The American Century Cookbook: The Most Popular Recipes of the 20th Century

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9780517225981: The American Century Cookbook: The Most Popular Recipes of the 20th Century

For the past ten years, Jean Anderson has been on a quest: to search out the most popular recipes of the 20th century and to chronicle 100 years of culinary change in America. The result is a rich and fascinating look at where we've been, at the recipes our mothers and grandmothers loved, and at how our own tastes have evolved.

The more than 500 cherished recipes in these pages are mainstays of American home cooking, the recipes that have remained favorites year after year. For the smallest sampling:

California dip . . . Buffalo chicken wings . . . vichyssoise . . . tuna-noodle casserole . . . Swiss steak . . . frosted meat loaf . . . tamale pie . . . corn dogs . . . lobster rolls . . . classic green bean bake . . . perfection salad . . . green goddess salad . . . frozen fruit salad . . . chiffon cake . . . brownies . . . chocolate chip cookies . . . chocolate decadence

Beyond this collection is Jean's exploration of the diversity of our nation's cuisine and our adoption of such "foreign" dishes as pizza, gazpacho, lasagne, moussaka, and tarte tatin. Her painstakingly researched text includes extensive headnotes, thumbnail profiles of important people and products (from Fannie Farmer to James Beard and from electric refrigerators to the microwave), and a timeline of major 20th-century food firsts.

In recording popular recipes that might have been lost, in setting them in richly detailed historical context, Jean Anderson has written her masterwork. The American Century Cookbook may well be the most important new cookbook of the decade; it is certainly the book America will love.

"synopsis" may belong to another edition of this title.

About the Author:

A member of the James Beard Who's Who of Food and Wine in America, Jean Anderson is the author of more than twenty cookbooks, among them the award-winning Food of Portugal and the best-selling Doubleday Cookbook (with Elaine Hanna), which was named Cookbook of the Year in the R.T. French Taste-maker Awards. She writes regularly for Gourmet, Food & Wine, Family Circle, Bon Appètit, and other national magazines. Jean Anderson divides her time between Chapel Hill, North Carolina, and New York City.

Excerpt. Reprinted by permission. All rights reserved.:

A Recipe from The American Century Cookbook

Stroganoff Casserole
Makes 6 to 8 Servings

A 70s/'80s party pleaser that I dug out of my personal recipe file.
1 1/2 pounds lean ground beef chuck
1 large yellow onion, peeled and coarsely chopped
1 garlic clove, peeled and minced
1/4 teaspoon dried leaf thyme, crumbled
1/2teaspoon dried leaf marjorama, crumbled
1 (8 ounce) can tomato sauce
1 cup cream-style cottage cheese
1/2 (8-ounce) package cream cheese, diced
1/2 pound medium egg noodles, cooked and drained by package directions
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
1/2 cup coarsely shredded sharp Cheddar cheese

Preheat oven to 350 degreesF.  Coat 2 1/2 to 3 quart casserole with nonstick cooking spray and set aside.
Stir-fry beef, onion, and garlic in a very large heavy nonstick skillet over moderate heat, breaking up clumps, until meat is uniformly brown, about 5 minutes.  Stir in marjoram and thyme to cook, stirring often, 3 to 4 minutes.
Mix in tomato sauce, cottage cheese, cream cheese, noodles, salt, and pepper.  Taste for salt and pepper and adjust as needed.
Turn into the casserole, scatter Cheddar evenly on top, and bake, uncovered, until browned and bubbly, 25 to 30 minutes.

"About this title" may belong to another edition of this title.

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