On this coast-to-coast "cook's tour", Clayton takes us into some of the most welcoming kitchens in the country. We're not talking five-star chefs--these are mostly just plain folks whose culinary creations earned them the adulation of their community. A wonderful book complete with photographs of the cooks and the great American countryside. 125 ...
On this coast-to-coast "cook's tour", Clayton takes us into some of the most welcoming kitchens in the country. We're not talking five-star chefs--these are mostly just plain folks whose culinary creations earned them the adulation of their community. A wonderful book complete with photographs of the cooks and the great American countryside. 125 photos.
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Publishers Weekly, 1993-03-29 Author Clayton ( The Complete Book of Breads ) spent three years criss-crossing America and parts of Canada, meeting with cooks, bakers, restaurateurs and caterers and getting them to part with their favorite recipes. Their fame is local, spread by devoted customers or friends, but they have two things in common: an infectious enthusiasm about food and a devotion to good cooking, whether it is caramel cake made for a family reunion or country salmon pie offered by a Northwest restaurant. Clayton provides a sketch of every gastronome he encountered and notes his or her drift in food and cooking. Most favor hearty home cooking, from the breads to the meatballs. As Clayton comments, there is no one theme to American cooking; rather, it is a patchwork, reflecting regional, ethnic and sentimental influences. One could even say that his collection is in itself a melting pot. Those looking for the quick and easy had best steer clear of it, though--there are few short-cuts. Still, anyone who wants to learn to make good food from scratch would do well to start here. Better Homes & Gardens Book Club main selection; BOMC Homestyle Book Club alternate. (Apr.)
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