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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Cheryl and Bill Jamison, preeminent authorities on American regional home cooking, invite you to savor the succulent cornucopia of our nation's 400-year culinary evolution. The best American cooking has always thrived on diversity, and American Home Cooking celebrates both our beloved comfort foods and the exhilarating surprises from our ethnic and regional heritage. It's all served with a big helping of anecdotes that capture the spirit and ingenuity of the cooks who have nourished America from its founding to the eve of a new millennium.You'll find all of the familiar coast-to-coast favorites such as meat loaf and dam chowder, along with regional specialties such as Tucson Chimichangas. Ever tried a Louisville Benedictine, an Iowa Skinny, or a Miles Standish? They're all sandwiches, and they're all local treasures. Modern classics in American Home Cooking include cioppino, chop suey, and pasta primavera. With sidebars celebrating our nation's most memorable culinary phenomena and figures from Betty Crocker to Julia Child, this sweeping collection offers a delicious idea for every meal and occasion, every day of the year.

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

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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


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Flapjacks Grits Hash

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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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