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.