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    RecipesManiac.com   >   National + Regional Cookbooks   >   USA

       
     

    How to Cook dishes from United States


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    America's Restaurant Recipes

    America's Restaurant Recipes

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    When many people outside of the country think of US cuisine, they tend to often think of American fast-foods and fast food brands - hamburgers, cheeseburgers, hot dogs, and so forth. The United States however is a very large nation, with many different diverse regions, is home to people whose forebears came from all of the world, and thus has developed a very and varied culinary traditions.

    The various regions and cultural groups within the country are known for the differences in ingredients, and culinary influences. For example, New England cuisine is known for its seafood (especially lobsters), Cajun and Creole cuisine (mostly eaten in the state of Louisiana) is known for its adaptations of French cuisine's traditions, Southwestern cuisine has adopted many ideas from Mexican cuisine, Hawaiian cuisine often combines Western and Polynesian traditions with recipes adapted from Asian cuisine, and Puerto Rican cuisine often combines traditions from Spanish cuisine with ideas from Caribbean cuisine.

    Some popular American recipes and dishes include:
    • Chicago-style pizza - This is very deep-dish pizza that originates from the city of 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.

    • Cheese Burger - A bread roll containing a cooked beef patty, a slice of melt cheese, and usually salad, condiments, and often a slice of bacon or ham.

      Cheeseburger

    • Clam chowder - This is a cream- or milk-based soup, also containing clams, flour, onions, potato, and bacon or salt pork. In New York, tomatoes are added to the dish ("Manhattan clam chowder"), whereas in New England adding tomatoes to New England clam chowder (known in some parts of the US as "Boston clam chowder") is considered a serious faux pas.

      New England clam chowder

    • Club Sandwich - A triple bread-toasted sandwich made from three slices of toast. Three are two layers of toast, one that contains chicken or turkey breast, and a second containing bacon, lettuce and tomato. Sometimes the fillings are varied, or other items may be added such as cooked egg or cheese.

    • Congealed salad - This is a salad made from flavored gelatin in which are embedded fruit, grated carrots, and sometimes other vegetables. Cream cheese, marshmellows, nuts, or pretzels are also sometimes added.

    • Corn dog - 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 - This is a simple dish made from half an English muffin, which is topped with bacon or ham, poached eggs, and Hollandaise sauce. There are numerous mutually contradictory stories as the origin of the dish.

    • Fried chicken - Chicken coated in seasoned flour and then deep-fried. Fried chicken recipes are especially popular in Soul Food and Southern cuisine.

    • Grits - A thick maized-based porridge originating in southern cuisine. Grits can with breakfast, or served as a side dish with dinner.

    • Gumbo - Gumbo is a soup made from bell peppers, celery, onion, and meat or fish stock. It is thickened with dried ground sassafras leaves ("filé powder), okra, or roux (wheat flour and fat). The soup usually contains assorted assorted meat, smoked pork or sausage, and shellfish. The dish originates from Cajun and Creole cuisine, but has also become popular along the whole coast of the Gulf Mexico, and is available in numerous Soul Food restaurants too.

      Shrimp gumbo

    • Jambalaya - This is Cajun and Creole cuisine's adaptation of Spanish cuisine's paella. It uses tomatoes instead of saffron for flavoring (since saffron was hard to obtain in the New World), and as well as rice contains assorted local meat, seafood and vegetables.

      Jambalaya

    • Johnny cakes - Fried pancakes made from cornmeal.

    • Key lime pie - This dessert is made from key limes (which are small limes native to the Florida Keys), egg yolks, and sweetened condensed milk, all in a pie crust. Egg whites are also often used to make a meringue topping. 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 lime pie

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

    • New York-style pizza - This is a style of pizza that originates in New York city. The pizza is made into large very thin wide slices, which are folded in half when eaten.

    • Poke - This salad originates in Hawaiian cuisine. It contains raw fish, fly fish roe ("tobiko"), tofu, onions, scallions and tomatoes. The salad is flavored using chiles or red pepper, sea salt, sesame oil and soy sauce.

    • Pumpkin pie - This is a dessert pie containing a pumpkin-based custard. It is flavored with spices such as cinnamon, cloves and ginger, and is traditionally served with whipped cream. Pumpkin pie is generally eaten at Christmas, Thanksgiving, and Halloween.

      Pumpkin pie

    • Spam teriyaki - Spam (the canned meat product by the Hormel Food Corporation) is very popular in Hawaii. Hawaiian cuisine has also adopted Japanese cuisine's teriyaki style of cooking (cooking meat in a sweet soy sauce, known as "teriyaki sauce"), and the two have thus been combined to create spam teriyaki.

    • Shrimp Creole - This dish from Creole cuisine is shrimp in a sauce made from tomatoes, celery, onion, and bell peppers. It is spiced with pepper sauce and then served on top of rice.

    • Sloppy Joes - This is an open sandwich served on a burger bun. It contains a filling is made from ground (minced) beef, onions and a sweet ketchup-based sauce. Versions of the dish are served all over the United States, but in some parts of the country, it may be known by other names.

    • Succotash - This dish's origins can be traced to native American cuisine. It consists of butter beans, corn, and tomatoes cooked 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 - This salad takes its names from the Waldorf Hotel (precursor of the Waldorf-Astoria Hotel) in the city of New York, where the dish was first invented. It contains slices of apple, celery and walnuts in a mayonnaise sauce.

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    USA Cookbooks

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

    By Joan D'Amico

    Wiley
    Released: March 10th, 2000
    Paperback (192 pages)

    The United States Cookbook: Fabulous Foods and Fascinating Facts From All 50 States
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    Description:
    The United States Cookbook: Fabulous Foods and Fascinating Facts From All 50 States
    • Manufacturer: Wiley
    • Brand: Wiley
    • ISBNs: 0471358398, 9780471358398
    • EAN: 9780471358398
    • PartNumber: FBA-|291600
    Details:
    • Paperback
    • Edition: 1
    • Number of Pages: 192
    • Authors: Joan D'Amico, Karen E. Drummond
    • Publication Date: March 10th, 2000
    • Release Date: March 10th, 2000
    Physical Description:
    • Size: 9.098407 Inches by 7.40156 Inches by 0.401574 Inches
    • Weight: 0.97885244328 Pounds
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    Cooking Around the Country: USA Regional Recipes and Fun Activities

    By Amy Houts

    Images Unlimited Publishing
    Released: October 15th, 2010
    Paperback (272 pages)

    Cooking Around the Country: USA Regional Recipes and Fun Activities
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    Cooking Around the Country: USA Regional Recipes and Fun Activities
    • Manufacturer: Images Unlimited Publishing
    • ISBN: 0930643208
    • EAN: 9780930643201
    • PartNumber: Illustrated
    Details:
    • Paperback
    • Edition: First
    • Number of Pages: 272
    • Author: Amy Houts
    • Publication Date: October 15th, 2010
    • Release Date: October 15th, 2010
    Physical Description:
    • Size: 9.25 Inches by 7.5 Inches by 0.62 Inches
    • Weight: 1.04 Pounds
    Features:
    • food from different parts of the country, America's diversity, children's cookbook,
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    Destiny: The Official Cookbook

    By Victoria Rosenthal

    Insight Editions
    Released: July 21st, 2020
    Hardcover (208 pages)

    Destiny: The Official Cookbook
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    Destiny: The Official Cookbook
    • Manufacturer: Insight Editions
    • Brand: Insight Editions
    • ISBN: 1683838610
    • EAN: 9781683838616
    Details:
    • Hardcover
    • Format: Illustrated
    • Edition: Illustrated
    • Number of Pages: 208
    • Author: Victoria Rosenthal
    • Publication Date: July 21st, 2020
    • Release Date: July 21st, 2020
    Physical Description:
    • Size: 10.0 Inches by 8.0 Inches by 1.0 Inches
    • Weight: 2.4 Pounds
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    The Barbuto Cookbook: California-Italian Cooking from the Beloved West Village Restaurant

    By Jonathan Waxman

    Abrams
    Released: September 29th, 2020
    Hardcover (320 pages)

    The Barbuto Cookbook: California-Italian Cooking from the Beloved West Village Restaurant
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    The Barbuto Cookbook: California-Italian Cooking from the Beloved West Village Restaurant
    • Manufacturer: Abrams
    • Brand: Abrams
    • ISBN: 1419747630
    • EAN: 9781419747632
    Details:
    • Hardcover
    • Number of Pages: 320
    • Author: Jonathan Waxman
    • Publication Date: September 29th, 2020
    • Release Date: September 29th, 2020
    Physical Description:
    • Size: 10.88 Inches by 8.5 Inches by 0.0 Inches
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    The United States of Cocktails: Recipes, Tales, and Traditions from All 50 States (and the District of Columbia)

    By Brian Bartels

    Abrams Image
    Released: September 8th, 2020
    Hardcover (272 pages)

    The United States of Cocktails: Recipes, Tales, and Traditions from All 50 States (and the District of Columbia)
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    • Manufacturer: Abrams Image
    • Brand: Abrams Image
    • ISBN: 1419742876
    • EAN: 9781419742873
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    • Hardcover
    • Number of Pages: 272
    • Author: Brian Bartels
    • Publication Date: September 8th, 2020
    • Release Date: September 8th, 2020
    Physical Description:
    • Size: 9.25 Inches by 6.25 Inches by 1.0 Inches
    • Weight: 1.89 Pounds
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    Summer Kitchens: Recipes and Reminiscences from Every Corner of Ukraine

    By Olia Hercules

    Weldon Owen
    Released: July 14th, 2020
    Hardcover (352 pages)

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    • ISBN: 1681885700
    • EAN: 9781681885704
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    • Number of Pages: 352
    • Author: Olia Hercules
    • Publication Date: July 14th, 2020
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    • Size: 9.5 Inches by 7.5 Inches by 1.4 Inches
    • Weight: 2.7 Pounds
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    Magnolia Table, Volume 2: A Collection of Recipes for Gathering

    By Joanna Gaines

    AMERICAN WEST BOOKS
    Released: April 7th, 2020
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    Magnolia Table, Volume 2: A Collection of Recipes for Gathering
    • Manufacturer: William Morrow Cookbooks
    • Brand: AMERICAN WEST BOOKS
    • ISBN: 0062820184
    • EAN: 9780062820181
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    • Hardcover
    • Number of Pages: 352
    • Author: Joanna Gaines
    • Publication Date: April 7th, 2020
    • Release Date: April 7th, 2020
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    • Size: 10.0 Inches by 8.0 Inches by 1.21703 Inches
    • Weight: 2.87923714172 Pounds
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    Bottom of the Pot: Persian Recipes and Stories

    By Naz Deravian

    Flatiron Books
    Released: September 18th, 2018
    Hardcover (384 pages)

    Bottom of the Pot: Persian Recipes and Stories
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    • Manufacturer: Flatiron Books
    • Brand: Flatiron Books
    • ISBN: 1250134412
    • EAN: 9781250134417
    Details:
    • Hardcover
    • Format: Illustrated
    • Edition: Illustrated
    • Number of Pages: 384
    • Author: Naz Deravian
    • Publication Date: September 18th, 2018
    • Release Date: September 18th, 2018
    Physical Description:
    • Size: 9.96 Inches by 7.69 Inches by 1.2149582 Inches
    • Weight: 3.04 Pounds
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    Food Cultures of the United States: Recipes, Customs, and Issues (The Global Kitchen)

    By Bruce Kraig

    Greenwood
    Released: January 23rd, 2020
    Hardcover (229 pages)

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    Food Cultures of the United States: Recipes, Customs, and Issues (The Global Kitchen)
    • Manufacturer: Greenwood
    • ISBN: 1440866589
    • EAN: 9781440866586
    Details:
    • Hardcover
    • Number of Pages: 229
    • Author: Bruce Kraig
    • Publication Date: January 23rd, 2020
    • Release Date: January 23rd, 2020
    Physical Description:
    • Size: 9.3 Inches by 6.4 Inches by 0.9 Inches
    • Weight: 1.3 Pounds
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    Jikoni: Proudly Inauthentic Recipes from an Immigrant Kitchen

    By Ravinder Bhogal

    Bloomsbury Publishing
    Released: July 28th, 2020
    Hardcover (304 pages)

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    • Manufacturer: Bloomsbury Publishing
    • Brand: Bloomsbury Publishing
    • ISBN: 1526601443
    • EAN: 9781526601445
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    • Number of Pages: 304
    • Author: Ravinder Bhogal
    • Publication Date: July 28th, 2020
    • Release Date: July 28th, 2020
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    • Size: 10.0598224 Inches by 7.65 Inches by 1.2 Inches
    • Weight: 2.9541943108 Pounds
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    America's Restaurant Recipes

     
     


     
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