Mastodawn

Did they call the wedding off, or did they both die during the divorce after the chandelier cable snapped?

Either way, thanks to them, I now have a thrift-store-fresh copy of Betty Crocker’s Cookbook — Bridal Edition.

#recipes #cookbooks #weddings #thrifting

Thrift store find: A quite nice and informative hardcover 1998 cookbook — America’s Favorite Beef Recipes — a coordinated effort of the National Cattlemen’s Beef Association, State Beef Councils and the Beef Board. This copy was courtesy of ND Beef Commission.

#beef #meat #steak #recipes #cookbooks

Clayton Hove 10h ago

When your second-grader tells you it’s their turn to bring something for the class to eat tomorrow and it’s bedtime and you can’t be mad at them because you did the same thing to your mom back in the day… so you polish off your wine, check the fridge, grab the Wonder Bread and friggin’ wing it.

— found in the “Start with Appetizers…End with Desserts” 1997 JCPenney Associate Cookbook

#recipes #cookbooks #appetizers #vintage

Clayton Hove 12h ago

The oldest cookbook I found thrifting this week was the “International Edition of the American Woman’s Cook Book” edited and revised by Ruth Berolzheimer, 1938/1941. It’s a beast, and comes close but doesn’t quite have the recipe for a nice MLT—mutton, lettuce and tomato sandwich, where the mutton is nice and lean, and the tomato is ripe. They're so perky. I love that.

#vintage #recipes #cookbooks #reading #books

Ganga 1d ago

Bugialli

🧵 1/2

I was sad when Bugialli died about 7 years ago. He was instrumental in bringing Italian regional food to the US – beginning with his first book in 1977, Food of Italy. Surprisingly, he didn’t become as well known in other parts of the world, but that might have been by design.

When French cuisine was being celebrated in the 1970s, Bugialli argued that Italian cooking also deserved to be taken seriously, beginning with the understanding that it varies by region. This fundamental fact, true of any great cuisine, is so often bypassed as we delve into foreign foods – and today the great internet machine condenses ancient and complex cuisines into a few popular dishes.

Bugialli, with his love of his own heritage, scoured Italy for regional dishes and published authoritative books on many sub-cuisines of Italy.

When we think about the handful of people who have been instrumental in exciting other countries about the cuisine of their own country, excited enough to alter the supply-and-demand chain of ingredients, it is difficult to more than a couple. Roden, Child, David, Thompson – can I include Oliver in this list? – all English speaking passionate foodies who fell in love with the food and food philosophy of a different country. Bugialli and Jaffrey are two of the few who have successfully translated their own cuisine in a way that not only is acceptable to others but has also driven culinary change.

You might expect there to be more people who have achieved notoriety in this way. The difficulty is, ...

#Food #Bugialli #ItalianFood #Cookbooks