Good Housekeeping Great American Classics CookbookFrom Good Housekeeping, the most trusted home source in America, comes the very best in American cooking. Each of the 300-plus recipes is a classic, delicious, and perfect for the home cook. From Southern Fried Chicken to New England Clam Chowder, Good Housekeeping presents the best of traditional, time-tested American cooking, all in one big, beautiful book. Every cook needs these favorites—with delectable photos and fascinating history tracing the recipes’ evolution—at her fingertips. All the recipes were triple-tested in the Good Housekeeping kitchens, where the magazine’s experts created the perfect rendition of every classic dish. And what a delicious portrait of American cuisine they paint! Who could resist Maryland Crab dip, Oysters Rockefeller, Bear Mountain Butternut Soup, Barbecued Pulled Pork or Boston Creme Pie? The recipes also reflect the American “melting pot,” with dishes ranging from Egg Foo Yong to Huevos Rancheros. Ever wonder how certain popular recipes were invented? This cookbook has delightful historical sidebars providing background on the American culinary scene over time—Friday Night Fish Fries, Cakewalks at County Fairs, and more. • Major National Publicity • Reviews and Features in Food Publications as well as Newspapers Nationwide • National Radio Campaign • 5-City Author Tour • On-line Good Housekeeping Readers Poll to tie in with Great American Classics Cookbook • Excerpt/Editorial in October and November Good Housekeeping Magazine • Full-page advertising in Good Housekeeping November, December (2004), and January (2005) |
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Contents
| 9 | |
CHAPTER 1 CHAPTER 8 | 161 |
CHAPTER 2 CHAPTER 9 | 175 |
CHAPTER 3 CHAPTER 10 | 193 |
78 | 259 |
CHAPTER 6 CHAPTER 13 | 301 |
INDEX | 330 |
Common terms and phrases
1/2 teaspoon 15 minutes 30 minutes American apples baking beans beat beef blended bowl bread brown butter or margarine cake calories carbohydrate celery century cheese chocolate cholesterol chopped combine cook cool corn cover cream directed dish dough drain finely chopped flour fresh garlic golden Grease green ground black pepper half heat to boiling hour inch juice large bowl large eggs lemon lightly main-dish servings Meanwhile meat medium medium heat melted milk mixture onion ounces parsley peeled pepper pieces Place plate potatoes pounds Preheat oven PREP Prepare protein recipe Reduce heat refrigerate remaining Remove rice roast roll saturated sauce saucepan SERVING side simmer skillet slices smooth sodium speed spoon Sprinkle stirring sugar tablespoons tablespoons butter teaspoon ground teaspoon salt tender tomatoes total fat Transfer Turn vanilla vegetable warm whipping cream whisk wire rack
Popular passages
Page 260 - Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
Page 279 - Pound Cake as Our Mothers Made It One pound of flour, one pound of butter, one pound of sugar, ten large eggs and about one-fourth of a nutmeg. Cream the butter and sugar together well (our mothers...
Page 164 - Spaghetti may be cooked in any way that macaroni is cooked, but is usually served with tomato sauce. It is cooked in long strips rather than broken in pieces; to accomplish this, hold quantity to be cooked in the hand, and dip ends in boiling salted water; as spaghetti softens it will bend, and may be coiled under water.
Page 121 - Place on rack in deep granite pan or in earthen pudding dish, and surround with vegetables, peppercorns, and three cups of boiling water; cover closely, and bake four hours in very slow oven, basting every half hour, and turning after second hour.
Page 280 - House pie, in country places, is made of Apples neither peeled nor freed from their cores, and its crust is not broken if a wagon wheel goes over it.
Page 208 - Shape dough into ball; place in greased large bowl, turning dough to grease top. Cover bowl with plastic wrap and let rise in warm place (80° to 85°F) until doubled in volume, about 1 hour.
Page 88 - A Really Digestible Welsh Rarebit Melt one tablespoon of butter, add one-fourth of a teaspoon of salt and paprika, half a teaspoon of dry mustard and one-third of a cup of ale or beer. Stir constantly, and when hot put in half a pound of cheese cut into small pieces. As it gradually melts it may thicken, for no cheese is exactly alike in the amount of liquid it requires. If it seems too thick, add more beer. If the rarebit is preferred creamy instead of stringy, add one beaten egg just before serving....
Page 129 - Cook until onions and celery are tender, about 5 minutes. Stir in flour; cook 1 minute. Stir in broth, tomato paste, and bay leaf; cook, stirring until browned bits are loosened from bottom of pot.
Page 211 - Three-quarters of a pound of flour, Half a pound of butter, Half a pound of sugar, One tea spoonful of grated nutmeg, As much milk as will form a dough.
Bibliographic information
| Title | Good Housekeeping Great American Classics Cookbook |
| Author | Beth Allen |
| Editor | Susan Westmoreland |
| Edition | illustrated |
| Publisher | Hearst Books, 2004 |
| ISBN | 158816280X, 9781588162809 |
| Length | 336 pages |
| Subjects | › Cooking / General |
| Export Citation | BiBTeX EndNote RefMan |