The American Table Cookbook

Last week I arrived home from work and awaiting me book mail! How great is that to come home to a new cookbook. This is courtesy of the Book Club Cookbook and Skyhorse Publishing.  Thank you much!

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As you can see from the table of contents there is much to choose from.  I wanted to start with the bread section but the simple roasted potatoes won out.   Comfort foods rule when the temperatures dip into the 20’s so chowder was another welcome addition to the lunch menu.

I’m sure there will be many more recipes I can share from this book in the future.  It’s not ideal for vegetarians (and certainly not vegan diets)  but adaptions may be made to suit your taste.

Oven Roasted Garlic Potatoes

1 pound red potatoes, sliced
6 cloves garlic, chopped
2 TBs olive oil
1 tsp. rosemary
1 tsp. oregano
1 tsp. thyme

Preheat oven to 450 F. In large dish, combine all ingredients. Place in oven and roast 45 minutes or until crisp. Before serving toss the ingredients to combine the oils and herbs.

How simple is that? The chowder is a variation of ones I have made before so I won’t repeat that recipe here.

I am sharing this with Beth Fish’s Weekend Cooking Series.

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21 thoughts on “The American Table Cookbook

  1. I’ve seen and tried quite a few recipes for potatoes roasted with garlic, olive oil, and rosemary. Kind of a late-20th century classic. Like a quick search turned up this one from Gourmet in 2011: https://www.epicurious.com/recipes/food/views/rosemary-and-garlic-roasted-potatoes-357469

    But nothing wrong with repeating an old favorite. Were there some more original recipes in the book? Would you buy the book if you had to pay money for it? That’s always what I want to know about reviews of freebies!

    best… mae at maefood.blogspot.com

    Liked by 1 person

    • Mae, thanks for the link to Epicurious, that looks like a good recipe. I would say that I wouldn’t buy the book had I perused it at the library first. That’s only because they use lard and the recipes are more geared for meat eaters. We do eat meat but I cook mostly vegetarian at home and have so many other cookbooks with similar recipes.

      Like

  2. Potatoes are a treat for us now, with the low-carb lifestyle we’ve been on, but when we have them, we often cook them this way, except for the garlic, which seems to burn too easily, and which I never remember to add halfway through!

    Liked by 1 person

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