unique to their region, like New Mexican green chiles, the glossaries have every region's essential dishes, and deeply personal stories about American culture will encourage readers to learn more.

This book also celebrates the history of food in the United States, centering Indigenous recipes and cooking techniques, highlighting immigrant influences on local favorites, and illustrating how renowned chefs like Kwame Onwuachi and Tiffany Derry are recontextualizing and modernizing food in America.

For anyone who's wanted to experience Maryland crab soup, toasted ravioli from St. Louis, and Kentucky's renowned Hot Brown sandwich all without leaving their kitchen, this book is a perfect guide from Eater, the authority on where to eat and why it matters.