I have read previous Blue Zones books, and am very intrigued with the concept. This cook book is a great follow up and can/could be a great resource. The variety of recipes and foods introduced is amazing, and, to me, sometimes daunting. I don't where to source some of the ingredients. Where do I find liquid Bergamot or Benne seeds or rock sugar, or a King mushroom, or dried black mushrooms. I would suggest offering resources and explanations of unusual ingredients and substitutes wherever possible. The recipe for the Arepa is very intriguing, but the photo is, to me, misleading. What is the sauce on top? What are the accompaniments pictured? I feel like this recipe is somehow incomplete. In the recipe for the Borani Dip a substitute is offered: spinach leaves for the lamb's quarter. However, I believe the photo for the Borani Dip is not correct. What is shown is a salad, with tomatoes, and cherries? I really like the concept of this book and would whole heartedly recommend it, if it had the changes/additions mentioned above. Thank you for giving me the opportunity to review it.

We have the original The Blue Zones Kitchen book, so I was very excited to hear about this American Kitchen version that is coming out. From the sampler, it looks like it's going to be good, and I'm wanting to see what other recipes are included.

Obviously, this was a sampler so I didn't see the whole cookbook, but I really liked what I saw, and I really love the idea behind it. Can't wait to see the full thing!

Thank you to netgalley and the publishers for providing me with an arc for an honest review!

Destined to be a classic, The Blue Zones American Cookbook combines Dan Buettner’s worldwide Blue Zone exploration with regional American cooking. This sampler cookbook features Native American, African American and Asian American recipes. The dishes are largely plant based and, while they require some ingredients that may be difficult to source (yellow mustard flowers, chlorophyll, masarepa corn flour, benne seeds), the meals sound delicious and substitutions can be made. Since this is a brief cookbook, this may be addressed in another section. I look forward to the complete Blue Zones American Cookbook. The author and the blue zones recipe concept will surely rate the 5 stars that I give to the sampler.

Thank you to NetGalley, National Geographic Books, Dan Buettner and photographer David McLain for this ARC.

I enjoyed this snippet, and can't wait to read the whole book! I have the other Blue Zones books, and use their recipes frequently.

National Geographic publishes lush titles with beautiful photos. This book looks to be no exception to that practice.

This time it is an intriguing look at cooking for health. The “blue zones” are places where people have lived to a very ripe old age. What have they eaten that has sustained them so well? This cookbook offers the general reader and cook the chance to find out and try some of the plant based recipes. The author (in the full book) looks at lifestyles and foods from the Hmong in Minnesota and Quakers in New England to name just two of the groups whose recipes are featured. In completing his task, Mr. Buettner has consulted with over fifty experts.

This review is based upon the sample that was available for advanced reading. From what I can see, this book will make you hungry. Note that I have not seen the entire book.

Many thanks to NetGalley and National Geographic for this title. All opinions are my own.

The sampler of The Blue Zones American Kitchen is a brief glimpse at what promises to be a beautiful cookbook. The mouthwatering photography is lovely to gawk at and the recipes look marvellous. The blue zones are the areas of the world where life expectancy is high...as in 100+ years! No wonder people yearn to learn more about plant-forward eating. The premise is a fusion of North American ingredients with old world dishes. I like that.

The layout is streamlined but it is surprising that considering it is a healthier lifestyle book the nutritional information is excluded. Some ingredients would be difficult to grow/source and they are amongst those which contribute to longevity. However, there is scope for substitutions if one wishes. I am intrigued to learn more and would be happy to see and cook from the book in its entirety. If the Mushroom Medley Soup ((I will use wild mushrooms foraged myself) is indicative of what is in store, we are in for a treat!

My sincere thank you to National Geographic and NetGalley for the privilege of salivating over this sampling of inspiring recipes!

“Best-selling Blue Zones Kitchen author Dan Buettner spent years uncovering the Blue Zones–the five places around the world where people consistently live to or past, 100–and sharing lifestyle tips and recipes gleaned from these places. Now, creating your own Blue Zone at home is easier than ever, thanks to plant-forward recipes in this inspiring book–all developed right in our own backyard.”

This book, with 100 recipes from all over the Americas, is both a cookbook, and an art piece.

The photos are exactly what you’d expect from a National Geographic work.

Lush. Sumptuous. Vibrant.

The recipes are clear, concise, and laid out exactly how I like it.

I made a restrained (read: only two different types of fungi instead of the suggested six) version of the Mushroom Medley Soup, and it was excellent.

Can something be both simple and complex?

Now, Even though the blurb claims these recipes are “developed in your own backyard”, don’t think they’ll all be made with ingredients you already have. Of the five recipes provided, zero of them could be made with what I’ve already got in my well-stocked, and fairly diverse (quinoa, wolfberries, cassava flour, freekah, etc.). That’s not to say they can’t be sourced, it just may take a bit of extra planning.

I look forward to seeing this book in its entirety.

8/10

Thanks to NetGalley and National Geographic for this beautiful ARC.

Great sampler. Well formatted, easy to understand. Some a bit over my price range but still inspirational & interesting.

The Blue Zones American Kitchen Sampler is a short look at the longer book which delves into five areas of North America where people live the longest and explores what they eat. The sampler is, again, very short, but gives an idea of the recipes available. It is a combination of North American ingredients combined with foods brought in from other countries. I was happy to see a Native American dish included in this short preview. This sampler does pique my interest as to what is in the full-length book.

I reviewed a temporary digital sampler of this book from the publisher via Netgalley. My review is voluntary and the opinions expressed are my own.

Interesting preview of the newest Blue Zone book focusing on recipes from the United States. The selection in the preview was interesting. However I have to admit the list of ingredients defeated my enthusiasm. I realize these were highly specific to the cultures they represent, but rather than be straightforward as one would expect US recipes to be these were more complicated. I began thinking for the one seed that I’d need to find it on Amazon … and what after all that I didn’t like it or was allergic to it. Only one seemed easier, but that’s because I actually grow the unusual green. This was definitely not what I’d expect. However it was interesting. But I’d like to see more background on the cultures. Why these recipes are so healthy for us. But that could definitely be because of the limited excerpts available. I still will probably look for this book in the future as I highly respect Dan and his work. I don’t feel comfortable posting a review of this anywhere as the sample was so truncated.

This looks like a great book but with a mere 8 pages in the sample, including cover pages, it’s impossible to publicly review. The color photos are gorgeous. The recipes seem on the gourmet side. No nutritional information is provided, which is disappointing in a book focused on health.

bright and clean food photos lots of colour. One or two new looking recipes. the food looks tempting.

This book looks to be another interesting read by Buettner. The recipes seem doable and tasty. Can't wait to read the whole book.

To be honest, the food presented is way outside of my comfort zone but after seeing the photos and realizing that the recipes are not overly complicated I am definitely interested in giving this cookbook a chance. I look forward to getting a copy of this cookbook and giving some of the recipes a try.

This sampler is a very small snippet of The Blue Zones American Kitchen but it gets me excited for what this book will offer! The photos are excellent and it is clear how the recipes incorporate blue zone ingredients in creative ways.

I really love the layout of this book. The images are enticing and I really appreciate the explanations around the origins of each dish. I've been looking for some great blue zone recipes, and from the sample it looks like this might be a great start! I will say that some of the ingredients will be difficult to find near me, but it looks like I may be able to make some substitutions or omissions in many of those cases. I look forward to seeing more.

Looks like a great cookbook. The recipes are different and the pictures are great. I am looking forward to seeing the full cookbook.

Wow, the sampler of this book definitely made me want more! The pictures are gorgeous and mouth watering. The recipes don’t appear overly complicated to cook. I will definitely be trying the stuffed squash recipe!

Thanks to NetGalley and National Geographic for the Sampler ARC!

Well you’ve definitely wet my appetite! Gorgeous pictures and delicious looking recipes. I’d definitely peruse a full copy when it comes out!