Eaterland : recipes and stories from across the United States / edited by Missy Frederick and Sarah Zorn ; photographs by Matt Taylor-Gross ; illustrations by Yoko Baum.

Format:

Book

Contributor:

Frederick, Missy, (Food writer), editor.

Zorn, Sarah, editor.

Taylor-Gross, Matt, photographer.

Baum, Yoko, illustrator.

Language:

English

Subjects (All):

Cooking, American.

Genre:

cookbooks.

Cookbooks.

Physical Description:

303 pages : color illustrations ; 26 cm

Place of Publication:

New York, NY : Abrams Books, 2026

Summary:

Eaterland is popular website Eater's mouthwatering deep dive into over 85 quirky regional dishes that truly define American cuisine, with recipes, essays, and stories from local celebrities and chefs. When casual food lovers attempt to define stereotypical "American cuisine," they often lean into foods like hamburgers, hot dogs, and pizza. Perhaps some understand that everything from Cajun cuisines to soul food is as American as apple pie. But it takes a certain kind of obsessiveness--one Eater is known for--to really investigate what American food means. In Eaterland, national publication and go-to site for restaurant recommendations, recipes, and food stories, Eater, maps out where to eat, what to eat, and how to eat food that is quintessentially, unequivocally American. Divided into eight regions, this cookbook is filled with recipes, introductions from notable local chefs or celebrities, and recommendations for restaurants that serve the eclectic, multicultural cuisines that make up American food. From more recognized dishes like Detroit-Style Pepperoni Pizza and New York's Chopped Cheese to the french fry-topped Pittsburgh Salad and the Midwest's Funeral Potatoes, this almanac is an ode to American food. Essays call attention to local ingredients unique to their region, like New Mexican green chiles, the glossaries have every region's essential dishes, and deeply personal stories about American culture will encourage readers to learn more. This book also celebrates the history of food in the United States, centering Indigenous recipes and cooking techniques, highlighting immigrant influences on local favorites, and illustrating how renowned chefs like Kwame Onwuachi and Tiffany Derry are recontextualizing and modernizing food in America. For anyone who's wanted to experience Maryland crab soup, toasted ravioli from St. Louis, and Kentucky's renowned Hot Brown sandwich all without leaving their kitchen, this book is a perfect guide from Eater, the authority on where to eat and why it matters.

Contents:

Letter from the editors at Eater

California & The Pacific Northwest

The Southwest & mountains

Texas

The heartland & the Midwest

The South

The Mid-Atlantic

The Northeast

Alaska, Hawai'i & Puerto Rico

List of restaurants featured

Contributors

Acknowledgments

Index.

Notes:

Includes index.

"From Eater, the authority on where to eat and why it matters"--cover.

ISBN:

9781419765773

1419765779

OCLC:

1533912235

Publisher Number:

90104425365