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The New American Cooking
by Joan Nathan
Alfred A. Knopf
ISBN 1-4000-4034-5
Published October 2005 - Hardcover - 450 pages - $35.00

I don't think we'll ever run short of cooking ideas, inspiration, or even innovative ways to come up with different ways of creating dishes.  This beautful book is not only choc-full of wonderful recipes, you can also educate yourself about any number of ingredients, and read about many colorful characters in the exotic world of culinary arts.  Categories in this book are: Breakfast and Brunch; Starters and Small Plates; Soups; Salads; Pasta and Grains; Vegetables and Vegetarian Dishes; Fish and Shellfish; Poultry; Meat, and Desserts.  With the incredible variety of ethnic foods that are now available as a result of a diverse mixture of cultures in this country, Ms. Nathan writes about the many different foods she's tasted, the many craftsmen still prodcuing authentic foods, and the colorful culture we have in this country.  Dishes I found both exotic and enticing, include: Sancocho (Latin Vegetable and Meat Soup); Lobster Salad with Avocado and Preserved Lemon; Wild Mushroom and Goat Cheese Lasagna; Coconut Rice (sounds yummy); Fricassee Giraumon (Braised Butternut Squash with Mustard Seeds, Chili, Curry Leaves, and Ginger - I said exotic!); Chicken Meat Loaf; Jambalaya with Sausage and Shrimp; Baklava Ice Cream with Grand Marnier Sauce (save me), and Mango Cheesecake (this will do me in - two of my favorites).  Joan Nathan is the author of many acclaimed cookbooks.  Superbly illustrated throughout - no nutritional guides.  A great way to show off your cooking skills until the cows come home.
Conclusion - This is so much more than a fabulous cookbook - it's a culinary education.  Savor its contents.