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Rating: 
Summary: No American cook should be without this book
Review: If you're pondering again about what to fix for dinner look no further than this cookbook. It is complete unto itself. You no longer have to sift through the pages of over-built cookbooks that are so heavy one could use them for a doorstop. This is a mere 277 pages but it laden with delicious recipes. From carbonara to rice pudding. Everything I have fixed from this book is both pleasing to the eye as well as to the palate. You can quiet even the most finicky eater with this tome. Nicely laid out and easy to read and understand. The classic, that is to say, original recipe for coq a vin is included. Delicious!!! This book easily lays open on your counter or workspace. Don't be afraid to break the binding. It won't matter becase you will be using this book over and over again anyway. It covers the world. Pasta, fish, lamb, desserts, breads. If it is a comfort food brought over by many of the immigrants, it will most likely be here. Greek; mousaka. Italian; lasagne. French; steak au poivre. Jewish; potato pancakes. English; corn pudding. Too many crowd pleasers to name but absolutely one to have in your home.
Rating:
Summary: An Excellent Cookbook For Non-Cooks
Review: Speaking as some one who has very few kitchen skills, I find McCullough and Witt's CLASSIC AMERICAN FOOD WITHOUT FUSS an indispensable work, for it offers more than one hundred receipes of foods I always liked but never actually knew how to make--and it offers them in concise, easy to follow, and surprisingly witty prose.The sections include starters, soups, salads, main dishes, side dishes, breads, and desserts. In addition to such homey items as deviled eggs, chicken soup, pot roast, and macaroni and cheese, McCullough and Witt also include a surprising number of complex ethnic dishes such as moussaka and duck a l'orange, taking care to reduce their more complicated dishes to an essential level that even non-cooks will find unintimidating. The text is also sprinkled with side-bars on everything from roasting garlic to macaroons, and the various receipes invite experimentation. Truly advanced cooks will no doubt find this particular cookbook basic, but for some one less interested in spending all day in the kitchen than in simply turning out an enjoyable upper-middle-class dinner for four it is a remarkably useful collection, easy to read and easy to use. It is also quite a bit of fun. Recommended.
Rating: 
Summary: Favorites Made Easy and Simply
Review: Very minimalist describes the approach to this collection of favorites. From Boston Baked Beans to Coq Au Vin, this has the recipes we all enjoy. Receiving this one free is likely the only way I would have this in my collection. I have others that I turn to for more inspiration on American cooking, such as Sheila Lukens "USA Cooking" which is exceptional, or James Beard's "American Cooking." This is not worthless or poorly done, it is just too bland for my tastes, such as a simple Meat Loaf with the ketschup smeared on the top. Many will gravitate to this food, so to each his own meatloaf.
Rating:
Summary: Favorites Made Easy and Simply
Review: Very minimalist describes the approach to this collection of favorites. From Boston Baked Beans to Coq Au Vin, this has the recipes we all enjoy. Receiving this one free is likely the only way I would have this in my collection. I have others that I turn to for more inspiration on American cooking, such as Sheila Lukens "USA Cooking" which is exceptional, or James Beard's "American Cooking." This is not worthless or poorly done, it is just too bland for my tastes, such as a simple Meat Loaf with the ketschup smeared on the top. Many will gravitate to this food, so to each his own meatloaf.
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