American Cooking (Foods of the World) by Dale Brown and Time-Life Books

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  • Buttermilk fried onions

    • LeilaD on August 20, 2019

      Cooking time is way, way, way too long. The rings only need a few seconds on each side, not four minutes.

  • Fried pheasant with cream gravy

    • LeilaD on November 26, 2019

      Cooking time way off - wound up with burnt pheasant on one side and half-raw on the other. What meat I tried to salvage was extremely greasy. Wound up chucking it before I even started to make the gravy.

  • Broiled shad

    • LeilaD on April 07, 2021

      I used salmon for this because I couldn't find shad. Excellent.

  • Cheddar cheese soup

    • LeilaD on June 26, 2019

      There's really nothing to this soup. Have bread or something to dip in it.

  • Cold split pea soup with mint

    • LeilaD on October 20, 2019

      Either requires more broth or less cooking time.

  • Blender Hollandaise

    • mardee1000 on December 29, 2018

      This sauce is wonderful and so easy to make! My family has made Eggs Benedict every Christmas morning for the last 25 years, and we always use this sauce recipe - it is perfect every time!

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  • ISBN 10 0809400332
  • ISBN 13 9780809400331
  • Linked ISBNs
  • Published Sep 01 1968
  • Format Hardcover
  • Page Count 208
  • Language English
  • Countries United States
  • Publisher Time-Life Books
  • Imprint Time-Life Books

Publishers Text

Foods of the World was a popular series of 27 cookbooks published by Time-Life, beginning in 1968 and extending through the early 1970s, that provided a broad survey of many of the world's major cuisines. The individual volumes were written by well-known experts on the various cuisines and included significant contemporary food writers, including Craig Claiborne, Pierre Franey, James Beard, Julia Child, and M.F.K. Fisher, and was overseen by food writer Michael Field who died before the series was complete. The series combined recipes with food-themed travelogues in an attempt to show the cultural context from which each recipe sprang.

Each volume came in two parts -- the main book was a large-format, photograph-heavy hardcover book, while extra recipes were presented in a spiralbound booklet with cover artwork to complement the main book. The individual volumes remain collector's items and are widely available on the secondhand market.

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