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The American (Beard Register) Canon

Two hundred and sixty-nine entries

Contents
I
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
14 II
The Land & Sea
Terroir — geography, climate, what grows and swims here.
opening III
The Pantry
The defining ingredients, named to species.
3 IV
The Method
The foundational techniques the cuisine is built on.
74 V
The Canonical Dishes
The dishes a serious practitioner is expected to know.
105 VI
The Beverage Tradition
Wines, spirits, ferments, tea and coffee, ceremonial drinks.
6 VII
The Table & Service
How the food is served and eaten — the order, the rituals, the hospitality.
1 VIII
The Thread
Where this book connects to others — migration, trade, diaspora.
55 IX
The Lineage & Authorities
The masters, the literature, the sources an entry is anchored to.
11 X
The Network
The producers and purveyors who carry the real ingredients.
opening
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American (Beard Register) · IV The Method

The Method

Twenty entries

A dark roux takes forty-five minutes to reach the colour of chocolate and underpins some of the most exacting preparations in this chapter. The method determines the dish: dry heat, wet heat, smoke, and ember each extract different things from the same ingredients. These entries move from foundational technique through the canonical preparations and into their regional and variant forms.

Dark RouxRed Chile Sauce: New Mexico's Mother SauceNew Mexican Chile: The Defining IngredientWood Fire Cooking: Ember and Flame TechniqueThe Rub: Dry Spice Application TechniquePerfect Roast Turkey: The Dry BrineChang's Roast Chicken: High Heat MethodPork Belly: The Braised and Pressed MethodSmoked Turkey LegsNew England Clam ChowderShe-Crab SoupCharlestonTurtle SoupNew OrleansChili con CarneCountry Captain ChickenHoppin' John (Expanded Technique)GritsFry BreadPumpkin PiePeach CobblerChess Pie
IV · The Method · 8 of 8Next chapter → The Canonical Dishes
American (Beard Register) · IV

The Method

The foundational techniques the cuisine is built on.

‹ Contents

A dark roux takes forty-five minutes to reach the colour of chocolate and underpins some of the most exacting preparations in this chapter. The method determines the dish: dry heat, wet heat, smoke, and ember each extract different things from the same ingredients. These entries move from foundational technique through the canonical preparations and into their regional and variant forms.

Indigenous North American Breads & Pastry
Three entries
Bannock · Frybread · Blue Corn Piki Bread
→
Flavour Building
One entry
Seasonal Thinking: The Chez Panisse Principle
→
Grains and Dough
Six entries
Shrimp and Grits · Rice Dressing · Dirty Rice
→
Heat Application
Fourteen entries
烹饪方法 Indigenous Cooking Methods: Fire, Earth, and Stone · Dry-Aging at Home (Beef and Lamb — Controlled Humidity) · Hot Smoking — Full Chamber Method (Offset and Kettle)
→
Pastry Technique
Thirteen entries
Pecan Pie · New York Cheesecake · Chocolate Chip Cookie
→
Sauce Making
Ten entries
Hot Sauce Culture: From West Africa to Frank's Red Hot · Eastern North Carolina Vinegar Sauce · South Carolina Mustard Sauce
→
Wet Heat
Seven entries
Braising — The Low and Slow Transformation · Gumbo · Gumbo Ya-Ya (Chicken and Sausage)
→
Also in this chapter
20 entries
Dark RouxRed Chile Sauce: New Mexico's Mother SauceNew Mexican Chile: The Defining IngredientWood Fire Cooking: Ember and Flame TechniqueThe Rub: Dry Spice Application TechniquePerfect Roast Turkey: The Dry BrineChang's Roast Chicken: High Heat MethodPork Belly: The Braised and Pressed MethodSmoked Turkey LegsNew England Clam ChowderShe-Crab SoupTurtle SoupChili con CarneCountry Captain ChickenHoppin' John (Expanded Technique)GritsFry BreadPumpkin PiePeach CobblerChess Pie
← IIIThe Pantry

Contents · The Library