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Cookbooks | A Real Doozy!

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I mentioned the other day that Mr. Big Food and I had gone to a couple used bookstores. He scored some old cookbooks, this one among them. I was entering it into my card catalog–looks as if we’ll go over 220 cookbooks–and skimmed through it.

Eat Like a Man: The Only Cookbook a Man Will Ever Need. Ryan D’Agostino, ed. Chronicle Books, San Francisco. 2011.

Needless to say, Esquire did not engender a whole lot of confidence in me. But was I wrong. And Mr. Big Food tells me that it’s “famous.”

Here’s the recipe that first caught my attention. From the final chapter, “Drinks (with food),” a reprint from the Esquire Cookbook (1955), “Pretty easy recipes for some of the best cocktail snacks of all time,”

P.M. SCRAMBLED EGGS

You know how to make plain scrambled eggs of the break­fast variety; here’s how to perk them up for the midnight snack. For each egg, use I tablespoon cream, I teaspoon crumbled Roquefort cheese, a dash of Worcestershire sauce, a pinch of powdered tarragon, salt, and pepper. Beat together lightly. Have frying pan very hot, let but­ter sizzle in it, pour in eggs, allow to set slightly, stir with a fork, and turn off the heat. Toast and butter slice of white bread. Give eggs a final stir-don’t overcook! Heap on toast. Some orange marmalade, picnic sausages del­icately browned, a pot of coffee.

That sounds good, doesn’t it?

Skimmed through the Breakfast recipes, and light and healthy they ain’t! But they look delicious.