The Best American Classics

I was given this book as a gift, and I can truly say that this is the best cookbook I've ever owned! I have other standard, big-name cookbooks that I have made things from, and wondered if they even tried the recipes in there before publishing them. Not so with this book - everything has turned out wonderfully - and on the first try. I love reading the background on each recipe. I have learned so much about the chemistry of food from reading the introductions and explanations. I plan on buying a few more of these books for friends because I know they will be just as satisfied as I am!

Cooks Illustrated has seen fit to republish some of their older Best Recipe books in paperback form, with a few updates here and there. This is the paperback version of "American Classics", with a slightly different title. This book is essentially the ultimate go-to book on the subject of American comfort food. While there are a few regionalisms (lobster rolls, fried green tomatoes), by and large the subject of the book is food that is common to most Americans. The downside -- not a lot of ethnic flavor. The upside -- all the comfort foods your mother warned you about. Macaroni and cheese (very similar to Alton Brown's recipe actually), quick breads, stuffed peppers, meatloaf -- if it's been a blue plate special, it's here. It is true that there's a fair amount of redundancy between CI books, but I think that's largely a function of making sure each book can stand on its own. In that regard, I don't think it's such a bad thing. I will say this however -- redundant or not, CI books can get very expensive. If you don't already have the hardcover version, grab this and use the money you save towards one of the TV cookbooks.

This review was prepared by Alison Cropley: This book offers simple practical instructions for familiar old recipes--back to basics cooking. It contains lots of advice on topics such as cooking hams, turkey and chicken, as well as on kitchen equipment. It is full of useful tips on practical matters such as "What is it?" tips (e.g., what is a fricassee?), "How do you serve it?" tips (e.g., appropriate sauces for various dishes), and "Why does it happen?" tips (e.g., What makes pastry flaky?), as well as explaining special aspects of particular ingredients (e.g., chocolate).

I am one of those cooks that has never had any formal training (beyond my mother/grandmother). By using this book, I have been able to appreciate the fine taste of American authentic food today. The authors really did their homework with these recipes to form the best recipe classic in the year 2006. I have tried 30+ receipes from this cookbook and all were a hit with my family and friends. I am so comfortable with the quality of the recipes that I even use first time recipes on guests! The book have taught me how make homemade chicken soup and the technique for making an excellent base. This lets me experiment and expand on the ingredients that I like -- so that I can build my "perfect" recipe. This is an excellent book for any aspiring home cook. I HIGHLY RECOMMEND anyone to buy this book, whether you like to cook or not. Because once I got started with this book, I can't stop cooking!! :D