America's Best Kitchen Cookbook and CD’s Spotlights the Most Delicious Recipes in the U.S.

Cathy Leslie of Garland, Texas, professes to be no more than an ordinary person with an extraordinary enthusiasm for cooking. But if this 40-something year-old woman is no homemaking diva like—well, you know who—she’s been a catalyst for collecting recipes now available through Amazon or Borders in a 258-page cookbook titled “America’s Best Kitchens–Southwestern Edition.” “The cookbook features a total of 500 recipes from households in six states in the Southwest, stamped by the culinary tastes of the region,” said Leslie, of America’s Best Kitchens (ABK). “It’s a potpourri of cooking secrets collected through our Internet web site, http://www.AmericasBestKitchens.com, and catalogued under those states: Arizona, Arkansas, Nevada, New Mexico, Oklahoma and Texas. “Some of the recipes have been in families over the generations and only now being disseminated,” said Leslie, who herself has received recognition for her chili dishes garnering blue ribbons at Texas State Fairs.

Dallas, TX (PRWEB) December 5, 2004

The Southwestern cookbook is the first of the regional editions from America’s Best Kitchens, which has established itself as a clearinghouse for recipes from average American households.

“Our web site has received more than 4 million recipes from all 50 states and the District of Columbia, with the challenge identifying the ones to highlight,” Leslie continued. “Believe me, it’s not easy, but it’s worth the effort because we’re helping to bring the most delectable cooking creations from one kitchen to another.”

A sample of the recipes in the Southwestern edition provides a mouth-watering inkling: “Mesquite Barbecue Melts” and “Old West Gyros” from Arizona; “Muddy River Pecan Brownies” and “Southern Tea Cakes, Arkansas; “Quiche Rio Grande” and “Five-Step Gnocchi,” Nevada; “Four-Corner Biscuits” and “Eggs Santa Fe,” New Mexico; “Irish Stew” and “Rattleneck 7-Up,” Oklahoma; and “Sky High Honey Biscuits” and Longhorn Huckleberry Cake,” Texas.

Each recipe is led off with a header crediting the person submitting the recipe. Besides receiving an America’s Best Kitchen certificate and medal, all of the individuals in the ABK regional editions have the satisfaction of knowing they’re having an impact on the menus of other household.

“That’s no small dimension to why folks around the country have sent in their recipes. They want to share them with others, and we provide the means of doing it,” Leslie said.

As an added incentive, ABK provides cookbook contributors with a CD containing a total of 5,100 recipes culled from the more than 4 million submittals (100 recipes for each state and the District of Columbia). And they also receive the cookbook for their region of the country.

For everyone else, the regional cookbook CD is priced at $29.95 and comes with a companion volume, “1776 American Cooking Recipes,” which has the distinction of being the first American cookbook published in the newly formed United States.

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