Mom's Best One-Dish Suppers: 101 Easy Homemade Favorites, as Comforting Now as They Were Then
Author: Andrea Chesman
Everyone loves old-fashioned comfort food, but a roast with all the fixings can be daunting to organize and difficult to execute. Plus, a sink full of dirty dishes and crusty pans can mar the whole meal for the unlucky dishwasher! Enjoy those traditional tastes on busy workdays by combining them in one-dish suppers that are simpler to prepare, quicker to clean up, and just as delicious and satisfying.
Mom’s Best One-Dish Suppers is designed to help today’s home cooks pare everything down, liven things up, and entice the whole family to the dinner table while minimizing fuss and cleanup. New England Seafood Chowder, Chicken & Dumplings, and Beef Stew get ladled straight from the soup pot to main-course bowls on chilly nights. The simple skillet is every cook’s friend and can be used to produce delicious dinners as diverse as Curried Chicken & Broccoli Pilaf and Stovetop Mac ‘n Cheese with Ham and Peas. Add family-pleasing ideas for Oven-Baked Meals and Salad Suppers—Mexican Lasagna, Chicken Tetrazzini, Oven-Baked Pot Roast with Vegetables, Shrimp & Avocado Salad, Tuscan Tuna Salad with White Beans—and the busiest cook is armed with 101 old-fashioned favorites for every season.
Here are Mom’s favorite flavors, all served up on one plate, guaranteed to please both the cook and the dishwasher!
Shirley Reis - KLIATT
Chesman has taken some favorite dishes from the past and turned them into satisfying one-dish suppers that are easier to prepare, quicker to clean up and just as delicious as the originals. Some of the wonderful meals are Chicken Gumbo; New England Seafood Chowder; Split Pea Soup; Louisiana-Style Shrimp and Rice; Skillet Lasagna; Corned Beef and Cabbage; Roast Pork with Sauerkraut; Curried Rice and Chicken Salad; and many more delectable dishes. Included is information about the origin of some recipes, how to cook certain unique vegetables, various types of cookware, a guide to salad greens, and a host of interesting quotes from various stories about types of food. Chesman is the author of 15 cookbooks and has won a James Beard Award. This is sure to be popular. KLIATT Codes: JSA--Recommended for junior and senior high school students, advanced students, and adults. 2005, Workman, 200p. illus. index., Ages 12 to adult.
Book review: Sushi Experience or Just Family Favorites Cookbook
The Warmest Room in the House: How the Kitchen Became the Heart of the Twentieth-Century American Home
Author: Steven Gdula
The first book that puts the hearth of the American home—its many unique challenges and innovations—in its proper place in contemporary history.
Thomas Jefferson once wrote that if you really want to understand the workings of a society, you have to “look into their pots” and “eat their bread.” Steven Gdula gives us a view of American culture from the most popular room in the house: the kitchen. Examining the relationship between trends and innovations in the kitchen and the cultural attitudes beyond its four walls, Gdula creates a lively portrait of the last hundred years of American domestic life. The Warmest Room in the House explores food trends and technology, kitchen design, appliances and furniture, china and flatware, cookery bookery, food lit, and much more.
Gdula traces the evolution of the kitchen from the back room where the work of the home happened to its place at the center of family life and entertainment today. Filled with fun facts about food trends, from Hamburger Helper to The Moosewood Cookbook, and food personalities, from Julia Child to Rachael Ray, The Warmest Room in the House is the perfect addition to any well-rounded kitchen larder.
Kirkus Reviews
Superficial, research-skimpy overview of middle-class American innovations in the 20th-century kitchen. Freelance journalist Gdula's warm-and-fuzzy chronological narrative of America's industry-driven tastes barely takes into account the history of cooking before 1900 and largely neglects this country's staggering regional and class differences. Frequently settling for such lazy summaries as, "changes were occurring so quickly in American society," he always means middle-class, white society. Suddenly, by 1900, the "down-hearth fireplace" of prairie living was replaced by the freestanding cook stove, transforming the kitchen from a hot, dangerous place into a welcoming center of the house to which even guests were invited. The new century's lady of the house saw herself as a domestic scientist, thanks to cooking primers by Sarah Tyson Rorer and Fannie Farmer. Guesswork was eschewed in favor of measurement, and public awareness of food contamination spread thanks to Upton Sinclair (The Jungle) and others. The U.S. government passed the Pure Food Act of 1907, and sanitary measures became de rigueur, as evidenced by the advent of better lighting, linoleum and the Hoosier cabinet. The consolidation of industry during World War I ushered innovations into the kitchen: canning, calorie counting, Borden's condensed milk and Pyrex. Boxed cold cereal and sliced bread miraculously appeared in the 1920s, the Waring Blender, SPAM and Fiestaware in the Depression. Victory gardens and vitamins helped Americans stay healthy during World War II, and wartime experiments such as Teflon and aluminum foil ended up in the kitchen. Access to refrigeration, plastics and frozen French fries promised to make thekitchen less of a scullery in the 1950s. From the '60s onward, Julia Childs and others familiarized Americans with the preparation of international cuisine. From dieting to genetically modified foods, Gdula skates through a century of America's eating habits, regurgitating articles from magazines and offering few fresh ideas.
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