Good condition. A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains.

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Bibliographic Details

Title: The Great American Meatloaf Contest Cookbook: Great Meatloaf Recipes by Great Americans
Publisher: William Morrow & Co
Publication Date: 1994
Language: English
ISBN 10: 0688126464
ISBN 13: 9780688126469
Binding: Hardcover
Condition: Good

About this title

Synopsis

A collection of meatloaf recipes taken from the Great American Meatloaf Contest features recipes for turkey, veal, and pork loaves, vegetarian loaves studded with nuts and grains, and side dishes such as corn relish and garlic mashed potatoes. 50,000 first printing.

Reviews

A whole book about meatloaf? The coauthors, it is true, are experts: they run, their publisher tells us, the World Meatloaf Headquarters in Jamaica Plains, Mass., as well as an annual meatloaf contest. But really. It seems a little unlikely that most people would want to make meatloaf so many times--or would want to make so many kinds of it--that they'd fix on this single-subject cookbook with glee and desire. However, maybe they'd want to dream about meatloaf, given the stimulus, and if so, this is the right dreambook. That's not because there are a lot of glitzy photographs; there aren't. But there are plenty of unglitzy recipes: for upside down pineapple ham loaf; meatloaf Wellington; bloody mary meatloaf; meatloaf with salsa; meatloaf satay, which includes the traditional Thai peanut-based sauce on the side; and meatloaf stuffed with goat cheese and mushrooms. In other words, it's a sort of tacky world-survey, with surprises and satisfactions. And possibly a surfeit. That's the reader's choice.
Copyright 1993 Reed Business Information, Inc.

By the millennium, expect the publication of numerous cookbooks documenting recipe contests covering almost every culinary category and ingredient--competitions that will be started for publicity, personal, and even political reasons. Add to the burgeoning list of contest specialities the meat loaf, as initiated by two New Englanders. Scoff you may, but this compilation of recipes betokens the back-to-basics food revolution, which updates down-home American cooking with rediscovered ingredients as well as techniques borrowed from many countries. With tongue not so firmly in cheek, Kaufman and Woods showcase 150 loaflike dishes from contest entrants, family and friends, and professionals. Meat in this context means almost any protein or legume, hence the appearance, side-by-side, of spiced lamb loaf, meatloaf Wellington, African bobotie with poultry, and lentil nut loaf. Barbara Jacobs

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