American Cooking: The Melting Pot (Foods of the World) by Dale Brown and Angelo Pellegrini and Israel Shenker and Peter Wood and James P. Shenton and Angelo M. Pellegrini

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    • Categories: Soups; Italian
    • Ingredients: chicken stock; escarole; Parmesan cheese
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    • Categories: Soups; Italian
    • Ingredients: pea beans; salt pork; onions; turnips; leeks; tomatoes; zucchini; carrots; celery; potatoes; green cabbage; beef broth; tomato paste; elbow macaroni pasta
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    • Categories: Soups; Romanian
    • Ingredients: leeks; onions; chicken stock; potatoes; dry white wine; white pepper; heavy cream; parsley; chives
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    • Ingredients: onions; celery; parsley root; carrots; thyme; beef stock; bay leaves; whole cloves; black peppercorns; sour cream; dill pickles
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    • Ingredients: oxtail; corn; onions; tomatoes; green peppers; garlic; cilantro; pumpkins; tomato purée; vermicelli pasta
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    • Categories: Soups; Jewish
    • Ingredients: stewing chicken; onions; carrots; celery; parsnips; parsley; dill; chicken stock; chicken fat; matzo meal; eggs
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    • Ingredients: lard; smoked ham; onions; green peppers; tomatoes; garlic; tomato purée; long grain rice; shrimp; peas; capers; olives; pimientos
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    • Categories: Soups; Chinese
    • Ingredients: scallions; fresh ginger; ground pork; sherry; egg whites; cellophane noodles; Chinese mushrooms; chicken stock; bamboo shoots; snow peas; Chinese cabbage
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    • Categories: Soups; Hungarian
    • Ingredients: lard; beef chuck; onions; garlic; caraway seeds; Hungarian paprika; potatoes; green peppers; tomatoes; carrots
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    • Categories: Stews & one-pot meals; Main course; Basque
    • Ingredients: lamb; onions; garlic; ham; beef stock; dry red wine; tomato paste; parsley
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    • Categories: Stews & one-pot meals; Main course; Puerto Rican
    • Ingredients: beef flank steaks; pork shoulder; smoked ham; cilantro; bay leaves; marjoram; garlic; onions; tomatoes; green peppers; red peppers; yautia; potatoes; yams; green plantains; plantains; corn; pumpkins
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    • Categories: Appetizers / starters; Jewish
    • Ingredients: fish bones and trimmings; onions; white pepper; pike fillets; whitefish; carp; matzo meal; carrots
    • Accompaniments: Fresh horseradish sauce with beets
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    • Categories: Main course; Chinese
    • Ingredients: sea bass; vegetable oil; pineapple juice; tomato ketchup; distilled vinegar; soy sauce
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    • Categories: Fried doughs; Appetizers / starters; Japanese
    • Ingredients: dry sherry; Japanese soy sauce; chicken stock; shrimp; green beans; eggplants; mushrooms; all-purpose flour; vegetable oil
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    • Categories: Main course; Italian
    • Ingredients: fish bones and trimmings; lemons; bay leaves; black peppercorns; salmon; mushrooms; shallots; parsley; dry vermouth; dried oregano; heavy cream; capers
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    • Categories: Main course; Japanese
    • Ingredients: dry mustard; Japanese soy sauce; dry sherry; chicken stock; red snapper; parsley
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    • Categories: Main course; Greek
    • Ingredients: onions; celery; green peppers; carrots; dill; parsley; canned tomatoes; dry white wine; red snapper; lemons
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    • Ingredients: pike fillets; butter; white bread; thyme; chives; tarragon; white pepper; sour cream; tomato purée
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    • Categories: Stir-fries; Main course; Chinese
    • Ingredients: peanut oil; shrimp; garlic; onions; celery; bok choy; snow peas; water chestnuts; mushrooms; bean sprouts; soy sauce; chicken stock; slivered almonds
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    • Categories: Stews & one-pot meals; Main course; Polish
    • Ingredients: dried mushrooms; sauerkraut; onions; marjoram; green cabbage; Hungarian paprika; cod
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    • Categories: Stews & one-pot meals; Main course; Portuguese
    • Ingredients: salt cod; onions; tomato purée; chicken stock; parsley; potatoes
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    • Categories: Main course; Italian
    • Ingredients: whole chicken; onions; mushrooms; canned tomatoes; dry red wine; chicken stock
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    • Categories: Main course; Chinese; Hawaiian
    • Ingredients: pineapple; chicken stock; water chestnut flour; chicken breasts; vegetable oil; green peppers; carrots; soy sauce
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    • Categories: Stir-fries; Main course; Chinese
    • Ingredients: chicken breasts; peanut oil; onions; mushrooms; celery; water chestnuts; peas; bamboo shoots; pimientos; green peppers; soy sauce; chicken stock; bean sprouts
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    • Categories: Pasta, baked; Stews & one-pot meals; Main course; Italian
    • Ingredients: whole chicken; onions; whole cloves; celery; bay leaves; carrots; egg noodles; mushrooms; butter; heavy cream; sherry; egg yolks; Tabasco sauce; Parmesan cheese
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Notes about Recipes in this book

  • Chicken soup with matzo balls

    • rionafaith on October 08, 2017

      p. 30 -- Great simple matzo ball soup. I only had about 3 T schmaltz so I used melted cooled butter to supplement in the matzo balls, and then I used a tablespoon cookie scoop to dish them out which made way less mess than trying to roll them in my hands. I did have a fair bit of disintegrated mush float to the surface while cooking the balls (I've never been able to escape that any time I've made matzo ball soup) but most of them stayed pretty intact and round, and they had a great light, fluffy texture. I daresay this was maybe even better than my mom's version!

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  • ISBN 10 0809400553
  • ISBN 13 9780809400553
  • Published Jan 01 1971
  • Format Hardcover
  • Page Count 208
  • Language English
  • Publisher Time-Life, Incorporated

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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