American Cookery

I recently had the chance to get a copy of American Cookery thanks to thanks to the Hachette Book Group and The Product Review Place.

Details …
James Beard was the “dean of American cookery” (New York Times), and he put practically everything he learned about cooking into this single magnificent–now classic–cookbook. JAMES BEARD’S AMERICAN COOKERY includes more than fifteen hundred of his favorite and most successful recipes, as well as advice on dozens of cooking questions, from choosing meats and vegetables to preserving fruit and making real cheeseburgers. A celebration of the roots of cooking in the American style, this repackaged edition features the original text and color illustrations, and a new foreword by Tom Colicchio. Like Mastering the Art of French Cooking and The Joy of Cooking, it is a standard reference no kitchen is complete without.

My Thoughts …
This is the thickest cookbook we own. Now it is small in size so that adds to its thickness but still I was scared when I opened it.
What is the best way to describe this cookbook? I found it to be a history in American cooking. If you love details and backgrounds to what you do and why you do it, this is the cookbook for you. If you want pretty pictures, this isn’t the cookbook for you. If you want to try to make something that you remember your mom or grandma making, this might just be the cookbook for you.

My kitchen time has been limited so here is a recipe that I am wanting to try …

2 packages active dry yeast or 2 yeast cakes
2 cups warm water
1/2 cup honey
1 tablespoon salt
2 tablespoons oil
3 cups whole-wheat flour
3 to 3 1/2 cups all-purpose flour

Proof the yeast in 1.2 cup of warm water. Combine the honest, remaining water, salt, oil, and whole-wheat flower. Add the yeast and stir well. Gradually add enough white flour to make a stiff dough. Remove the dough to a floured surface and knead until it is smooth and satiny. Place in a oiled bowl and toss to coat all surfaces. Cover, and allow to rise until doubled in bulk, about 1 to 1 1/2 hours. Punch down the dough. Knead again 3 minutes and dived in half. Roll each half to a 14×7-inch rectangle and, starting with the narrower side, roll tightly and seal the edges. Place each roll in a well-buttered 8 1/2 x 4 1/2-inch bread pan. Cover, and allow to rise until doubled in bulk — about an hour. Sprinkle the loaves with a little whole-what flour. Bake at 375 degrees about 40 to 50 minutes. Remove the loaves from the pans and return to oven for 10 minutes to crisp the bottoms.

These might make an appearance at my sister’s upcoming bridal shower …

1 cup butter
1 to 1 1/2 cups sugar
2 teaspoons finely grated lemon rind
2 eggs
3 cups sifted all-purpose flour
1/2 teaspoon salt

Cream the butter, then cream in the sugar until fluffy. Beat in the lemon rind and eggs. Add the flour and salt, sifted together, and stir until well blended. Divide the dough into three or four parts and form rolls. Roll them up in wax paper or aluminum folk and store in the refrigerator or freezer until firm. With a sharp knife, slice 1/8 to 3/8 inch thick. Place on greased or ungreased cookie sheets. Back in a preheated 375-degree oven until a delicate beige-the time will depend upon the thickness of the cookies. Remove from the pan while arm and cool on a rake. Store in airtight containers. Yields 4 1/2 to 6 1/2 dozen cookies.

If simple, well-written recipes are what you are looking for then you will love this cookbook. There isn’t stuff missing from the ingredients or directions … it is all there for you get your cooking and baking urges out and on the dining room table for all to enjoy!

If you try these recipes before I do, let me know! I will provide feedback when they make it out of my kitchen!

NOTE: I was sent a copy of this book in support this review. No other compensation was received. All thoughts and opinions expressed in this review are my own.