The Complete Idiot's Guide
to American Cooking
Ronnie Fein (Alpha/Pearson)
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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
(Updated: 11/11/08 SB)
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