The historic dining room of An American Place was completely preserved and restored as part of the $270 million renovation of the landmark St. Louis Renaissance Grand Hotel, which opened in 2003. Larry Forgione 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. An American Place impresses in every way 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. There is something here sure to tempt every palate in even the most discriminating of gourmets! Live in each season as it passes, breathe the air, drink the drink, eat the fruit, and resign yourself to the influences of each. -Henry David Thoreau
The historic dining room of An American Place was completely preserved and restored as part of the $270 million renovation of the landmark St. Louis Renaissance Grand Hotel, which opened in 2003. Larry Forgione 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. An American Place impresses in every way 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. There is something here sure to tempt every palate in even the most discriminating of gourmets! Live in each season as it passes, breathe the air, drink the drink, eat the fruit, and resign yourself to the influences of each. -Henry David Thoreau
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