This looks like something that would be fun to make with… oh, I don’t know… a little boy, doesn’t it? 😉 From The Best of Bon Appetit (1979) brought to you courtesy of Mr. Big Food’s Big Food Manual and Survivalist Flourishing Guide. (More info here; similar recipe here.) “This bread may be frozen and decorated
From The Best of Bon Appetit (1979) Be creative! Make this in the shape of a bunny instead of a duck! More info here; similar recipe here.) “Each slice of this festive bread will show a swirl of raspberry, chocolate and nuts.” —The Best of Bon Appetit (1979) “Duck may be prepared a day ahead.
No. That’s not a typo. This is an aside about noodles and 1949. Yesterday evening Mr. Big Food an I were talking about the Fried Noodle Rings and Chow Mein recipes. We got to wondering just what, in 1949, were considered “fine dry noodles.” Those pictured look very fine. After some research, I bet they
The Crisco Kitchen is a practical sort of kitchen. Our team of Home Economists are more than scientific. They themselves keep house and understand the problems of preparing home-cooked meals. All of these recipes were tested in the Crisco Kitchen. Practically all were tested at home, as well. Forward to New Recipes for Good Eating
This is a great cookbook! We’ve both cooked out of it for years and never had a bad experience. Diner: The Best of Casual American Cooking
This is a nice review: This book is so much more than a compilation of Christmas recipes, frugal or otherwise. It is a fascinating history of Christmas food traditions, and an examination of the meaning of memory as it applies to family and tradition. “A true feast has nothing to do with what you eat…but
beneath the bough A Flask of Wine, a Book of Verse– and Thou Beside me singing in the wilderness– And Wilderness is Paradise enow. The Rubáiyát of Omar Khayyám (11th quatrain) I was reminded of this verse the other day when Mr. Big Food explained to me how to make Danish Easter Duck Bread with
Fourteen months and over two thousand recipes. 14 months & 2000+ recipes. 1.167 years and >2000 recipes. No matter how I type it, he’s done with it. Master Chef Louis P. De Gouy, author of the 1250 page The Gold Cook Book (1947, 1960) What does it mean to “be done” with the Master Chef’s
I have not commented on the rash of food thefts this past weekend. Daughter C tells me it happened at the Kroger in Starkvegas– although the Walmarts in Louisiana are getting all of the attention. The lack of shame in some corners of “society” is despicable. But as I try my darnedest to stay upbeat, I
This business of “homemaking” is one which engages the attention of many million women in the United States. Yet it is only at the time of the present census-taking that the lawmakers have come to acknowledge it, and have consented to list every housewife as “homemaker” instead of “unemployed.” This is real progress. Jessie Marie
Take a dash of water coldAnd a leven of prayerA little bit of sunshine goldDissolved in the morning air,Add to your meal some merrimentAnd a thought of kith and kinAnd the prime ingredients A plenty of work thrown in.But spice it all with the essence of loveAns a little whiff of play Let a wise old
According to (1892) an invalid is 1. a person who is weak and infirm; a person sickly or indisposed.2. a person who is infirm, wounded, maimed or otherwise disabled for active service. The hospitals for invalids at Chelsea and Greenwich, in England, are institutions honorable to the English nation. I understand a great many folks
Full article at Slate here. Oh my. The author of this article goes to great pains to be sure we know he/she loves to cook, loves cookbooks, loves to write about cooking, et cetera. That’s nice. The first point he/she makes is that cookbooks, more than other sorts of books, are given as gifts. This
for their development,” says Master Chef Louis P. De Gouy about peas in The Gold Cook Book (1948, Chilton Company–Book Division, Philadelphia and New York). “Their pedigree is long, romantic, historic– possibly even prehistoric… .” The style in which this crappy old cook book is written is so different from “modern” cook books. Here’s some
Edited by Ruth Berolzheimer, Director, Culinary Arts Institute; Published in 1952 by Consolidated Book Publishers, Chicago Rare indeed is the day when a modern housewife could not find in her refrigerator all sorts of odds and ends in the way of food. Indeed. Mr. Big Food has begun working on putting some recipes from the