN, EASY, and FAST.

We’ve included most of the POPULAR recipes people search for: - Easy to prepare breakfast recipes like French Toast ,Muffins, and Omlets - Breakfast sandwiches - Vegan and Vegetarian recipes - Chicken air fryer recipes - Air Fryer Burger recipes - Potato recipes (Side dishes, Sweet Potato recipes, etc.) - Easy & Popular Sandwich recipes - Pizza, Fish, Chicken Wings - Mouthwatering Desserts (Cheesecake, Brownies, Cupcakes, etc.)

IN THIS AIR FRYER COOKBOOK, YOU WILL FIND:

BREAKFAST RECIPES - Breakfast Recipes and Breakfast Sandwich Air Fryer Recipes

MAIN DISHES - Chicken air fryer recipes - Beef air fryer recipes - Shrimp, Lamb Chop air fryer recipes, and more!

SIDE DISH Recipes - Potato Recipes - Zucchini Poppers - Eggs, Calamari, Spring Rolls, Cheese Rolls, Pickles - And more vegetable air fryer recipes!

Mouthwatering DESSERT air fryer recipes

Utilizing your air fryer like a pro can help you save time & you’ll realize that it be an incredible appliance for busy families. And those who will try your food will think that you’re a professional chef with the help of this cookbook!

You will NOT regret buying Harlan’s GoWISE USA Air Fryer Cookbook!

AND...as an added bonus, you'll get the Kindle version for FREE when you buy the paperback.



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