This is the cookbook that celebrates the diverse culinary heritage of the United States. All 50 states are represented in the 800 home-cooking recipes, which are organized by course, from starters to mains, desserts and breakfasts through drinks. Carefully researched instructions are included for regional favorites including poached halibut from Alaska, banana cream pie from Missouri and Taylor ham breakfast sandwiches from New Jersey. Fifty of the country’s most notable chefs and food critics—including Andrew Zimmern, Alice Waters, Hugh Acheson, Danny Meyer, Melissa Clark, and Barbara Lynch— provide essays on their regional cuisine and favorite recipes to round out the exhaustive 768-page tome. Two hundred photographs enhance the reading and cooking experience.