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Food

Introducing: Florence Cornish – queen of American cuisine

by Hannah Sherwood

Florence Cornish was a finalist in the River Cottage Rising Star competition in 2013. She has since travelled the world and trained at Leith's cookery school. Having lived in America as a child, and returned numerous times as an adult, it made perfect sense to theme her book on the best cuisine from across the pond. Made In The USA (Kyle Books, £18.99), featured in our September issue, includes everything from pretzels to prawns. We chatted to Florence about what influenced her delicious book. Warning: reading this will make you hungry...

Tell us about the recipes featured in Sainsbury's magazine...

My salted caramel pretzel pound cake is really popular and pretty full-on! People love the combination of chocolate and salty snacks, plus it looks impressive. It also works as a cupcake with pretzels on top to add height.

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And there's the triangular white chocolate, cranberry and blueberry scones...

Yes, they're always triangular in the States and cut in half like a sandwich with butter on. British scones are normally just fruit but I sneak chocolate into as many things as I can. The berries have a tang and when white chocolate browns on top it is one of the best flavours in the world.

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Find Florence's scone recipe in the September issue of Sainsbury's magazine

How do you stay so slim?

I have a running joke with my friends that it's mostly stress and anxiety. I don't think about it too much, I don't limit myself and eat when I'm hungry and stop when I'm not.

What's your all-time favourite American dessert?

That's tough. I worked at a coffee shop at Walt Disney World, Florida for a summer and they have a carrot cake cookie. It's like a whoopee pie – two very soft cookies sandwiched with cream cheese frosting. If I crave anything sweet I usually want that.

Which recipe in the book has the best story?

Well, all of them tell a story; the nature of the book is to look at American recipes from root to table. One of the recipes I love best is the corn muffins. I spent time reading vintage cookbooks in the British Library, and this one came from a Kentucky cookbook in 1929.

What's the best American state for food?

I have a real personal connection to Florida and I think it has a really underrated food scene, with lots of Cuban and Mexican influences. The flip side of that is Tennessee, which has an amazing barbecue scene. Every city in Tennessee has a distinctive barbecue style and I particularly love Memphis style – it's very smoky, with lots of dry rubs and aromatics.

Would you ever move to the States?

Yes definitely. It's a plan for the future. I love Chicago, but also have a pipe dream of living in a cabin in the Tennessee Blue Ridge Mountains.

Who inspires you in the foodie world?

I think Thomasina Miers is phenomenal; she seems down to earth. I love her recipes and her business acumen.

What kitchen gadget can you not live without?

The KitchenAid I borrow from my mum.

What's the best cheese for a burger?

I'm a cheese fanatic; I think the stronger the better. One of my favourite burgers is called a California burger – it's topped with avocado and Swiss cheese. I also love Lincolnshire poacher cheese, it doesn't melt particularly well but the strength is great.

Cheesecake or brownie?

Probably cheesecake, I find some brownies can be too intense and rich and need some ice cream.

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Florence's s'mores cheesecake

Florence Cornish's recipes can be found in the September issue of Sainsbury's magazine, and her new book Made in the USA (Kyle Books, £18.99) is out 8 September.

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