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Product Description Welcome to Cook's Country - a place where you'll learn what's cooking in kitchens across America. This debut collection from the editors of Cook's Country magazine celebrates the landscape of American home cooking from yesterday and today. In the tradition of great American cookbooks like The Fannie Farmer Cookbook and The Settlement Cookbook, The Cook's Country Cookbook is, at its core, a wide-ranging, comprehensive collection chock-full of beloved classics like roast chicken, beef stew, biscuits, blueberry pie, and more. In addition, the editors of Cook's Country magazine have also reached back in time to revive old favorites to suit modern tastes and lifestyles. Here you'll find Chicken Divan without the soup mix - only tender chicken crisp broccoli blanketed in a velvety cheese sauce. You'll learn that it's possible to serve a from-scratch comfort food classic like meatloaf on a weeknight when time is tight: our mini-meatloaves cook in a fraction of the time of traditional versions. Discover fresh, new, and sometimes regional recipes that illuminate the depth and personality behind American cooking - recipes such as North Carolina Pulled Pork (a slow-cooker dish with real barbecue flavor); 24-Hour Salad (a make-ahead salad where the vegetables remain crisp and fresh); and King Ranch Casserole (a kid-friendly creamy chicken casserole with toasty corn chips and Southwestern spices, made famous by Lady Bird Johnson). In addition to foolproof recipes, The Cook's Country Cookbook also pulls back the curtain to reveal the often fascinating origins of classic American favorites, such as the use of breakfast cereal in party snack mixes or how Bundt pans gave rise to the popular cake. Much more than a collection of foolproof recipes, The Cook's Country Cookbook provides a lively, in-depth portrait of the great American table.
Back awaaaaay from the Southern foods . . . January 8, 2009 I checked this out of the library. Whew.
Any cookbook that says that okra and file are both "acquired tastes" and that its tasters preferred their gumbo "without either" is not to be trusted. Clearly their tasters know nothing about gumbo. (And it's FEE-lay, despite the accent. They got the pronunciation wrong, too.)
It's fine if you don't like okra or file, but gumbo without it is stew, not gumbo. If they're going to screw up regional food, they should admit they don't do pan-American cooking and stick to their own Northeastern-centric stuff.
Also, here in Texas (where we take chili pretty seriously) anything called "ranch chili" had better be beef, not pork. Cattle are raised on ranches; pigs are raised on farms.
Also, Chris Kimball needs to get over himself. There is too much chatty writing, too much insistence that this is all "the best," and too many instances of Cook's Country pretending that standard kitchen hints are their own discoveries and innovations. Shut UP, already. The fonts are fine for reading but it would be nice if they were bigger, for when you're actually using the book, and there isn't room to do that if the page has all sixteen chapters of the recipe's life story.
The perfect addition to your collection - a must have November 26, 2008 0 out of 1 found this review helpful
I really enjoy cooking - it's the one thing I am actually good at, as far as "housewife"-type things go. I love experimenting with new recipes and cuisines, and at the same time I love the idea of a "family recipe", a recipe that is made on special occasions and gets passed on to your children. Corny, I know. But kind of cool, too, to think your children will be cooking something and calling it your recipe.
You would think that wanting such recipe would make me reach more for "old fashioned" cooking recipes and books. Instead, I avoid them. It always seems to me that in the recipe and execution there is always something that could be done better, more efficiently maybe - updated, if you will.
That's where this book comes in. This is a great collection of traditional recipes that have undergone a bit of a makeover to fit in better with the modern cook's equipment and schedule, but without losing the touch that makes recipes special and makes you want to pass them on. Truly a brilliant idea, to come up with a modern take on traditional recipes! And what a wealth of information, and what a great variety of recipes - this is more an encyclopedia than a book, with recipes fitting for Holidays, picnics, family dinners and brunches. You will also find tips and techniques to make tricky recipes a success every time, from the perfect skillet cornbread to brining basics, from shaping dinner rolls to stuffing potatoes and chicken breasts.
This book truly belongs in every cook's collection, and it will make a great present for seasoned cooks as well as novices.
The only thing I think could have been done better: using more whole grains and unrefined products, which is why I gave it 4 stars instead of 5.
the review is that this book I received is a very good cookbook indeed and so is the other one I also received both are laid out November 24, 2008 This book is well laid out and written so one does understand it so is the other book I received and I can tell you I am very well pleased with both purchases.
Comprehensive November 20, 2008 Pretty decent comprehensive all-purpose cookbook. Personally, I would highly recommend this for novice cooks as each recipe gives detailed explanations of each step. Pictures are also included with select recipes to further illustrate methods.
The recipes included in the book are tried and true American classics, such as chicken-fried steak, pot roasts, and pumpkin pie. I have made several recipes from the book to taste test them, and what I tried was superb.
This book would be a welcome addition to any collection and it's also a fine reference cookbook.
Vintage cookbooks, old recipe boxes, and cross-country travel uncovered a host of dishes November 15, 2008 American home cooking is the focus of THE COOK'S COUNTRY COOKBOOK, a cornerstone of any basic cooking collection offering up foolproof results and regional American dishes. Vintage cookbooks, old recipe boxes, and cross-country travel uncovered a host of dishes but all had to be tested, and many modified, to produce superior and failsafe results. Dishes such as corned beef hash, fried chicken, meatballs and more are given more than just recipes: each dish receives extensive comments on how the America's Test Kitchen editors tested and retested, adjusting recipes to produce superior results. So cooks receive not only recipes, but insights into the influences upon and differences between good cooking and superior results. THE COOK'S COUNTRY COOKBOOK should be as basic an acquisition as The Joy of Cooking: both are 'bibles' of essential culinary information that beginners simply must have.
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