Padma’s All American: Tales, Travels, and Recipes from Taste the Nation and Beyond by Padma Lakshmi is a remarkable offering, showcasing the contributions immigrants and Indigenous communities have made to the American dining scene. A hefty 318-page book with more than 275 color photographs, it is at once a cookbook, a gift book, a memoir, and a travelogue, all done with care.
Padma Lakshmi is the Emmy-nominated television host and author of books in various genres. The material for this book has been drawn from her Hulu series titled Taste the Nation. Born in Chennai, India, Lakshmi came to the United States at a young age.
“But the road that brought me to this food,” she writes in the introduction, “took me to kitchens from Dearborn to DC, from Miami to Milwaukee, from Houston to San Francisco.”
The book begins with basics, such as a chapter titled “How I Cook.” In it, she describes her kitchen rules, such as, “Read every recipe all the way through twice,” and “Chop consistently.”
The recipes are grouped by categories: Small Plates and Salads; Soups and Stews; Vegetables and Legumes; Grains and Noodles; Seafood; Chicken; Meat; Sweets; and Drinks.
What follows are a wonderfully varied set of “third culture” recipes, as she calls them—beautifully photographed and presented with clear instructions. The recipes came from her family and the communities she visited during her Taste the Nation show.
Here is a sampling: Aushak (Leek and Scallion Dumplings), of Afghan origin; Tomato Egg Drop Soup, which represents Chinese home cooking and is described as “(a) warm hug in a deep bowl”; Pork and Kimchi Soondubu, a long-simmered dish with “a silky richness,” which comes from Los Angeles K-Town café; Amazonian Tamales, a flavorful style of tamale that originates in Peru; Sholeh Zard (Rice Pudding with Saffron and Rose), which is of Persian origin, but appreciated in India; and much more.
For those seeking recipes requiring few ingredients and less elaborate instructions, there are options. Notable among them is Sabzi (Sauteed Greens), Spicy Noodles, and Pad Thai Fish.
As is to be expected, Lakshmi celebrates a special occasion by preparing a feast. She shares nine feasting menus, each showcasing five or more dishes. A reader can stay at home but taste the world—and do so happily.
