America's Best Lost Recipes

by Cook's Country Magazine

Thousands of home cooks from around the country participated in the "Cooks Country" Heirloom Recipe Preservation Project, sending in recipes that, in some instances, had been in their families for generations. The result is this collection of more than 120 old-fashioned recipes that deserve a place in home kitchens today.Americas Test Kitchen

Genres: Cookbooks, Cooking, Food, Nonfiction, Reference, Food and Drink

224 pages, Spiral-bound

First published October 27, 2007

About the author

In 1993, Mr. Kimball relaunched Cook's Magazine, which he founded in 1980, serving as the publisher and editorial director, as Cook's Illustrated, and recently founded Cook's Country Magazine. Mr. Kimball serves as publisher and editor of both magazines. Mr. Kimball also serves as the host of America's Test Kitchen, a public television cooking show now in its seventh season. Mr. Kimball is a regular contributor to The CBS Early Show, and has been written up in many publications including The New Yorker, the Wall Street Journal, The New York Times, People Magazine, The New York Times Book Review, The Washington Post, and The Los Angeles Times. He is also the author of The Cook's Bible, The Yellow Farmhouse Cookbook, Dear Charlie (Christopher Award Winner), The Dessert Bible, and The Kitchen Detective. He lives in both Boston and Vermont with his wife, Adrienne, daughters Whitney, Caroline, and Emily, and his son Charles."

Reviews

[Betty · Rating 5 out of 5]

I LOVE this book! I found many old recipes that I remember from my childhood. I was a little surprised that "Mock Duck" wasn't one that was submitted, we ate that a lot when we were young. A lot of the recipes have withstood time, such as Wacky Cake, which I think still shows up here and there. Having been subjected to such things as "Tripe & Onions" during the hard times (don't worry, this is one lost recipe that is not included), I'm not surprised that most of the recipes are sweet. Also, a lot of wartime recipes got "Lost" once sugar was once more available, and many of these recipes, though sweet, did not use a lot of sugar.

I found the Notes very helpful & consistently beneficial, and also loved the stories. Unfortunately, I have not made any of these recipes yet (not recently at any rate, but having made them in the past and comparing the recipes I have no doubt whatsoever that they will be excellent and turn out as expected). Since I reviewed an advance copy, I assume in the final printing those gorgeous photos will be in colour! And who would not be interested in a recipe called "Naked Ladies with their Legs Crossed"!

I am so thankful that there are conversion charts! As an older Canadian, I speak Fahrenheit, quarts, tablespoons and pounds much better than what I call "metricese"! And of course almost all my recipes are older than our metric.

Besides Wacky Cake, I remember having eaten: Chocolate Mayonnaise Cake, Red Velvet Cake (earlier recipe) and Hot Milk Cake. These were usually our birthday cakes. However, there are many more recipes that I have known about but never had.

Anxious to try: 7-Up Cake, Monkey Bread, Pioneer Bread, Just Chicken Pie, Glazed Pork with Caramelized Pears and Sweet Potatoes, ... Hmmm, guess I'll have to try most of them! Maybe not the Mile High Bologna Pie (but may substitute the meat! Maybe moose sausage? Keep it heritage...)

[Nancy · Rating 5 out of 5]

I received this book as a gift, and it was one of the best gifts I've ever received. Some of the recipes are intriguing, particularly the stories behind them. One recipe, in particular, is worth the entire book. My grandmother made a wonderful pound cake--the best pound cake I've ever tasted. However, when she died, the recipe died with her. Until I opened this book and found the recipe for "Cold Oven Pound Cake". The picture looked just like my grandma's cake, but I couldn't be sure. Then, I screwed up my courage and made the cake. When I took the first bite, my eyes filled with tears. It was exactly like my grandma's cake. It was like she was there with me in the room.

[Carina · Rating 4 out of 5]

I've been having so much fun going through this recipe collection. The recipes are old-fashioned and highly connected to the immigrants of the late 19th and early 20th centuries. There are plenty of German, Polish, and other central European inspired recipes interpreted through the east coast and mid west portions of America. The recipes are delicious and the instructions clear. Each recipe contains a short history as well as specific pitfalls to avoid. I bought the book for the Runza recipe and kept the book for all the rest.

[C · Rating 3 out of 5]

An interesting book to peruse and see if anything looks good. To me, not much did. You may feel differently.

[Mir]

Monica said noms.

[Yaaresse · Rating 2 out of 5]

Picked this up at a used bookstore, so comments are on the hardcover edition.

It's a pretty book in that "mother's day gift" kind or way. Plaid end pages with a cut little pocket in the back. (For what, I don't know.) Abundant blank recipe card pages at the end. Lots of photos. Heavy paper. The format is a hardcover over a spiral binding. I wasn't wild about that. The pages could easily tear from the spirals if someone did use it heavily, and the pages squeak when you turn them. That sounds like such a little thing. It is...until you've leafed through forty pages of what sounds like Attack of Tiny Mice Army Using Claws on Chalkboard.

Initially, I thought it would be pretty good recipe collection of early 20th century Americana. I bought it for two recipes specifically, potica and Hungarian sweet rolls. As I started going through the book more carefully, I realized these were not really "heirloom" recipes, but ones submitted to the writers that they then substantially altered. The original recipe might have been great-grandma's, but not anymore.

The bulk of the recipes are desserts and breads. The few savory dishes are heavy on dairy and, weirdly, cabbage. Few sounded very interesting unless you're really into things like scalloped carrots and Mile High Bologna Pie or think adding horseradish to deviled eggs is a revelation. As for the desserts, there are a million wacky cake, pumpkin pie, and peanut butter blossom cookie recipes to be had on-line, and most of them are similar enough to the ones in this book that I have to wonder why they included them instead of more interesting regional or historical recipes. (And the world doesn't need another sugar cookie recipe. The world doesn't need any more boring sugar cookies period.)

I didn't realize it was an America's Test Kitchen publication when I bought it. My error since there is a (tiny) ATK symbol on the cover.) I admit I'm not a fan of ATK. I find their overall tone is usually pedantic and condescending. "Our way is best because we say so." Does this affect my rating. Probably. But mostly I rate cookbooks on whether I learn anything, am inspired by the content, or will ever cook from them.

[EB · Rating 3 out of 5]

I'm surprised by how much I enjoyed reading this book. I believe it's the first cookbook I've sat down to read cover to cover - including most ingredient lists but excluding the steps involved. The stories of families and U.S. history are fascinating. I also liked the descriptions of how test cook's tweaked the original recipes. I'm also surprised as how much alcohol is used in many of these! Esp in baked goods. At any rate. Quite a few recipes I marked to save, incl an aspic that's essentially a Jell-O shot w/ shrimp!

PS - I def read this w lots of Googling. Partly for definitions of words (cooking / baking terms), partly to locate recipe origins on the map, and partly for historical context, but mostly for pics of the recipes bc not many pics were included in the book.

[Kelly · Rating 3 out of 5]

I agree with the criticisms I've read in the past that ATK uses entirely too much butter and fat in their recipes - which is quite annoying in a compilation such as this, where they took classic recipes and altered them to be what is perceived to be more appealing to the modern palate. But, this book is a good starting point; I found it at the library and showed it to my mother: she remembers many of the recipes from when she was young and we've had fun playing around with some of them.

[Yvonne O'Connor · Rating 2 out of 5]

While it’s an interesting read and full of stories to go along with each entry, the idea of making some of these is insane. “Mile high Bologna pie”? I’ll pass. “Bloody Mary Terrine”? Oh good Lord, no. A lot of these are really complicated (like the caramel peach pie that involves an inverted custard cup and creating a suction to trap sauce - that would never work out for me) or has way too many steps for me.

[Andee · Rating 5 out of 5]

Best cookbook ever! I LOVE the series of books they did - America’s best lost suppers, desserts, pot luck recipes, etc., they are all exquisite! The personal stories from each of the family recipes is just phenomenal!

[Theresa · Rating 5 out of 5]

I really enjoyed this cookbook! I checked it out of the local library and after reading and using some of the recipes, I decided to purchase the book!
As the editor writes, "Just because something is old doesn't mean it's any darn good. So when we approached the notion of seeking out 'lost recipes' from around the country, we were looking for the something special, recipes that tasted great but also recipes that told a story, that truly represented a window into the American experience. Each and every recipe had to be food we would be eager to make that night for dinner."
Each of the 121 recipes includes a background story along with additional notes from the test kitchen. Often photos accompany the recipe. Clear preparation directions are given. Additional cooking helps are featured at the back of the cookbook.
The chapters include Starters, Salads, Sides and Sauces; Soups, Stews and main Courses; Breakfast and Breads; Cakes; Pies, Puddings, and Fruit Desserts; and Cookies and Candies.

[CrystalIsReading on StoryGraph · Rating 3 out of 5]

I haven't tried any of the recipes in this cookbook yet, although I read through every recipe today as soon as I got the book, and bookmarked quite a few that I would like to try "at some point". This book is almost as much a book of history, cultural and culinary, as it is a cookbook. a lot of the recipes look delicious, and some of them are simple. But a lot of them look more complex, or at least more labor-intensive/ time-consuming than my usual quick fix cooking allows for. I WILL try some of these out, when I have both extra time and inclination. I'm glad I got it, no matter what--all the little paragraphs about each recipe were really interesting and even educational. Did you know that for its first seven years of sale, 7-Up was called Bib-Label Lithiated Lemon-Lime Soda? well, now both of us do. :)

[Samantha · Rating 5 out of 5]

This book is so awesome. The recipes are wonderful (sometimes wacky -- want to add some Naked Ladies Crossing Their Legs to your next brunch menu?), the photos are crisp and attractive, and best of all, each recipe comes with an introduction explaining its origin. I would read this book even if I didn't love to bake, just to get the history of some of these amazing dishes in American culinary history. Cook's Country makes a habit of doing EXTENSIVE testing of the recipes they publish -- they try many permutations of a recipe to make sure that they find the best-tasting, most reliable way to make the dish. It's kind of a scientific approach to cooking and baking. I adore this book!

[Cindy · Rating 3 out of 5]

OK, I haven't tried Mile High Bologna Pie (and never will), but there are a few in here that sound yummy. Mostly desserts, of course, because that's what I like best. Also some interesting breads in here too. And fun stories to read. But an awful lot of fat in here, and no nutritional info. I do like that they explain why they change things and what works best. One to look at, maybe not one to buy.

[Christabelle · Rating 5 out of 5]

This is my favorite cookbook! From thousands of entries, America's Test Kitchen whittled the pile down to the most promising recipes to include in this cookbook. It holds heritage, having recipes from a group of people (immigrants from all over) or a time in history (there is a recipe for a cake from World War II era that is made with the limited rations they had at hand), and everything has a story. So far I haven't come across a recipe I have not liked and it makes me anxious to try more.

[Garrick · Rating 3 out of 5]

This great cookbook comes from America's Test Kitchen, so you know the recipes work. That said, there are only a half dozen I'm going to copy before returning to the library. Sad thing is, a good many of these recipes have no holding time. I can't eat 36 cookies in three days, for instance (did I mention I'm a single guy?)

So, if you have a family or an event to attend, this cookbook is for you!

[Stacie · Rating 3 out of 5]

I have made most of the sensible recipes in this book. Some were just too unappetizing and complex for me to tackle. There are a few worthy winners: Texas Chili Dogs, German Hamburgers, Orange drop doughnuts, monkey bread, Hungarian sweet rolls, Pioneer bread, Bourbon Cake, Mincemeat cake, Joe Foggers Molasses cookies to name a few. For anyone looking for unique lost recipes, this is a good read.

[Kendra · Rating 2 out of 5]

I liked reading this, but I may change my mind after I try making a few things. I only say that because I haven't much liked the Cook's/Christopher Kimball recipes I've tried -- they tend to be far too bland for my taste. But I'm willing to give it a shot!

Update: Still too bland, even for my kids.

[Alex · Rating 5 out of 5]

I've made a fair amount of these recipes and they all turn out lovely. I expect everything from Chris Kimball to be the best and I'm generally not disappointed.

My absolute favorite is the Red Velvet Cake. So, so, so delightfully good. It's the best recipe I've found so far and I always receive compliments when I bring it anywhere.

[Marian · Rating 3 out of 5]

The binding of this book is awkward and floppy, when you pick up the book the pages shift and look like they are falling out. Also There are reasons some recipes fall out of favor. But afew good ones in her, mostly rolls and cracker, and other baked goods.

[Vicky · Rating 4 out of 5]

I think I'm going to have to buy this one since I've bookmarked just about every recipe. The Cook's Country/America's Test Kitchen people have yet to let me down, so I'm pretty confident these will be good.

[Nancy · Rating 3 out of 5]

Many of these recipes should be classified as comfort food, not the healthy choices we should be making everyday. If you are known to your family as someone who doesn't cook, try one of these recipes and everyone will be sure you have been channeling their grandmother and all her kitchen skills.

[Stephen Simpson · Rating 3 out of 5]

A very hit-or-miss recipe book for me. Some of the recipes are fantastic, some are completely uninteresting/unappetizing. That's not surprising given the theme (a hodgepodge of recipes across cuisine types) and even the recipes I find less appetizing are still accurate and easy to execute.

[Tara · Rating 4 out of 5]

I love old recipes!! This book reminds me of my grandma and mother and I think the history behind each recipe is priceless. I would even make most of the dishes. I am saving up for this book.

[Aod · Rating 4 out of 5]

I started looking through this book last night.
Some recipes that I would like to try:

Lazy Daisy Cake
Corn Oysters
Black Out Brownie Cake
Cold Oven Pound Cake

[Rose Ann · Rating 4 out of 5]

great old-fashioned recipes, and some unusual ones as well. I made a few things from this book and was very happy with the way they turned out.

[CJ · Rating 2 out of 5]

A couple of recipes I want to try. I didn't realize Red Velvet Cake, kolaches, and Brunswick Stew were 'lost'. Mile High Bologna Pie should stay lost - Wisconsin can do better than that!

[Lyn · Rating 3 out of 5]

Heavy focus on desserts with some really interesting and simple recipes. Not as many savory items as I would have liked and a number of recipes are PA Dutch/Amish.

[Robin Gray · Rating 5 out of 5]

I stayed up past midnight to finish reading this cookbook. I. Am. Not. Joking.

[Mrs. · Rating 3 out of 5]

The baked goods in here are the best recipes in the book, and fun. The savory ones are pretty good, but need spicing up, so keep that in mind when you are cooking.