All You Can Books

American Cookery

Various

1,699 ratings
American Cookery | Various

American Cookery

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house livable, but I should say, the more the merrier. If there is ever question of sacrificing a small room and gaining a large closet, by all means do it, for absolute neatness is the saving grace of small quarters, and storage places are essential, if one does not wish to live in a vortex of yesterday's and tomorrow's affairs with no room to concentrate on the present.

FIRST-FLOOR PLAN OF THATCHED COTTAGEFIRST-FLOOR PLAN OF THATCHED COTTAGE

Inside and outside the tiny house must conform to one law—elimination of non-essentials; and the person who has a clear idea of his individual needs and has also the strength of will to limit his needs to his circumstances, will find in his tiny house a satisfaction more than compensating for any sacrifices he may have made.

No one doubts that it is a sacrifice to give up a lesser pleasure even to gain the "summum bonum" and that it does take will power to keep oneself from weakly saying in the face of temptation, "Oh, well! what does it matter! My little house would perhaps be better without that, but I have grown accustomed to it, let it stay!"

Such weakness is fatal in a tiny house.
But how much more fatal in a tiny garden!

Oh! the waste lands which lie beneath the sun trying to call themselves gardens! Oh! the pitiful little plots, unfenced, unused, entirely misunderstood by people who stick houses in the middle of them and call them "gardens"!

No amount of good grass seed, or expensive planting, or well-cared-for flowers and lawns will ever make the average suburban lot anything but a "lot," and most of them might as well, or better, be rough, uncultivated fields for all the relation they

Robert 11/30/2023
What can you say? A timeless classic!!
Michael 04/25/2021
Amazing tour of America's culinary history. Inspiring, interesting, historically delicious recipes.
Evelyn 05/25/2017
Love how he wrote and the recipes are delicious.
Frenchprescott 01/21/2016
Since it's a cookbook, I didn't actually read it from page 1 to the end, but I owned and used it for so long that I certainly have to feel I know it pretty thoroughly. The book is fun to cook from. I often used the recipes as a resource or spring board for creating my own version, but I knew I could
Eileen 05/06/2014
I picked this up to see whether I wanted to cull it from my giant cookbook collection, and it turns out that no, I do not, even though the style is basically the polar opposite of how we eat. It's like a snapshot of ideas about food in 1970, which makes it super interesting as a historical object.

T
Kirsten 12/07/2010
You cannot go wrong in having this on your shelf. James Beard was a charming writer, a distinguished scholar, and a good teacher, and America has produced a fantastic heritage in her food. This is among the best collections of either of them.
Terri 12/06/2010
This is my all time favorite cookbook. Beard traces the origins of old American favorites and is quite honest in his assessment of some recipes. He combines "down home" cooking with some more extravagant recipes.

Sara 01/15/2010
I have the original printing of this book. It is a fabulous collection of American recipes. It is a great book to compare how recipes have changed over the years. For example, the recipe for Sloppy Joes has almost no tomato and is not near as sweet as the recipes we use today. It is a great historic

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