Customer Reviews

The American Century Cookbook

5 star:		(28)
4 star:		(1)
3 star:		(0)
2 star:		(1)
1 star:		(0)

 

 

I recently received a copy of The American Century Cookbook. My wife and I have several dust covered recipe books that are largely ignored when it is time to cook up something new. After one quick shuffle through this book however, we found ourself sitting together and going through the book as if it were, well what it is, an intriguing history book that accents its "flavor" with numerous recipes, pictures and facts. Several of my friends, including my parents and my in-laws will be receiving their own copy of this wonderful historical treasure. I may even have to buy myself another copy because my wife likes to dogear pages that she wants to come back to. In this case it would have been easier to dogear those that she did not want to return to.

When I started cooking about three years ago, I had absolutely NO experience to draw from (except for grilling and pancakes--the two CAMPING dishes I learned from my Dad). Because I did not want to give half my salary to fast food restaurants and eat from stryofoam for the rest of my life, I decided I ought learned how to cook. That is when I started collecting cookbooks. I started with Cooking For Dummies and went on from there. I quickly found that I had a knack for cooking and soon came to enjoy it. As my cookbook collection grew, I quickly discovered that there were two types of cookbooks: Those you cook from and those you read. This is the first cookbook that I have found is good for both. The recipes included are fabulous and it is a great book to browse. The recipes come on all levels so the cooking klutzes and the Julia Childs alike will be able to use it. When you buy this book, and you certainly SHOULD buy this book, go directly to the recipe for blondies. I had never heard of them before but they are cheap and easily made. After I made the first batch, I made a double batch to take to work where I had just started. Let's just say it made breaking the ice in a large office a lot easier. Thanks, Ms. Anderson!

If your looking for it it's in this book and a whole lot more. My favorite recipes from childhood like grasshopper pie and wafer cakes even that strange perfection salad is there. There are recipes for mystery cakes, heavenly hash, oh just tons of recipes each with a preface which talks about the recipe's history. If you like history and you like food this is a treasure. There is a timeline of food happenings and section on the international influences on the American palette.

This book is exceptionally broad in both history and recipes. From Appetizers and snacks to soups, main dishes, casseroles, vegetables, salads, breads, desserts and more! Old "tried and true" recipes are given. Along with the recipes are wonderful stories, mini history lessons, and facts on a century of events in the food industry. For example, in 1929 7up went on sale or1963 "The French Chef" with Julia Child comes to public television. The only drawback to the book, as far as I am concerned, is that with the wonderfully historic photos and drawings throughout the book there are no captions about the pictures, telling the reader about the picture. That would have added greatly to the historical point of the book. But, an excellent book, one worth having.

I've just spent a delightful journey reading Jean Anderson's "American Century Cookook." What a treasure, especially for those of us who savoured many of the dishes of this period--but lost the recipes! Now we have them in an interesting, easy-to-read and-make recipe roundup. My copy ofJean Anderson's cookbook is tabberd with post-its to preprare favorite recipes soon--especially Shrimp de Johnghe (page 120) and StroganoffCasserole (page 151). I hope others will enjoy this cookbook as much as I. Anne Anderson (no relation!)

This book is a treasury of true American cooking, with the recipes our mothers and grandmothers loved,and that make fond memories for us. Some are still favorites for family and entertaining (Pineapple Upside-Down Cake, Stroganoff Casserole), others beg to be rediscovered (Imagine! Coca-Cola Salad), all provide fascinating reading, with their accompanying histories, orginal ads and illustrations. "American Century" has rapidly become one of my favorite cookbooks, both for browsing and for adding to my collection of recipes that please and amaze.

I use this book as a reference guide for my high school American History and African American Studies classes. Everything in the world seems to be here including an old favorite from the 1960s, 'Puree Mongole.' This cookbook is easy to read and most recipes are simple to follow. The best part for me, as a Social Studies teacher, is the gem of the history lessons and time lines associated with all the food preparations. A real pleasure and a book that is priceless if you like the history of American cuisine.

Part history, part cookbook, The American Century Cookbook is without a doubt the best culinary chronicle of the 20th century. Whenever I pick it up, I never know what I enjoy more -- cooking or reading. The recipes are wonderful and awaken your tastebuds as well as jog your memory. You can almost remember where you were when you first ate Mud Pie (Rochester, N.Y., T.G.I.F., 1978). It's great for anyone who loves to cook, eat, read or reminisce.

Flipping the pages of this cookbook sparked memories of the way we used to eat. Each page overflows with historical lore, delicious recipes, trends, new/old products, info on famous foodies and lots more. I'd suggest taking a culinary trip down memory lane with the latest book from Jean Anderson, an award-winning food writer, whose books I bet most all of us already have on our shelves and what's more important -- use! Not only will you learn about American culinary history by reading THE AMERICAN CENTURY COOKBOOK, you'll also be tempted into the kitchen to create the tastes of the past. It's a scrumptious, thoroughly enjoyable journey. Keep this book within reach to cook from, to learn from and to just relish.

This is a wonderful collection of recipes along with some interesting history of Americana Foods from Jello to Birdseye!! I really think it would make a great cookbook to use in High School or Middle School cooking classes. Wonderful Photos..Another winner by Jean Anderson!!!