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: Pasta, doughs & sauces; Main course; Italian; Vegetarian
    • Ingredients: potatoes; egg yolks; all-purpose flour; Parmesan cheese; butter
    • Categories: Main course; Jewish
    • Ingredients: all-purpose flour; chicken fat; onions; ground beef; eggs
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    • Ingredients: all-purpose flour; lard; store-cupboard ingredients
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    • Accompaniments: White bread with sesame seeds (Peda)
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    • Ingredients: cucumbers; tomatoes; scallions; radishes; cottage cheese; lettuce; sour cream

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  • 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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