American Chef's Companion

Traditional Country Life recipes appeal to the cook in all of us — recipes like grandma used to make, but with modern techniques, styles, clear step-by-step directions, and all natural ingredients. We have taken care to prepare basic, home­spun, down-to-earth recipes, elegant in their simplicity and presentation, mouthwatering and delightful, uniquely American.

We have made every effort to preserve the integrity of the original recipe, some of which derive from Native Americans and early settlers of our country. In those days, the terms “medium heat,” “high heat,” and “low heat” all meant the same thing: put the skillet on the fire and get the chickens out of the kitchen.

For the cook who delights in the tastes of home, the American Chef’s Companion contains over 90 recipes organized by topics including breads, soups, entrées, and desserts. We also include beverages, pickles, and preserves to provide authentic accents for the meals. The recipes chosen for this book are American folklore, researched on the farm, and presented here for the first time. If you never heard of Dixie punch, never knew how many potatoes go into potato bread, or want to make your own vanilla extract, this book is for you.

Elizabeth Brabb is the author of the first title in this series, AMERICAN CHEF’S COMPANION. Ms. Brabb’s research in culinary styles resulted in this compilation of modern Thanksgiving recipes gathered from all parts of the country. A graduate of Skidmore College in Saratoga Springs, New York, she divides her time between Manhattan and Shelter Island where she lives with her husband and two children.