American Cooking: The Great West (Foods of the World) by Jonathan N. Leonard and Time-Life Books

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Crab-olive spread

    • okcook on November 22, 2014

      The taste of this spread is very nice. Surprisingly, the olive taste isn't that prominent. Needed some white pepper and a touch of salt. Looks a bit ugly though...maybe some fresh parsley sprinkled on top at serving time will brighten it up.

  • All-day beans

    • twoyolks on May 16, 2016

      Well-cooked, flavorful beans. I made it without the salsa as I didn't feel it needed it. The beans would've done well with a little bit of acid.

  • Tortillas filled with chicken and sour cream (Enchiladas de jocoque)

    • scparks on December 22, 2015

      This is an excellent recipe and makes up just fine ahead before putting in the oven, or cooking it and keeping warm for a buffet. A nice contrast to red sauced enchilada. I do a pan of these and a pan of cheese enhiladas with red sauce.

  • Texas broiled shrimp

    • LeilaD on January 28, 2020

      I don't know if I left it in the marinade too long, but these were rather tough and kind of bland.

  • Rolled tortillas with homemade sausage filling (Chorizo flautas)

    • LeilaD on November 15, 2019

      The homemade chorizo isn't ground like you find in the stores, but the seasoning is fantastic- especially after it's been allowed to sit for a moment or two. I found that the corn tortillas absorbed the oil (I actually used lard instead of vegetable oil), and was dripping with it as we tried to eat. Would make the chorizo again, but would find a different use for it.

  • Lamb chops with pine nuts (Chuletas de carnero con piñones)

    • LeilaD on December 10, 2021

      You really can just dump all the sauce ingredients in a food blender. It still tastes great the lazy way, as I discovered after a rough day at work.

  • Fresh red chili sauce

    • LeilaD on November 07, 2019

      This makes a lot of sauce. We were using it as accompaniment to the flautas, and considering we wanted just to dab some of the sauce over the top, we now have half a mayonnaise jar of it left. Bites the tongue, but not too spicy if you like chilies.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0809400804
  • ISBN 13 9780809400805
  • Linked ISBNs
  • Published Dec 01 1971
  • Format Hardcover
  • Page Count 208
  • Language English
  • Countries United States
  • Publisher Time-Life Books
  • Imprint Silver Burdett Press

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.

Other cookbooks by this author