Cookbooks, recipes and restaurant reviews
Jean Anderson, The Recipe Doctor - Cookbooks and Food FindsJames Beard Award seal

From A Southern Oven
Falling Off The Bone
A Love Affair with Southern Cooking
The New Doubleday Cookbook
The New German Cookbook
The Food of Portugal Cookbook
The American Century Cookbook
Process This Cookbook
One-Dish Dinners Cookbook
Quick Loaves Cookbook
Jean Anderson's Preserving Guide
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“If anything could be called the national dish of the South, perhaps barbecue, even more so than fried chicken, would be it.”

– Damon Lee Fowler, Classical Southern Cooking


From A Southern Oven
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From Jean Anderson's Perserving Guide
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Breaking News:

My feature article on Portugal's little known Alentejo Province was just named this year's best food and travel article by the IACP (International Association of Culinary Professionals). Titled "The Food I Dream Of," it was published in the November issue of SAVEUR magazine:

MAD FOR MUFFINS, my newest cookbook, which Houghton Mifflin Harcourt will publish this fall is now in production. I just finished proofing "first pass," what we used to call "galley." The book contains more than 75 muffin recipes -- with an emphasis on the nutritious. Now beautifully photographed, they show what immense variety there is in the world of muffins. Still, muffins are the easiest, quickest quick bread of all, just the thing for breakfast, lunch, dinner, and snacking.

Listen to my half-hour CELEBRATE NC radio show the last Thursday of every month, live at 11:30 a.m., rebroadcast at 6:00 p.m., streaming worldwide, and on-demand anytime. Host Mike Moore and I talk about all kinds of things -- food safety, Southern foods and their whacky names, professional cooking tips, etc. We also give away an autographed copy of one of my cookbooks each month. For more info, click on To listen in, click one of the links below and press the button:

March 2014 Show
April 2014 Show
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I'm deep into recipe research and development for my next Houghton Mifflin Harcourt cookbook, CRISPS & COBBLERS, CUSTARDS & CREAMS? Any unusual family favorites you'd like to share? If I use your recipe, you'll be given full credit and receive an autographed copy of the book. Pub date? Autumn 2015.



Q & A (with KS of Wayland. MA, about making bread and measuring flour)  

KS:  I have enjoyed using The New Doubleday Cookbook for over 20 years. My question is about your Whole Wheat Bread recipe, which I have been making regularly for the past three years or so -- it is our standard morning toast bread and it is delicious.
     The recipe calls for 4 cups of all-purpose flour and 5 cups of whole-wheat flour. I have never been able to incorporate all the flour; typically I manage to incorporate only about 4 cups of WW flour, and only with a lot of effort. I use the scoop and scrape method for measuring the AP flour Also, the recipe states that no kneading is required. I can't imagine how this bread can be made without kneading. Can you please advise on the flour amounts and how best to incorporate the flours? How can it be done without kneading?

JA:  Needless to say, I'm pleased that the Doubleday whole-wheat bread has become your "morning toast." I think I can shed a little light on the flour problems you're having. First of all, our recipe calls for SIFTED all-purpose flour, which means that you must SIFT THE FLOUR BEFORE YOU MEASURE IT, even if the bag says "pre-sifted."
     Here's why: Flour compacts in shipping and storage, so if you do not sift the flour before you measure it, each cup of your scooped and leveled flour may actually amount to 1 1/3 cups, perhaps even 1 1/2 cups. So in future, I would suggest that you sift the all-purpose flour into a large bowl. Then using a tablespoon, spoon the sifted flour very lightly into a one-cup dry measure (the largest cup in the set of nested cups) and level off lightly with the EDGE of a small-bladed spatula. I think you'll find that you have been using too much all-purpose flour. The whole-wheat flour, of course, is not sifted but it should be measured the same way.
     It's true that our recipe does not call for kneading the dough, and once again here's why: Soft dough with little gluten (wheat protein that forms the framework of breads) must be kneaded hard to develop that gluten. Our whole-wheat bread contains an abundance of gluten (which explains the dough's stiffness) so the act of stirring the ingredients together and handling the dough is all that's needed. I wish that we weighed our ingredients as Europeans do -- weighing is far more accurate.

KS:  Thank you very much for your kind reply; I will sift and spoon the AP flour as you describe next time I make the bread and look forward to seeing the results. I agree that weighing would resolve this issue. I think that other bread making books state that the standard way to measure flour is to scoop it out of a container. Again, thank you for your detailed and quick reply. I very much appreciate it.


Autographed Book Plates:

If you’d like an autographed book plate for any of my books, just let me know. Please specify which book and to whom it should be inscribed.


  • Biscuits tough?
  • Cakes lopsided?
  • Jellies won't gel?
  • Gravies lumpy?

If so, contact me and I’ll attempt to solve your thorniest culinary nightmares. I love nothing more than playing "recipe doctor" and have occasionally been "on call" for the Food Network, Gourmet, and other national magazines.

Click here to contact Jean


Over the years, I've created a directory of online sources for unusual cookware and unusual ingredients that you might find useful. I'll be adding new sources as I discover them.

Bacon & Country Ham:

Black walnuts (shelled):


Cornmeal & Grits (stone-ground)

Flours (whole-grain, specialty):

Herbs, Spices & Extracts:

Hickory nuts (shelled):

Maple Sugar and Syrup:


Pistachios (blanched, raw or roasted):

Soy Flour:


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