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Mario Batali--Big American Cookbook: 250 Favorite Recipes from Across the USA

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Mario Batali's delicious deep dive into American Regional cooking with 250 recipes--from San Diego Fish Tacos to Boston Cream Pie. Over two years in the making, with Batali searching for truly delicious dishes from all corners of the US, this definitive cookbook features the best America has to offer. With over 250 simple recipes celebrating the treasures of the state fairs Mario Batali's delicious deep dive into American Regional cooking with 250 recipes--from San Diego Fish Tacos to Boston Cream Pie. Over two years in the making, with Batali searching for truly delicious dishes from all corners of the US, this definitive cookbook features the best America has to offer. With over 250 simple recipes celebrating the treasures of the state fairs and the dishes of the local rotary clubs and ethnic groups. Batali has interpreted these regional gems with the same excitement and passion that he has approached traditional Italian food. Covering the Northeast/New England, the Mid-Atlantic, the Gulf Coast, the Great Lakes, the Heartland, the Southwest, and the Pacific Coast, this book will share everything from the BBQ styles of Texas, the Smokeys and the Carolinas, to the seafood soups from yankee Boston to the spicy gumbos of the Gulf Coast and the berry pies of the Pacific Northwest. All the dishes are very simple and do-able--from Philly Cheesesteaks to Marionberry cobbler. And while Batali uses recipes passed down through the generations, he also shares hints on what he would add to the recipe to take the flavor up a notch. This is THE American cookbook you will want to own.


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Mario Batali's delicious deep dive into American Regional cooking with 250 recipes--from San Diego Fish Tacos to Boston Cream Pie. Over two years in the making, with Batali searching for truly delicious dishes from all corners of the US, this definitive cookbook features the best America has to offer. With over 250 simple recipes celebrating the treasures of the state fairs Mario Batali's delicious deep dive into American Regional cooking with 250 recipes--from San Diego Fish Tacos to Boston Cream Pie. Over two years in the making, with Batali searching for truly delicious dishes from all corners of the US, this definitive cookbook features the best America has to offer. With over 250 simple recipes celebrating the treasures of the state fairs and the dishes of the local rotary clubs and ethnic groups. Batali has interpreted these regional gems with the same excitement and passion that he has approached traditional Italian food. Covering the Northeast/New England, the Mid-Atlantic, the Gulf Coast, the Great Lakes, the Heartland, the Southwest, and the Pacific Coast, this book will share everything from the BBQ styles of Texas, the Smokeys and the Carolinas, to the seafood soups from yankee Boston to the spicy gumbos of the Gulf Coast and the berry pies of the Pacific Northwest. All the dishes are very simple and do-able--from Philly Cheesesteaks to Marionberry cobbler. And while Batali uses recipes passed down through the generations, he also shares hints on what he would add to the recipe to take the flavor up a notch. This is THE American cookbook you will want to own.

30 review for Mario Batali--Big American Cookbook: 250 Favorite Recipes from Across the USA

  1. 5 out of 5

    Gina *loves sunshine*

    I love cookbooks and food. I love to cook - but I don't watch cooking shows. I'm pretty sure Mario Batali is a celebrity chef. I just liked the name of the cookbook. And it was an ebook borrow. It has some great recipes for all the classic regional favorites. Some of my favorites were the seafood from the East and the South. But the best recipes went to the Mexican food - with the influences from the southwest and the pacific! I can't wait to make the Tamale Pie.

  2. 5 out of 5

    Kasa Cotugno

    Mario Batali is one of the most, if not THE most, beloved celebrity chefs. I had the great fortune of attending a lunch composed of dishes from this book, with him in attendance. The book is a compendium of recipes from around the country - each state being represented. Who knew there were so many ways of preparing cornbread! In person, he is warm, accessible, and funny as you'd imagine. He said there was no state that didn't have a contribution, and wondered at the connection between a region's Mario Batali is one of the most, if not THE most, beloved celebrity chefs. I had the great fortune of attending a lunch composed of dishes from this book, with him in attendance. The book is a compendium of recipes from around the country - each state being represented. Who knew there were so many ways of preparing cornbread! In person, he is warm, accessible, and funny as you'd imagine. He said there was no state that didn't have a contribution, and wondered at the connection between a region's cuisine and its history as well as the importance of passing down recipes, that bringing something home made is the greatest gift you can give. Yes, he was wearing orange crocs.

  3. 5 out of 5

    September Dee

    I won this cookbook from Goodreads and have to say it is spectacular. First of all I couldn't put it down. Reading all the information was so interesting and captivating. I like how the book is set up to showcase the specialties from the various regional areas of the US. I haven't as of yet made any recipes however, I have lots of green tomatoes right now so, the Fried Green Tomatoes will be my first recipe attempt from this book. Many great mouth watering photos accompany the recipes. This woul I won this cookbook from Goodreads and have to say it is spectacular. First of all I couldn't put it down. Reading all the information was so interesting and captivating. I like how the book is set up to showcase the specialties from the various regional areas of the US. I haven't as of yet made any recipes however, I have lots of green tomatoes right now so, the Fried Green Tomatoes will be my first recipe attempt from this book. Many great mouth watering photos accompany the recipes. This would be a super gift for any passionate cook.

  4. 4 out of 5

    Romancing the Book

    Reviewed by Tammy Book provided by the publisher I have watched and enjoyed Mario Batali on his cooking show "Molto Mario" over the years. Big American Cookbook is the first of his cookbooks that I have owned and read. I was excited to get it. I like learning about the foods from different regions and this cookbook is about regional cooking in America. It has 250 beautifully illustrated recipes that represent American's cooking heritage in one big collection. Mario's introduction to each recipe was interesting; some are facts and some expla Reviewed by Tammy Book provided by the publisher I have watched and enjoyed Mario Batali on his cooking show "Molto Mario" over the years. Big American Cookbook is the first of his cookbooks that I have owned and read. I was excited to get it. I like learning about the foods from different regions and this cookbook is about regional cooking in America. It has 250 beautifully illustrated recipes that represent American's cooking heritage in one big collection. Mario's introduction to each recipe was interesting; some are facts and some explain the history of the culinary creation. Main Dishes, Sides, Desserts, Drinks, Soups, and Appetizers are included among the recipes. I noticed several use fish. Most recipes have ingredients that are not hard to find. There are no fancy techniques involved in making the recipes either, they have easy to follow directions. [image error] I made three recipes right away; Trenton Tomato Pie, Biscuits and Sausage Gravy, and Charleston Red Rice. Everyone enjoyed the Trenton Tomato Pie. I have actually made it twice because it is so good. I included pepperoni in my dish. I have my own version of Biscuits and Sausage Gravy but I wanted to try out Mario's biscuits. They are so, so good and they don't have the classic biscuit-y taste that my husband doesn't care for. The sausage gravy called for 1 tablespoon of ground black pepper. It seemed like a lot for me and my family but I went for it and added all of it. It was edible but a little too much for us. I had never had red rice and I am always looking for side dishes so I made Charleston Red Rice. It is a keeper and will be in my side dish rotation now. There are several more recipes I have marked to try soon; like Swedish Pancakes and Fried Peach Pies. I think this a great cookbook that can be enjoyed by both the new and the seasoned cook. If you read a lot of recipes or cookbooks you may find recipes that are familiar. You will also get a history lesson as you read through this cookbook. I would recommend checking out Mario Batali's Big American Cookbook .

  5. 5 out of 5

    Jill

    This is great! I loved how he got authentic regional recipes from all over the country and tries to use easy-to-find ingredients when he can. For me, this is amazing because I moved away from the heartland and seriously miss some of the recipes he shares (I'm talking toasted ravioli straight from The Hill, you guys.). Recipes that truly do represent the history and flavors of every region he dedicates chapters to in this book. I have got several new recipes to try out! Recommended!

  6. 4 out of 5

    Katie

    Great chef - great cookbook with real food. Filled with recipes you'll actually want to eat. I'm not sure about the authenticity of recipes for some sections of the country but I know he nailed the ones for the northeast. Cookbook is worth getting if only for the chowder recipes. Highly recommend.

  7. 5 out of 5

    Gail

    This was my cookbook club choice. It is a beautiful book, well written and well researched. There is barely anything healthy in it. It is heavy on fried and fatty foods and very low on vegetables and non-fried fish.Fruits were mainly in cakes. It didn't taste the items yet and assume they are delicious- but is there nothing healthy in our great culinary heritage.

  8. 4 out of 5

    Arrel

    250 favorite regional USA recipes by an excellent, albeit currently out of vogue, chef. Doesn't matter - the recipes, photos, and limited introductory material on various regions of our country are all quite nice.

  9. 5 out of 5

    Nancy Jones

    I won this cookbook from Goodreads and I really enjoy the recipes in this cookbook.

  10. 4 out of 5

    Don Gillette

    Best new cookbook I've read in years. This guy writes just as well as he cooks and the accompanying very short descriptions/stories are as good as the recipes.

  11. 4 out of 5

    Viriam

    This is the best pan american cookbook I have read. If you want to learn how to cook regions signature dishes this is the book. Well done.

  12. 5 out of 5

    Brian Cooper

    Awesome! Clear and concise. With great American classics that inspire the imagination for old and new dishes. It was a great addition to my Library.

  13. 4 out of 5

    Stephanie Addie

    I got quite a bit of great recipes from this cookbook. I really appreciate it and I think Mario batali is a awesome cook

  14. 4 out of 5

    Desi

    As always Mario Batali knows exactly what he's doing. This book seriously covers every American classic I could think of, complete with little snippets of their origin stories. Awesome.

  15. 4 out of 5

    False

    It's been common for some time for a cookbook writer to pursue recipes collected from across the United States. In my opinion the best recipes and stories came from the late Clementine Paddleford and securing a copy of her "How America Eats" will cost you well over $100.00 for an early edition. This book has odd choices for the regions, and everything seems laden with fat, carbs and sugar. Nothing I would want to make.

  16. 5 out of 5

    Rebecca

    Pictures of Recipes? All of them. Commentary on Recipes? Yes. Nutrition Facts? No. Recipe Style? Amazing, yet relatively small ingredient lists. Everything looks quite doable! Any Keepers? Tons! I may as well just buy the book. I must admit, I'm a sucker for big cookbooks, and this one is pushing 500 pages. (Although you'll only find 250 actual recipes.) I am the kind of person that is intimidated by long recipe ingredient lists, but you won't find much of that here. I really Pictures of Recipes? All of them. Commentary on Recipes? Yes. Nutrition Facts? No. Recipe Style? Amazing, yet relatively small ingredient lists. Everything looks quite doable! Any Keepers? Tons! I may as well just buy the book. I must admit, I'm a sucker for big cookbooks, and this one is pushing 500 pages. (Although you'll only find 250 actual recipes.) I am the kind of person that is intimidated by long recipe ingredient lists, but you won't find much of that here. I really liked this one.

  17. 5 out of 5

    Andrea Wahle

    I received my copy as a Goodreads Giveaway in return for an honest review. The title says it all - Big American Cookbook. This is a very large and heavy book, but it is so beautiful that it is appropriate as a coffee table book. I know many people go straight to the recipes and never read the forward or introduction material in a cook book. That would be a huge mistake. The beginning section is beautifully written and explains how the book came about. Mario Batali resisted the urge to I received my copy as a Goodreads Giveaway in return for an honest review. The title says it all - Big American Cookbook. This is a very large and heavy book, but it is so beautiful that it is appropriate as a coffee table book. I know many people go straight to the recipes and never read the forward or introduction material in a cook book. That would be a huge mistake. The beginning section is beautifully written and explains how the book came about. Mario Batali resisted the urge to tinker with these recipes and published the most common version of each from mothers, grandmothers, and regional church cookbooks. He went right to the sources to find which dishes were found throughout a region. Some recipes straddle regions, but he does his best to identify where the dish can be found. He isn't satisfied with the usual East, West, North and South designations but breaks the country into the Northeast/New England, the Mid-Atlantic, the Gulf Coast, the Great Lakes, the Heartland, the Southwest, and the Pacific Coast. I was thrilled to see Funeral Potatoes from Utah (named for the fact that they make an appearance at just about every funeral in Utah or Southern Idaho) and that he points out Moscow Idaho (and surrounding area) is the lentil growing capital of the United States. The Tamale Pie recipe is almost exactly the same as the one I grew up with. Mr. Batali includes a preserve and pickle recipe from each region as well. The pictures are gorgeous and there is one for every recipe. I prefer cookbooks with pictures... This would be a fantastic gift for someone just starting out, a collector of cookbooks, or anyone who just loves simple comforting meals.

  18. 5 out of 5

    Tara Volkov

    Easy to follow recipes, beautiful pictures, and DELICIOUS recipes. I love how Mario broke down each section and gave a description about what makes each regions food so delicious.

  19. 5 out of 5

    Laura Rogers

    This is my new favorite cookbook of all time! Big American Cookbook is first and foremost a cookbook but it is also a cultural and regional American history lesson seen through the loving lens of food. It reads like the travel journal of a man who is both passionate and knowledgeable about food. I added over 50 recipes to my favorites! The recipes are not difficult or time-consuming but fair warning: Do Not look at this book if you are on a diet! Some of my favorites include: southern fried chic This is my new favorite cookbook of all time! Big American Cookbook is first and foremost a cookbook but it is also a cultural and regional American history lesson seen through the loving lens of food. It reads like the travel journal of a man who is both passionate and knowledgeable about food. I added over 50 recipes to my favorites! The recipes are not difficult or time-consuming but fair warning: Do Not look at this book if you are on a diet! Some of my favorites include: southern fried chicken, scalloped potatoes, jambalaya, fried grouper, shrimp and cheese grits, Key lime pie, Joe's special, oyster BBQ, Fisherman's Wharf cioppino (my favorite of the favorites), New England pot roast, New England boiled dinner, BBQ brisket, and garlic fries. My mouth is watering! Bravo Mario!

  20. 4 out of 5

    Rumeur

    This cookbook is a culmination of recipes from across the USA. It's sectioned off by region, not by food category. Most recipes are the more "famously" known, such as--Philly cheesesteak or down south for some Cajun recipes It also includes beautiful photographs of the finished recipe. Although I've eaten many Philly cheesesteaks, the picture isn't of one I've ever had, but still looks quite good. Most recipes are fairly easy, but some more intricate like--pickles These are not h This cookbook is a culmination of recipes from across the USA. It's sectioned off by region, not by food category. Most recipes are the more "famously" known, such as--Philly cheesesteak or down south for some Cajun recipes It also includes beautiful photographs of the finished recipe. Although I've eaten many Philly cheesesteaks, the picture isn't of one I've ever had, but still looks quite good. Most recipes are fairly easy, but some more intricate like--pickles These are not his recipes, but from people & places he went while traveling across the USA. All in all, a very nice cookbook I won this in Goodreads giveaway in return for an honest review

  21. 4 out of 5

    Theresa

    This tome of a book is Batali's ode to regional American cooking. Each recipe includes a history of the dish, an easy-to-follow recipe, a lavish photograph, and often, Batali's suggestion on how he would improve the dish for his "I like spice" taste buds. I appreciate that he prints the classic recipe first. I also like how he divides the country into 8 regions by separating the South into Deep South and Gulf Coast and the Midwest/West into Great Lakes and Heartland. Nebraskans and Iowans will a This tome of a book is Batali's ode to regional American cooking. Each recipe includes a history of the dish, an easy-to-follow recipe, a lavish photograph, and often, Batali's suggestion on how he would improve the dish for his "I like spice" taste buds. I appreciate that he prints the classic recipe first. I also like how he divides the country into 8 regions by separating the South into Deep South and Gulf Coast and the Midwest/West into Great Lakes and Heartland. Nebraskans and Iowans will appreciate the "shout outs" to Runzas and Maid-Rites. My sister who lives in Atlanta and travels extensively keeps telling me that Runzas are something special. Mario Batali agrees.

  22. 5 out of 5

    Rosalia

    I was so excited to receive this cookbook. I love Mario Batali's recipes, they are not overly complicated and always delicious. I loved the concept of this book as it is a collection of recipes from across America. Each recipe beautifully illustrated, and comes with a brief history and background. I love that it is organized by specific areas across the US and includes iconic recipes from each area. All in all, a very beautiful cookbook. Thank you to Goodreads and the author/sponsor f I was so excited to receive this cookbook. I love Mario Batali's recipes, they are not overly complicated and always delicious. I loved the concept of this book as it is a collection of recipes from across America. Each recipe beautifully illustrated, and comes with a brief history and background. I love that it is organized by specific areas across the US and includes iconic recipes from each area. All in all, a very beautiful cookbook. Thank you to Goodreads and the author/sponsor for providing this book in a giveaway.

  23. 5 out of 5

    Lisa

    I didn't love this or hate it, but I do think that I felt overwhelmed as I was going through this book. It is nice to have a really fat cookbook, but at what point is too much too much? I do like that Mario split the cookbook into regions. For me though, I am not a seafood kinda person and that seemed to be what he went for no matter where the region. I need more than that. I think I wanted more from this book.

  24. 5 out of 5

    John

    I intended to see if there were any recipes I could experiment with now that I am retired. My wife took the book and I did not see it for 3 weeks. When it was returned about every third page had a sticky note on it (this is how she marks recipes she likes). I cannot say that I disagree with any of them. Great cookbook.

  25. 4 out of 5

    Debbie

    I own most of Mario Batali's cookbooks so I couldn't NOT buy his latest, but I was prepared to be disappointed because these are not Batali's recipes, but rather regional favorites from across the United States. What a pleasant surprise! I'm ready to make just about every recipe in this book and there are 250 of them. Old favorites and new favorites, I can't wait to dig in!

  26. 4 out of 5

    Dorothy Mariotti

    Thank you to Mario Batali and Goodreads for this wonderful cookbook. It gives you the opportunity to experience recipes from around the country. I love the way that food brings people together and builds relationships. Great recipes to cook and share with people. This cookbook would make a great gift for bridal showers, birthdays, and Christmas, plus, buy one for yourself.

  27. 5 out of 5

    Sarah

    I received this book from Goodreads First Reads. LOVE THIS BOOK! I'm a huge fan of Mario Batali and this book does not disappoint! There are so many great recipes I have already tried and so many more I can't wait to try!

  28. 5 out of 5

    Kathy Cox

    I loved it there are. So many recipes I want to try. I have travel the United States and have had so many of these native dishes. I am so excited to get cooking in fact I believe I will share this book as Christmas gifts this year.

  29. 5 out of 5

    Red

    This is a phenomenal cookbook of hundreds of delicious simple, ethnic and regional recipes gathered from all over the United States. It is perfect for the adventurous cook who loves variety. This book has a large quantity of main courses, breakfasts and desserts.

  30. 5 out of 5

    Exapno Mapcase

    This is a Goodreads First Reads review. Filled with recipes from all over the country, and weighing the same as a cast iron pot. Mario brings all manner of American foods right to your kitchen, although some of the regional ingredients may be hard to find there is always the internet.

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