Lisa Messinger's
Cookbook Corner

The Complete Idiot's Guide to American Cooking
Ronnie Fein (Alpha/Pearson)

Will your daughter-in-law speak to you again? Will your nephew cease all of your future holiday invitations? The question is—when it comes to possibly frying their feelings—will it do more harm than good to give the culinary klutzes in your life The Complete Idiot’s Guide to American Cooking (one in a Complete Idiot’s cooking series)?

I’ll vote for taking the risk. Soon after the sting, the person in question probably will be a much better cook. There are dozens of tips. A few things your intended will learn:

— How to soak dry beans to ready for recipes
— Why never to use olive oil for deep-fat frying
— Why long-grain rice is the best choice for most recipes
— Why pears are rock-hard when in supermarkets
— Not to use a blender or food processor to mash potatoes

About much more than avoiding such lumps while cooking, the book gives a thorough and impressive coast-to-coast tour of American cooking. While in New England, sample Maine Lobster Pie, Red Flannel Hash, Maple Baked Beans and Succotash with Pancetta; in the South, Hoppin’ John, Cornmeal-Fried Catfish with Hushpuppies and Fried Green Tomatoes; in the West, Baked Mahi-Mahi with Macadamia Crust and Goat Cheese and Walnut Salad with Balsamic Vinaigrette. Your tasty trek also will have curled through the Mid-Atlantic, Midwest/Great Plains, Southwest and Northwest.

As the book’s title bills, recipes are virtually foolproof, clear and concise. Most are quick, too. You don’t have to be an “idiot” to appreciate this book, just someone who likes good food prepared with minimum thought and effort.

RECIPES: RED FLANNEL HASH
BAKED MAHI-MAHI WITH MACADAMIA CRUST

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