Tristan Welles
Tristan Welles
A divergent opinion: I read Olney more for the languorous sense of being in the French countryside rather than any specific description of Romanee-Conti, recipes or the cuisine Chez Tempier.
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Favorite 1960s-70s cookbook?
- Thread starter Kay Bixler
- Start date
A divergent opinion: I read Olney more for the languorous sense of being in the French countryside rather than any specific description of Romanee-Conti, recipes or the cuisine Chez Tempier.
Jonathan Loesberg
Jonathan Loesberg
originally posted by Jeff Grossman:
So, why are you posting them?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.
Because people already had stopped limiting themselves to the 60s and 70s. You don't have to pay attention to Nora or the Silver Palate if they offend you.
Jeff Grossman
Jeff Grossman
originally posted by Jonathan Loesberg:
originally posted by Jeff Grossman:
So, why are you posting them?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.
Because people already had stopped limiting themselves to the 60s and 70s. You don't have to pay attention to Nora or the Silver Palate if they offend you.
I also like Teen Beat and A Connecticut Yankee. What's that got to do with the question asked?
(No, not really.)
Kay Bixler
Kay Bixler
Thanks again everyone for the great titles. Don't mind the 80s recs at all, just more good stuff to look for while browsing used bookstores. Which, by the way, is so far much easier on the wallet than browsing around wineshops.
Chris Coad
Chris Coad
My 60s edition of The Joy of Cooking is still my go-to. It's got the squirrel and possum meat recipes. Just, you know, in case.
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.
Yeah, those are the easy ones. I find it quite humorous that much of the cooking in the book is decidedly not easy but I just live vicariously through the reading while munching my rotisserie chicken...
Kay Bixler
Kay Bixler
originally posted by Chris Coad:
My 60s edition of The Joy of Cooking is still my go-to. It's got the squirrel and possum meat recipes. Just, you know, in case.
I have actually eaten squirrel and would bet that it was prepared following an old Joy Of Cooking recipe. My parents would lie and tell me it was chicken. But chicken isn't generally full of buckshot so I got wise.
Never had possum, thank god.
originally posted by Kay Bixler:
originally posted by Chris Coad:
My 60s edition of The Joy of Cooking is still my go-to. It's got the squirrel and possum meat recipes. Just, you know, in case.
I have actually eaten squirrel and would bet that it was prepared following an old Joy Of Cooking recipe. My parents would lie and tell me it was chicken. But chicken isn't generally full of buckshot so I got wise.
Never had possum, thank god.
Why dissing da possum, Kay? I've never had it either but, years ago, my mother discovered a possum taking refuge in a woodpile in her garage. Her neighbor, a Joad descendant, volunteered to rid the garage of the possum and later offered her some possum stew. I don't think she partook, but it may well have been good eats.
Mark Lipton
(the only one in his East [SF] Bay neighborhood who didn't speak with an Oklahoma twang)
Kay Bixler
Kay Bixler
Yeah, who knows, maybe they're great to eat. But they are so creepy looking with those beady eyes and pink snouts. I'll stick with chicken.
Jeff Grossman
Jeff Grossman
It's Friday, Kay. Be nostalgic and dance a lick.originally posted by Kay Bixler:
Yeah, who knows, maybe they're great to eat. But they are so creepy looking with those beady eyes and pink snouts. I'll stick with chicken.
Sharon Bowman
Sharon Bowman
originally posted by MLipton:
Why dissing da possum, Kay?
This makes it sound less than appetizing:
When an opossum is "playing possum", the animal's lips are drawn back, the teeth are bared, saliva foams around the mouth, the eyes close or half-close, and a foul-smelling fluid is secreted from the anal glands.
Oswaldo Costa
Oswaldo Costa
Is opossum to possum like Oporto is to Porto?
kirk wallace
kirk wallace
originally posted by Oswaldo Costa:
Is opossum to possum like Oporto is to Porto?
Other way around, I think. opossum is to possum as Porto is to Oporto.
Oswaldo Costa
Oswaldo Costa
originally posted by kirk wallace:
originally posted by Oswaldo Costa:
Is opossum to possum like Oporto is to Porto?
Other way around, I think. opossum is to possum as Porto is to Oporto.
Ah, you are using a mirror.
Todd Abrams
Todd Abrams
originally posted by Kay Bixler:
I have actually eaten squirrel and would bet that it was prepared following an old Joy Of Cooking recipe. My parents would lie and tell me it was chicken. But chicken isn't generally full of buckshot so I got wise.
My late brother made a squirrel in gravy appetizer for Thanksgiving one year. It was good, and novel.
I'm of the opinion that no kitchen is complete without a Marcella Hazan cookbook, even if mine is Essentials published in 92 (sorry Jeff Grossman). My copy of Cladia Roden's Book of Middle Eastern Food probably has enough olive oil, parsley, and cumin seeds stuck to the pages that it could become its own dish. And I often reference Diana Kennedy's Mexican Regional Cooking even as I tend to prefer the simplicity of Rick Bayless' recipes.
But my main go to for Frenchie stuff is French: Delicious Classic Cuisine Made Easy, by Carole Clements and Elizabeth Wolf-Cohen, Hermes House. I lack the patience for complicated cooking but I really enjoy cooking from this book. Everything is easy down home French cooking and tastes great. The cookbook used more than any other in our kitchen.
Eden Mylunsch
Eden Mylunsch
The Breads of France and How to Bake Them in Your Own Kitchen by Bernard Clayton is still pretty dang good. It was republished in the early 2000s so copies are easy to find..
The "In Bocca" books first came out in the late 1970s and are extraordinary examples of the publisher's art, as well as damn fine cookbooks. Printed on heavy paper with vivid cover pieces on cardboard, each volume in the series focuses on a specific Italian regional cuisine: "Val d'Aosta In Bocca," "Marche In Bocca," "Bolzano In Bocca," etc... There are 20+ books in the series, with some being excruciatingly rare (and not inexpensive). All recipes are written in Italian, English, as well as in the local dialect. They books are kind of too fragile to use in the kitchen, but I take photos of the recipe with my phone and then use that image to cook to without spilling stuff on the book. Since the first edition in the mid-70s, they've gone through 3-4 different publishers. I would avoid the most recent series (Gulliver is the publisher) and stick to the originals if you can find them. There are usually a few different books available on eBay at any given time.
-Eden (who'd also like to recommend Mary & Vincent Price's 1965 classic "A Treasury of Great Recipes" along with Patience Gray's "Honey From A Weed")(which was from 1986, but if you balance that with the Price book, it puts you right smack dab in the 1970s)
The "In Bocca" books first came out in the late 1970s and are extraordinary examples of the publisher's art, as well as damn fine cookbooks. Printed on heavy paper with vivid cover pieces on cardboard, each volume in the series focuses on a specific Italian regional cuisine: "Val d'Aosta In Bocca," "Marche In Bocca," "Bolzano In Bocca," etc... There are 20+ books in the series, with some being excruciatingly rare (and not inexpensive). All recipes are written in Italian, English, as well as in the local dialect. They books are kind of too fragile to use in the kitchen, but I take photos of the recipe with my phone and then use that image to cook to without spilling stuff on the book. Since the first edition in the mid-70s, they've gone through 3-4 different publishers. I would avoid the most recent series (Gulliver is the publisher) and stick to the originals if you can find them. There are usually a few different books available on eBay at any given time.
-Eden (who'd also like to recommend Mary & Vincent Price's 1965 classic "A Treasury of Great Recipes" along with Patience Gray's "Honey From A Weed")(which was from 1986, but if you balance that with the Price book, it puts you right smack dab in the 1970s)
Cole Kendall
Cole Kendall
I may still have Roma in Bocca, purchased while a student there a million years ago, in the original mid70s edition, tucked away somewhere. The dialectical translation (and the occasional proverbs etc) are worth the price alone. I will now try to find some of the others. Thanks.