The Book

Fresh from the Cook’s Country test kitchen, dishes like juicy Connecticut Steamed Cheeseburgers, generously-seasoned Iron Range Porketta, luscious Bee Sting Cake, and New Mexico–born Millionaire Pie will have home cooks hungry for the regional favorites in Cook’s Country Eats Local.

This cookbook is a coast-to-coast culinary tour of the best that hometown America has to offer.

We uncover 150 recipes, dividing them into four distinct regions: New England and the Mid-Atlantic, Appalachia and the South, the Midwest and Great Plains, and Texas and the West. Home cooks will find everything from Pittsburgh Wedding Soup and Carolina Sweet Potato Sonker to Iowa Skinnies and Hollywood Chili.

From L to R: Connecticut Steamed Cheeseburgers, Utica Greens, Bee Sting Cake

We take the guesswork out of re-creating bygone restaurant favorites and regional specialties, reviving these unsung classics for the modern home kitchen. Regional recipes often stay put because critical ingredients can be hard to find, but our test kitchen has come up with clever substitutions to make these dishes accessible in any kitchen.

Grilling Steaks

Our approachable cooking techniques bypass time-consuming methods in favor of quicker, simpler alternatives. Throughout the book, step-by-step photography illustrates key techniques.

New Mexican Pork Stew (spread)

Cook’s Country Eats Local also features colorful local history and anecdotes that give the recipes a true sense of place. Readers will learn how an enterprising chef at Saratoga Springs’ Moon’s Lake House unwittingly changed the snack food business forever, the origins of Old Bay seasoning, and who really created the Reuben.

The editors at Cook’s Country magazine have crisscrossed the country looking for local gems.

Illustrated maps and a list of test kitchen–approved hot spots, such as New York City’s Kossar’s Bialys and Austin’s Franklin Barbecue, show readers where they can try the inspiring original dishes today.

Cooking Shrimp

Whether you slice into St. Louis Gooey Butter Cake or serve up Boston Cream Cupcakes, it’s a sweet trip to finding your new favorite recipe. Explore what’s inside the book.

  • Publication Date: August 1, 2015
  • 320 pages, paperback
  • 150 recipes, four-color throughout
  • $26.95 (list price)
  • ISBN 978-1-936493-99-9