Country Cookbook Helpful Roadmap

These two cookbooks are awesome. They have food in there that you would eat everyday. And they call for ingriedients you would already have on hand. I have made several things out of here and all of them have been a hit. I liked them so much that I bought a set for my sister in law, and my mother in law, and they love them too.

These are great cookbooks with easy to follow recipes. I am not a gourmet cook by any means and I can easily follow Paula Deen’s recipes. I love the results too!! Definitely recommend these cookbooks!!

Like a previous reviewer I too am an experienced and long time home cook. How then could I disagree with all three points he made about the layout, the fonts, the material covered, etc.?

I fail to understand how anyone familiar enough with Kimball to want this book would be surprised/distressed by any of the points brought up as negatives. First of all I find it easy to read although many other things are difficult for me to read in terms of the size of the font. I don’t, however, use the cookbook or any cookbook in the kitchen. I always type out the recipes on the computer and print them for use and abuse in the kitchen. Then I have them on file, if they are ‘keepers’, and have easy access to a grocery list when I shop for ingredients.

I bought the book for the commentary and discussion as well as the recipes themselves. There is much to be learned about technique, chemistry, flavors and many other of the details that make recipes what they are. We get to see Kimball’s “we make the mistakes so you don’t have to” credo played out step by step.

So, the font is not too small for me and I’m a ’senior citizen with glasses’; I don’t believe it’s small just to accommodate the commentary, and I’m grateful for the commentary. I do not believe that a good cookbook or the best cookbooks necessarily have the entire recipe on a single page. That is a nice feature for sure, but it is one that makes the costs of published books soar.

I’m really enjoying the book; I will read it through before I actually cook, but I’ve made ATK recipes before and have always been pleased with the outcome.

I enjoy the “Cook’s Country” TV program even more than ATK, and am delighted with the cookbook. It’s a winner.

This is so full of information, of how they took a recipe how it did work and didn’t work and then makes it THE BEST it can be
Spices you wouldn’t have thought of, a different cheese, bean, type of meat or the cut to make it right!
Every thing is EASY to follow! Step by TRUE step (even rack placement in oven!!!) Even easy hints for cutting meat, gadgets and cooking tricks to make it all come together easy and the BEST it can me.
For everyday cooking this is the one cookbook to have!
I’m actually in LOVE with this! =)

I received a paperback version of this cookbook as a gift, wore it out, and had to replace it with a hard cover edition.

The cookbook compiles recipes from Bed and Breakfast kitchens around the country. Wonderful recipes in every category, but especially for brunch. Endless options for muffins, quiche, breakfast casserole and sweet breads. I use this cookbook to make Christmas brunch every year, mixing new dishes with repeat appearances – Cinnamon rolls, Chocolate chip banana muffins, Ash Mill Farm quiche (bacon and swiss, w/ nutmeg).

Use bookmarks or mark the index to find favorites again, since the book is organized alphabetically by state, then by B&B proprietor. It is an unusual, but workable approach. If you enjoy one of a proprietor’s recipes, then chances are the others will be good, too.

In the past, I’ve used this book to find B&Bs to stay. That was fun and worked well, but since the book was published in 1987, a good number have changed hands, etc. If you want to do this, get one of the Maynard’s newer books.

This cookbook is still one of my favorites! I highly recommend it, and even years later I am still discovering and enjoying new recipes.

This review refers to “The American Country Inn and Bed & Breakfast Cookbook”(vol 1) by Kitty and Lucian Maynard….

St Chuck Poolside Jambalaya to North Carolina Applsauce Muffins, Aunt Ruth’s Baked Eggs and Cheese to Dorothy’s Chocolate Zucchini Cake, Guacamole to Lobster Pie to Salt Lake City Taffy, you’ll find the biggest and best collection of regional homestyle cooking from all over this great food lovin country in this fabulous cookbook!

Whatever type of fare you have in mind you’ll find something good in these pages. The Manyard’s have done all the work. State to State(including Alaska and Hawaii) they have found us some great recipes from Country Inns and Bed and Breakfast’s from all over the country. With more than 1700 homestyle recipes you really get your money’s worth.

You can go state to state(without leaving home) and try something new and different, or find some of your old favorites that you’ve been longing for.
There are two indexes to check through. You can check by city, or by food. For a good look at what’s inside, the book, click on the ‘Look Inside” link to several pages to browse through.The recipes range from meals as simple as Biscuits and Eggs to the more exotic tastes like Veal Scallops with Gorgonzola Sauce. You’ll find several different ways of making the most everyday things, like French Toast, depending on what State or Regional taste you’re in the mood for that day!

There’s an additional perk to this cookbook as well. If you want to get out of your own kitchen and do a little traveling, you will find a little description as well as the addresses and phone numbers for all the Inn’s used here, on the pages with their own recipes.In some cases there are nice little sketches of the lodgings as well.

I use this cookbook more than any other in my kitchen. My copy is stained and sticky with the remnants of some terrific recipes(some of my favorite pages are in worse shape than others!). Everytime I look through it for a new idea I find one. I love it! You will too.

So have fun, eat hardy and try to get someone else to do the dishes…..enjoy…Laurie