The Way We Ate: 100 Chefs Celebrate a Century at the American Table

The alliance of New York City food photographers/bloggers Fecks and Wagtouicz (thewayweate.net) has created a cook’s tour of the American 20th century in an anthology of recipes inspired by 100 years of American culinary history. These self-described “curators” of the now defunct Gourmet magazine recruited an impressive lineup of 100 notable chefs and food folks, inviting each to design an iconic recipe. Featured culinarians include Ruth Reichl, Daniel Boulud, Jacques Pépin, Melissa Clark, and many other restaurateurs, cooks, and journalists. Each reflects on watershed historical events and culinary milestones, creating both innovative interpretations of classic recipes and original dishes befitting one year of the century. Chapters are organized by decades. Lively headers describe the cultural and historical context shaping the dish; ingredients are clearly listed in margins along with anecdotal quotations; and chef bios follow each chef’s recipe. Stylish photographs in extreme close-up—taken by the authors—bring each recipe to life. From a 1919 Great Gatsby–inspired Long Island “Sound Off” fish stew to a sliced foie gras with buttered toast soubise; blackberry-port mostarda; crispy pork; and soft blue cheese (which honors the 1922 invention of the pop-up toaster), these recipes take readers on a trek through food history and into the culinary imaginations of modern food enthusiasts who are shaping the current food scene. (Oct.)