The Way We Ate

The Way We Ate Cover

The Way We Ate

100 Chefs Celebrate a Century at the American Table

By Noah Fecks; Paul Wagtouicz

Touchstone Books, Hardcover, 9781476732725, 347pp.

Publication Date: October 29, 2013

From the food photographers and creators of the popular blog "The Way We Ate "comes a lavishly illustrated journey through the rich culinary tradition of the last American century, with 100 recipes from the nation's top chefs and food personalities.
Take a trip back in time through the rich culinary tradition of the last American century with more than 100 of the nation's top chefs and food personalities.
"The Way We Ate "captures the twentieth century through the food we ve shared and prepared. Noah Fecks and Paul Wagtouicz (creators of the hugely popular blog "The Way We Ate") are your guides to a dazzling display of culinary impressionism: For each year from 1901 to 2000, they invite a well-known chef or food connoisseur to translate the essence or idea of a historical event into a beautifully realized dish or cocktail. The result is an eclectic array of modern takes and memorable classics, featuring original recipes conjured by culinary notables, including:
Daniel Boulud, Jacques Pepin, Marc Forgione, Jose Andres, Ruth Reichl, Marcus Samuelsson, Michael White, Andrew Carmellini, Anita Lo, Gael Greene, Michael Lomonaco, Melissa Clark, Justin Warner, Michael Laiskonis, Sara Jenkins, Shanna Pacifico, Jeremiah Tower, and Ashley Christensen
An innovative work of history and a cookbook like no other, "The Way We Ate" is the story of a nation's cravings and how they continue to influence the way we cook, eat, and talk about food today.

About the Author
Noah Fecks and Paul Wagtouicz are New York City-based photographers who share a desire to re-create, cook, and capture some of the best recipes of the twentieth century. Noah earned his B.F.A from the Parsons School of Design and teaches in the photography department at Parsons, and Paul is a graduate of Sarah Lawrence College. Visit their blog at