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THE UNITED STATES REGIONAL COOK BOOK (10 Cook Books in 1: New England, Southern, Pennsylvania Dutch, Creole, Michigan Dutch, Mississippi Valley, Wisconsin Dutch, Minnesota Scandinavian, Southwestern, Western, plus Cosmopolitan America) Hardcover – 1947


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Product Details

  • Hardcover: 752 pages
  • Publisher: Culinary Arts Institute; 1st Edition, 3rd Printing edition (1947)
  • ISBN-10: 1111016372
  • ISBN-13: 978-1111016371
  • ASIN: B000BRPEOO
  • Product Dimensions: 8 x 5.8 x 1.5 inches
  • Shipping Weight: 2 pounds
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon Best Sellers Rank: #514,166 in Books (See Top 100 in Books)

Customer Reviews

4.8 out of 5 stars
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Most Helpful Customer Reviews

3 of 3 people found the following review helpful By P. Luebbert on August 8, 2010
Format: Hardcover Verified Purchase
This was a gift to my best friend who remembers her Mother cooking and baking from this cookbook as a child. The original was destroyed and I was very happy to find its availability through Amazon.com's vendors. Popek's of New York rocks. The condition of this book was beyond any expectations, unbelievably pristine! It is a good example of ten different ethnic recipe groupings that made this country great.
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2 of 2 people found the following review helpful By Maven on June 9, 2013
Format: Hardcover Verified Purchase
My grandmother had a copy of this book, and used it till it all but fell apart. Before then it was one of my "learn to cook" books (whenever I was visiting her), and I was more than pleased to learn that I could get a replacement copy through Amazon. It is one of my basic cooking resources, as it was my grandmother's. While the various regions have exchanged recipes a bit more than they had in her day, there are still quirky local favorites you aren't likely to find anywhere else. I wouldn't recommend it for a first cooking book - Fannie Farmer is that, especially the older editions that explain everything step by step from the ground up - but once you have those basics down, this one will extend your repertoire considerably.
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2 of 2 people found the following review helpful By FrogsMomma on July 23, 2013
Format: Hardcover
Mine was a hand-me-down from mother and here's why I love it. Very simple, tasty recipes. Few ingredients so I don't get overwhelmed trying to source items for a meal. Simple tastes recipes. Meals that have been made for generations and still are enjoyed today. Clear instructions. And, finally, I enjoy that it is a comprehensive recipe book. You can find recipes for appetizers, sauces, meats, chickens and deserts. So, in that respect, I also feel it is worth every penny to have that wealth of knowledge in one book. The Table of Contents includes New England, Southern, Pennsylvania Dutch, Creole, Michigan Dutch, Mississippi Valley, Wisconsin, Minnesota, Southwestern, Western and Cosmopolitan recipes. Happy eating!
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2 of 2 people found the following review helpful By QueenV on November 27, 2013
Format: Hardcover Verified Purchase
Classic recipes. Just love the cookbook and so glad to have found it. The basics are all covered here and it's a great addition to any collection. Yes, it probably has a few older recipes you won't rush to make, but its the classics that are done so well.
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Format: Hardcover
I love this cookbook. I read cookbooks like some people read novels, and at this point, I can only say I love it as a book. However, I have done this for so long that I do a good job judging by reading the recipes whether they will be good or not, and I have a LOT of recipes in here that are on my "must make" list. This book has the unusual (Gestoofde Aal, or stewed eels) and, to me, the wholly unappealing (kyckling i gele, which is chicken in aspic), but it is filled with far, far more delicious-sounding recipes. One could easily cook from this book for a year without getting bored. It has everything from hot tamales and shrimp chowder to Tennessee Persimmon Cake and Blueberry Betty, from Boston Brown Bread and Dutch Schnecken to Ginger Tomato Preserves and Kumquat Marmalade. It is a treasure trove of traditional regional recipes with enough variety to please any family outside those simply looking for fast food drive-throughs.

The history that introduces each section is a must-read, reminding us of immigrants and traditions we forgot and teaching ones we never knew. As our country grew and immigrants assimilated, some of the roots of a region's traditions were forgotten by younger generations, and these short histories give a depth to the traditions that make them more meaningful. In addition, stories accompanying some of the recipes are delightful to read, although some of the terminology would surely be changed in a modern edition. Reading about a Kentucky burgoo that starts off with a mere 600 pounds of lean soup meat or the lavish roots of the Swedish smorgasbord transports to a time when entertaining focused far more on the food and fellowship than the Pinterest- and Instagram-era obsession with presentation.

If you love to cook, have an interest in American heritage, or just like an entertaining read, grab a copy of this little gem for your bookshelf.
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