America The Great Cookbook
Written By: Joe Yonan
This one-of-a-kind, freshly photographed recipe collection presents portraits of America's foremost food personalities and their intimate stories about food, family, and their passion for cooking — each accompanied by one or more of their personal signature dishes and family favorites.

From well-known chefs and TV personalities like Buddy Valastro, Carla Hall and Georgetown Cupcake to culinary revolutionaries such as David Chang, Michael Voltaggio, and Dan Barber, 100 of America’s top food personalities share their most treasured home recipes in America The Great Cookbook. Lavishly photographed with spectacular images of food and locations from across the United States, this gorgeous cookbook highlights what is the very best about America and its rich culinary traditions. With a unique cover designed by renowned artist and letterer Jessica Hische, America The Great Cookbook is a beautiful book you can explore, share, and cook from for years to come for those that you love.

America The Great Cookbook fights childhood hunger by helping No Kid Hungry connect kids with at least 200,000 meals.
Format: PLC
Publication Date: 10/31/2017
ISBN: 9781681882826
Pages: 482
Trim Size: 7.8 x 10.25 x 1.6

  • About the Author 
  • Press
Joe Yonan, Contributor: Joe Yonan is the two-time James Beard Award-winning Food and Dining editor of The Washington Post and the author of two cookbooks: Eat Your Vegetables: Bold Recipes for the Single Cook and Serve Yourself: Nightly Adventures in Cooking for One. He was a food writer and Travel section editor at The Boston Globe before moving to Washington in 2006 to edit the Post’s Food section and, later, its Travel section. In addition to supervising food and dining coverage across the Post’s feature sections and Sunday Magazine, he writes the Post’s Weeknight Vegetarian column and for five years wrote the Cooking for One column. He has also written extensively about his efforts to grow food on his 150-square-foot urban front yard. His writing and editing have also won honors from the Association of Food Journalists, and he has edited work by Post staff and freelance Contributors that has been honored by the AFJ, Beard Foundation and the International Association of Culinary Professionals, among others. His work has appeared in four editions of the “Best Food Writing” anthology. He is a regular Contributor to “The Splendid Table” show on public radio.Jessica Hische is a letterer and illustrator based in San Francisco. Forbes has twice recognized her in its annual 30 Under 30 list in the art and design category