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America Cooks: The General Federation of Women's Clubs Cook BookFrom Brand: G. P. Putnam's Sons
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Content Chapters include: Kitchen Hints * Appetizers * Hearty Sandwiches * Quick Breads * Yeast Breads * Soups * Eggs and Egg Dishes * Cheese and Cheese Dishes * Fish, Shellfish and Other Foods Prepared Like Fish * Poultry and Game Birds * Meat * Vegetables * Sauces for Fish, Poultry; Meat and Vegetables * Dumplings and Other Starch Substitutes * Rice and Rice Dishes * Pasta Dishes and Sauces For Pasta * Salads and Salad Dressings * Pies and Pastries * Cakes * Frostings and Fillings * Cookies * Desserts * Dessert Sauces * Candy * Preserves * Beverages * Index. .
- Sales Rank: #917611 in Books
- Brand: Brand: G. P. Putnam's Sons
- Published on: 1967
- Ingredients: Example Ingredients
- Original language: English
- Number of items: 1
- Dimensions: 20.00" h x 20.00" w x 20.00" l, 1.25 pounds
- Binding: Hardcover
- 796 pages
Most helpful customer reviews
13 of 15 people found the following review helpful.
One of the best, ever
By Ronald Koehler
I was not familiar with this cookbook until I bought a used copy. As far as I'm concerned, this is one of the best cookbooks ever issued in the U.S. It's outstanding in every way, and I think I can offer that judgement because I own about 2,000 cookbooks, and this is one of the best I have. It's right up there with James Beard, Joy of Cooking, and all the other great ones. You'll never be disappointed if you buy this cookbook. Ron Koehler, Independence, MO
7 of 8 people found the following review helpful.
An Encyclopedia of Recipes
By Michele Di Palo
I cook a lot. As a result, I use cookbooks as reference material: I like to find three or four different variations of a recipe and pick and choose among ingredients and techniques. America Cooks has at least one version of every basic (and sometimes not so basic) recipe, so I find myself pulling it down off the shelf as a reference book almost every time I want to cook or bake something. For instance, what's the proportion of ginger to cinnamon to cloves in a pumpkin pie or in gingerbread or hermits? This is one of those books that lets you looks up things like that as you decide what you'd like your pumpkin pie or gingerbread or hermits to taste like. In addition, each of the recipes is attributed to a particular woman and a hometown. You can find out a lot about regional cooking by reading the names and towns of the women who submitted the recipes. (If you're a working woman, you might also find yourself just a little envious of the time when 'Women's Clubs' were a major social activity). I found my hardbound copy at a used book store. It's in excellent condition: the paper is wonderful quality and it has cloth bookmarks sewn into the binding. It reminds me of a family bible, and I intend to pass mine down the same way. If you love to cook, get a copy of this book.
6 of 6 people found the following review helpful.
Walnuts Watermelons and the wisdom of Seranne
By John Brunet
I appologize for the Nesreddin Hoca pun, but it is fitting. If I had but one cook book, I would save this one. My parents bought theirs in the 70s at a street sale in New York for 3.50. Now they sell for [much more]. If you have one, keep it. If you find one, buy it.
The book covers the standard american fare, but without the cheesy gimmicks of many modern cookbooks. At the beginning of each section, there is an explaination of what to signs the food should give you as they are cooking. This, I feel, as one who is wraped in a world of doubts is extremely valuable. And the recipes are well portioned, easy to follow, and frankly good eating. My figurative lanuage fails me.
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