American Home Cooking: Over 300 Spirited Recipes Celebrating Our Rich Tradition of Home Cooking

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Broadway Books, 1999 - Cooking - 470 pages
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Nothing says American like American home cooking. From a steaming bowl of New England Clam Chowder, to Tucson Chimichangas, to Door County Sour Cherry Pie, these are the dishes that form the soul of our collective culinary heritage. And these are the recipes that bestselling, award-winning authors Cheryl and Bill Jamison serve up right here--in American Home Cooking.
In a lively and lucid style that appeals to both novice and experienced cooks, the Jamisons invite you to sample a coast-to-coast feast of more than 300 recipes straight from the heart of America's own home cooking tradition. To the degree that we are what we eat, the dishes are us, a vibrant expression of our national spirit that's as full of robust flavor as the food of any land.
Cheryl and Bill speak with authoritative passion on the home-grown culinary tradition. They visited family cheese crafters in Wisconsin, over-nighted with Pennsylvania Dutch farmers between market days, and picked up techniques for frying catfish from the first African American catfish farmer in Mississippi. They talked with a vendor of live poultry in Providence's Little Italy over the din of squawking chickens and quacking ducks and barbecued a whole hog one night and day with a jolly and generous gang of rice farmers from Arkansas. They ate warm fig cake on Okracoke Island and chilled Dungeness crab freshly pulled from Oregon waters.
American Home Cooking features the best home cooking the Jamisons found, with outstanding recipes for classic favorites like meat loaf, scalloped potatoes, iceberg lettuce with blue cheese dressing, sticky buns, angel food cake, and lemon meringue pie. Regional dishes with coast-to-coast appeal includeTidewater Peanut Soup, Kansas City Sugar-and-Spice Spareribs, Pennsylvania Dutch Noodles with Corn and Tomatoes, Maui Mango Bread, and Catahoula Sweet Dough Pies. You'll also relish recipes for intriguing local treasures like Louisville Benedictine, Iowa Skinny, and Miles Standish--all sandwiches.
Exquisite color photographs illustrate the dishes, and sidebars celebrate our nation's food fancies, from peanut butter to po'boys, and memorable cooks, from Lydia Marie Child to Julia Child. Destined to become a culinary classic, this sweeping collection offers delicious ideas for every meal and occasion, every day of the year. Bring the best of America's home cooking tradition into your home with American Home Cooking.

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American home cooking: over 300 spirited recipes celebrating our rich tradition of home cooking

User Review  - Not Available - Book Verdict

The Jamisons (The Border Cookbook) have written about specific regional cuisines in some of their earlier books; this time, they take on the whole country. Their "home cooking" encompasses classics ... Read full review

Review: American Home Cooking: Over 300 Spirited Recipes Celebrating Our Rich Tradition of Home Cooking

User Review  - Tracie McMillan - Goodreads

Canning recipes! And a good overview of American food history. Read full review

Contents

Whats on Our Table
Soups On 87
Flapjacks Grits Hash
Copyright

8 other sections not shown

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About the author (1999)

Cheryl Alters Jamison and Bill Jamison are the authors of numerous travel guides and cookbooks, including the 1996 James Beard Award winner, The Border Cookbook, and the 1995 James Beard Award winner, Smoke and Spice.  Prolific journalists who write for an array of food and travel magazines, the Jamisons live near Santa Fe, New Mexico.

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