Classic CookBooks: Which are your favorites?
Classic CookBooks:
Which are your favorites?
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The Joy of Cooking is one I’m fond of.
Frugal Gourmet Cooks American, several vintage Williamsburg Cookbooks, any vintage Junior Women’s League cookbooks.
Fanny Farmer CookBook .
First to use defined measures in cooking.
Miriam Ungerer’s GOOD CHEAP FOOD is useful and fun.
The I Never Cooked Before Cookbook. A pocketbook which is falling apart. Have been using it for 25 years and is still my go to.
I have that one too! It is very handy. That squash casserole is always a BIG hit at holiday parties!!
I love squash!
Delia Smith’s Complete Cookery Course. I have a shelf full of cookbooks in the study and this one in the kitchen.
Mrs. Beeton’s Book of Household Management. Not to actually cook from but I love seeing the Victorian recipes.
Funny, Miriam Ungerer refers to that one in GOOD CHEAP FOOD. I want to say it was some kind of “benevolent soup for the poor” that she referred to, if that sounds right?
I’ll have to check when I get home
Ah here it is. Thank you for reminding me!
“Mrs. Beeton, in her BOOK OF HOUSEHOLD MANAGEMENT, gives a “Useful Soup for Benevolent Purposes” she apparently inflicted on the poorer inhabitants of her village in the winter of 1858. It cost the benefactress 1.5 pence per quart.”
Silver Palate Cookbook.
How to Cook Everything.
The Minimalist Cooks at Home.
I’m reading the Scarlet Letter right now, which made me think of Indian Pooding, which is very popular.and tasty in.New England.
Caramel Knowledge by Al Sicherman
My children argue over who will inherit moms copy of the Joy of Cooking because it falls open to the chocolate chip cookie recipe page
Wuthering Heights, Scarlet Letter, Madame Bovary
Another famous cookbook is The Fannie Farmer CookBook.
Betty Crocker
This made me wonder when the first cookbooks were written. The ‘Forme of Cury’ (Forms of Cooking in modern English) was A Roll Of Ancient English Cookery, Compiled, about A.D. 1390, by the Master-Cooks of King Richard II. It is the oldest known cookbook written in the English language and the recipes include spices such as olive oil and cloves, exotic spices (at the time) nutmeg, cardamon, ginger and caraway. Some meat dishes include cranes, herons and whales. Anyone fancy ‘Chykens in Cawdel’ or Gees in hoggepot’ ?
No beef?
I am sure King Richard enjoyed a big roast beef joint! but they also used some other interesting things! I think Henry VIII even munched his way through some roasted Swan, ripping off its wing (On the BBC Tudor show anyway ?) The King and all the nobles went hunting often, so I am guessing wild deer/boar would have been on the menu too.