The American palate changes constantly. Who would have guessed that salsa would replace ketchup as our condiment of choice? Even so, home cooking hasn't caught up with many of the "new" dishes we've come to enjoy. Addressing that gap, Cooking New American offers 200 recipes from Fine Cooking, a magazine devoted to telling cooks "how-to" as well as offering simple, tasty formulas. The book's recipes, which cover the full dish range from "small bites" through desserts, are the work of 75-plus food authorities, such as Alice Waters (Garden Lettuces with Baked Goat Cheese); Pam Anderson (Broiled Chicken Thighs with Coriander Rub); Norman Van Aken (Grilled Tuna with Mango and Habanero Sauce); and Gale Gand (Chocolate Terrine with Whipped Cream and Almond Brittle). Despite a few taste lapses (a recipe with rosemary-flavored blue-cheese sauce, for example), and at least one doubtfully edited formula