Рецепт David Chang’s Clam Juk

Tuck into a big bowl of clam juk by David If ever a book captures just what a delicious, beautiful and bountiful buffet of cultures and peoples we are, “America The Great Cookbook” The cookbook (Welden Owens), of which I received a review copy, was edited by Joe Yonan, food and dining editor at the Washington Post. It features iconic recipes from 100 of America’s best chefs and food What is American food? It is “Creole Gumbo” by Leah Chase of Dooky Chase’s Restaurant in New Orleans. It is “Yun-Hui (My Mother’s) Red-Cooked Pork” by Cecilia Chiang, ground-breaking San Francisco restaurateur. It is “Maple-Glazed Roasted Acorn Squash with Toasted Pepitas” by Sean Sherman, founder of The Sioux Chef in Minneapolis. It is…