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

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  • Oatmeal pancakes

    • twoyolks on June 05, 2017

      These had pretty good flavor but the texture was a bit crunchy. Not all of the milk was absorbed by the oatmeal after about 20 minutes so I proceeded anyway and didn't really have any issues there.

  • Ginger cookies

    • LeilaD on March 29, 2020

      This dough was extremely sticky. I found it hard to work with- it kept tearing every time I tried to roll it out. In the end, I got a handful of large, round discs that tasted like fortune cookies with a strong molasses aftertaste.

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  • ISBN 10 0809400774
  • ISBN 13 9780809400775
  • Linked ISBNs
  • Published Dec 01 1970
  • 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.

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