<b>The renowned James Beard Foundation chooses&nbsp;the greatest of America’s homegrown eateries</b>&nbsp;<b>and presents recipes for their craveworthy foods.<br></b><br>Every town has one: a humble restaurant serving up&nbsp;soul-satisfying food, a place that pulls the whole&nbsp;community together. Maybe in a cinderblock shack or&nbsp;a clapboard house, it’s the kind of place you take for&nbsp;granted—until you leave town and an uncontrollable&nbsp;craving takes over. These are America’s Classics—local&nbsp;eateries recognized by the James Beard Foundation as&nbsp;timeless institutions within their communities. This&nbsp;cookbook brings together 80 of their recipes so the&nbsp;home cook can re-create such regional favorites as St.&nbsp;Elmo’s Crab Mac and Cheese, The Shed’s Red Chile&nbsp;Enchiladas, Aunt Carrie’s Indian Pudding, Bowen’s&nbsp;Island Frogmore Stew, Totonno’s White Clam Pizza,&nbsp;Camp Washington’s Cincinnati Chili, and Gott’s&nbsp;Roadside Cheeseburger (with the secret sauce!).<br><br>Just as good as the food are the inspiring tales behind&nbsp;these mom-and-pops, told in oral histories: how an&nbsp;immigrant grandfather turned an heirloom dish into&nbsp;a booming business, or how a vengeful lover’s recipe&nbsp;for spicy fried chicken turned into a cult following.&nbsp;<i>America’s Classics </i>is a tribute to the local treasures&nbsp;and unsung heroes of true American cooking, as well&nbsp;as a collection of recipes for craveable classic dishes.