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American Cooking by Dale Brown
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American Cooking

by Dale Brown

Other authors: See the other authors section.

Series: Time-Life: Foods of the World (Features)

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This series consists of two book for each "region". There is a hard bound text with key recipes (usually given in a contextural format.. i.e., everything for a classic Thanksgiving dinner), demonstrations, techniques, cultural, gastronimic, and historical food facts. The second book is a spiral bound recipe book giving all of the recipes in the hard bound book plus many many more. Although techniques are usually given in the hardbound volume where the advantage of color photography can be used, sometimes techniques and now too drawing are given int he spiral bound book of recipes. This is a wonderful arrangement. The hardbound books are delightful to sit and read for entertainment and inspiration. While, when you get down to the business of cooking, you have the open flat spiral bound recipes all in one spot.

This set covers a classic overview of American cuisine, including east coast cooking from the mid-atlantic states to the midwest to classic California fare. This book traces the history of the evolution of the classic recipes of home and homestead from our pilgrim ancestors to the "present". The author tells of his own childhood food memories, a mother and other family members cooking under the restrictions of WWII rationing. Dividing the country into it's cultural and agricultural zones, the author provides regional information and reminiscences. For example, on pgs 54-55 he shows the 12 most popular apple varieties, witha color plate, of the time and a short description of qualities and use of each.

The photographs are wonderful. A time capsule of an America fast fading away. Farms with front lawns full of just harvested pumpkins, markets piled high with local produce, a seaside clambake for at least 200 people, a stunning picture of the Palace Court Salad as served inside the famous San Fran hotel dining room and football fans huddled around a grill at a tailgate party.

Recipes in the book include the categories of Soups, Fruits and Vegetables, Meat, Poultry, Fish and Shellfish, Eggs and Cheese, Breads, Rolls and Breakfast Cakes, Desserts (a generous list too). Altogether over 100 classic recipes. ( )
  Irishcreme57 | Jul 20, 2008 |
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» Add other authors (9 possible)

Author nameRoleType of authorWork?Status
Dale Brownprimary authorall editionscalculated
Beard, James A.Introductionsecondary authorsome editionsconfirmed
Kauffman, MarkPhotographersecondary authorsome editionsconfirmed
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Each country- or region-specific cuisine in the "Time-Life: Foods of the World" Series appears in TWO volumes: (1) a hard bound feature book, with select recipes in context, demonstrations, techniques, cultural, gastronomic, and historic food facts; and (2) a spiral bound recipe book, having all the recipes from the feature book and many more. This LT Work is the feature book for American Cooking. Please distinguish among these different but related Works. Thank you.
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