Good Housekeeping Great American Classics Cookbook
Author: Good Housekeeping
From Southern Fried Chicken to New England Clam Chowder, from Tex-Mex Burgers to Iowa Corn Salad, 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.
Book review: You Can Beat Prostate Cancer or Eat Out Eat Right
When French Women Cook: A Gastronomic Memoir
Author: Madeleine Kamman
Long lauded as one of the world's most revered culinary instructors, French-born Madeleine Kamman's career arose from remarkably humble beginnings in central France. As a young woman, Madeleine got her training by working in a family restaurant in Touraine and in the kitchens of France's most respected regional cooks, who nourished her appetite for the tradition, rigor, and personal nature of cooking. Her exuberant and colorful memoir of that time-originally published over 25 years ago-tells of collecting mussels at the shore, churning butter from the milk of village cows, gathering mushrooms in nearby woods, and then transforming them into glorious food under the tutelage of her informal mentors. Over 250 recipes for the simple dishes she learned at their sides illustrate her evocative reminiscences of a bygone era in rural France. Part travelogue, part social history, part instruction manual, this classic is required reading for anyone who wants to know more about the life, times, and tastes of a woman who has helped shape American cooking.
About the Author: Madeleine Kamman was born in Paris and started her culinary career in 1940 at her aunt's restaurant in the Touraine region of France. A revered culinary instructor since 1962, Kamman has written two other books: Dinner Against the Clock and the recently revised The New Making of a Cook. She lives in Williston, Vermont.
Table of Contents:
| Foreword | viii | |
| Introduction | xii | |
| Basic Ingredients and Cooking Techniques | 3 | |
| Marie-Charlotte | 20 | |
| Victoire | 57 | |
| Henriette | 95 | |
| Mimi | 135 | |
| Claire | 172 | |
| Eugenie | 215 | |
| Loetitia | 267 | |
| Magaly | 309 | |
| Index | 359 |
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