Martha’s American Food: A Celebration of Our Nation’s Most Treasured Dishes, from Coast to Coast

With her trademark glossy imagery, Stewart has always sold an appealing version of Americana, and this latest addition to her cookbook library, focused on American cuisine, is no exception. Diverse and all-encompassing, this volume ranges from the date shakes of California to the Indian pudding of Massachusetts. Chapters are organized by region, starting with all-American dishes such as hamburgers, apple pie, and macaroni and cheese, and moving on to the specific foods of the Northeast, South, Midwest, Southwest, and West. Rustic, homey fare, like shrimp and grits and Texas sheet cake, dominates the proceedings, but in Stewart’s hands, the tuna noodle casserole is updated with anchovies and artichoke hearts; the North Carolina–style pulled pork sandwich is served on homemade cornmeal rolls; and the pineapple upside-down cake relies on fresh fruit. The running “Regional Flavor” highlights individual ingredients, such as clams and pineapple. Clear, reliable instruction, coupled with interesting facts and tidbits (did you know that Athens, Tex., is the black-eyed pea capital of the world?) make this a welcome addition to the canon. (May)