- The anthology/cookbook hybrid compiles educational features from Edible magazines across the country, most focusing on regional chefs and farmers who are preserving important food traditions.
- One section, titled "People, places, things," tips readers off to organizations, farmers, markets, and even dishes that are influential in each American region.
- Recipes are designed with seasonality in mind.
- Although this book is more than 300 pages, there isn't a lot of bang for your cookbook buck; only about a third of the tome is dedicated to recipes.
- The title, with its large spine, uncoated pages, and colorful spreads, seems to belong on a coffee table rather than in the kitchen.
- Recipes aren't indexed together by course; instead, they're organized by course within season.
Recipes: The cooking section is divided by seasons, and includes meal ideas such as:
- A Spring pan roast of oysters (Spring)
- Pineapple gazpacho (Summer)
- Kohlrabi with bacon (Fall)
- Chocolate-brown ale cake with cream cheese icing (Winter)
Imagery: Multi-toned pages and gorgeous photography make for a display-worthy book that captures the essence of American food in pictures as much as in words.
Overall Rating: For anyone interested in learning more about the subject, this book provides profound insight into the local foods movement.