• robm on July 19, 2019

  This is an outstanding collection of American recipes, providing a very thorough snapshot of American food in the early part of the 21st century. The book is notable because it includes many popular regional dishes that are not necessarily well-known in other parts of the country (but deserve to be) and that usually aren't included in other comprehensive American cookbooks. All the usual classics are included -- the only omission I've spotted is Brunswick Stew, although its close cousin, Kentucky Bergoo, is featured. This cookbook is a terrific complement to other classic American cookbooks like "The Joy of Cooking," Fannie Farmer, "The New Doubleday Cookbook," James Beard's "American Cookery," etc.

Notes about Recipes in this book

• Cucumber salad with soy and ginger

  • chefmichael on October 20, 2018

    Really delicious and refreshing. I might add a glug of sesame oil next time, or maybe a sprinkle of seeds. Or both!

• Sauerbraten

  • mjes on September 08, 2021

    This is a very solid standard recipe for sauerbraten. It will be repeated.

• Cincinnati chili

  • Charlotte_vandenberg on October 11, 2019

    Very good pasta sauce. Used half wild mushroom stock by accident, not a problem, maybe extra delicious?

• Oatmeal raisin cookies

  • Charlotte_vandenberg on June 22, 2018

    Easy and good oatmeal cookies. Made half the recipe, enough for 16 large cookies.

• Blueberry pancakes

  • Charlotte_vandenberg on September 01, 2018

    Easy and taste like pancakes in large American hotel breakfast buffets.

• Challah

  • sissle_v on August 06, 2023

    7.5 cups of all-purpose flour is approx. 940g

• Cranberry muffins

  • br22 on February 18, 2023

    Batter too dry, too much for 12 muffins. Try reducing flour by 1/2 cup. Great flavor

• Memphis-style barbecue sauce

  • chefmichael on October 20, 2018

    This is a quite good and no-fuss recipe for a very thick and sticky and flavorful sauce.

• Tater Tot hot dish [Andrew Zimmern, Minnesota]

  • audrey_7eulf8 on June 02, 2026

    Made a half recipe with beef. Added St. Elmo’s seasoning to ground beef and on top of casserole. Also added chopped up bacon to beef while frying. Added shredded cheddar cheese top top with 4 minutes left.

• Food52

  With more than 800 recipes and a thoughtful essay dedicated to each state, Langholtz’s new cookbook reads like a magnum opus.

  Full review