By Andrew Carmellini
In American Flavor, Andrew Carmellini—two time James Beard Award winner, acclaimed writer of Urban Italian, and govt chef-owner of the hit ny urban eating places Locanda Verde and The Dutch—offers an impressive number of scrumptious, leading edge, down-to-earth recipes and tales that get on the soul of ways we devour at the present time. encouraged by way of either conventional nearby cuisines and the multicultural neighborhoods, worldwide eateries, and ethnic groceries that dot the yank panorama American Flavor combines a United countries of cultural affects into delicious dishes which are a cornucopia of delights for armchair foodies, lovers of large cooks Mario Batali, Joe Bastianich, and Nate Appleman, and chefs at each ability point who delight in actual American foodstuff twenty first century-style: subtle yet down-to-earth, rustic yet subtle, and constantly deeply flavored and delicious.
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Extra resources for American Flavor
You might say the Italians weren’t here to learn about serious Italian cooking—if that’s what they had wanted, they probably would have just stayed home. No, these guys—mostly kids from small towns in the middle of nowhere—were here to party. After service, they’d rush back upstairs to shower; they’d get all dressed up, and they’d spray themselves with cologne, and then they’d go out and spend every penny they made at the restaurant. They liked high-end places, quality joints: for example, they were very fond of Flashdancers, a gentlemen’s establishment that was widely advertised on the tops of New York City cabs and on flyers handed out on street corners.
And New York in the summer? Working all day in a kitchen without air conditioning? That wasn’t my idea of a smooth re-entry to American life. Plus I wanted to make some real money, and that wasn’t going to happen in a kitchen. So I told my chef I’d start in September, and I headed home to Cleveland. And two months later, there I was: working in my friend’s dad’s furniture factory or sitting around my parents’ house, bored out of my mind, waiting for it to be time for me to go back to the city and start my life again.
The Party Joint was the kind of place that did business luncheons, weddings, and big family events. It was run by an Irish family: a husband and wife who spent all of their time screaming and yelling at each other in the kitchen, while their daughters—who were a little bit of ahead of me in high school—worked in the front. Then there was Dieter the chef, an ancient old-school German guy with slicked-back hair and a habit of smoking and drinking cooking wine while he worked the stoves. I did everything: washed pots, ran the dishwasher, did party setup, carved steamship rounds—legs of beef— and moved cases of beer upstairs and downstairs.
American Flavor by Andrew Carmellini