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Customer Review

10 of 11 people found the following review helpful
2.0 out of 5 stars Not Impressed, April 18, 2012
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This review is from: Delicious and Nutritious "American Mom" Dinner Recipes: Affordable, Easy and Tasty Meals You Will Love (Bestselling "American Mom" Recipes Book 3) (Kindle Edition)
There is a hyperlinked table of contents and it does interface with the Kindle for PC navigation menu.

The description says "Great suggestions for do-ahead meals." Um, where? I found two recipes that claim to be "do-ahead," but they're just slow cooker recipes. In that sense, every meal is "do-ahead" in that it's prepared before it's eaten.

"The secrets of making family dinner in minutes" - I couldn't find any information about this. Estimated times are given on recipes, but that's about it. I suppose, technically speaking, a 4-hour brisket would be "dinner in minutes" - 240 minutes.

"Ideas on how to keep you dinner light but satisfying" - essentially appears to be advice to limit portion size and soup and salad as a dinner suggestion. The quote from the book is "What would normally serve 4 people can serve 6, and instead of using the large plates, try smaller ones. That sort of thing."

"Original American recipes from the source" - What "source" would that be? And these "original" American recipes include things like Greek salad, Shepherd's Pie, curried eggs, Fettucini Alfredo, and Lasagna Bolognese. The book itself says that the Lemon and Dill chicken is a Greek recipe, the fettucini recipe is the original version from Rome, and that shepherd's pie is a traditional English meal. Heck, the shepherd's pie description even adds a "Cheerio!" at the end, completely at odds with the "All-American" push of this cookbook.

I was dismayed to see that the first recipe called for 2 cans of condensed cream soup. Alas, this may indeed be the standard of "American cuisine" and "American Mom cooking," but I know several American moms (myself included) who have rejected this sort of recipe.

The minestrone recipe says at the end "spray with olive oil and serve." That's an instruction I hadn't run into before, actually, and I'm a bit dubious. It's very similar to Jamie's Minestrone on Allrecipes, except Jamie's uses seashell pasta. This book says it takes an hour start to finish, Jamie's says about an hour and 25 minutes, and I'm inclined to go with the Allrecipes numbers here, what with all the veggie slicing and 50 minutes of cooking.

The photo of the Arugula and Corn salad appears to be a flipped version of the photo on SimplyRecipes.com and the recipe is extremely similar, except the website version calls for actual fresh corn rather than canned. I am dismayed, but not surprised, that a book that supposedly claims to be all about "American Mom cooking" takes fresh ingredients and replaces them with canned.

The text Green Bean Salad with Salsa recipe is confusing. It says "Salsa is mainly associated by Americans with the spicy, tomato-based topping on nachos or as a side dish that is considered Mexican in origin. But actually, salsa means literally means "sauce," so it can encompass a wide range of dishes. However, for the purpose of this recipe, we'll stick to the American idea of the term."

Okay, that means a spicy, tomato-based topping, right? Like the stuff that you can find in jars in the supermarket, then.

Not that I can see. The beans are mixed with oil, vinegar, white and red onions, pickled jalapenos, salt, oregano, and cilantro, and then the dish is garnished with avocado slices and tomato wedges.

I give up. I'm not going to use this book.
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