Larry Forgione - An American Place 1 of 2 скачать в хорошем качестве

Larry Forgione - An American Place 1 of 2

Larry Forgione, father of Iron Chef America's Marc Forgione, demos some of his dishes at his former New York restaurant An American Place (subsequently moved to St. Louis, MO). In Part 1, he makes a fish terrine. In this video he says, "The restaurant is dedicated to the sole use of American ingredients. American cooking today is probably the most exciting style of cooking being done in this country. It's the most versatile, it's the most interesting, it's the most creative." The style is entirely French. Here he prepares a terrine and then crêpes. What coud be more French? His meat dish is steak on a bed of corn. Steaks are no particular nationality. Does the corn make it so American because he didn't use asparagus instead? His dessert is apple pandowdy, which is certainly American, but he serves it in a completely French style. Auguste Escoffier opened his restaurant the Café Royale in London at the turn of the 20th-Century and had a number of English dishes on his menu which he later included in his now-classic book Ma Cuisine. Did that make his food English? When I think of American food, I think of the food on the Food Network show Diners, Drive-Ins and Dives with Guy Fieri. Now that's American food -- not terrines and crêpes. We tried to pretend that the discovery of the Human Immunosuppressive Virus was ours, when that discovery belongs to the French. Now we are trying to acquire their cuisine, pretending it is ours by using American ingredients. As Cecil Adams of the Straight Dope once put it (on a different subject), "Seems like a neurotic need to create a pedigree." He is not the only chef who does this kind of thing, there are many others. I understand American chefs not wanting to call their restaurants French, per se, because it then becomes a question of authenticity which is hard to live up to. But when a chef says, "the American style of cooking", when the style is entirely French, that is deluded. I would be quite happy with "American-style French", "French-American", or something along those lines but don't pretend you are cooking American when you aren't.