Item description for Americas Best Lost Recipes: 121 heirloom recipes too good to forget by Cook's Country Magazine ...
Overview Presents a collection of recipes for appetizers, main courses, and desserts, including Brooklyn cheese puffs, Texas chili dogs, Brunswick stew, and hot milk cake.
Publishers Description Ever heard of Cold-Oven Pound Cake, Hummingbird Cake, Mile-High Bologna Pie, or Mashed-Potato Fudge? You'll find these recipes and more like them in America's Best Lost Recipes, a book that grew out of a nationwide contest for the best heirloom recipes, with recipes selected and put through their paces by the editors of Cook's Country magazine. Evocative of both family ties and our national heritage, recipes like these are powerful touchstones for the past. Packed with full-color photos, this collection features food you will want to make for friends and family, and test kitchen notes tell the story of our recipe testing - what worked, what didn't, and what you need to know to be successful in the kitchen. A slice of Americana, America's Best Lost Recipes aims to preserve the best our culinary heritage has to offer.
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This book has been tested, written, and edited by the test cooks, editors, food scientists, tasters, and cookware specialists at America s Test Kitchen, a 2,500-square-foot kitchen located just outside Boston. It is the home ofCook s Illustratedmagazine andCook s Countrymagazine, the public television cooking showsAmerica s Test KitchenandCook s Country from America s Test Kitchen, America s Test Kitchen Radio, and the online America s Test Kitchen Cooking School."
Reviews - What do customers think about Americas Best Lost Recipes: 121 heirloom recipes too good to forget?
Wonderful recipes and wonderful stories Jun 29, 2008
I got this from the library and then had to order it. I've tried four recipes and they are all wonderful. My husband, who doesn't really like ham, loved the Ham Pie. The Blueberry bait boy is wonderful. The Kolaches were very tasty, low in calories and little sugar. The Ruskas were good (although could use a little more spice)but the dough was amazing and I'm going to use it in other recipes. I'm eager to try more.
The stories were an interesting read especially those that were invented in times of shortage.
For those others who wrote critiques. It would be nice if you had put what the error was you found.
America's Best Lost Recipes Jun 17, 2008
The sturdy binder that allows the recipes to lay flat, the shiny pages, the older recipes I don't find elsewhere and colorful images are pluses. My chief disappointment was with the few number of entrees and huge number of desserts and baked goods. I need main entry suggestions that are fast, economical and tasty. What was there was OK but too few in number.
Strictly Middle-American. Recipes are altered, not original. Apr 21, 2008
I checked this out from the library but the jury is still out on whether or not I'll buy my own copy. It looks yummy and nothing in it appears to be difficult to make, but I sort of doubt I need another dessert-laden fat-sugar-carb cookbook. If I do end up getting it, I think I'll be penciling in a lot of reduced sugar and fat measurements.
In general, I'm suspicious of the "America's Test Kitchen" cooking philosophy. They tend to favor heavy, bland, Midwestern/Northeastern Food (sweet cornbread! Blargh!). They often interfere considerably with traditional ingredients and preparation methods, which is not a problem if you're going for taste but means that their authenticity is unreliable. So, really--these aren't the actual "lost" recipes; these are made-over recipes. Some of them aren't even very lost; seems to me I've been seeing monkey bread recipes everywhere lately.
They also seem to feel that everything can be improved with butter and cream. I can't remember the last time I bought cream or sour cream, and yet they seem to use one or the other, or both, in every episode. Their hot milk sponge cake recipe is identical to the one my aunt gave us except that ATK's added a whole stick of butter, and my aunt's is the original version with no butter at all. We--my aunt, my mother, and I--have been baking this for 30+ years and are of the opinion that the old recipe was fine without all that extra fat.
The tips were nice but it was pretentious of them to pretend that they were ATK innovations. Whipping cream in a chilled bowl with chilled blades is not an ATK discovery.
I also saw it noted somewhere that the recipes in this are strictly WASP, which I thought was hilarious if not quite accurate (though I don't think it's that far off). The recipes are submitted from several regions but all of them are in the "nonthreatening" flavor range. I hope this means that Southwestern, Cajun, and Creole cooks just didn't submit recipes, rather than that they weren't deemed good or lost enough to be included
Cook book that's fun to read Mar 3, 2008
Cannot resist a cookbook! I have found that anything published by America's Test Kitchen is a worthy addition to my cookbook library. They are well written, well tested recipes that rarely disappoint.This is the kind of cookbook that is just plain fun to read.
Now I know why they call them "lost recipes" Feb 15, 2008
I was disappointed in this book. The recipes were difficult to make. I thought I would find a lot of things my grandmother used to make. Boy was I wrong.