Can a cookbook be righteous? Can right-minded recipes make all things well, and all manner of things? Am I enjoying my TGIF G&T?
Yes, yes, yes.
I’m deep into the pages of ‘Glorious American Food‘ (Christopher Idone, [1985, Smithmark); a $50 book that I bought for a song in a bargain book store at the beginning of this restless century. Probably the shop in Bethesda, MD, where I solaced myself every Friday after a week of agency agony with some hardback treasure of photography, biography or foodography for myself or Fred.
Idone, an NY-based restaurant and catering consultant all those 30 years ago, worked with photographer Tom Eckerle to produce this beautiful book. It’s dedicated to “the farmers, the fishermen, the ranchers and the vintners who love this land.”
Together with Eckerle, Idone went on a pilgrimage around America, finding out and celebrating real food, soul food, food that comes straight from the air, land and sea and is dressed, cooked and presented in ways that have evolved from the time of the first settlers. Food with story.
Each region of the States is introduced with the story of how its classic dishes developed, from seasonal and available food, and classic dishes come with their own creation story. The writing is never flashy, but as real and true as the ingredients and dishes Idone celebrates.
‘Glorious American Food’ reminds us that classic American food originated from thrift, a sense of place and season, authentic ingredients, pride in good housekeeping and open-handed hospitality. In spite of Trump, police brutality and corporate callousness, I think and hope that this essential goodness can still be found all over the States.
A new edition of the book, as well as the 1985 original, is available on Amazon.com
Elegant Variations 