Comments: To a slight extent, this recipes and ingredients used in this book about American cooking might seem a little surprising, including several Italian dishes, a number clearly influenced by Asia, Latin America, the Middle East, etc. But that's what American cooking has come to – combining great, fresh ingredients with universal techniques to turn out excellent food.

The list of contributors is too long to include them all, but include: Jody Adams, Bruce Aidells, Pam Anderson, John Ash, Karen and Ben Barker, Paul Bertoli, Jennifer Bushman, Joanne Chang, Abigail Johnson Dodge, Gale Gand, Joyce Goldstein, Gordon Hamersley, Lisa Hanauer, Amanda Hesser, Johanne Kileen, Steve Johnson, Hubert Keller, Perla Meyers, David Page, Caprial Pence, Jim Peyton, Mai Pham, Debra Ponzek, Stephen Pyles, Leslie Revsin, Regina Schrambling, Barbara Shinn, Molly Stevens, Norman Van Aiken, Paula Wolfert, Alice Waters, Carolyn Weil, Joanne Weir, Anne Willan, and Clifford Wright.

Chapters split the recipes into Small Bites, Salads, Soups, Pasta, Chicken, Beef, Pork, Lamb, Fish, Shellfish, Beans, Grains, Vegetables, Desserts. Likewise, we'd like to put up a list of recipes, but there are too many to be practical. Suffice it to say, they all look wonderful.