If the cuisine of some particular countries is easy to define because the food and recipes are indigenous, it is hard to interpret American cuisine due to the introduction and influence of several immigrants over the early years. However, American cuisine still has its own signatures such as unique steak houses, sandwich shops, and burger joints coming from the blend of exotic food. In this article, we will introduce you 10 best American cookbooks to help you comfortably cook and enjoy American foods in your own way.
Jubilee: Recipes from Two Centuries of African American Cooking: A Cookbook
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“Come for the education, stay for the meal” – Amazon Customer
Devoting to African American culture, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine throughout her career. African American culinary is deeply beautiful, culturally diverse, and fit for the celebration. She has introduced the world to black cooks who might be forgotten but is the ones to establish much of what is considered to be the cuisine of American.
In Jubilee, Tipton-Martin brings these masters from enslaved chefs to middle- and upper-class writers and entrepreneurs into our kitchens with their recipes and stories. More than 100 recipes in this book range from classics to lesser-known. Readers also find techniques, ingredients, and dishes that show the roots of African American cooking presented in Jubilee.
About the Author: The author of this cookbook is Toni Tipton-Martin, who is a culinary journalist, community activist, and the author of James Beard Award-winning book named The Jemima Code.
She owns a collection of more than three hundred African American cookbooks that have been exhibited at the James Beard House and been invited to the White House to participate in First Lady Michelle Obama’s programs. Besides, Tipton-Martin is a founding member of the Southern Foodways Alliance and Foodways Texas.
Sweet Home Café Cookbook: A Celebration of African American Cooking
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“If you want killer Mac and cheese this is the book for you.” – Anonymous
Found in 2016 by the National Museum of African American History and Culture, Sweet Home Café has become a destination for everyone. Presenting African American contributions to American cuisine, the café introduced favorite dishes made with locally sourced ingredients, adding modern flavors and contemporary twists on classics.
With the gathering of dishes served by the café itself and meals inspired by foods from African American culture, both readers and home cooks now can share the café’s bounty in Sweet Home Café Cookbook.
Through over 109 recipes, readers are taken on a deliciously unique journey with endless salads, sides, soups, snacks, sauces, main dishes, bread, and sweets that emerged in America as African, Caribbean, and European influences blended.
Moreover, this cookbook does not only play a role as a recipe book but also offers a new perspective on African American food and culinary culture in creating and re-creating American foodways.
About the Author: The author of this cookbook is the National Museum of African American History and Culture (NMAAHC). Being one of several treasures from the museum, Sweet Home Café focuses on the rich culture and history of the African American people through traditional, authentic offerings and latest dishes.
This book is also created thanks to three contributors. Jessica B. Harris is an award-winning culinary historian, author, and journalist and served as an advisor to the museum as it developed the café. Albert Lukas is a supervisor chef who crafted the innovative and highly acclaimed café menu. Executive Chef Jerome Grant oversees the café and produces inventive special meals for holiday and seasonal celebrations.
Taste of Home Recipes Across America: 735 of the Best Recipes from Across the Nation
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“Beautiful Cookbook with Tasty Recipes” – Roberta Rankin
Taste of Home has been the world’s most famous cooking publication for 20 years now. Through the pages of the flagship magazine, popular cookbooks, and online community, Taste of Home offers a friendly exchange of family-favorite recipes, cooking tips, and personal stories from genuine home cooks. All recipes are tested to ensure to be prepared with affordable, everyday ingredients from regular grocery stores so readers can feel guaranteed on this side.
In Taste of Home Recipes Across America, there are 735 recipes from all 50 states showing beautiful memorization of regional cooking from coast to coast. Divided into five regions (Northeast, South, Midwest, Southwest, and West), this cookbook offers all the mouthwatering specialties enjoyed by locals and unforgettable dishes featuring regional produce.
With only this book in hand, you can enjoy grilling up a fiery Southwestern barbecue, stirring together with a little Texas Caviar, hosting a New England clam bake, or sharing a Chicago deep-dish pizza.
Readers even discover ethnic favorites who established roots in numerous cities all over the nation. To gift readers with a bonus, the author provides fun food facts, folklore and does not forget to attach colorful photos and notes regarding regional landmarks, infamous restaurants, and more.
About the Author: The author of this cookbook is Taste of Home, a publication that is a go-to resource for the holidays and any time of the year for information on food, cooking, and entertaining.
Receiving recipes from thousands of genuine home cooks every year, Taste of Home test them in their kitchen before publishing them. People can find Taste of Home everywhere on different applications. The chief editor of Taste of Home is Catherine Cassidy.
The BBQ Sauces, Rubs, and Marinades Cookbook: American and International Barbecue Sauces Recipes for Poultry, Meat, Fish, Seafood, and Vegetables
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“Backyard trip!” – Mountain Hill
Being the memories of many people about an American symbol, a BBQ at the back yard is a signature feast with juicy meat, fish, different vegetable, or other more. With The BBQ Sauces, Rubs, and Marinades Cookbook, you can perfect your BBQ with the ultimate collection of marinades, dry rubs, and BBQ sauces!
In this book, the author brings up 70 taste-booster recipes of all the latest flavor trends for preparing moist and flavorful poultry, meat, fish & seafood, vegetables, and more. Helpful tips to avoid common barbeque mistakes and tool&equipment guide to make a successful barbeque, sauce, or marinade are also included.
About the Author: The author of this cookbook is Tiffany Shelton. She is the author of several cookbooks on diverse topics such as Indian Instant Pot Cookbook, Asian Pressure Cooker Cookbook, Eating Clean, Gluten-Free Baking and more.
Martha’s American Food: A Celebration of Our Nation’s Most Treasured Dishes, from Coast to Coast: A Cookbook
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“Testy classic American recipes” – Kala Iturregui
Being a person who has a significant influence on the American table, Martha Stewart has made Martha’s American Food a trustworthy guide to American food by collecting 200 recipes of her favorite national dishes and the stories and traditions behind them.
Organized geographically, the recipes here will delight and inspire you to know more about the cuisine throughout the nation with distinctive regional flavors. From main dishes, new starters, sides, to one-dish meals, this book celebrates them and even carries the stunning photos of each region’s seasons and landscape.
About the Author: The author of this cookbook is Martha Stewart, who is America’s most trusted lifestyle expert and teacher. Her cookbook collection has more than 80 books on cooking, entertaining, crafts, home-keeping, gardens, weddings, and decorating.
The American Cookbook: A Fresh Take on Classic Recipes
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“Great American cookbook” – mandismith
As shown in the description, this cookbook is a fresh approach to the great American classics. Through this book, readers can see how Italian, Asian and West African influence classic American food and reflect the rich culture and history of typical American fare through crucial techniques, such as sauces and marinades and the way to create fresh, easy, and tasty food.
In this book, readers are provided with over 150 recipes covering great American fare with delicious contemporary gourmet twists. Additionally, the American Cookbook helps you create healthier versions of your favorite American fix and inspire home chefs to try new ingredients in traditional recipes.
About the Author: The authors of this cookbook are Elena Rosemond-Hoerr and Caroline Bretherton, who are both cookbook authors. Elena Rosemond-Hoerr’s books are The Southern Cast Iron Cookbook and Cast-Iron Cookbook for Beginners. Some Caroline Bretherton books are Illustrated Step-by-Step Baking, Pasta Reinvented, Sprouted!, Step by Step Baking Cakes, and more.
Good Housekeeping All-American Cookbook
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“The first section has color photos of each recipe and tells the page to find them. Well-arranged & easy to understand.” – Michael Blazak
This cookbook is a unique collection of American Heritage Recipes directs from the pages of Good Housekeeping Magazine. At the beginning of the book, there is a color index, where each finished dish is shown and accompanied by a caption giving its main ingredients, the time needed to prepare it, and the number of servings.
In this way, you can select the most appropriate dishes for your meals by glancing at the first pages. Calorie counts and step-by-step format with full-color photos are also included.
About the Author: This cookbook is published by The Reader’s Digest Association, Inc., with permission of Hearst Books and created by many editors. One of them is Beverly LeBlanc, a food editor of the UK edition of the Reader’s Digest and author of many cookery books. She also is a regular contributor to recipes to many magazines and newspaper supplements, including Bella and the Sunday Telegraph.
The First American Cookbook: A Facsimile of “American Cookery,” 1796
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“Very interesting and a fun read.” – Mother
The First American Cookbook is not only the first American-written cookbook published in the United States in terms of the literature field but a historical document. Here, a wide variety of food Colonial Americans enjoyed, their tastes, cooking&eating habits, and even their colorful language are revealed.
Worked as a domestic in Colonial America, author Amelia Simmons gathered her cookery expertise from firsthand experience and gave advice on judging the quality of meats, poultry, fish, vegetables, etc., and presents the best methods of preparing and cooking them.
About the Author: The author of this cookbook is Amelia Simmons. She is the author of many cookbooks on American cuisine such as American Cookery The Art of Dressing Viands, Fish, Poultry, and Vegetables, American Cookery (American Antiquarian Cookbook Collection) and American Cookery (illustrated) (1796).
James Beard’s American Cookery
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“A great addition to any cookbook library” – The Phillips
Being authored by one of the greatest authorities on food, James Beard’s American Cookery is the classic, must-have American cookbook of all time. In this book, he put everything he learned in practice about cooking through more than fifteen hundred of his favorite and most successful recipes. Advice on dozens of cooking questions from choosing meats and vegetables to preserving fruit and making real cheeseburgers are also included.
To make the book celebration of the roots of cooking in the American style, the author brought up the original text&color illustrations and a new foreword by Tom Colicchio into this repackaged edition.
About the Author: The author of this cookbook is James Beard, who was the nation’s most acclaimed chef and food writer. He also worked as the founder and director of the celebrated cooking classes in New York. His other cookbooks are James Beard’s New Fish Cookery, The James Beard Cookbook, Menus for Entertaining, Beard on Bread, Beard on Food, and different works on the gastronomic arts.
BraveTart: Iconic American Desserts
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“Chock-full of all the iconic Americana treats that your inner child loves. Fun. Clever hacks.” – Jennifer Guerrero
BraveTart features meticulously tested recipes that are promised to bring an award-winning pastry chef’s expertise into your kitchen along with advice on how to mix over 200 customizable variations. More than a cookbook, this book also presents the surprising stories of how our favorite desserts came to be.
With a foreword by The Food Lab’s J. Kenji López-Alt, vintage advertisements for these traditional desserts, and breathtaking photography from Penny De Los Santos, BraveTart is sure to become an American classic.
About the Author: The author of this cookbook is Stella Parks. Graduated from the Culinary Institute of America, she was named one of America’s Best New Pastry Chefs by Food & Wine. She lives in Lexington, Kentucky and works at the Serious Eats test kitchen in Brooklyn, New York.
We hope you like this post and finally find out your favorite American cookbooks. Meanwhile, we welcome you to explore our site and discover more cookbook recommendations from the same cuisine below.
