COOKING AMERICAN by Sidney W. Dean

COOKING AMERICAN

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KIRKUS REVIEW

A lifetime hobby of cooking backgrounds this selection of individual preferences in native cookery and, with the introduction and notes on the recipes, there is a strong nostalgic approach to palate tempting homemade dishes. After setting up festive menus for special occasion lunches, suppers, dinners and breakfasts, the progress is from soups and chowders, to shellfish and fish, meats and ""innards"", then meat and vegetable sauces, poultry, to vegetables, salad, cheese, hot breads and homemade loaves, desserts, preserves, appetizers- and there is a special section on outdoor hunger stoppers. Note that this is not a quick and easy, flip of the wrist kitchen helper but where short cuts are possible they are so noted. There is plenty of regional recognition here, from the eastern seaboard to southern specifics, from adapted importations to traditional, family treasures of honored usage, and there is adequate opportunity for a cook whose love is cooking. A good one book coverage, where the joys of eating are the end result.

Pub Date: Sept. 23rd, 1957
Publisher: Hill & Wang