Editor Richard J. Perry was my guest with this new book that
is a return to old fashioned Home Cooking, not a chef's cookbook, but an
everyday book that any home cook can use and enjoy.
Hearkening back to the days before “low-fat” and
“low-carb” took the fun out of food, The Good Home Cookbook
features more than 1,000 recipes from the days when comfort food
wasn’t the latest trend, but a way of life. From a massive collection
of vintage cookbooks, including heirloom family recipe books, Richard
J. Perry selected dishes that represent the true staples of American
cuisine. Then, to see how the recipes changed over the years, they
were cross-referenced with later cookbooks. Ingredients and techniques
were “averaged” across regions and decades and finally, in a unique
public testing program, sent to hundreds of home cooks in all 50
states. The recipes were tested, retested — without fancy stoves or
exotic equipment — and meticulously evaluated until each was perfect:
a wholesome, delicious American classic in keeping with today’s
tastes, but never straying from its honest, blue-plate beginnings.