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The Good Home Cookbook
By Richard J. Perry (Ed.)
ISBN: 1933112255
Publisher: Collectors Press
Publication date: Sept. 28, 2006
Format: Hardcover
List price: $ 29.95
Type: Comprehensive
Sample recipe: Crab Cakes; Tartar Sauce
Intended audience: novice advanced beginner good home cook gourmet professional
Apparent goal: stocking stuffer sampler comprehensive coffee-table Biblical stature
Competition: outclassed follower in the pack strong challenger likely champ
Variety: too little too much unusual nice mix just right
# of recipes: <50 <100 <200 <300 ≥300
Practical recipes: <20% <40% <60% <80% ≥80%
# of ingredients: ≤4 ≤7 ≤10 ≤12 >12
Ingredient hunt: 7-Eleven airfare required online pantry supermarket
Recipe complexity: too hard simple medium challenging professional
Instructions: inadequate verbose bare-bones full-figured educational
Time conscious: unconscious outright lies white lies realistic honorable
Cooking time: weekend project takes all day takes time ≥30 minutes <30 minutes
Added info: zip overwhelming scant balanced generous
Photos/drawings: none distracting decorative instructive glorious
Recipe results: ≤dorm food casual food family meals fancy food fit for royalty
Nutritional info: none overwhelming hit or miss adequate comprehensive
Format/Ease of Use
Layout: ugh cluttered fine considerate work of art
Legibility: unpleasant challenging tolerable clear brilliant
Production quality: cheesy dubious years of service gift quality stunning
Page numbers: non-existent hard-to-find spotty sufficient every page
Table of contents: AWOL frustrating passable useful excellent
Index quality: none tragic adequate good a treasure
Page flipping: upsetting tedious acceptable rare never
Writer: beginner food writer writing cook personality auteur
Cook: unknown self-taught chef teacher celebrity
Fulfills ambitions: falls short almost there satisfactory exceeds home run
Flavor delivered: sad inconsistent tasty delicious exceptional
Overall tone: sterile trying too hard straightforward best friend mom
Value: ouch! a little pricey worth splurging on the money a deal
Overall rating: skip it good very good excellent Ochef Top 100
Comments:  Trendy? Schmendy! Nouvelle? Schmouvelle! Molecular gastronomy? …OK, we give up on the banana-fana-fo-fana, fe-fi-fo-fana approach to reviewing cookbooks. Suffice it to say there is nothing trendy or nouvelle in this cookbook.

Faced with constant revisions of the classic American cookbooks, Richard J. Perry and his colleagues set out to create a book that brings together classic flavors and dishes you might have savored at your parents' or grandparents' table or in restaurants from about the 1970s and before. It is a collection of more than 1,000 "American" recipes – certainly heavy on the meats, soups, casseroles, and desserts, but also including pasta, vegetables, breakfast and brunch dishes, and drinks (many involving alcohol).

We're not 100% convinced that all the recipes are great, but what cookbook could you say that about? If you're looking for recipes that are "quick 'n' easy, lowfat, low carb, or … peppered with new "international flavors" this is not the book for you. If, however, you occasionally or often yearn for comfort foods, for the (possibly mythological) tastes of your childhood, or you've been searching the Internet for ever for one long-lost recipe, this might be a great book for you.


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