From Good Housekeeping, the most trusted home source in America, comes the very best in American cooking. Each of the 300-plus recipes is a classic, delicious, and perfect for the home cook. From Southern Fried Chicken to New England Clam Chowder, Good Housekeeping presents the best of traditional, time-tested American cooking, all in one big, beautiful book. Every cook needs these favorites—with delectable photos and fascinating history tracing the recipes’ evolution—at her fingertips. All the recipes were triple-tested in the Good Housekeeping kitchens, where the magazine’s experts created the perfect rendition of every classic dish. And what a delicious portrait of American cuisine they paint! Who could resist Maryland Crab dip, Oysters Rockefeller, Bear Mountain Butternut Soup, Barbecued Pulled Pork or Boston Creme Pie? The recipes also reflect the American “melting pot,” with dishes ranging from Egg Foo Yong to Huevos Rancheros. Ever wonder how certain popular recipes were invented? This cookbook has delightful historical sidebars providing background on the American culinary scene over time—Friday Night Fish Fries, Cakewalks at County Fairs, and more. • Major National Publicity • Reviews and Features in Food Publications as well as Newspapers Nationwide • National Radio Campaign • 5-City Author Tour • On-line Good Housekeeping Readers Poll to tie in with Great American Classics Cookbook • Excerpt/Editorial in October and November Good Housekeeping Magazine • Full-page advertising in Good Housekeeping November, December (2004), and January (2005) This volume of American standards offers a good snapshot of the state of cooking in the nation's homes at the beginning of the second millennium. Gone are cloyingly sweet molded salads. In their place, salad recipes specify fresh herbs, now ubiquitous in the most prosaic grocery stores. Just when it seemed Italian pastas might hijack traditional American home cooking, Mexican dishes materialized on the nation's tables. In fact, this book's first recipe is for guacamole. East Asian cooking puts in few appearances here, and sushi remains a restaurant dish only. Most startling is the European-influenced casual use of wines and spirits in all kinds of appetizers, entrees, and desserts. Current emphasis on food's nutritional value manifests itself in tables enumerating calories, proteins, carbohydrates, and fats appended to each recipe. A host of sidebars offers antique recipes such as Kentucky Hot Brown sandwiches, culinary history from early cookbooks, kitchen hints, and cultural anecdotes. Desserts have never lost their appeal to Americans, and classics here include the requisite cakes, pies, and cookies. Brilliant color photos throughout. Mark Knoblauch Copyright © American Library Association. All rights reserved