The American Century Cookbook: The Most Popular Recipes of the 20th Century by Jean Anderson

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    • Categories: Appetizers / starters
    • Ingredients: milk; white pepper; green bell peppers; scallions; pimientos; American cheese; bread crumbs; oysters; rock salt
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    • Categories: Appetizers / starters; American
    • Ingredients: oysters; bacon; catsup
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    • Categories: Appetizers / starters; American
    • Ingredients: rock salt; cherrystone clams; anchovy paste; green bell peppers; shallots; pimientos; bacon
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    • Categories: Appetizers / starters; American
    • Ingredients: bacon; lump crabmeat; mayonnaise; chile sauce; tarragon vinegar; dry mustard; paprika; celery salt; hot red pepper sauce; dried tarragon
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    • Categories: Appetizers / starters; Entertaining & parties
    • Ingredients: fresh ginger; Japanese soy sauce; dry sherry; shrimp
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    • Categories: Sauces for fish; Appetizers / starters; Cooking for a crowd; Cajun & Creole
    • Ingredients: milk; corn flour; onion powder; garlic powder; white pepper; ground red pepper; dried thyme; dried basil; vegetable oil; crawfish tails; egg yolks; tomato ketchup; scallions; dry sherry; Creole mustard; hot red pepper sauce
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    • Categories: Dressings & marinades; Appetizers / starters; American
    • Ingredients: parsley; mayonnaise; sour cream; blue cheese; ground red pepper; chicken wings; vegetable oil; Louisiana hot sauce; celery
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    • Categories: Dressings & marinades
    • Ingredients: parsley; mayonnaise; sour cream; blue cheese; ground red pepper
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    • Categories: Appetizers / starters; Entertaining & parties
    • Ingredients: ground beef; white breadcrumbs; chile sauce; grape jelly; store-cupboard ingredients
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    • Categories: Canapés / hors d'oeuvre; Entertaining & parties
    • Ingredients: bulk pork sausage; cheddar cheese; all-purpose baking mix
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    • Categories: Canapés / hors d'oeuvre; Entertaining & parties
    • Ingredients: bulk pork sausage; cheddar cheese; onion soup mix; ground red pepper; buttermilk pancake and waffle mix
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    • Categories: Appetizers / starters; Entertaining & parties; Vegan; Vegetarian
    • Ingredients: dried basil; dried thyme; black peppercorns; bay leaves; mushrooms; tarragon; chives; apple cider vinegar
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    • Categories: Canapés / hors d'oeuvre; Entertaining & parties; American; Vegetarian
    • Ingredients: Roquefort cheese; butter; dry mustard; mushrooms; black olives
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    • Categories: Canapés / hors d'oeuvre; Entertaining & parties; Vegetarian
    • Ingredients: snow peas; cream cheese; tomatoes; mayonnaise; dry mustard; ground coriander; white pepper
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    • Categories: Appetizers / starters; Entertaining & parties
    • Ingredients: new potatoes; vegetable oil; sour cream; black caviar
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    • Categories: Appetizers / starters; Cooking for a crowd; Entertaining & parties
    • Ingredients: baking potatoes; Monterey Jack with jalapeño cheese; bacon
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    • Categories: Canapés / hors d'oeuvre; Cooking for a crowd; Entertaining & parties; Vegetarian
    • Ingredients: marinated artichoke hearts; yellow onions; eggs; bread crumbs; dried oregano; hot red pepper sauce; sharp cheddar cheese; parsley
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    • Categories: Pies, tarts & pastries; Appetizers / starters; Entertaining & parties; Vegetarian
    • Ingredients: sharp cheddar cheese; milk; eggs; biscuit mix; canned green chiles
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    • Categories: Jams, jellies & preserves; Appetizers / starters; Vegan; Vegetarian
    • Ingredients: green olives; garlic; pequin chiles; black peppercorns; thyme
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    • Categories: Dips, spreads & salsas; Appetizers / starters; American; Vegetarian
    • Ingredients: onion soup mix; sour cream
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    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: lump crabmeat; sour cream; mayonnaise; granulated onion; curry powder; dill weed; slivered almonds; Bon Appetit seasoning
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    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: cream cheese; Worcestershire sauce; canned clams
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    • Categories: Dips, spreads & salsas; Appetizers / starters; American South; Vegan; Vegetarian
    • Ingredients: black-eyed peas; Italian dressing; green bell peppers; canned jalapeño chiles; Vidalia onions
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    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: sharp cheddar cheese; cheddar cheese; Worcestershire sauce; scallions; hot red pepper sauce; beer; tomato ketchup
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Vegetarian
    • Ingredients: onion soup mix; cream cheese; curry powder; chutney; sour cream
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Notes about this book

  • mama_c on November 17, 2015

    My copy has a different cover photo (cherry pie); isbn 0-517-22598-0. Same author and year, 1997

  • robm on November 27, 2011

    I like Jean Anderson a lot -- her cookbooks are authentic and solid. This one really does have most of the "big hits" of the 20th century. Yum! American cooking really "exploded," especially in the latter half of the century, incorporating great foods from all over the world. You'll eat very well cooking from this book!

Notes about Recipes in this book

  • Turkey (or chicken) Tetrazzini

    • Gio on October 05, 2015

      Pg.188. This was the first recipe we cooked from the book, and it was quite satisfactory. A real throwback recipe it delivered on the comfort factor. I halved the recipe for two people, used the chicken variation, chose to use sherry, and included 1/2 tsp of red pepper flakes for oomph. Loved the finished dish with its earthy, soft, and brothy flavors. Served over white basmati rice cooked in chicken stock, Would make again.

  • Festive broccoli bake

    • Lindalib on September 27, 2013

      Very easy, quick side dish, although sadly, not particularly festive.

  • Picadillo

    • Lindalib on December 24, 2012

      I added a few small red chillis to up the heat. I also drained some of the fat from the meat which the recipe doesn't say to do. I also added probably about twice as much beef stock as the receipe called for because 1/2 cup just didn't seem like enough liquid for 2 lbs of meat. Overall, it was still pretty good.

  • Pimiento cheese spread

  • Spicy banana-nut bread

    • hillsboroks on October 15, 2019

      The spices add a nice change to the banana bread but it only calls for 1 cup (two bananas) unlike other recipes I use that call for 3 bananas. As a result this bread is a bit drier and has less banana flavor than the usual banana bread. Next time I would add the third banana. Also the recipe calls for baking the bread for 1 hour and it was a bit too done at 55 minutes. Next time I will check it at 45 minutes.

  • Reese's chewy chocolate cookies

    • hillsboroks on August 25, 2021

      These cookies do end up tasting like the Reese's Peanut Butter Cups and boy are they delicious. They are also very easy to make with little fuss. I ended up baking them 12 minutes total with 2 pans in the oven that I swapped around after 6 minutes. I used my 1 oz. cookie scoop and ended up with 5 dozen cookies, even after my husband swiped quite a bit of the dough. The dough is fabulous too!

    • hillsboroks on December 24, 2021

      For my Christmas cookie baking I used this recipe and substituted Guittard green mint white chocolate chips for the peanut butter chips. I added a few snowflake shaped sprinkles on top before baking. These cookies have gotten more raves than any of my fancier, fussy cookies that took much longer to make. With the sprinkles on top they looked great in my cookie boxes and trays. This brand of mint chips is not only a pretty green but they also have a very intense mint flavor which really tasted wonderful with the dark chocolate cookie.

  • Slow-cooker beef-and-corn-stuffed green peppers

    • Rinshin on October 18, 2014

      I veered a bit from the original recipe but used a lot of the ideas from the original. Subbed ground turkey in place of ground beef and added barley for softness and nutrition as well as fresh tomatoes in place of canned soup. Although not superb, it was nonetheless very satisfying dish.

  • Classic tuna-noodle casserole

    • Rinshin on March 19, 2017

      Used leftover busiate al pesto trapanese for the noodle part, clam chowder soup instead of chicken soup, frozen shrimp and squid mixture instead of canned tuna and 3 times more milk along with some white wine to make the mixture more saucy. Skipped on peas and red pepper. For the topping, I added more cheese and thinly sliced green onion. I was using this recipe for an inspiration on what to make using leftover pasta with seafood/fish instead of beef, sausages, pork or chicken. Very satisfying, quick, and good. I can easily see this being served at some trendy Japanese cafes for lunch along with green salad.

  • Artichoke nibbles

    • Rinshin on April 25, 2014

      These are great party nibbles. It's one of the first ones to disappear when I make them. I find the exact same recipes in 3 places including here, Sunset, and Texas Home Cooking.

  • Praline crisps

    • bching on August 26, 2019

      Delicious, can't stop eating these simple cookies!

  • Mystery cake (tomato soup-spice cake)

    • swegener on January 30, 2015

      I made this about a year ago and I have a coworker who will still not eat anything I bring in since. I couldn't taste the tomato, but I guess knowing it was there traumatized her.

  • Zucchini bread

    • ashallen on August 22, 2019

      A good zucchini bread recipe that my co-workers enjoyed.

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  • ISBN 10 0517705761
  • ISBN 13 9780517705766
  • Published Oct 31 1997
  • Format Hardcover
  • Page Count 547
  • Language English
  • Countries United States
  • Publisher Random House USA Inc
  • Imprint Clarkson Potter

Publishers Text

For the past ten years, Jean Anderson has been on a quest: to search out the most popular recipes of the 20th century and to chronicle 100 years of culinary change in America. The result is a rich and fascinating look at where we've been, at the recipes our mothers and grandmothers loved, and at how our own tastes have evolved.

The more than 500 cherished recipes in these pages are mainstays of American home cooking, the recipes that have remained favorites year after year. For the smallest sampling:

California dip . . . Buffalo chicken wings . . . vichyssoise . . . tuna-noodle casserole . . . Swiss steak . . . frosted meat loaf . . . tamale pie . . . corn dogs . . . lobster rolls . . . classic green bean bake . . . perfection salad . . . green goddess salad . . . frozen fruit salad . . . chiffon cake . . . brownies . . . chocolate chip cookies . . . chocolate decadence

Beyond this collection is Jean's exploration of the diversity of our nation's cuisine and our adoption of such "foreign" dishes as pizza, gazpacho, lasagne, moussaka, and tarte Tatin. Her painstakingly researched text includes extensive headnotes, thumbnail profiles of important people and products (from Fannie Farmer to James Beard and from electric refrigerators to the microwave), and a timeline of major 20th-century food firsts.

In recording popular recipes that might have been lost, in setting them in richly detailed historical context, Jean Anderson has written her masterwork. The American Century Cookbook may well be the most important new cookbook of the decade; it is certainly the book America will love.


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