cover image The New American Kitchen Cookbook

The New American Kitchen Cookbook

Judie Geise. Ecco Press, $25 (0pp) ISBN 978-0-88001-489-2

""After decades of depending upon Europe for culinary guidance and direction, America has finally declared its independence,"" proclaims Geise (The Northwest Kitchen). While she urges cooks to rely on the finest American-grown ingredients, she also happily recommends foreign products such as Italian olive oil. Drawing on the culinary traditions of both coasts and several continents, this collection delivers a stunning repertoire of party fare. While novices can easily tackle some dishes (e.g., Smoked Salmon Tartar; Roast Chicken with Rosemary and Garlic; Noodles with Mustard Butter), other preparations (e.g., Polenta Pie with Rabbit and Mushroom Sauce; Squash Ravioli with Sage Butter; Hazelnut Souffle with Fresh Strawberry Sauce) require considerable time and aptitude. However, all home cooks will find something to thrill to among such inspired variations on classics as grilled trout flavored with fennel butter or cubes of honeydew melon macerated in ginger syrup. Recommendations for wines and complementary dishes accompany most recipes; boxes suggest creative uses for foodstuffs like artichokes and fruit vinegars. Geise's collection persuasively supports her contention that the American palate, having appropriated tastes from all over the world, is second to none. (Feb.)