Favorite 1960s-70s cookbook?

[Kay Bixler]

Have been picking up old cookbooks from the 60s-70s lately. My favorite so far is Pates & Other Marvelous Meat Loaves by Dorothy Ivens (1972). Just fun to read and her inspired wine pairings seem to hint at a Disorderly palate.

Anyone else have a favorite cookbook from those decades?

 

[Jim Hanlon]

James Beard's American Cookery
When French Women Cook, Madeleine Kamman
Simple French Food, Richard Olney

 

[Jonathan Loesberg]

Mastering the Art of French Cooking was published in the sixties. I still use it.

 

[Andrew Zachary]

The Good Food of Szechuan, Robert Delfs
Mediterranean Cooking, Paula Wolfert
The Cuisine of the South of France, Roger Verget (slight cheating, as it was published in Nov 1980)
Pei Mei's Chinese Cookbook, Vol I

 

[Kay Bixler]

I'm going to be on the lookout for all of these. Thanks!

 

[Cole Kendall]

Sort of cheating since it's from 1981 but "MAIDA HEATTER'S BOOK OF GREAT CHOCOLATE DESSERTS" is great.

 

[Scott Kraft]

Great lists!

French Provincial Cooking, Elizabeth David

Joyce Chen's Cook Book

Various Pierre Franey titles, chief among them 60-Minute Gourmet Recipes

The Cooking of Provincial France, MFK Fischer's contribution to a Time-Life series (which were some of the better cookbooks of the era, especially for non-European cuisines)

Classic Italian, Marcella Hazan

NYT Cookbook, Craig Claiborne

Classic Indian Cooking, Julie Sahni (pub in '80)

An Invitation to Indian Cooking, Madhur Jaffrey

Sometime in the mid 70s my mother decided we would all join her on the Scarsdale Diet. I've never looked at a grapefruit the same again.

 

[Steve Edmunds]

Time-Life Italian cookbook, Waverly Root. Pretty damn nice stuff in there; Paul Bertolli gave me a copy of it in 1979, and I've used it many a time.

 

[Chris Coad]

originally posted by Scott Kraft:
Great lists!

French Provincial Cooking, Elizabeth David

Joyce Chen's Cook Book

Various Pierre Franey titles, chief among them 60-Minute Gourmet Recipes

The Cooking of Provincial France, MFK Fischer's contribution to a Time-Life series (which were some of the better cookbooks of the era, especially for non-European cuisines)

Classic Italian, Marcella Hazan

NYT Cookbook, Craig Claiborne

Classic Indian Cooking, Julie Sahni (pub in '80)

An Invitation to Indian Cooking, Madhur Jaffrey

Sometime in the mid 70s my mother decided we would all join her on the Scarsdale Diet. I've never looked at a grapefruit the same again.

Oh god. Grapefruit. Dry toast. Kill me now.

 

[Scott Kraft]

originally posted by Chris Coad:

Sometime in the mid 70s my mother decided we would all join her on the Scarsdale Diet. I've never looked at a grapefruit the same again.

Oh god. Grapefruit. Dry toast. Kill me now.[/quote]

Imagine you were a lad who loved cap'n cruch!

 

[Jeff Grossman]

Wow, everyone has taken this so seriously. I was going to refer to The Antisocial Cookbook: "150 mouth-watering recipes celebrating garlic, onions, cheese, fish and other foods that tend to chase your friends away."

Published in 1968 by Binaca.

Honest.

 

[BJ]

Simple French Food is such a great book. I never cook to that level of complexity, but it is fun to read. I pretty much love everything Richard Olney put out. Ten Vineyard Lunches is especially enjoyable, and his autobiography is very interesting.

 

[Chris Coad]

originally posted by Scott Kraft:

originally posted by Chris Coad:

Sometime in the mid 70s my mother decided we would all join her on the Scarsdale Diet. I've never looked at a grapefruit the same again.

Oh god. Grapefruit. Dry toast. Kill me now.

Imagine you were a lad who loved cap'n cruch![/quote]

I lived for Crunchberries.

 

[Christian Miller (CMM)]

originally posted by BJ:
Simple French Food is such a great book. I never cook to that level of complexity, but it is fun to read. I pretty much love everything Richard Olney put out. Ten Vineyard Lunches is especially enjoyable, and his autobiography is very interesting.

Agree on Simple French Food, but some of it is indeed very simple and easy. Try the spinach gratin, eggs baked with sorrel or the lemon chicken, for example.

 

[Christian Miller (CMM)]

Chinese Gastronomy - amazingly adventuresome and insightful for the time. Explained principals, added great anecdotes and folklore, some really good recipes.

Penelope Casas, The Foods and Wines of Spain - OK, 1982, but the most dog-eared cookbook in our house. Again, ahead of its time.

 

[Jonathan Loesberg]

For American recipes, I use a James Beard book of basic recipes. I don't know the name. For Italian, Marcella Hazan's two volumes plus a Waverly Root Book. For Indian cooking, I still used two beat up old books by someone named Jack Santa Maria that Gail bought years ago. I also have a Nora Poullion book I'm partial to and the first two Silver Palate books. Many of these date to the 80s, of course. I also use the Craig Claiborne NY times books.

 

[Cole Kendall]

originally posted by Christian Miller (CMM):

originally posted by BJ:
Simple French Food is such a great book. I never cook to that level of complexity, but it is fun to read. I pretty much love everything Richard Olney put out. Ten Vineyard Lunches is especially enjoyable, and his autobiography is very interesting.

Agree on Simple French Food, but some of it is indeed very simple and easy. Try the spinach gratin, eggs baked with sorrel or the lemon chicken, for example.

The sole with zucchini is also great.

 

[MLipton]

While I concur on a number of these books, several of which grace my kitchen bookshelf, I feel that it is necessary to offer a bit of a corrective. Please give due consideration to the Gallery of Regrettable Food, now also conveniently available on the Web.

Don't all thank me at once,
Mark Lipton

 

[Jeff Grossman]

originally posted by Jonathan Loesberg:
For American recipes, I use a James Beard book of basic recipes. I don't know the name. For Italian, Marcella Hazan's two volumes plus a Waverly Root Book. For Indian cooking, I still used two beat up old books by someone named Jack Santa Maria that Gail bought years ago. I also have a Nora Poullion book I'm partial to and the first two Silver Palate books. Many of these date to the 80s, of course. I also use the Craig Claiborne NY times books.

So, why are you posting them?

 

[Jay Miller]

originally posted by Cole Kendall:
Sort of cheating since it's from 1981 but "MAIDA HEATTER'S BOOK OF GREAT CHOCOLATE DESSERTS" is great.

Easily fixed.

Maida Heatter's Book of Great Desserts was published 7 years earlier and is just as good.

I'll add Beard on Bread and I'm sure the Marcella Hazan cookbook I use all the time is from that period but I don't recall the title offhand so I can't verify.