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From Barnes & NobleA Taste of American Home Cooking
Depending on where you grew up, American home cooking might mean creamy New England clam chowder to you, or it might mean northern Californian cioppino; it might call to mind Pennsylvanian chicken and dumplings or beefy Texas red chili; you might pine for bourbon-spiked New Orleans bread pudding or perfect Florida key lime pie. But no matter what part of the country it comes from, traditional American homestyle cooking means simple, delicious dishes, made with fresh ingredients, and most often served family style.
Bestselling cookbook authors Cheryl Alters Jamison and Bill Jamison (Smoke & Spice; Born to Grill) take the reader on an inspired journey through authentic American regional cookery in their new book, American Home Cooking. Many of the dishes they include haven't traveled far from their origins—like Lancaster County Chicken-Corn Soup or Pueblo Lamb Stew with Green Chile and Posole—but others, such as Meat Loaf, Bread-and-Butter Pickles, Summer BLT, Iceberg Wedge with Maytag Blue Dressing, Strawberry Shortcake, and many more will resonate with just about anyone who grew up eating in an American kitchen. But American Home Cooking does not confine itself to nostalgic pleasures; modern home cooking favorites like Seared Tuna Steaks, Grilled T-Bone with Horseradish Butter, Pico de Gallo, and Pasta Primavera are included as well.
Filled with historical notes, references to classic cookbooks from this century and the last, anecdotes, and entertaining quotations, American Home Cooking is an excellent reference as well as a wonderful read. It's also a collection of irresistible recipes that will have home cooks whipping up a batch of cream biscuits or peeling apples for pandowdy in no time.