The book moves on to “Seafood” starting with pages 82-83. Usually the picture is of the finished dish but occasionally the picture is of something else that comes up in the course of the book. That same format continues throughout the section with “Chicken Pozole” (pages 48-50) or “Midwest Whitefish Chowder” (pages 55-57) among others. Fittingly in a book that promotes family and tradition the opening recipe is for a “Borsht Like Mom Used To Make.” Along with a color picture of the finished dish there is the recipe with clear and easy to understand directions that follow a short introduction. The recipes open with a section on “Soups and Salads” that begins on pages 34 and 35 with a color picture and listing of what is to follow. Built off of his experiences traveling as a child and later as an adult as well as his early jobs, Andrew Carmellini has created a cookbook that spans the county with “American Flavor.” After chronicling for 33 pages of text and photographs those early days that led up to his being the chef and co-owner of two restaurants in New York City, prestigious awards, and a previous cookbook, it is time for the recipes.
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