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    Books: Cooking by Cuisine -> Cooking American

    Lost Recipes : Meals to Share with Friends and Family


    Published: October 14, 2003
    ISBN: 0375411984

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    Book Description
    Marion Cunningham, editor of the revised The Fanny Farmer Cookbook, is also the author of The Supper Book and The Breakfast Book, two gems of American home-style cooking. This simple but delicious fare is once again onstage in Lost Recipes, a collection of almost 150 easy formulas for largely forgotten American classics. These recipes, which include the likes of Chicken and Dumpling Soup, Fresh Tomato Gratin Stew, and Salmon or Tuna Loaf might, in other hands, seem dated; here, they're just what the doctor ordered. Why? Cunningham has devised exemplary versions, which eschew bastardizations like convenience ingredients that have compromised--or replaced--the originals over time. (Her creamed corn, for example, requires fresh corn and real cream.)

    Among the soup-to-nuts chapters, "Yesterday's Side Dishes--Today's Vegetarian Centerpiece," scores with main-dishes like First-Prize Onion Casserole and Welsh Rarebit. "Real Salads and Dandy Dressings" offers equally revivable fare like Brown Derby Cobb Salad and Green Goddess Dressing, while chapters on breads and sweets present the "nostalgic" likes of Monkey Bread, Lazy Daisy Cake, and Dainty Pralines. (Readers should know that other versions of some recipes have appeared in previous Cunningham works.) Illustrated, and with pithy excerpts on food and dining from writers ranging from Brillat-Savarin to Eric Schlosser, the book is another Cunningham treasure. --Arthur Boehm

    Product Description:
    From:Marion Cunningham
    To:The American home cook
    Subject (URGENT):The family table

    We need to lure our families, friends, and neighbors back to the table, to sit down and eat together. It is important that we be in charge again of our cooking, working with fresh, unadulterated ingredients. Enclosed you will find many simple-to-make, good-tasting, inexpensive dishes from the past that taste better than ever today. I urge you to try them.

    and#183; Good soups-satisfying one-dish meals that can be made ahead
    and#183; Dishes that can be made with what's on hand-First-Prize Onion Casserole, Shepherd's Pie, Salmon or Tuna Loaf
    and#183; Vegetables baked and ready for the table
    and#183; Real salads, substantial enough for lunch or supper, with snappy dressings
    and#183; Breads and cookies, puddings and cakes that you loved as a child

    PS: There is nothing like the satisfaction of sharing with others something you have cooked yourself

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