Two hundred classic American recipes highlight traditional fare with a twist and include such dishes as Glazed Roast Goose with Plum Ketchup, Apple Pandowdy, Peanut Barbecued Shrimp, and Buffalo-Style Chicken Salad. Tour. Larry Forgione is hailed as the godfather of American cooking, and here he serves up a lush collection of recipes designed to reintroduce the essential flavors lost to us in the rush for newer, quicker and better. He takes the best flavors from the past and revitalizes them with the freshest, ripest and richest native ingredients. With over a hundred recipes reflecting the bounty of American cuisine: fish and shellfish from America's shores, everything from chicken, duck and venison to beef, pork and lamb from our forests and farms, and wonderful breads and old-fashioned desserts from our bakeshops. One of the first chefs to promote American cuisine, Forgione showcases top-quality ingredients from around the country in the dishes he serves at his Manhattan restaurant, An American Place. His cookbook of the same name is a collection of 200 recipes that include his interpretations of the cream of American classics, updated versions of longstanding favorites, and new creations. In addition to the ultimate strawberry shortcake and an old-fashioned bread pudding, there are, for example, Peanut Barbecue Shrimp, a simple Charred Tuna with Charred Tomato Vinaigrette, and a more complex Baked Snapper in Lobster Broth. All the recipes are approachable, and most are easy to make. Forgione takes the fear out of roasting game and encourages his readers to try less-common fish and other ingredients that may be new to them. Headnotes offer culinary history as well as information about the foods used. Highly recommended. (Photos not seen.)?Susan Lantzius, formerly Pastry Chef, SanDomenico Restaurant, New York Copyright 1996 Reed Business Information, Inc. Forgione, chef-proprietor of Manhattan's An American Place restaurant, debuts in a salute to all things American that have put him on the restaurant map. One of the first to elevate American cuisine, he showcases his philosophy and his talents in 200 recipes and a running commentary on ingredients. Alhough information is generous and recipe instructions are to the point, the unusual ingredients and required technical mastery gear this to more experienced home chefs. Barbara Jacobs Basic American cuisine is featured in a title which profiles dishes inspired from regional fresh ingredients. Georgia proved the inspiration for Oyster Roast with Pan-Roast Butter, New Orleans inspired the low-fat adapted Sauteed Breast of Chicken in a hash brown casserole, and the author cooked Roast Turkey with Maple Corn Sauce for Craig Claiborne in Long Island. No photos, but the dishes are marvelous without. -- Midwest Book Review Larry Forgione and his American Place restauraunt elevate our native cuisine from the realm of common dining to that of earthly communion. -- New York Magazine Larry Forgione, proprietor of An American Place in New York City and the 1766 Tavern at The Beekman Arms in Rhinebeck, New York, is one of the most acclaimed American chefs today. Voted Chef of the Year at the 1993 James Beard/Perrier-Jouet Restaurant Awards, he lives with his family in New York.