The American Table

Classic Comfort Food from Across the Country

About The Book

All your favorite blue plate specials in one cookbook! Like its people, American food is a melting pot of tastes and textures. Now flavors from every corner of the country are brought together in one soul-satisfying cookbook. Worthy of any diner’s daily special board, these recipes are the real deal: wholesome, filling favorites that will bring the entire family to the table. You’ll be transported back to your grandmother’s kitchen as you dig into classics like:

  • Chicken Pot Pie
  • Fried Catfish
  • Sloppy Joes
  • Buttermilk Baked Chicken
  • Chicken Fried Steak
  • Roast Beef Hash
  • Sausage Gravy
  • Firestarter Chili
  • Split Pea and Sausage Soup
  • Corn Pudding
  • Potato Onion Gratin
  • Spiced Squash
  • All-American Apple Pie
  • Depression Cake
  • Pecan Pie
  • And many more favorites!
  • True American food is the result of hearty people, bountiful farms, and innovative spirit. Author Larry Edwards honors that tradition in The American Table as he invites you to pull up a chair and share a story or two. Plan your next family gathering with this collection of quintessential recipes from around the country.

    About The Author

    Larry Edwards is a classically trained chef and internationally renowned food writer. He is the author of Edwardian Cooking, Style and Spice, and The American Table. His recipes have been featured in the Wall Street Journal, USA Today, and the National Examiner. He lives and works in Tucson, Santa Fe, and San Francisco.

    Product Details

    • Publisher: Skyhorse (October 17, 2017)
    • Length: 312 pages
    • ISBN13: 9781510721531

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    Raves and Reviews

    “This ode to down-home cooking is a colorful tapestry of our nation's culinary character. The ‘By the Bowl’ chapter alone represents a deliciously warm blanket of Americana.” —Howie Southworth, author of One Pan To Rule Them All and Kiss My Casserole
    “My taste buds drool as I flip through The American Table’s easy-to-follow recipes for what author Larry Edwards aptly calls ‘the epitome of world culinary history’—comfort food we have all come ‘to love, cherish, and remember.’ I’m eager to prepare and savor my initial menu of choice: Sweet Potato Biscuits, Corn Chowder, Indian Pudding, Broccoli Salad, and Maple Bourbon Cake (with real! maple syrup). You, too, are welcome to taste.” —Willard Roth, author of Mennonite Men Can Cook, Too
    “Comfort food—what’s not to like? I was so excited to get this book. I’ve lived all across this great country of ours, so comfort food from around America was exciting to me! . . . Fried Green Tomatoes are a Southern classic that I grew up on and even though I don’t need a recipe to make them, this one is spot on. . . . Buttermilk Biscuits and Baking Powder Biscuits are two more that I grew up with and still make to this day! A good portion of recipes in this book are good or look good (I haven’t gotten to cook all of them yet!) . . .” —Sandra’s Kitchen Nook

    “This ode to down-home cooking is a colorful tapestry of our nation's culinary character. The ‘By the Bowl’ chapter alone represents a deliciously warm blanket of Americana.” —Howie Southworth, author of One Pan To Rule Them All and Kiss My Casserole
    “My taste buds drool as I flip through The American Table’s easy-to-follow recipes for what author Larry Edwards aptly calls ‘the epitome of world culinary history’—comfort food we have all come ‘to love, cherish, and remember.’ I’m eager to prepare and savor my initial menu of choice: Sweet Potato Biscuits, Corn Chowder, Indian Pudding, Broccoli Salad, and Maple Bourbon Cake (with real! maple syrup). You, too, are welcome to taste.” —Willard Roth, author of Mennonite Men Can Cook, Too
    “Comfort food—what’s not to like? I was so excited to get this book. I’ve lived all across this great country of ours, so comfort food from around America was exciting to me! . . . Fried Green Tomatoes are a Southern classic that I grew up on and even though I don’t need a recipe to make them, this one is spot on. . . . Buttermilk Biscuits and Baking Powder Biscuits are two more that I grew up with and still make to this day! A good portion of recipes in this book are good or look good (I haven’t gotten to cook all of them yet!) . . .” —Sandra’s Kitchen Nook

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