Charlie Palmer’s American Fare: Everyday Recipes from My Kitchen to Yours

Chef and restaurateur Palmer pays homage to American cuisine in this vibrant and enticing collection. In his early days, Palmer was among the first wave of chefs to embrace ingredients native to the U.S. and recipes that had long been overlooked. Years later, his cooking still reflects that domestic influence in dishes such as corn chowder with shrimp; honey-smoked whole turkey; and striped bass stuffed with crab and mushrooms. While many dishes are restaurant quality, such as Florentine-roasted strip loin and the leg of lamb with herbs and roasted garlic, the recipes are well within a home cook’s grasp. The intriguing warm pork and lentil salad and a gorgeous Brussels sprout and ricotta gratin are recipes that both professional and amateur chefs will turn to again and again. While Palmer covers the basics, he also offers appealing quick and easy lunches, including croque monsieur with mornay sauce, and baked ratatouille. His standout chapter explores family favorites, which include chicken liver pâté, baked littleneck clams, lentil–butternut squash soup, and oatmeal cookies. Fans will delight in this exceptional, accessible cookbook. (Apr.)