The American Century Cookbook (Hardcover)

by Jean Anderson (Author) "BITE-SIZE PARTY morsels appear to be a twentieth-century phenomenon..." (more)
Key Phrases: large electric mixer bowl, loosen carefully around edges, basic butter cream, Cook Book, New York, World War (more...)

Editorial Reviews

Amazon.com Review
Thank goodness Jean Anderson's The American Century Cookbook is as much a culinary page-turner as a call to the kitchen, because most of the 20th century's favorites are killers according to modern nutritional standards. Try to be satisfied learning that chocolate brownies and meatloaf, as we know it, were born back when most cooks relied on a wood-burning stove, and resist the urge to whip up a Grasshopper Pie or batch of Cherry Winks. Be assured, though, all 500-plus recipes work to perfection, including the one for Perfection Salad, the gelatin mold that started it all back in 1905. Charting trends along with the origins of specific dishes, Jean Anderson shares the significance of landmark cookbooks, from The Fannie Farmer Cookbook, to Craig Claiborne's The New York Times Cook Book, and Julia Child's Mastering the Art of French Cooking. Sea changes cited are the acceptance of foreign cuisines and the idea that cooking can be a pastime as well as a necessity. A few landmark recipes include Clam Dip, Gazpacho, Guacamole, Sloppy Joes, New York-Style Cheesecake, and Banana-Nut Bread. Find your favorites set in context by Anderson's painstaking research.

From Library Journal
Anderson, a well-known food writer and cookbook author, has put together a fascinating collection of recipes, anecdotes, and historical tidbits about America's favorite foods since the turn of the century. Many recipes come from old cookbooks and magazines; others are from chefs and cooking teachers; and lots come from the test kitchens of food companies (remember Mock Apple Pie from Ritz crackers?). Most readers will discover forgotten old favorites here, although at times the preponderance of back-of-the-box-type recipes is a rueful comment on American tastes?but, then, how could Lipton's onion soup dip not be included? Recipes are organized by category, but the headnotes and a time line running through the book set them in historical context. There are also boxes on topics from Wheaties to the Joy of Cooking and 300 illustrations (not seen) scattered throughout. Fun to read or just to dip into, this is a unique cultural history; highly recommended.
Copyright 1997 Reed Business Information, Inc.

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Product Details

• Hardcover: 560 pages
• Publisher: Clarkson Potter; 1st edition (November 11, 1997)
• Language: English
• ISBN-10: 0517705761
• ISBN-13: 978-0517705766
• Product Dimensions: 9.3 x 7.5 x 1.8 inches
• Shipping Weight: 2.3 pounds
• Average Customer Review: 4.8 out of 5 stars See all reviews (26 customer reviews)
• Amazon.com Sales Rank: #336,522 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

17 of 17 people found the following review helpful:

5.0 out of 5 stars Food for the mind as well as the palette, January 11, 2000

By	Robert L. Pollard (North Carolina) - See all my reviews

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.

16 of 16 people found the following review helpful:

5.0 out of 5 stars A Great cookbook, December 9, 1999

By	Dave (Fort Thomas, Kentucky) - See all my reviews

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!

12 of 12 people found the following review helpful:

5.0 out of 5 stars A great food trip through time., March 16, 2000

By	HCR "holiday" (United States) - See all my reviews

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.