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‘Wheel of Fortune’ Came Out With a Cookbook for Some Reason

‘Wheel of Fortune’ Came Out With a Cookbook for Some Reason


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‘Wheel of Fortune’ is releasing its first-ever collectible cookbook for fans, featuring recipes from Pat and Vanna

If this doesn’t have a recipe for alphabet soup, we’re going to be disappointed.

A Whee_ o_ _ortune Coo_boo_! Would you like to solve the puzzle? If you’re a fan of one of the longest-running gameshows on TV, listen up: A Wheel of Fortune cookbook is finally here, featuring recipes from Pat Sajak, Vanna White, and the rest of the “Fortune family.”

Officially being released on November 2, this collectible cookbook unfortunately does not come with a fancy, sparkly apron-gown for you to channel your inner Vanna while you whip up the recipes.However, the “fun-filled, fact-filled keepsake” does contain stories from past contestants, behind the scenes photos, and alliterative recipes like Stacked Spin-tacular Party Cake, Pat's Perfect Pizza Pie, and Vanna Banana Pudding.

“Over the years, I have eaten more than my share of dishes on the show, and each time I do, I think I have the best job in the world,” Pat Sajak said in a press release. “I just wish Vanna would stop sneaking food off my plate when I’m not looking.”


Stephen Fries: Cookbooks are much more than just recipes

The collection includes cookbooks with interesting titles.

Just of couple of the shelves with baking and dessert cookbooks.

A greeting card I received says, &ldquoGet Out Those Cookbooks and Cook Up a Storm.&rdquo Why? October is National Cookbook Month. You probably know by reading my columns, I am celebrating.

The Oxford Dictionary defines a cookbook as a &ldquobook containing recipes and other information about the preparation of food.&rdquo I find them to be so much more learning about traditions of different cultures, appreciating food photography and reading about recipes prepared across different regions of the U.S. The latter can be found in myriad Junior League, church and other nonprofit organizations&rsquo fundraising cookbooks.

The vintage recipe booklets that take me back to another place and time, and single ingredient cookbooks, are among my favorites. Those pamphlets from the 1950s are retro in design, with the front cover often showing a picture of a well-coiffed woman wearing a dress and a fancy apron while sporting some jewelry, standing by the stove. Some of those recipes just might not be the most appetizing today (think gelatin molds encasing vegetables, American Chop Suey and other creations of the era). Not all are unappealing recently, some of those comfort foods popular in years past have made a resurgence.

I would rather read a cookbook that tells a story than a novel. For some, it might be a beautiful coffee table book, where not one recipe is used, but the cover has gorgeous visuals. Others have a few on display as a &ldquoprop&rdquo in their kitchen. Perhaps some of you would appreciate this quote by comedian Rita Rudner: &ldquoI read recipes the same way I read science fiction. I get to the end and say to myself, &lsquowell, that&rsquos not going to happen.&rsquo&rdquo

Just a few of my many shelves filled with cookbooks.

For whatever reason one buys or collects cookbooks, they are not going away, as some might think. The internet gives access to millions of recipes, but what is missing are the stories and people behind of the recipes.

Henry Notaker, a food historian, doesn&rsquot think cookbooks will become a thing of the past. After all, many of the food blogs, electronic food media and food television shows are now extending their presence with a cookbook. And, with self-publishing, it is affordable to publish and preserve family heritage recipes and give copies of the cookbook to family and friends.

I recently had new bookcases built to house my ever-expanding collection. It gave me an opportunity to visit titles that have been tucked behind others. I thought revisiting and sharing some of my &ldquofinds&rdquo would be a fun way to celebrate. To help you celebrate, check out the quizzes below, revisit one of your old favorites and prepare a recipe, or buy that cookbook you always wanted.

1. Cookbooks have been with us for a very long time. The oldest known cookbook was written on clay tablets and dates from the 18th century BCE. Which culture left it for us?

2. Who was the French &ldquoking of chefs and chef of kings&rdquo who published his &ldquoGuide Culinaire&rdquo in 1903, which is still in use today?

3. While she was living in France, after working for the OSS in World War II, Julia Child attended which famous cooking school before collaborating with Simone Beck and Louisette Bertholle to create her famous cookbook, &ldquoMastering the Art of French Cooking&rdquo?

A. International Culinary Center

C. French Culinary Institute

D. The Culinary Institute of America France Campus

4. When this woman wasn&rsquot touring as part of her and her husband&rsquos rock &lsquon&rsquo roll band, she was a cookbook writer and food impresario in her own right. She was an ardent vegetarian, once saying, &ldquoIf slaughterhouses had glass walls the whole world would be vegetarian.&rdquo Who was she?

5. Whose 1896 &ldquoThe Boston Cooking-School Cook Book&rdquo has stayed in print for over a century, and is often referred to only by the author&rsquos name?

6. Who wrote the popular cookbook, &ldquo30 Minute Meals&rdquo?

7. This cookbook, by Irma Rombauer and Marion Rombauer Becker, has become so familiar that its title was modified to become the title of a bestselling book by Alex Comfort. What is this cookbook&rsquos title?

8. Which of these cookbook titles are not real?

1. &ldquoMicrowave Cooking for One&rdquo

2. &ldquoThe Male Chauvinist Cookbook&rdquo

3. &ldquoManifold Destiny: The One! The Only! Guide to Cooking on Your Car Engine&rdquo

5. &ldquoThe Pyromaniac Cookbook&rdquo

8. &ldquoSpecial Effects Cookbook&rdquo

11. &ldquoSeason to Taste with Human Tears&rdquo

12. &ldquoThe Carrot Cleanse: 50 Detoxing Carrot Recipes&rdquo

(Answers: B, D, B, C, B, D, &ldquoThe Joy of Cooking,&rdquo and 11 and 12)

Remember these recipe pamphlets from years past? The Washburn-Crosby’s Gold Medal cookbook was published in 1910.

These are some of the unusual or unique titles that I have been looking through since they recently came to the front of the shelves. Some might be out of print, however you will easily find them used online.

Fans of the game show might not know that there is a cookbook, &ldquoWheel of Fortune Collectible Cookbook&rdquo (2015, Cogin Inc.), with more than 160 recipes, behind-the-scenes photos and fun facts about the show. You&rsquoll enjoy Vanna White&rsquos foreword, too.

In &ldquoReal Food Has Curves: How to Get off Processed Food, Lose Weight, and Love What you Eat,&rdquo by Bruce Weinstein & Mark Scarbrough (2010, Gallery Books), the authors share a fun and ultimately rewarding 7-step journey to rediscover the basic pleasure of fresh, well-prepared natural ingredients: curvy, voluptuous, juicy, sweet, savory and sumptuous, recipes included. Find out how to shop better, savor your meals and eat yourself to a better you.

Forty-nine master chefs from America&rsquos greatest restaurants share their favorite trucs (French for &ldquotricks&rdquo) in &ldquoTrucs of the Trade,&rdquo by Frank Ball & Arlene Feltman (1992, Harper Perennial). Learn how to string-cut a cheesecake, cook fish in paper and tenderize meat with wine corks, but please remember to remember to remove the wine corks!

This one will make you laugh. From the creator of the blog cakewrecks.com came &ldquoCakewrecks: When Professional Cakes go Hilariously Wrong,&rdquo by Jen Yates, (2009, Andrews McMeel). There are grammar and spelling goof-ups, accidentally suggestive messages written on the cake, and some cakes that are plain ugly.

Most of us don&rsquot have large kitchens with the latest kitchen gadgets and equipment. If so, &ldquoGourmet Meals in Crappy Little Kitchens,&rdquo by Jennifer Schaertl (2010, Health Communications), brings space-saving techniques and recipes to those who are kitchen impaired. Jennifer says, &ldquojust because you cook in a crappy little kitchen does not justify a crappy meal!&rdquo

Entertainer and Hollywood music manager Bob Blumer created &ldquoThe Surreal Gourmet&rdquo (1992, Chronicle Book), providing a fun approach to cooking for those with a zest for living and a love of food. He combines his love of food and art in this cookbook that is as fun to read as the food it describes is to eat. Each recipe is accompanied by his off-beat artwork.

&ldquoNever Eat More than you Can Lift, and other Food quotes and Quips,&rdquo by Sharon Tyler Herbst (1997, Broadway Books), includes food quotes, recipes, anecdotes, history and cooking tips. Here are a few examples: &ldquoThe two biggest sellers in any bookstore are the cookbooks and the diet books. The cookbooks tell you how to prepare the food and the diet books tell you how not to eat any of it,&rdquo noted Andy Rooney &ldquoA recipe is only a theme, which an intelligent cook can play each time with a variation,&rdquo said Madame Benoit &ldquoRecipe cooking is to real cooking as painting by number is to real painting: just pretend,&rdquo according to John Thorne

These titles are a few of my favorites. &ldquoThe Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America&rsquos Most Imaginative Chefs,&rdquo by Karen Page and Andrew Dorenburg (2008, Little Brown), teaches how to work intuitively and effectively with ingredients, discovering which flavors work best with one another and how to intensify flavors through layering of specific ingredients and techniques.

I am thrilled that my collection includes every Pillsbury Bake-Off booklet. It took years, but it is now complete. I still had to have &ldquoBest of the Bake-Off Collection: Pillsbury&rsquos Best 1000 Recipes&rdquo (Wiley). This is a reproduction of the 1959 book containing the first 1,000 recipes from the famous competition that began in 1949. This classic gives me a nostalgic look back to an earlier era.

Sheila Thomas does it again with &ldquoMore Recipes Worth Sharing: A Second Helping of Recipes and Stories from America&rsquos Most-Loved Community Cookbooks&rdquo (2010, Favorite Recipes Press). These hand-picked treasures from community cookbooks are the foundation of down-home American cooking. The recipes, for every season, represent the food culture from hundreds of communities throughout the U.S. If you enjoy those recipes on index cards, napkins and scrap paper as much as I do, this collection is for you. This quote in the introduction says it all (adapted from Old North State Cookbook, Junior League of Charlotte, N.C., 1942): &ldquoIf a community cookbook could talk . it would deny that it was just a cookbook. It would say, &lsquoHere, in my pages, it is true that you will find the best recipes of your neighbors, but my purpose is not solely to indulge the appetite. I also inform the mind. &hellip I serve both historical notes of value to the reader as well as recipes that afford a peep into the good eating of present and the days that are gone forever. &hellip But best of all, I know that I have an intrinsic value, for it is through my success, assured by the excellent recipes contributed by interested people that I help the (organizations and volunteers) to carry on their services to the community.&rsquo&rdquo

Enjoy these recipes from Thomas&rsquo book.

11/2 pounds ricotta cheese

Preheat oven to 425 degrees. Combine all of the filling ingredient well.. Pour into the shell and bake for 10 minutes, then lower temperature to 350 degrees. Bake for 45-50 minutes. Check often. Remove from oven when pie is lightly brown and center is firm. Cool before serving. Garnish with whipped cream.

1 cup dried apricot halves

3/4 cup peach or ginger-flavored brandy

2 cloves, wrapped in cheesecloth for easy removal

1/2 teaspoon ground ginger

1/4 teaspoon ground cinnamon

Mix first eight ingredients in a large stainless saucepan. Let stand at room temperature for at least one hour. Heat mixture over medium heat until hot. Remove from heat, discard cloves. Stir in bourbon. Serve hot. Garnish with cinnamon sticks. Serves 16.


Stephen Fries: Cookbooks are much more than just recipes

The collection includes cookbooks with interesting titles.

Just of couple of the shelves with baking and dessert cookbooks.

A greeting card I received says, &ldquoGet Out Those Cookbooks and Cook Up a Storm.&rdquo Why? October is National Cookbook Month. You probably know by reading my columns, I am celebrating.

The Oxford Dictionary defines a cookbook as a &ldquobook containing recipes and other information about the preparation of food.&rdquo I find them to be so much more learning about traditions of different cultures, appreciating food photography and reading about recipes prepared across different regions of the U.S. The latter can be found in myriad Junior League, church and other nonprofit organizations&rsquo fundraising cookbooks.

The vintage recipe booklets that take me back to another place and time, and single ingredient cookbooks, are among my favorites. Those pamphlets from the 1950s are retro in design, with the front cover often showing a picture of a well-coiffed woman wearing a dress and a fancy apron while sporting some jewelry, standing by the stove. Some of those recipes just might not be the most appetizing today (think gelatin molds encasing vegetables, American Chop Suey and other creations of the era). Not all are unappealing recently, some of those comfort foods popular in years past have made a resurgence.

I would rather read a cookbook that tells a story than a novel. For some, it might be a beautiful coffee table book, where not one recipe is used, but the cover has gorgeous visuals. Others have a few on display as a &ldquoprop&rdquo in their kitchen. Perhaps some of you would appreciate this quote by comedian Rita Rudner: &ldquoI read recipes the same way I read science fiction. I get to the end and say to myself, &lsquowell, that&rsquos not going to happen.&rsquo&rdquo

Just a few of my many shelves filled with cookbooks.

For whatever reason one buys or collects cookbooks, they are not going away, as some might think. The internet gives access to millions of recipes, but what is missing are the stories and people behind of the recipes.

Henry Notaker, a food historian, doesn&rsquot think cookbooks will become a thing of the past. After all, many of the food blogs, electronic food media and food television shows are now extending their presence with a cookbook. And, with self-publishing, it is affordable to publish and preserve family heritage recipes and give copies of the cookbook to family and friends.

I recently had new bookcases built to house my ever-expanding collection. It gave me an opportunity to visit titles that have been tucked behind others. I thought revisiting and sharing some of my &ldquofinds&rdquo would be a fun way to celebrate. To help you celebrate, check out the quizzes below, revisit one of your old favorites and prepare a recipe, or buy that cookbook you always wanted.

1. Cookbooks have been with us for a very long time. The oldest known cookbook was written on clay tablets and dates from the 18th century BCE. Which culture left it for us?

2. Who was the French &ldquoking of chefs and chef of kings&rdquo who published his &ldquoGuide Culinaire&rdquo in 1903, which is still in use today?

3. While she was living in France, after working for the OSS in World War II, Julia Child attended which famous cooking school before collaborating with Simone Beck and Louisette Bertholle to create her famous cookbook, &ldquoMastering the Art of French Cooking&rdquo?

A. International Culinary Center

C. French Culinary Institute

D. The Culinary Institute of America France Campus

4. When this woman wasn&rsquot touring as part of her and her husband&rsquos rock &lsquon&rsquo roll band, she was a cookbook writer and food impresario in her own right. She was an ardent vegetarian, once saying, &ldquoIf slaughterhouses had glass walls the whole world would be vegetarian.&rdquo Who was she?

5. Whose 1896 &ldquoThe Boston Cooking-School Cook Book&rdquo has stayed in print for over a century, and is often referred to only by the author&rsquos name?

6. Who wrote the popular cookbook, &ldquo30 Minute Meals&rdquo?

7. This cookbook, by Irma Rombauer and Marion Rombauer Becker, has become so familiar that its title was modified to become the title of a bestselling book by Alex Comfort. What is this cookbook&rsquos title?

8. Which of these cookbook titles are not real?

1. &ldquoMicrowave Cooking for One&rdquo

2. &ldquoThe Male Chauvinist Cookbook&rdquo

3. &ldquoManifold Destiny: The One! The Only! Guide to Cooking on Your Car Engine&rdquo

5. &ldquoThe Pyromaniac Cookbook&rdquo

8. &ldquoSpecial Effects Cookbook&rdquo

11. &ldquoSeason to Taste with Human Tears&rdquo

12. &ldquoThe Carrot Cleanse: 50 Detoxing Carrot Recipes&rdquo

(Answers: B, D, B, C, B, D, &ldquoThe Joy of Cooking,&rdquo and 11 and 12)

Remember these recipe pamphlets from years past? The Washburn-Crosby’s Gold Medal cookbook was published in 1910.

These are some of the unusual or unique titles that I have been looking through since they recently came to the front of the shelves. Some might be out of print, however you will easily find them used online.

Fans of the game show might not know that there is a cookbook, &ldquoWheel of Fortune Collectible Cookbook&rdquo (2015, Cogin Inc.), with more than 160 recipes, behind-the-scenes photos and fun facts about the show. You&rsquoll enjoy Vanna White&rsquos foreword, too.

In &ldquoReal Food Has Curves: How to Get off Processed Food, Lose Weight, and Love What you Eat,&rdquo by Bruce Weinstein & Mark Scarbrough (2010, Gallery Books), the authors share a fun and ultimately rewarding 7-step journey to rediscover the basic pleasure of fresh, well-prepared natural ingredients: curvy, voluptuous, juicy, sweet, savory and sumptuous, recipes included. Find out how to shop better, savor your meals and eat yourself to a better you.

Forty-nine master chefs from America&rsquos greatest restaurants share their favorite trucs (French for &ldquotricks&rdquo) in &ldquoTrucs of the Trade,&rdquo by Frank Ball & Arlene Feltman (1992, Harper Perennial). Learn how to string-cut a cheesecake, cook fish in paper and tenderize meat with wine corks, but please remember to remember to remove the wine corks!

This one will make you laugh. From the creator of the blog cakewrecks.com came &ldquoCakewrecks: When Professional Cakes go Hilariously Wrong,&rdquo by Jen Yates, (2009, Andrews McMeel). There are grammar and spelling goof-ups, accidentally suggestive messages written on the cake, and some cakes that are plain ugly.

Most of us don&rsquot have large kitchens with the latest kitchen gadgets and equipment. If so, &ldquoGourmet Meals in Crappy Little Kitchens,&rdquo by Jennifer Schaertl (2010, Health Communications), brings space-saving techniques and recipes to those who are kitchen impaired. Jennifer says, &ldquojust because you cook in a crappy little kitchen does not justify a crappy meal!&rdquo

Entertainer and Hollywood music manager Bob Blumer created &ldquoThe Surreal Gourmet&rdquo (1992, Chronicle Book), providing a fun approach to cooking for those with a zest for living and a love of food. He combines his love of food and art in this cookbook that is as fun to read as the food it describes is to eat. Each recipe is accompanied by his off-beat artwork.

&ldquoNever Eat More than you Can Lift, and other Food quotes and Quips,&rdquo by Sharon Tyler Herbst (1997, Broadway Books), includes food quotes, recipes, anecdotes, history and cooking tips. Here are a few examples: &ldquoThe two biggest sellers in any bookstore are the cookbooks and the diet books. The cookbooks tell you how to prepare the food and the diet books tell you how not to eat any of it,&rdquo noted Andy Rooney &ldquoA recipe is only a theme, which an intelligent cook can play each time with a variation,&rdquo said Madame Benoit &ldquoRecipe cooking is to real cooking as painting by number is to real painting: just pretend,&rdquo according to John Thorne

These titles are a few of my favorites. &ldquoThe Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America&rsquos Most Imaginative Chefs,&rdquo by Karen Page and Andrew Dorenburg (2008, Little Brown), teaches how to work intuitively and effectively with ingredients, discovering which flavors work best with one another and how to intensify flavors through layering of specific ingredients and techniques.

I am thrilled that my collection includes every Pillsbury Bake-Off booklet. It took years, but it is now complete. I still had to have &ldquoBest of the Bake-Off Collection: Pillsbury&rsquos Best 1000 Recipes&rdquo (Wiley). This is a reproduction of the 1959 book containing the first 1,000 recipes from the famous competition that began in 1949. This classic gives me a nostalgic look back to an earlier era.

Sheila Thomas does it again with &ldquoMore Recipes Worth Sharing: A Second Helping of Recipes and Stories from America&rsquos Most-Loved Community Cookbooks&rdquo (2010, Favorite Recipes Press). These hand-picked treasures from community cookbooks are the foundation of down-home American cooking. The recipes, for every season, represent the food culture from hundreds of communities throughout the U.S. If you enjoy those recipes on index cards, napkins and scrap paper as much as I do, this collection is for you. This quote in the introduction says it all (adapted from Old North State Cookbook, Junior League of Charlotte, N.C., 1942): &ldquoIf a community cookbook could talk . it would deny that it was just a cookbook. It would say, &lsquoHere, in my pages, it is true that you will find the best recipes of your neighbors, but my purpose is not solely to indulge the appetite. I also inform the mind. &hellip I serve both historical notes of value to the reader as well as recipes that afford a peep into the good eating of present and the days that are gone forever. &hellip But best of all, I know that I have an intrinsic value, for it is through my success, assured by the excellent recipes contributed by interested people that I help the (organizations and volunteers) to carry on their services to the community.&rsquo&rdquo

Enjoy these recipes from Thomas&rsquo book.

11/2 pounds ricotta cheese

Preheat oven to 425 degrees. Combine all of the filling ingredient well.. Pour into the shell and bake for 10 minutes, then lower temperature to 350 degrees. Bake for 45-50 minutes. Check often. Remove from oven when pie is lightly brown and center is firm. Cool before serving. Garnish with whipped cream.

1 cup dried apricot halves

3/4 cup peach or ginger-flavored brandy

2 cloves, wrapped in cheesecloth for easy removal

1/2 teaspoon ground ginger

1/4 teaspoon ground cinnamon

Mix first eight ingredients in a large stainless saucepan. Let stand at room temperature for at least one hour. Heat mixture over medium heat until hot. Remove from heat, discard cloves. Stir in bourbon. Serve hot. Garnish with cinnamon sticks. Serves 16.


Stephen Fries: Cookbooks are much more than just recipes

The collection includes cookbooks with interesting titles.

Just of couple of the shelves with baking and dessert cookbooks.

A greeting card I received says, &ldquoGet Out Those Cookbooks and Cook Up a Storm.&rdquo Why? October is National Cookbook Month. You probably know by reading my columns, I am celebrating.

The Oxford Dictionary defines a cookbook as a &ldquobook containing recipes and other information about the preparation of food.&rdquo I find them to be so much more learning about traditions of different cultures, appreciating food photography and reading about recipes prepared across different regions of the U.S. The latter can be found in myriad Junior League, church and other nonprofit organizations&rsquo fundraising cookbooks.

The vintage recipe booklets that take me back to another place and time, and single ingredient cookbooks, are among my favorites. Those pamphlets from the 1950s are retro in design, with the front cover often showing a picture of a well-coiffed woman wearing a dress and a fancy apron while sporting some jewelry, standing by the stove. Some of those recipes just might not be the most appetizing today (think gelatin molds encasing vegetables, American Chop Suey and other creations of the era). Not all are unappealing recently, some of those comfort foods popular in years past have made a resurgence.

I would rather read a cookbook that tells a story than a novel. For some, it might be a beautiful coffee table book, where not one recipe is used, but the cover has gorgeous visuals. Others have a few on display as a &ldquoprop&rdquo in their kitchen. Perhaps some of you would appreciate this quote by comedian Rita Rudner: &ldquoI read recipes the same way I read science fiction. I get to the end and say to myself, &lsquowell, that&rsquos not going to happen.&rsquo&rdquo

Just a few of my many shelves filled with cookbooks.

For whatever reason one buys or collects cookbooks, they are not going away, as some might think. The internet gives access to millions of recipes, but what is missing are the stories and people behind of the recipes.

Henry Notaker, a food historian, doesn&rsquot think cookbooks will become a thing of the past. After all, many of the food blogs, electronic food media and food television shows are now extending their presence with a cookbook. And, with self-publishing, it is affordable to publish and preserve family heritage recipes and give copies of the cookbook to family and friends.

I recently had new bookcases built to house my ever-expanding collection. It gave me an opportunity to visit titles that have been tucked behind others. I thought revisiting and sharing some of my &ldquofinds&rdquo would be a fun way to celebrate. To help you celebrate, check out the quizzes below, revisit one of your old favorites and prepare a recipe, or buy that cookbook you always wanted.

1. Cookbooks have been with us for a very long time. The oldest known cookbook was written on clay tablets and dates from the 18th century BCE. Which culture left it for us?

2. Who was the French &ldquoking of chefs and chef of kings&rdquo who published his &ldquoGuide Culinaire&rdquo in 1903, which is still in use today?

3. While she was living in France, after working for the OSS in World War II, Julia Child attended which famous cooking school before collaborating with Simone Beck and Louisette Bertholle to create her famous cookbook, &ldquoMastering the Art of French Cooking&rdquo?

A. International Culinary Center

C. French Culinary Institute

D. The Culinary Institute of America France Campus

4. When this woman wasn&rsquot touring as part of her and her husband&rsquos rock &lsquon&rsquo roll band, she was a cookbook writer and food impresario in her own right. She was an ardent vegetarian, once saying, &ldquoIf slaughterhouses had glass walls the whole world would be vegetarian.&rdquo Who was she?

5. Whose 1896 &ldquoThe Boston Cooking-School Cook Book&rdquo has stayed in print for over a century, and is often referred to only by the author&rsquos name?

6. Who wrote the popular cookbook, &ldquo30 Minute Meals&rdquo?

7. This cookbook, by Irma Rombauer and Marion Rombauer Becker, has become so familiar that its title was modified to become the title of a bestselling book by Alex Comfort. What is this cookbook&rsquos title?

8. Which of these cookbook titles are not real?

1. &ldquoMicrowave Cooking for One&rdquo

2. &ldquoThe Male Chauvinist Cookbook&rdquo

3. &ldquoManifold Destiny: The One! The Only! Guide to Cooking on Your Car Engine&rdquo

5. &ldquoThe Pyromaniac Cookbook&rdquo

8. &ldquoSpecial Effects Cookbook&rdquo

11. &ldquoSeason to Taste with Human Tears&rdquo

12. &ldquoThe Carrot Cleanse: 50 Detoxing Carrot Recipes&rdquo

(Answers: B, D, B, C, B, D, &ldquoThe Joy of Cooking,&rdquo and 11 and 12)

Remember these recipe pamphlets from years past? The Washburn-Crosby’s Gold Medal cookbook was published in 1910.

These are some of the unusual or unique titles that I have been looking through since they recently came to the front of the shelves. Some might be out of print, however you will easily find them used online.

Fans of the game show might not know that there is a cookbook, &ldquoWheel of Fortune Collectible Cookbook&rdquo (2015, Cogin Inc.), with more than 160 recipes, behind-the-scenes photos and fun facts about the show. You&rsquoll enjoy Vanna White&rsquos foreword, too.

In &ldquoReal Food Has Curves: How to Get off Processed Food, Lose Weight, and Love What you Eat,&rdquo by Bruce Weinstein & Mark Scarbrough (2010, Gallery Books), the authors share a fun and ultimately rewarding 7-step journey to rediscover the basic pleasure of fresh, well-prepared natural ingredients: curvy, voluptuous, juicy, sweet, savory and sumptuous, recipes included. Find out how to shop better, savor your meals and eat yourself to a better you.

Forty-nine master chefs from America&rsquos greatest restaurants share their favorite trucs (French for &ldquotricks&rdquo) in &ldquoTrucs of the Trade,&rdquo by Frank Ball & Arlene Feltman (1992, Harper Perennial). Learn how to string-cut a cheesecake, cook fish in paper and tenderize meat with wine corks, but please remember to remember to remove the wine corks!

This one will make you laugh. From the creator of the blog cakewrecks.com came &ldquoCakewrecks: When Professional Cakes go Hilariously Wrong,&rdquo by Jen Yates, (2009, Andrews McMeel). There are grammar and spelling goof-ups, accidentally suggestive messages written on the cake, and some cakes that are plain ugly.

Most of us don&rsquot have large kitchens with the latest kitchen gadgets and equipment. If so, &ldquoGourmet Meals in Crappy Little Kitchens,&rdquo by Jennifer Schaertl (2010, Health Communications), brings space-saving techniques and recipes to those who are kitchen impaired. Jennifer says, &ldquojust because you cook in a crappy little kitchen does not justify a crappy meal!&rdquo

Entertainer and Hollywood music manager Bob Blumer created &ldquoThe Surreal Gourmet&rdquo (1992, Chronicle Book), providing a fun approach to cooking for those with a zest for living and a love of food. He combines his love of food and art in this cookbook that is as fun to read as the food it describes is to eat. Each recipe is accompanied by his off-beat artwork.

&ldquoNever Eat More than you Can Lift, and other Food quotes and Quips,&rdquo by Sharon Tyler Herbst (1997, Broadway Books), includes food quotes, recipes, anecdotes, history and cooking tips. Here are a few examples: &ldquoThe two biggest sellers in any bookstore are the cookbooks and the diet books. The cookbooks tell you how to prepare the food and the diet books tell you how not to eat any of it,&rdquo noted Andy Rooney &ldquoA recipe is only a theme, which an intelligent cook can play each time with a variation,&rdquo said Madame Benoit &ldquoRecipe cooking is to real cooking as painting by number is to real painting: just pretend,&rdquo according to John Thorne

These titles are a few of my favorites. &ldquoThe Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America&rsquos Most Imaginative Chefs,&rdquo by Karen Page and Andrew Dorenburg (2008, Little Brown), teaches how to work intuitively and effectively with ingredients, discovering which flavors work best with one another and how to intensify flavors through layering of specific ingredients and techniques.

I am thrilled that my collection includes every Pillsbury Bake-Off booklet. It took years, but it is now complete. I still had to have &ldquoBest of the Bake-Off Collection: Pillsbury&rsquos Best 1000 Recipes&rdquo (Wiley). This is a reproduction of the 1959 book containing the first 1,000 recipes from the famous competition that began in 1949. This classic gives me a nostalgic look back to an earlier era.

Sheila Thomas does it again with &ldquoMore Recipes Worth Sharing: A Second Helping of Recipes and Stories from America&rsquos Most-Loved Community Cookbooks&rdquo (2010, Favorite Recipes Press). These hand-picked treasures from community cookbooks are the foundation of down-home American cooking. The recipes, for every season, represent the food culture from hundreds of communities throughout the U.S. If you enjoy those recipes on index cards, napkins and scrap paper as much as I do, this collection is for you. This quote in the introduction says it all (adapted from Old North State Cookbook, Junior League of Charlotte, N.C., 1942): &ldquoIf a community cookbook could talk . it would deny that it was just a cookbook. It would say, &lsquoHere, in my pages, it is true that you will find the best recipes of your neighbors, but my purpose is not solely to indulge the appetite. I also inform the mind. &hellip I serve both historical notes of value to the reader as well as recipes that afford a peep into the good eating of present and the days that are gone forever. &hellip But best of all, I know that I have an intrinsic value, for it is through my success, assured by the excellent recipes contributed by interested people that I help the (organizations and volunteers) to carry on their services to the community.&rsquo&rdquo

Enjoy these recipes from Thomas&rsquo book.

11/2 pounds ricotta cheese

Preheat oven to 425 degrees. Combine all of the filling ingredient well.. Pour into the shell and bake for 10 minutes, then lower temperature to 350 degrees. Bake for 45-50 minutes. Check often. Remove from oven when pie is lightly brown and center is firm. Cool before serving. Garnish with whipped cream.

1 cup dried apricot halves

3/4 cup peach or ginger-flavored brandy

2 cloves, wrapped in cheesecloth for easy removal

1/2 teaspoon ground ginger

1/4 teaspoon ground cinnamon

Mix first eight ingredients in a large stainless saucepan. Let stand at room temperature for at least one hour. Heat mixture over medium heat until hot. Remove from heat, discard cloves. Stir in bourbon. Serve hot. Garnish with cinnamon sticks. Serves 16.


Stephen Fries: Cookbooks are much more than just recipes

The collection includes cookbooks with interesting titles.

Just of couple of the shelves with baking and dessert cookbooks.

A greeting card I received says, &ldquoGet Out Those Cookbooks and Cook Up a Storm.&rdquo Why? October is National Cookbook Month. You probably know by reading my columns, I am celebrating.

The Oxford Dictionary defines a cookbook as a &ldquobook containing recipes and other information about the preparation of food.&rdquo I find them to be so much more learning about traditions of different cultures, appreciating food photography and reading about recipes prepared across different regions of the U.S. The latter can be found in myriad Junior League, church and other nonprofit organizations&rsquo fundraising cookbooks.

The vintage recipe booklets that take me back to another place and time, and single ingredient cookbooks, are among my favorites. Those pamphlets from the 1950s are retro in design, with the front cover often showing a picture of a well-coiffed woman wearing a dress and a fancy apron while sporting some jewelry, standing by the stove. Some of those recipes just might not be the most appetizing today (think gelatin molds encasing vegetables, American Chop Suey and other creations of the era). Not all are unappealing recently, some of those comfort foods popular in years past have made a resurgence.

I would rather read a cookbook that tells a story than a novel. For some, it might be a beautiful coffee table book, where not one recipe is used, but the cover has gorgeous visuals. Others have a few on display as a &ldquoprop&rdquo in their kitchen. Perhaps some of you would appreciate this quote by comedian Rita Rudner: &ldquoI read recipes the same way I read science fiction. I get to the end and say to myself, &lsquowell, that&rsquos not going to happen.&rsquo&rdquo

Just a few of my many shelves filled with cookbooks.

For whatever reason one buys or collects cookbooks, they are not going away, as some might think. The internet gives access to millions of recipes, but what is missing are the stories and people behind of the recipes.

Henry Notaker, a food historian, doesn&rsquot think cookbooks will become a thing of the past. After all, many of the food blogs, electronic food media and food television shows are now extending their presence with a cookbook. And, with self-publishing, it is affordable to publish and preserve family heritage recipes and give copies of the cookbook to family and friends.

I recently had new bookcases built to house my ever-expanding collection. It gave me an opportunity to visit titles that have been tucked behind others. I thought revisiting and sharing some of my &ldquofinds&rdquo would be a fun way to celebrate. To help you celebrate, check out the quizzes below, revisit one of your old favorites and prepare a recipe, or buy that cookbook you always wanted.

1. Cookbooks have been with us for a very long time. The oldest known cookbook was written on clay tablets and dates from the 18th century BCE. Which culture left it for us?

2. Who was the French &ldquoking of chefs and chef of kings&rdquo who published his &ldquoGuide Culinaire&rdquo in 1903, which is still in use today?

3. While she was living in France, after working for the OSS in World War II, Julia Child attended which famous cooking school before collaborating with Simone Beck and Louisette Bertholle to create her famous cookbook, &ldquoMastering the Art of French Cooking&rdquo?

A. International Culinary Center

C. French Culinary Institute

D. The Culinary Institute of America France Campus

4. When this woman wasn&rsquot touring as part of her and her husband&rsquos rock &lsquon&rsquo roll band, she was a cookbook writer and food impresario in her own right. She was an ardent vegetarian, once saying, &ldquoIf slaughterhouses had glass walls the whole world would be vegetarian.&rdquo Who was she?

5. Whose 1896 &ldquoThe Boston Cooking-School Cook Book&rdquo has stayed in print for over a century, and is often referred to only by the author&rsquos name?

6. Who wrote the popular cookbook, &ldquo30 Minute Meals&rdquo?

7. This cookbook, by Irma Rombauer and Marion Rombauer Becker, has become so familiar that its title was modified to become the title of a bestselling book by Alex Comfort. What is this cookbook&rsquos title?

8. Which of these cookbook titles are not real?

1. &ldquoMicrowave Cooking for One&rdquo

2. &ldquoThe Male Chauvinist Cookbook&rdquo

3. &ldquoManifold Destiny: The One! The Only! Guide to Cooking on Your Car Engine&rdquo

5. &ldquoThe Pyromaniac Cookbook&rdquo

8. &ldquoSpecial Effects Cookbook&rdquo

11. &ldquoSeason to Taste with Human Tears&rdquo

12. &ldquoThe Carrot Cleanse: 50 Detoxing Carrot Recipes&rdquo

(Answers: B, D, B, C, B, D, &ldquoThe Joy of Cooking,&rdquo and 11 and 12)

Remember these recipe pamphlets from years past? The Washburn-Crosby’s Gold Medal cookbook was published in 1910.

These are some of the unusual or unique titles that I have been looking through since they recently came to the front of the shelves. Some might be out of print, however you will easily find them used online.

Fans of the game show might not know that there is a cookbook, &ldquoWheel of Fortune Collectible Cookbook&rdquo (2015, Cogin Inc.), with more than 160 recipes, behind-the-scenes photos and fun facts about the show. You&rsquoll enjoy Vanna White&rsquos foreword, too.

In &ldquoReal Food Has Curves: How to Get off Processed Food, Lose Weight, and Love What you Eat,&rdquo by Bruce Weinstein & Mark Scarbrough (2010, Gallery Books), the authors share a fun and ultimately rewarding 7-step journey to rediscover the basic pleasure of fresh, well-prepared natural ingredients: curvy, voluptuous, juicy, sweet, savory and sumptuous, recipes included. Find out how to shop better, savor your meals and eat yourself to a better you.

Forty-nine master chefs from America&rsquos greatest restaurants share their favorite trucs (French for &ldquotricks&rdquo) in &ldquoTrucs of the Trade,&rdquo by Frank Ball & Arlene Feltman (1992, Harper Perennial). Learn how to string-cut a cheesecake, cook fish in paper and tenderize meat with wine corks, but please remember to remember to remove the wine corks!

This one will make you laugh. From the creator of the blog cakewrecks.com came &ldquoCakewrecks: When Professional Cakes go Hilariously Wrong,&rdquo by Jen Yates, (2009, Andrews McMeel). There are grammar and spelling goof-ups, accidentally suggestive messages written on the cake, and some cakes that are plain ugly.

Most of us don&rsquot have large kitchens with the latest kitchen gadgets and equipment. If so, &ldquoGourmet Meals in Crappy Little Kitchens,&rdquo by Jennifer Schaertl (2010, Health Communications), brings space-saving techniques and recipes to those who are kitchen impaired. Jennifer says, &ldquojust because you cook in a crappy little kitchen does not justify a crappy meal!&rdquo

Entertainer and Hollywood music manager Bob Blumer created &ldquoThe Surreal Gourmet&rdquo (1992, Chronicle Book), providing a fun approach to cooking for those with a zest for living and a love of food. He combines his love of food and art in this cookbook that is as fun to read as the food it describes is to eat. Each recipe is accompanied by his off-beat artwork.

&ldquoNever Eat More than you Can Lift, and other Food quotes and Quips,&rdquo by Sharon Tyler Herbst (1997, Broadway Books), includes food quotes, recipes, anecdotes, history and cooking tips. Here are a few examples: &ldquoThe two biggest sellers in any bookstore are the cookbooks and the diet books. The cookbooks tell you how to prepare the food and the diet books tell you how not to eat any of it,&rdquo noted Andy Rooney &ldquoA recipe is only a theme, which an intelligent cook can play each time with a variation,&rdquo said Madame Benoit &ldquoRecipe cooking is to real cooking as painting by number is to real painting: just pretend,&rdquo according to John Thorne

These titles are a few of my favorites. &ldquoThe Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America&rsquos Most Imaginative Chefs,&rdquo by Karen Page and Andrew Dorenburg (2008, Little Brown), teaches how to work intuitively and effectively with ingredients, discovering which flavors work best with one another and how to intensify flavors through layering of specific ingredients and techniques.

I am thrilled that my collection includes every Pillsbury Bake-Off booklet. It took years, but it is now complete. I still had to have &ldquoBest of the Bake-Off Collection: Pillsbury&rsquos Best 1000 Recipes&rdquo (Wiley). This is a reproduction of the 1959 book containing the first 1,000 recipes from the famous competition that began in 1949. This classic gives me a nostalgic look back to an earlier era.

Sheila Thomas does it again with &ldquoMore Recipes Worth Sharing: A Second Helping of Recipes and Stories from America&rsquos Most-Loved Community Cookbooks&rdquo (2010, Favorite Recipes Press). These hand-picked treasures from community cookbooks are the foundation of down-home American cooking. The recipes, for every season, represent the food culture from hundreds of communities throughout the U.S. If you enjoy those recipes on index cards, napkins and scrap paper as much as I do, this collection is for you. This quote in the introduction says it all (adapted from Old North State Cookbook, Junior League of Charlotte, N.C., 1942): &ldquoIf a community cookbook could talk . it would deny that it was just a cookbook. It would say, &lsquoHere, in my pages, it is true that you will find the best recipes of your neighbors, but my purpose is not solely to indulge the appetite. I also inform the mind. &hellip I serve both historical notes of value to the reader as well as recipes that afford a peep into the good eating of present and the days that are gone forever. &hellip But best of all, I know that I have an intrinsic value, for it is through my success, assured by the excellent recipes contributed by interested people that I help the (organizations and volunteers) to carry on their services to the community.&rsquo&rdquo

Enjoy these recipes from Thomas&rsquo book.

11/2 pounds ricotta cheese

Preheat oven to 425 degrees. Combine all of the filling ingredient well.. Pour into the shell and bake for 10 minutes, then lower temperature to 350 degrees. Bake for 45-50 minutes. Check often. Remove from oven when pie is lightly brown and center is firm. Cool before serving. Garnish with whipped cream.

1 cup dried apricot halves

3/4 cup peach or ginger-flavored brandy

2 cloves, wrapped in cheesecloth for easy removal

1/2 teaspoon ground ginger

1/4 teaspoon ground cinnamon

Mix first eight ingredients in a large stainless saucepan. Let stand at room temperature for at least one hour. Heat mixture over medium heat until hot. Remove from heat, discard cloves. Stir in bourbon. Serve hot. Garnish with cinnamon sticks. Serves 16.


Stephen Fries: Cookbooks are much more than just recipes

The collection includes cookbooks with interesting titles.

Just of couple of the shelves with baking and dessert cookbooks.

A greeting card I received says, &ldquoGet Out Those Cookbooks and Cook Up a Storm.&rdquo Why? October is National Cookbook Month. You probably know by reading my columns, I am celebrating.

The Oxford Dictionary defines a cookbook as a &ldquobook containing recipes and other information about the preparation of food.&rdquo I find them to be so much more learning about traditions of different cultures, appreciating food photography and reading about recipes prepared across different regions of the U.S. The latter can be found in myriad Junior League, church and other nonprofit organizations&rsquo fundraising cookbooks.

The vintage recipe booklets that take me back to another place and time, and single ingredient cookbooks, are among my favorites. Those pamphlets from the 1950s are retro in design, with the front cover often showing a picture of a well-coiffed woman wearing a dress and a fancy apron while sporting some jewelry, standing by the stove. Some of those recipes just might not be the most appetizing today (think gelatin molds encasing vegetables, American Chop Suey and other creations of the era). Not all are unappealing recently, some of those comfort foods popular in years past have made a resurgence.

I would rather read a cookbook that tells a story than a novel. For some, it might be a beautiful coffee table book, where not one recipe is used, but the cover has gorgeous visuals. Others have a few on display as a &ldquoprop&rdquo in their kitchen. Perhaps some of you would appreciate this quote by comedian Rita Rudner: &ldquoI read recipes the same way I read science fiction. I get to the end and say to myself, &lsquowell, that&rsquos not going to happen.&rsquo&rdquo

Just a few of my many shelves filled with cookbooks.

For whatever reason one buys or collects cookbooks, they are not going away, as some might think. The internet gives access to millions of recipes, but what is missing are the stories and people behind of the recipes.

Henry Notaker, a food historian, doesn&rsquot think cookbooks will become a thing of the past. After all, many of the food blogs, electronic food media and food television shows are now extending their presence with a cookbook. And, with self-publishing, it is affordable to publish and preserve family heritage recipes and give copies of the cookbook to family and friends.

I recently had new bookcases built to house my ever-expanding collection. It gave me an opportunity to visit titles that have been tucked behind others. I thought revisiting and sharing some of my &ldquofinds&rdquo would be a fun way to celebrate. To help you celebrate, check out the quizzes below, revisit one of your old favorites and prepare a recipe, or buy that cookbook you always wanted.

1. Cookbooks have been with us for a very long time. The oldest known cookbook was written on clay tablets and dates from the 18th century BCE. Which culture left it for us?

2. Who was the French &ldquoking of chefs and chef of kings&rdquo who published his &ldquoGuide Culinaire&rdquo in 1903, which is still in use today?

3. While she was living in France, after working for the OSS in World War II, Julia Child attended which famous cooking school before collaborating with Simone Beck and Louisette Bertholle to create her famous cookbook, &ldquoMastering the Art of French Cooking&rdquo?

A. International Culinary Center

C. French Culinary Institute

D. The Culinary Institute of America France Campus

4. When this woman wasn&rsquot touring as part of her and her husband&rsquos rock &lsquon&rsquo roll band, she was a cookbook writer and food impresario in her own right. She was an ardent vegetarian, once saying, &ldquoIf slaughterhouses had glass walls the whole world would be vegetarian.&rdquo Who was she?

5. Whose 1896 &ldquoThe Boston Cooking-School Cook Book&rdquo has stayed in print for over a century, and is often referred to only by the author&rsquos name?

6. Who wrote the popular cookbook, &ldquo30 Minute Meals&rdquo?

7. This cookbook, by Irma Rombauer and Marion Rombauer Becker, has become so familiar that its title was modified to become the title of a bestselling book by Alex Comfort. What is this cookbook&rsquos title?

8. Which of these cookbook titles are not real?

1. &ldquoMicrowave Cooking for One&rdquo

2. &ldquoThe Male Chauvinist Cookbook&rdquo

3. &ldquoManifold Destiny: The One! The Only! Guide to Cooking on Your Car Engine&rdquo

5. &ldquoThe Pyromaniac Cookbook&rdquo

8. &ldquoSpecial Effects Cookbook&rdquo

11. &ldquoSeason to Taste with Human Tears&rdquo

12. &ldquoThe Carrot Cleanse: 50 Detoxing Carrot Recipes&rdquo

(Answers: B, D, B, C, B, D, &ldquoThe Joy of Cooking,&rdquo and 11 and 12)

Remember these recipe pamphlets from years past? The Washburn-Crosby’s Gold Medal cookbook was published in 1910.

These are some of the unusual or unique titles that I have been looking through since they recently came to the front of the shelves. Some might be out of print, however you will easily find them used online.

Fans of the game show might not know that there is a cookbook, &ldquoWheel of Fortune Collectible Cookbook&rdquo (2015, Cogin Inc.), with more than 160 recipes, behind-the-scenes photos and fun facts about the show. You&rsquoll enjoy Vanna White&rsquos foreword, too.

In &ldquoReal Food Has Curves: How to Get off Processed Food, Lose Weight, and Love What you Eat,&rdquo by Bruce Weinstein & Mark Scarbrough (2010, Gallery Books), the authors share a fun and ultimately rewarding 7-step journey to rediscover the basic pleasure of fresh, well-prepared natural ingredients: curvy, voluptuous, juicy, sweet, savory and sumptuous, recipes included. Find out how to shop better, savor your meals and eat yourself to a better you.

Forty-nine master chefs from America&rsquos greatest restaurants share their favorite trucs (French for &ldquotricks&rdquo) in &ldquoTrucs of the Trade,&rdquo by Frank Ball & Arlene Feltman (1992, Harper Perennial). Learn how to string-cut a cheesecake, cook fish in paper and tenderize meat with wine corks, but please remember to remember to remove the wine corks!

This one will make you laugh. From the creator of the blog cakewrecks.com came &ldquoCakewrecks: When Professional Cakes go Hilariously Wrong,&rdquo by Jen Yates, (2009, Andrews McMeel). There are grammar and spelling goof-ups, accidentally suggestive messages written on the cake, and some cakes that are plain ugly.

Most of us don&rsquot have large kitchens with the latest kitchen gadgets and equipment. If so, &ldquoGourmet Meals in Crappy Little Kitchens,&rdquo by Jennifer Schaertl (2010, Health Communications), brings space-saving techniques and recipes to those who are kitchen impaired. Jennifer says, &ldquojust because you cook in a crappy little kitchen does not justify a crappy meal!&rdquo

Entertainer and Hollywood music manager Bob Blumer created &ldquoThe Surreal Gourmet&rdquo (1992, Chronicle Book), providing a fun approach to cooking for those with a zest for living and a love of food. He combines his love of food and art in this cookbook that is as fun to read as the food it describes is to eat. Each recipe is accompanied by his off-beat artwork.

&ldquoNever Eat More than you Can Lift, and other Food quotes and Quips,&rdquo by Sharon Tyler Herbst (1997, Broadway Books), includes food quotes, recipes, anecdotes, history and cooking tips. Here are a few examples: &ldquoThe two biggest sellers in any bookstore are the cookbooks and the diet books. The cookbooks tell you how to prepare the food and the diet books tell you how not to eat any of it,&rdquo noted Andy Rooney &ldquoA recipe is only a theme, which an intelligent cook can play each time with a variation,&rdquo said Madame Benoit &ldquoRecipe cooking is to real cooking as painting by number is to real painting: just pretend,&rdquo according to John Thorne

These titles are a few of my favorites. &ldquoThe Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America&rsquos Most Imaginative Chefs,&rdquo by Karen Page and Andrew Dorenburg (2008, Little Brown), teaches how to work intuitively and effectively with ingredients, discovering which flavors work best with one another and how to intensify flavors through layering of specific ingredients and techniques.

I am thrilled that my collection includes every Pillsbury Bake-Off booklet. It took years, but it is now complete. I still had to have &ldquoBest of the Bake-Off Collection: Pillsbury&rsquos Best 1000 Recipes&rdquo (Wiley). This is a reproduction of the 1959 book containing the first 1,000 recipes from the famous competition that began in 1949. This classic gives me a nostalgic look back to an earlier era.

Sheila Thomas does it again with &ldquoMore Recipes Worth Sharing: A Second Helping of Recipes and Stories from America&rsquos Most-Loved Community Cookbooks&rdquo (2010, Favorite Recipes Press). These hand-picked treasures from community cookbooks are the foundation of down-home American cooking. The recipes, for every season, represent the food culture from hundreds of communities throughout the U.S. If you enjoy those recipes on index cards, napkins and scrap paper as much as I do, this collection is for you. This quote in the introduction says it all (adapted from Old North State Cookbook, Junior League of Charlotte, N.C., 1942): &ldquoIf a community cookbook could talk . it would deny that it was just a cookbook. It would say, &lsquoHere, in my pages, it is true that you will find the best recipes of your neighbors, but my purpose is not solely to indulge the appetite. I also inform the mind. &hellip I serve both historical notes of value to the reader as well as recipes that afford a peep into the good eating of present and the days that are gone forever. &hellip But best of all, I know that I have an intrinsic value, for it is through my success, assured by the excellent recipes contributed by interested people that I help the (organizations and volunteers) to carry on their services to the community.&rsquo&rdquo

Enjoy these recipes from Thomas&rsquo book.

11/2 pounds ricotta cheese

Preheat oven to 425 degrees. Combine all of the filling ingredient well.. Pour into the shell and bake for 10 minutes, then lower temperature to 350 degrees. Bake for 45-50 minutes. Check often. Remove from oven when pie is lightly brown and center is firm. Cool before serving. Garnish with whipped cream.

1 cup dried apricot halves

3/4 cup peach or ginger-flavored brandy

2 cloves, wrapped in cheesecloth for easy removal

1/2 teaspoon ground ginger

1/4 teaspoon ground cinnamon

Mix first eight ingredients in a large stainless saucepan. Let stand at room temperature for at least one hour. Heat mixture over medium heat until hot. Remove from heat, discard cloves. Stir in bourbon. Serve hot. Garnish with cinnamon sticks. Serves 16.


Stephen Fries: Cookbooks are much more than just recipes

The collection includes cookbooks with interesting titles.

Just of couple of the shelves with baking and dessert cookbooks.

A greeting card I received says, &ldquoGet Out Those Cookbooks and Cook Up a Storm.&rdquo Why? October is National Cookbook Month. You probably know by reading my columns, I am celebrating.

The Oxford Dictionary defines a cookbook as a &ldquobook containing recipes and other information about the preparation of food.&rdquo I find them to be so much more learning about traditions of different cultures, appreciating food photography and reading about recipes prepared across different regions of the U.S. The latter can be found in myriad Junior League, church and other nonprofit organizations&rsquo fundraising cookbooks.

The vintage recipe booklets that take me back to another place and time, and single ingredient cookbooks, are among my favorites. Those pamphlets from the 1950s are retro in design, with the front cover often showing a picture of a well-coiffed woman wearing a dress and a fancy apron while sporting some jewelry, standing by the stove. Some of those recipes just might not be the most appetizing today (think gelatin molds encasing vegetables, American Chop Suey and other creations of the era). Not all are unappealing recently, some of those comfort foods popular in years past have made a resurgence.

I would rather read a cookbook that tells a story than a novel. For some, it might be a beautiful coffee table book, where not one recipe is used, but the cover has gorgeous visuals. Others have a few on display as a &ldquoprop&rdquo in their kitchen. Perhaps some of you would appreciate this quote by comedian Rita Rudner: &ldquoI read recipes the same way I read science fiction. I get to the end and say to myself, &lsquowell, that&rsquos not going to happen.&rsquo&rdquo

Just a few of my many shelves filled with cookbooks.

For whatever reason one buys or collects cookbooks, they are not going away, as some might think. The internet gives access to millions of recipes, but what is missing are the stories and people behind of the recipes.

Henry Notaker, a food historian, doesn&rsquot think cookbooks will become a thing of the past. After all, many of the food blogs, electronic food media and food television shows are now extending their presence with a cookbook. And, with self-publishing, it is affordable to publish and preserve family heritage recipes and give copies of the cookbook to family and friends.

I recently had new bookcases built to house my ever-expanding collection. It gave me an opportunity to visit titles that have been tucked behind others. I thought revisiting and sharing some of my &ldquofinds&rdquo would be a fun way to celebrate. To help you celebrate, check out the quizzes below, revisit one of your old favorites and prepare a recipe, or buy that cookbook you always wanted.

1. Cookbooks have been with us for a very long time. The oldest known cookbook was written on clay tablets and dates from the 18th century BCE. Which culture left it for us?

2. Who was the French &ldquoking of chefs and chef of kings&rdquo who published his &ldquoGuide Culinaire&rdquo in 1903, which is still in use today?

3. While she was living in France, after working for the OSS in World War II, Julia Child attended which famous cooking school before collaborating with Simone Beck and Louisette Bertholle to create her famous cookbook, &ldquoMastering the Art of French Cooking&rdquo?

A. International Culinary Center

C. French Culinary Institute

D. The Culinary Institute of America France Campus

4. When this woman wasn&rsquot touring as part of her and her husband&rsquos rock &lsquon&rsquo roll band, she was a cookbook writer and food impresario in her own right. She was an ardent vegetarian, once saying, &ldquoIf slaughterhouses had glass walls the whole world would be vegetarian.&rdquo Who was she?

5. Whose 1896 &ldquoThe Boston Cooking-School Cook Book&rdquo has stayed in print for over a century, and is often referred to only by the author&rsquos name?

6. Who wrote the popular cookbook, &ldquo30 Minute Meals&rdquo?

7. This cookbook, by Irma Rombauer and Marion Rombauer Becker, has become so familiar that its title was modified to become the title of a bestselling book by Alex Comfort. What is this cookbook&rsquos title?

8. Which of these cookbook titles are not real?

1. &ldquoMicrowave Cooking for One&rdquo

2. &ldquoThe Male Chauvinist Cookbook&rdquo

3. &ldquoManifold Destiny: The One! The Only! Guide to Cooking on Your Car Engine&rdquo

5. &ldquoThe Pyromaniac Cookbook&rdquo

8. &ldquoSpecial Effects Cookbook&rdquo

11. &ldquoSeason to Taste with Human Tears&rdquo

12. &ldquoThe Carrot Cleanse: 50 Detoxing Carrot Recipes&rdquo

(Answers: B, D, B, C, B, D, &ldquoThe Joy of Cooking,&rdquo and 11 and 12)

Remember these recipe pamphlets from years past? The Washburn-Crosby’s Gold Medal cookbook was published in 1910.

These are some of the unusual or unique titles that I have been looking through since they recently came to the front of the shelves. Some might be out of print, however you will easily find them used online.

Fans of the game show might not know that there is a cookbook, &ldquoWheel of Fortune Collectible Cookbook&rdquo (2015, Cogin Inc.), with more than 160 recipes, behind-the-scenes photos and fun facts about the show. You&rsquoll enjoy Vanna White&rsquos foreword, too.

In &ldquoReal Food Has Curves: How to Get off Processed Food, Lose Weight, and Love What you Eat,&rdquo by Bruce Weinstein & Mark Scarbrough (2010, Gallery Books), the authors share a fun and ultimately rewarding 7-step journey to rediscover the basic pleasure of fresh, well-prepared natural ingredients: curvy, voluptuous, juicy, sweet, savory and sumptuous, recipes included. Find out how to shop better, savor your meals and eat yourself to a better you.

Forty-nine master chefs from America&rsquos greatest restaurants share their favorite trucs (French for &ldquotricks&rdquo) in &ldquoTrucs of the Trade,&rdquo by Frank Ball & Arlene Feltman (1992, Harper Perennial). Learn how to string-cut a cheesecake, cook fish in paper and tenderize meat with wine corks, but please remember to remember to remove the wine corks!

This one will make you laugh. From the creator of the blog cakewrecks.com came &ldquoCakewrecks: When Professional Cakes go Hilariously Wrong,&rdquo by Jen Yates, (2009, Andrews McMeel). There are grammar and spelling goof-ups, accidentally suggestive messages written on the cake, and some cakes that are plain ugly.

Most of us don&rsquot have large kitchens with the latest kitchen gadgets and equipment. If so, &ldquoGourmet Meals in Crappy Little Kitchens,&rdquo by Jennifer Schaertl (2010, Health Communications), brings space-saving techniques and recipes to those who are kitchen impaired. Jennifer says, &ldquojust because you cook in a crappy little kitchen does not justify a crappy meal!&rdquo

Entertainer and Hollywood music manager Bob Blumer created &ldquoThe Surreal Gourmet&rdquo (1992, Chronicle Book), providing a fun approach to cooking for those with a zest for living and a love of food. He combines his love of food and art in this cookbook that is as fun to read as the food it describes is to eat. Each recipe is accompanied by his off-beat artwork.

&ldquoNever Eat More than you Can Lift, and other Food quotes and Quips,&rdquo by Sharon Tyler Herbst (1997, Broadway Books), includes food quotes, recipes, anecdotes, history and cooking tips. Here are a few examples: &ldquoThe two biggest sellers in any bookstore are the cookbooks and the diet books. The cookbooks tell you how to prepare the food and the diet books tell you how not to eat any of it,&rdquo noted Andy Rooney &ldquoA recipe is only a theme, which an intelligent cook can play each time with a variation,&rdquo said Madame Benoit &ldquoRecipe cooking is to real cooking as painting by number is to real painting: just pretend,&rdquo according to John Thorne

These titles are a few of my favorites. &ldquoThe Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America&rsquos Most Imaginative Chefs,&rdquo by Karen Page and Andrew Dorenburg (2008, Little Brown), teaches how to work intuitively and effectively with ingredients, discovering which flavors work best with one another and how to intensify flavors through layering of specific ingredients and techniques.

I am thrilled that my collection includes every Pillsbury Bake-Off booklet. It took years, but it is now complete. I still had to have &ldquoBest of the Bake-Off Collection: Pillsbury&rsquos Best 1000 Recipes&rdquo (Wiley). This is a reproduction of the 1959 book containing the first 1,000 recipes from the famous competition that began in 1949. This classic gives me a nostalgic look back to an earlier era.

Sheila Thomas does it again with &ldquoMore Recipes Worth Sharing: A Second Helping of Recipes and Stories from America&rsquos Most-Loved Community Cookbooks&rdquo (2010, Favorite Recipes Press). These hand-picked treasures from community cookbooks are the foundation of down-home American cooking. The recipes, for every season, represent the food culture from hundreds of communities throughout the U.S. If you enjoy those recipes on index cards, napkins and scrap paper as much as I do, this collection is for you. This quote in the introduction says it all (adapted from Old North State Cookbook, Junior League of Charlotte, N.C., 1942): &ldquoIf a community cookbook could talk . it would deny that it was just a cookbook. It would say, &lsquoHere, in my pages, it is true that you will find the best recipes of your neighbors, but my purpose is not solely to indulge the appetite. I also inform the mind. &hellip I serve both historical notes of value to the reader as well as recipes that afford a peep into the good eating of present and the days that are gone forever. &hellip But best of all, I know that I have an intrinsic value, for it is through my success, assured by the excellent recipes contributed by interested people that I help the (organizations and volunteers) to carry on their services to the community.&rsquo&rdquo

Enjoy these recipes from Thomas&rsquo book.

11/2 pounds ricotta cheese

Preheat oven to 425 degrees. Combine all of the filling ingredient well.. Pour into the shell and bake for 10 minutes, then lower temperature to 350 degrees. Bake for 45-50 minutes. Check often. Remove from oven when pie is lightly brown and center is firm. Cool before serving. Garnish with whipped cream.

1 cup dried apricot halves

3/4 cup peach or ginger-flavored brandy

2 cloves, wrapped in cheesecloth for easy removal

1/2 teaspoon ground ginger

1/4 teaspoon ground cinnamon

Mix first eight ingredients in a large stainless saucepan. Let stand at room temperature for at least one hour. Heat mixture over medium heat until hot. Remove from heat, discard cloves. Stir in bourbon. Serve hot. Garnish with cinnamon sticks. Serves 16.


Stephen Fries: Cookbooks are much more than just recipes

The collection includes cookbooks with interesting titles.

Just of couple of the shelves with baking and dessert cookbooks.

A greeting card I received says, &ldquoGet Out Those Cookbooks and Cook Up a Storm.&rdquo Why? October is National Cookbook Month. You probably know by reading my columns, I am celebrating.

The Oxford Dictionary defines a cookbook as a &ldquobook containing recipes and other information about the preparation of food.&rdquo I find them to be so much more learning about traditions of different cultures, appreciating food photography and reading about recipes prepared across different regions of the U.S. The latter can be found in myriad Junior League, church and other nonprofit organizations&rsquo fundraising cookbooks.

The vintage recipe booklets that take me back to another place and time, and single ingredient cookbooks, are among my favorites. Those pamphlets from the 1950s are retro in design, with the front cover often showing a picture of a well-coiffed woman wearing a dress and a fancy apron while sporting some jewelry, standing by the stove. Some of those recipes just might not be the most appetizing today (think gelatin molds encasing vegetables, American Chop Suey and other creations of the era). Not all are unappealing recently, some of those comfort foods popular in years past have made a resurgence.

I would rather read a cookbook that tells a story than a novel. For some, it might be a beautiful coffee table book, where not one recipe is used, but the cover has gorgeous visuals. Others have a few on display as a &ldquoprop&rdquo in their kitchen. Perhaps some of you would appreciate this quote by comedian Rita Rudner: &ldquoI read recipes the same way I read science fiction. I get to the end and say to myself, &lsquowell, that&rsquos not going to happen.&rsquo&rdquo

Just a few of my many shelves filled with cookbooks.

For whatever reason one buys or collects cookbooks, they are not going away, as some might think. The internet gives access to millions of recipes, but what is missing are the stories and people behind of the recipes.

Henry Notaker, a food historian, doesn&rsquot think cookbooks will become a thing of the past. After all, many of the food blogs, electronic food media and food television shows are now extending their presence with a cookbook. And, with self-publishing, it is affordable to publish and preserve family heritage recipes and give copies of the cookbook to family and friends.

I recently had new bookcases built to house my ever-expanding collection. It gave me an opportunity to visit titles that have been tucked behind others. I thought revisiting and sharing some of my &ldquofinds&rdquo would be a fun way to celebrate. To help you celebrate, check out the quizzes below, revisit one of your old favorites and prepare a recipe, or buy that cookbook you always wanted.

1. Cookbooks have been with us for a very long time. The oldest known cookbook was written on clay tablets and dates from the 18th century BCE. Which culture left it for us?

2. Who was the French &ldquoking of chefs and chef of kings&rdquo who published his &ldquoGuide Culinaire&rdquo in 1903, which is still in use today?

3. While she was living in France, after working for the OSS in World War II, Julia Child attended which famous cooking school before collaborating with Simone Beck and Louisette Bertholle to create her famous cookbook, &ldquoMastering the Art of French Cooking&rdquo?

A. International Culinary Center

C. French Culinary Institute

D. The Culinary Institute of America France Campus

4. When this woman wasn&rsquot touring as part of her and her husband&rsquos rock &lsquon&rsquo roll band, she was a cookbook writer and food impresario in her own right. She was an ardent vegetarian, once saying, &ldquoIf slaughterhouses had glass walls the whole world would be vegetarian.&rdquo Who was she?

5. Whose 1896 &ldquoThe Boston Cooking-School Cook Book&rdquo has stayed in print for over a century, and is often referred to only by the author&rsquos name?

6. Who wrote the popular cookbook, &ldquo30 Minute Meals&rdquo?

7. This cookbook, by Irma Rombauer and Marion Rombauer Becker, has become so familiar that its title was modified to become the title of a bestselling book by Alex Comfort. What is this cookbook&rsquos title?

8. Which of these cookbook titles are not real?

1. &ldquoMicrowave Cooking for One&rdquo

2. &ldquoThe Male Chauvinist Cookbook&rdquo

3. &ldquoManifold Destiny: The One! The Only! Guide to Cooking on Your Car Engine&rdquo

5. &ldquoThe Pyromaniac Cookbook&rdquo

8. &ldquoSpecial Effects Cookbook&rdquo

11. &ldquoSeason to Taste with Human Tears&rdquo

12. &ldquoThe Carrot Cleanse: 50 Detoxing Carrot Recipes&rdquo

(Answers: B, D, B, C, B, D, &ldquoThe Joy of Cooking,&rdquo and 11 and 12)

Remember these recipe pamphlets from years past? The Washburn-Crosby’s Gold Medal cookbook was published in 1910.

These are some of the unusual or unique titles that I have been looking through since they recently came to the front of the shelves. Some might be out of print, however you will easily find them used online.

Fans of the game show might not know that there is a cookbook, &ldquoWheel of Fortune Collectible Cookbook&rdquo (2015, Cogin Inc.), with more than 160 recipes, behind-the-scenes photos and fun facts about the show. You&rsquoll enjoy Vanna White&rsquos foreword, too.

In &ldquoReal Food Has Curves: How to Get off Processed Food, Lose Weight, and Love What you Eat,&rdquo by Bruce Weinstein & Mark Scarbrough (2010, Gallery Books), the authors share a fun and ultimately rewarding 7-step journey to rediscover the basic pleasure of fresh, well-prepared natural ingredients: curvy, voluptuous, juicy, sweet, savory and sumptuous, recipes included. Find out how to shop better, savor your meals and eat yourself to a better you.

Forty-nine master chefs from America&rsquos greatest restaurants share their favorite trucs (French for &ldquotricks&rdquo) in &ldquoTrucs of the Trade,&rdquo by Frank Ball & Arlene Feltman (1992, Harper Perennial). Learn how to string-cut a cheesecake, cook fish in paper and tenderize meat with wine corks, but please remember to remember to remove the wine corks!

This one will make you laugh. From the creator of the blog cakewrecks.com came &ldquoCakewrecks: When Professional Cakes go Hilariously Wrong,&rdquo by Jen Yates, (2009, Andrews McMeel). There are grammar and spelling goof-ups, accidentally suggestive messages written on the cake, and some cakes that are plain ugly.

Most of us don&rsquot have large kitchens with the latest kitchen gadgets and equipment. If so, &ldquoGourmet Meals in Crappy Little Kitchens,&rdquo by Jennifer Schaertl (2010, Health Communications), brings space-saving techniques and recipes to those who are kitchen impaired. Jennifer says, &ldquojust because you cook in a crappy little kitchen does not justify a crappy meal!&rdquo

Entertainer and Hollywood music manager Bob Blumer created &ldquoThe Surreal Gourmet&rdquo (1992, Chronicle Book), providing a fun approach to cooking for those with a zest for living and a love of food. He combines his love of food and art in this cookbook that is as fun to read as the food it describes is to eat. Each recipe is accompanied by his off-beat artwork.

&ldquoNever Eat More than you Can Lift, and other Food quotes and Quips,&rdquo by Sharon Tyler Herbst (1997, Broadway Books), includes food quotes, recipes, anecdotes, history and cooking tips. Here are a few examples: &ldquoThe two biggest sellers in any bookstore are the cookbooks and the diet books. The cookbooks tell you how to prepare the food and the diet books tell you how not to eat any of it,&rdquo noted Andy Rooney &ldquoA recipe is only a theme, which an intelligent cook can play each time with a variation,&rdquo said Madame Benoit &ldquoRecipe cooking is to real cooking as painting by number is to real painting: just pretend,&rdquo according to John Thorne

These titles are a few of my favorites. &ldquoThe Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America&rsquos Most Imaginative Chefs,&rdquo by Karen Page and Andrew Dorenburg (2008, Little Brown), teaches how to work intuitively and effectively with ingredients, discovering which flavors work best with one another and how to intensify flavors through layering of specific ingredients and techniques.

I am thrilled that my collection includes every Pillsbury Bake-Off booklet. It took years, but it is now complete. I still had to have &ldquoBest of the Bake-Off Collection: Pillsbury&rsquos Best 1000 Recipes&rdquo (Wiley). This is a reproduction of the 1959 book containing the first 1,000 recipes from the famous competition that began in 1949. This classic gives me a nostalgic look back to an earlier era.

Sheila Thomas does it again with &ldquoMore Recipes Worth Sharing: A Second Helping of Recipes and Stories from America&rsquos Most-Loved Community Cookbooks&rdquo (2010, Favorite Recipes Press). These hand-picked treasures from community cookbooks are the foundation of down-home American cooking. The recipes, for every season, represent the food culture from hundreds of communities throughout the U.S. If you enjoy those recipes on index cards, napkins and scrap paper as much as I do, this collection is for you. This quote in the introduction says it all (adapted from Old North State Cookbook, Junior League of Charlotte, N.C., 1942): &ldquoIf a community cookbook could talk . it would deny that it was just a cookbook. It would say, &lsquoHere, in my pages, it is true that you will find the best recipes of your neighbors, but my purpose is not solely to indulge the appetite. I also inform the mind. &hellip I serve both historical notes of value to the reader as well as recipes that afford a peep into the good eating of present and the days that are gone forever. &hellip But best of all, I know that I have an intrinsic value, for it is through my success, assured by the excellent recipes contributed by interested people that I help the (organizations and volunteers) to carry on their services to the community.&rsquo&rdquo

Enjoy these recipes from Thomas&rsquo book.

11/2 pounds ricotta cheese

Preheat oven to 425 degrees. Combine all of the filling ingredient well.. Pour into the shell and bake for 10 minutes, then lower temperature to 350 degrees. Bake for 45-50 minutes. Check often. Remove from oven when pie is lightly brown and center is firm. Cool before serving. Garnish with whipped cream.

1 cup dried apricot halves

3/4 cup peach or ginger-flavored brandy

2 cloves, wrapped in cheesecloth for easy removal

1/2 teaspoon ground ginger

1/4 teaspoon ground cinnamon

Mix first eight ingredients in a large stainless saucepan. Let stand at room temperature for at least one hour. Heat mixture over medium heat until hot. Remove from heat, discard cloves. Stir in bourbon. Serve hot. Garnish with cinnamon sticks. Serves 16.


Stephen Fries: Cookbooks are much more than just recipes

The collection includes cookbooks with interesting titles.

Just of couple of the shelves with baking and dessert cookbooks.

A greeting card I received says, &ldquoGet Out Those Cookbooks and Cook Up a Storm.&rdquo Why? October is National Cookbook Month. You probably know by reading my columns, I am celebrating.

The Oxford Dictionary defines a cookbook as a &ldquobook containing recipes and other information about the preparation of food.&rdquo I find them to be so much more learning about traditions of different cultures, appreciating food photography and reading about recipes prepared across different regions of the U.S. The latter can be found in myriad Junior League, church and other nonprofit organizations&rsquo fundraising cookbooks.

The vintage recipe booklets that take me back to another place and time, and single ingredient cookbooks, are among my favorites. Those pamphlets from the 1950s are retro in design, with the front cover often showing a picture of a well-coiffed woman wearing a dress and a fancy apron while sporting some jewelry, standing by the stove. Some of those recipes just might not be the most appetizing today (think gelatin molds encasing vegetables, American Chop Suey and other creations of the era). Not all are unappealing recently, some of those comfort foods popular in years past have made a resurgence.

I would rather read a cookbook that tells a story than a novel. For some, it might be a beautiful coffee table book, where not one recipe is used, but the cover has gorgeous visuals. Others have a few on display as a &ldquoprop&rdquo in their kitchen. Perhaps some of you would appreciate this quote by comedian Rita Rudner: &ldquoI read recipes the same way I read science fiction. I get to the end and say to myself, &lsquowell, that&rsquos not going to happen.&rsquo&rdquo

Just a few of my many shelves filled with cookbooks.

For whatever reason one buys or collects cookbooks, they are not going away, as some might think. The internet gives access to millions of recipes, but what is missing are the stories and people behind of the recipes.

Henry Notaker, a food historian, doesn&rsquot think cookbooks will become a thing of the past. After all, many of the food blogs, electronic food media and food television shows are now extending their presence with a cookbook. And, with self-publishing, it is affordable to publish and preserve family heritage recipes and give copies of the cookbook to family and friends.

I recently had new bookcases built to house my ever-expanding collection. It gave me an opportunity to visit titles that have been tucked behind others. I thought revisiting and sharing some of my &ldquofinds&rdquo would be a fun way to celebrate. To help you celebrate, check out the quizzes below, revisit one of your old favorites and prepare a recipe, or buy that cookbook you always wanted.

1. Cookbooks have been with us for a very long time. The oldest known cookbook was written on clay tablets and dates from the 18th century BCE. Which culture left it for us?

2. Who was the French &ldquoking of chefs and chef of kings&rdquo who published his &ldquoGuide Culinaire&rdquo in 1903, which is still in use today?

3. While she was living in France, after working for the OSS in World War II, Julia Child attended which famous cooking school before collaborating with Simone Beck and Louisette Bertholle to create her famous cookbook, &ldquoMastering the Art of French Cooking&rdquo?

A. International Culinary Center

C. French Culinary Institute

D. The Culinary Institute of America France Campus

4. When this woman wasn&rsquot touring as part of her and her husband&rsquos rock &lsquon&rsquo roll band, she was a cookbook writer and food impresario in her own right. She was an ardent vegetarian, once saying, &ldquoIf slaughterhouses had glass walls the whole world would be vegetarian.&rdquo Who was she?

5. Whose 1896 &ldquoThe Boston Cooking-School Cook Book&rdquo has stayed in print for over a century, and is often referred to only by the author&rsquos name?

6. Who wrote the popular cookbook, &ldquo30 Minute Meals&rdquo?

7. This cookbook, by Irma Rombauer and Marion Rombauer Becker, has become so familiar that its title was modified to become the title of a bestselling book by Alex Comfort. What is this cookbook&rsquos title?

8. Which of these cookbook titles are not real?

1. &ldquoMicrowave Cooking for One&rdquo

2. &ldquoThe Male Chauvinist Cookbook&rdquo

3. &ldquoManifold Destiny: The One! The Only! Guide to Cooking on Your Car Engine&rdquo

5. &ldquoThe Pyromaniac Cookbook&rdquo

8. &ldquoSpecial Effects Cookbook&rdquo

11. &ldquoSeason to Taste with Human Tears&rdquo

12. &ldquoThe Carrot Cleanse: 50 Detoxing Carrot Recipes&rdquo

(Answers: B, D, B, C, B, D, &ldquoThe Joy of Cooking,&rdquo and 11 and 12)

Remember these recipe pamphlets from years past? The Washburn-Crosby’s Gold Medal cookbook was published in 1910.

These are some of the unusual or unique titles that I have been looking through since they recently came to the front of the shelves. Some might be out of print, however you will easily find them used online.

Fans of the game show might not know that there is a cookbook, &ldquoWheel of Fortune Collectible Cookbook&rdquo (2015, Cogin Inc.), with more than 160 recipes, behind-the-scenes photos and fun facts about the show. You&rsquoll enjoy Vanna White&rsquos foreword, too.

In &ldquoReal Food Has Curves: How to Get off Processed Food, Lose Weight, and Love What you Eat,&rdquo by Bruce Weinstein & Mark Scarbrough (2010, Gallery Books), the authors share a fun and ultimately rewarding 7-step journey to rediscover the basic pleasure of fresh, well-prepared natural ingredients: curvy, voluptuous, juicy, sweet, savory and sumptuous, recipes included. Find out how to shop better, savor your meals and eat yourself to a better you.

Forty-nine master chefs from America&rsquos greatest restaurants share their favorite trucs (French for &ldquotricks&rdquo) in &ldquoTrucs of the Trade,&rdquo by Frank Ball & Arlene Feltman (1992, Harper Perennial). Learn how to string-cut a cheesecake, cook fish in paper and tenderize meat with wine corks, but please remember to remember to remove the wine corks!

This one will make you laugh. From the creator of the blog cakewrecks.com came &ldquoCakewrecks: When Professional Cakes go Hilariously Wrong,&rdquo by Jen Yates, (2009, Andrews McMeel). There are grammar and spelling goof-ups, accidentally suggestive messages written on the cake, and some cakes that are plain ugly.

Most of us don&rsquot have large kitchens with the latest kitchen gadgets and equipment. If so, &ldquoGourmet Meals in Crappy Little Kitchens,&rdquo by Jennifer Schaertl (2010, Health Communications), brings space-saving techniques and recipes to those who are kitchen impaired. Jennifer says, &ldquojust because you cook in a crappy little kitchen does not justify a crappy meal!&rdquo

Entertainer and Hollywood music manager Bob Blumer created &ldquoThe Surreal Gourmet&rdquo (1992, Chronicle Book), providing a fun approach to cooking for those with a zest for living and a love of food. He combines his love of food and art in this cookbook that is as fun to read as the food it describes is to eat. Each recipe is accompanied by his off-beat artwork.

&ldquoNever Eat More than you Can Lift, and other Food quotes and Quips,&rdquo by Sharon Tyler Herbst (1997, Broadway Books), includes food quotes, recipes, anecdotes, history and cooking tips. Here are a few examples: &ldquoThe two biggest sellers in any bookstore are the cookbooks and the diet books. The cookbooks tell you how to prepare the food and the diet books tell you how not to eat any of it,&rdquo noted Andy Rooney &ldquoA recipe is only a theme, which an intelligent cook can play each time with a variation,&rdquo said Madame Benoit &ldquoRecipe cooking is to real cooking as painting by number is to real painting: just pretend,&rdquo according to John Thorne

These titles are a few of my favorites. &ldquoThe Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America&rsquos Most Imaginative Chefs,&rdquo by Karen Page and Andrew Dorenburg (2008, Little Brown), teaches how to work intuitively and effectively with ingredients, discovering which flavors work best with one another and how to intensify flavors through layering of specific ingredients and techniques.

I am thrilled that my collection includes every Pillsbury Bake-Off booklet. It took years, but it is now complete. I still had to have &ldquoBest of the Bake-Off Collection: Pillsbury&rsquos Best 1000 Recipes&rdquo (Wiley). This is a reproduction of the 1959 book containing the first 1,000 recipes from the famous competition that began in 1949. This classic gives me a nostalgic look back to an earlier era.

Sheila Thomas does it again with &ldquoMore Recipes Worth Sharing: A Second Helping of Recipes and Stories from America&rsquos Most-Loved Community Cookbooks&rdquo (2010, Favorite Recipes Press). These hand-picked treasures from community cookbooks are the foundation of down-home American cooking. The recipes, for every season, represent the food culture from hundreds of communities throughout the U.S. If you enjoy those recipes on index cards, napkins and scrap paper as much as I do, this collection is for you. This quote in the introduction says it all (adapted from Old North State Cookbook, Junior League of Charlotte, N.C., 1942): &ldquoIf a community cookbook could talk . it would deny that it was just a cookbook. It would say, &lsquoHere, in my pages, it is true that you will find the best recipes of your neighbors, but my purpose is not solely to indulge the appetite. I also inform the mind. &hellip I serve both historical notes of value to the reader as well as recipes that afford a peep into the good eating of present and the days that are gone forever. &hellip But best of all, I know that I have an intrinsic value, for it is through my success, assured by the excellent recipes contributed by interested people that I help the (organizations and volunteers) to carry on their services to the community.&rsquo&rdquo

Enjoy these recipes from Thomas&rsquo book.

11/2 pounds ricotta cheese

Preheat oven to 425 degrees. Combine all of the filling ingredient well.. Pour into the shell and bake for 10 minutes, then lower temperature to 350 degrees. Bake for 45-50 minutes. Check often. Remove from oven when pie is lightly brown and center is firm. Cool before serving. Garnish with whipped cream.

1 cup dried apricot halves

3/4 cup peach or ginger-flavored brandy

2 cloves, wrapped in cheesecloth for easy removal

1/2 teaspoon ground ginger

1/4 teaspoon ground cinnamon

Mix first eight ingredients in a large stainless saucepan. Let stand at room temperature for at least one hour. Heat mixture over medium heat until hot. Remove from heat, discard cloves. Stir in bourbon. Serve hot. Garnish with cinnamon sticks. Serves 16.


Stephen Fries: Cookbooks are much more than just recipes

The collection includes cookbooks with interesting titles.

Just of couple of the shelves with baking and dessert cookbooks.

A greeting card I received says, &ldquoGet Out Those Cookbooks and Cook Up a Storm.&rdquo Why? October is National Cookbook Month. You probably know by reading my columns, I am celebrating.

The Oxford Dictionary defines a cookbook as a &ldquobook containing recipes and other information about the preparation of food.&rdquo I find them to be so much more learning about traditions of different cultures, appreciating food photography and reading about recipes prepared across different regions of the U.S. The latter can be found in myriad Junior League, church and other nonprofit organizations&rsquo fundraising cookbooks.

The vintage recipe booklets that take me back to another place and time, and single ingredient cookbooks, are among my favorites. Those pamphlets from the 1950s are retro in design, with the front cover often showing a picture of a well-coiffed woman wearing a dress and a fancy apron while sporting some jewelry, standing by the stove. Some of those recipes just might not be the most appetizing today (think gelatin molds encasing vegetables, American Chop Suey and other creations of the era). Not all are unappealing recently, some of those comfort foods popular in years past have made a resurgence.

I would rather read a cookbook that tells a story than a novel. For some, it might be a beautiful coffee table book, where not one recipe is used, but the cover has gorgeous visuals. Others have a few on display as a &ldquoprop&rdquo in their kitchen. Perhaps some of you would appreciate this quote by comedian Rita Rudner: &ldquoI read recipes the same way I read science fiction. I get to the end and say to myself, &lsquowell, that&rsquos not going to happen.&rsquo&rdquo

Just a few of my many shelves filled with cookbooks.

For whatever reason one buys or collects cookbooks, they are not going away, as some might think. The internet gives access to millions of recipes, but what is missing are the stories and people behind of the recipes.

Henry Notaker, a food historian, doesn&rsquot think cookbooks will become a thing of the past. After all, many of the food blogs, electronic food media and food television shows are now extending their presence with a cookbook. And, with self-publishing, it is affordable to publish and preserve family heritage recipes and give copies of the cookbook to family and friends.

I recently had new bookcases built to house my ever-expanding collection. It gave me an opportunity to visit titles that have been tucked behind others. I thought revisiting and sharing some of my &ldquofinds&rdquo would be a fun way to celebrate. To help you celebrate, check out the quizzes below, revisit one of your old favorites and prepare a recipe, or buy that cookbook you always wanted.

1. Cookbooks have been with us for a very long time. The oldest known cookbook was written on clay tablets and dates from the 18th century BCE. Which culture left it for us?

2. Who was the French &ldquoking of chefs and chef of kings&rdquo who published his &ldquoGuide Culinaire&rdquo in 1903, which is still in use today?

3. While she was living in France, after working for the OSS in World War II, Julia Child attended which famous cooking school before collaborating with Simone Beck and Louisette Bertholle to create her famous cookbook, &ldquoMastering the Art of French Cooking&rdquo?

A. International Culinary Center

C. French Culinary Institute

D. The Culinary Institute of America France Campus

4. When this woman wasn&rsquot touring as part of her and her husband&rsquos rock &lsquon&rsquo roll band, she was a cookbook writer and food impresario in her own right. She was an ardent vegetarian, once saying, &ldquoIf slaughterhouses had glass walls the whole world would be vegetarian.&rdquo Who was she?

5. Whose 1896 &ldquoThe Boston Cooking-School Cook Book&rdquo has stayed in print for over a century, and is often referred to only by the author&rsquos name?

6. Who wrote the popular cookbook, &ldquo30 Minute Meals&rdquo?

7. This cookbook, by Irma Rombauer and Marion Rombauer Becker, has become so familiar that its title was modified to become the title of a bestselling book by Alex Comfort. What is this cookbook&rsquos title?

8. Which of these cookbook titles are not real?

1. &ldquoMicrowave Cooking for One&rdquo

2. &ldquoThe Male Chauvinist Cookbook&rdquo

3. &ldquoManifold Destiny: The One! The Only! Guide to Cooking on Your Car Engine&rdquo

5. &ldquoThe Pyromaniac Cookbook&rdquo

8. &ldquoSpecial Effects Cookbook&rdquo

11. &ldquoSeason to Taste with Human Tears&rdquo

12. &ldquoThe Carrot Cleanse: 50 Detoxing Carrot Recipes&rdquo

(Answers: B, D, B, C, B, D, &ldquoThe Joy of Cooking,&rdquo and 11 and 12)

Remember these recipe pamphlets from years past? The Washburn-Crosby’s Gold Medal cookbook was published in 1910.

These are some of the unusual or unique titles that I have been looking through since they recently came to the front of the shelves. Some might be out of print, however you will easily find them used online.

Fans of the game show might not know that there is a cookbook, &ldquoWheel of Fortune Collectible Cookbook&rdquo (2015, Cogin Inc.), with more than 160 recipes, behind-the-scenes photos and fun facts about the show. You&rsquoll enjoy Vanna White&rsquos foreword, too.

In &ldquoReal Food Has Curves: How to Get off Processed Food, Lose Weight, and Love What you Eat,&rdquo by Bruce Weinstein & Mark Scarbrough (2010, Gallery Books), the authors share a fun and ultimately rewarding 7-step journey to rediscover the basic pleasure of fresh, well-prepared natural ingredients: curvy, voluptuous, juicy, sweet, savory and sumptuous, recipes included. Find out how to shop better, savor your meals and eat yourself to a better you.

Forty-nine master chefs from America&rsquos greatest restaurants share their favorite trucs (French for &ldquotricks&rdquo) in &ldquoTrucs of the Trade,&rdquo by Frank Ball & Arlene Feltman (1992, Harper Perennial). Learn how to string-cut a cheesecake, cook fish in paper and tenderize meat with wine corks, but please remember to remember to remove the wine corks!

This one will make you laugh. From the creator of the blog cakewrecks.com came &ldquoCakewrecks: When Professional Cakes go Hilariously Wrong,&rdquo by Jen Yates, (2009, Andrews McMeel). There are grammar and spelling goof-ups, accidentally suggestive messages written on the cake, and some cakes that are plain ugly.

Most of us don&rsquot have large kitchens with the latest kitchen gadgets and equipment. If so, &ldquoGourmet Meals in Crappy Little Kitchens,&rdquo by Jennifer Schaertl (2010, Health Communications), brings space-saving techniques and recipes to those who are kitchen impaired. Jennifer says, &ldquojust because you cook in a crappy little kitchen does not justify a crappy meal!&rdquo

Entertainer and Hollywood music manager Bob Blumer created &ldquoThe Surreal Gourmet&rdquo (1992, Chronicle Book), providing a fun approach to cooking for those with a zest for living and a love of food. He combines his love of food and art in this cookbook that is as fun to read as the food it describes is to eat. Each recipe is accompanied by his off-beat artwork.

&ldquoNever Eat More than you Can Lift, and other Food quotes and Quips,&rdquo by Sharon Tyler Herbst (1997, Broadway Books), includes food quotes, recipes, anecdotes, history and cooking tips. Here are a few examples: &ldquoThe two biggest sellers in any bookstore are the cookbooks and the diet books. The cookbooks tell you how to prepare the food and the diet books tell you how not to eat any of it,&rdquo noted Andy Rooney &ldquoA recipe is only a theme, which an intelligent cook can play each time with a variation,&rdquo said Madame Benoit &ldquoRecipe cooking is to real cooking as painting by number is to real painting: just pretend,&rdquo according to John Thorne

These titles are a few of my favorites. &ldquoThe Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America&rsquos Most Imaginative Chefs,&rdquo by Karen Page and Andrew Dorenburg (2008, Little Brown), teaches how to work intuitively and effectively with ingredients, discovering which flavors work best with one another and how to intensify flavors through layering of specific ingredients and techniques.

I am thrilled that my collection includes every Pillsbury Bake-Off booklet. It took years, but it is now complete. I still had to have &ldquoBest of the Bake-Off Collection: Pillsbury&rsquos Best 1000 Recipes&rdquo (Wiley). This is a reproduction of the 1959 book containing the first 1,000 recipes from the famous competition that began in 1949. This classic gives me a nostalgic look back to an earlier era.

Sheila Thomas does it again with &ldquoMore Recipes Worth Sharing: A Second Helping of Recipes and Stories from America&rsquos Most-Loved Community Cookbooks&rdquo (2010, Favorite Recipes Press). These hand-picked treasures from community cookbooks are the foundation of down-home American cooking. The recipes, for every season, represent the food culture from hundreds of communities throughout the U.S. If you enjoy those recipes on index cards, napkins and scrap paper as much as I do, this collection is for you. This quote in the introduction says it all (adapted from Old North State Cookbook, Junior League of Charlotte, N.C., 1942): &ldquoIf a community cookbook could talk . it would deny that it was just a cookbook. It would say, &lsquoHere, in my pages, it is true that you will find the best recipes of your neighbors, but my purpose is not solely to indulge the appetite. I also inform the mind. &hellip I serve both historical notes of value to the reader as well as recipes that afford a peep into the good eating of present and the days that are gone forever. &hellip But best of all, I know that I have an intrinsic value, for it is through my success, assured by the excellent recipes contributed by interested people that I help the (organizations and volunteers) to carry on their services to the community.&rsquo&rdquo

Enjoy these recipes from Thomas&rsquo book.

11/2 pounds ricotta cheese

Preheat oven to 425 degrees. Combine all of the filling ingredient well.. Pour into the shell and bake for 10 minutes, then lower temperature to 350 degrees. Bake for 45-50 minutes. Check often. Remove from oven when pie is lightly brown and center is firm. Cool before serving. Garnish with whipped cream.

1 cup dried apricot halves

3/4 cup peach or ginger-flavored brandy

2 cloves, wrapped in cheesecloth for easy removal

1/2 teaspoon ground ginger

1/4 teaspoon ground cinnamon

Mix first eight ingredients in a large stainless saucepan. Let stand at room temperature for at least one hour. Heat mixture over medium heat until hot. Remove from heat, discard cloves. Stir in bourbon. Serve hot. Garnish with cinnamon sticks. Serves 16.


Stephen Fries: Cookbooks are much more than just recipes

The collection includes cookbooks with interesting titles.

Just of couple of the shelves with baking and dessert cookbooks.

A greeting card I received says, &ldquoGet Out Those Cookbooks and Cook Up a Storm.&rdquo Why? October is National Cookbook Month. You probably know by reading my columns, I am celebrating.

The Oxford Dictionary defines a cookbook as a &ldquobook containing recipes and other information about the preparation of food.&rdquo I find them to be so much more learning about traditions of different cultures, appreciating food photography and reading about recipes prepared across different regions of the U.S. The latter can be found in myriad Junior League, church and other nonprofit organizations&rsquo fundraising cookbooks.

The vintage recipe booklets that take me back to another place and time, and single ingredient cookbooks, are among my favorites. Those pamphlets from the 1950s are retro in design, with the front cover often showing a picture of a well-coiffed woman wearing a dress and a fancy apron while sporting some jewelry, standing by the stove. Some of those recipes just might not be the most appetizing today (think gelatin molds encasing vegetables, American Chop Suey and other creations of the era). Not all are unappealing recently, some of those comfort foods popular in years past have made a resurgence.

I would rather read a cookbook that tells a story than a novel. For some, it might be a beautiful coffee table book, where not one recipe is used, but the cover has gorgeous visuals. Others have a few on display as a &ldquoprop&rdquo in their kitchen. Perhaps some of you would appreciate this quote by comedian Rita Rudner: &ldquoI read recipes the same way I read science fiction. I get to the end and say to myself, &lsquowell, that&rsquos not going to happen.&rsquo&rdquo

Just a few of my many shelves filled with cookbooks.

For whatever reason one buys or collects cookbooks, they are not going away, as some might think. The internet gives access to millions of recipes, but what is missing are the stories and people behind of the recipes.

Henry Notaker, a food historian, doesn&rsquot think cookbooks will become a thing of the past. After all, many of the food blogs, electronic food media and food television shows are now extending their presence with a cookbook. And, with self-publishing, it is affordable to publish and preserve family heritage recipes and give copies of the cookbook to family and friends.

I recently had new bookcases built to house my ever-expanding collection. It gave me an opportunity to visit titles that have been tucked behind others. I thought revisiting and sharing some of my &ldquofinds&rdquo would be a fun way to celebrate. To help you celebrate, check out the quizzes below, revisit one of your old favorites and prepare a recipe, or buy that cookbook you always wanted.

1. Cookbooks have been with us for a very long time. The oldest known cookbook was written on clay tablets and dates from the 18th century BCE. Which culture left it for us?

2. Who was the French &ldquoking of chefs and chef of kings&rdquo who published his &ldquoGuide Culinaire&rdquo in 1903, which is still in use today?

3. While she was living in France, after working for the OSS in World War II, Julia Child attended which famous cooking school before collaborating with Simone Beck and Louisette Bertholle to create her famous cookbook, &ldquoMastering the Art of French Cooking&rdquo?

A. International Culinary Center

C. French Culinary Institute

D. The Culinary Institute of America France Campus

4. When this woman wasn&rsquot touring as part of her and her husband&rsquos rock &lsquon&rsquo roll band, she was a cookbook writer and food impresario in her own right. She was an ardent vegetarian, once saying, &ldquoIf slaughterhouses had glass walls the whole world would be vegetarian.&rdquo Who was she?

5. Whose 1896 &ldquoThe Boston Cooking-School Cook Book&rdquo has stayed in print for over a century, and is often referred to only by the author&rsquos name?

6. Who wrote the popular cookbook, &ldquo30 Minute Meals&rdquo?

7. This cookbook, by Irma Rombauer and Marion Rombauer Becker, has become so familiar that its title was modified to become the title of a bestselling book by Alex Comfort. What is this cookbook&rsquos title?

8. Which of these cookbook titles are not real?

1. &ldquoMicrowave Cooking for One&rdquo

2. &ldquoThe Male Chauvinist Cookbook&rdquo

3. &ldquoManifold Destiny: The One! The Only! Guide to Cooking on Your Car Engine&rdquo

5. &ldquoThe Pyromaniac Cookbook&rdquo

8. &ldquoSpecial Effects Cookbook&rdquo

11. &ldquoSeason to Taste with Human Tears&rdquo

12. &ldquoThe Carrot Cleanse: 50 Detoxing Carrot Recipes&rdquo

(Answers: B, D, B, C, B, D, &ldquoThe Joy of Cooking,&rdquo and 11 and 12)

Remember these recipe pamphlets from years past? The Washburn-Crosby’s Gold Medal cookbook was published in 1910.

These are some of the unusual or unique titles that I have been looking through since they recently came to the front of the shelves. Some might be out of print, however you will easily find them used online.

Fans of the game show might not know that there is a cookbook, &ldquoWheel of Fortune Collectible Cookbook&rdquo (2015, Cogin Inc.), with more than 160 recipes, behind-the-scenes photos and fun facts about the show. You&rsquoll enjoy Vanna White&rsquos foreword, too.

In &ldquoReal Food Has Curves: How to Get off Processed Food, Lose Weight, and Love What you Eat,&rdquo by Bruce Weinstein & Mark Scarbrough (2010, Gallery Books), the authors share a fun and ultimately rewarding 7-step journey to rediscover the basic pleasure of fresh, well-prepared natural ingredients: curvy, voluptuous, juicy, sweet, savory and sumptuous, recipes included. Find out how to shop better, savor your meals and eat yourself to a better you.

Forty-nine master chefs from America&rsquos greatest restaurants share their favorite trucs (French for &ldquotricks&rdquo) in &ldquoTrucs of the Trade,&rdquo by Frank Ball & Arlene Feltman (1992, Harper Perennial). Learn how to string-cut a cheesecake, cook fish in paper and tenderize meat with wine corks, but please remember to remember to remove the wine corks!

This one will make you laugh. From the creator of the blog cakewrecks.com came &ldquoCakewrecks: When Professional Cakes go Hilariously Wrong,&rdquo by Jen Yates, (2009, Andrews McMeel). There are grammar and spelling goof-ups, accidentally suggestive messages written on the cake, and some cakes that are plain ugly.

Most of us don&rsquot have large kitchens with the latest kitchen gadgets and equipment. If so, &ldquoGourmet Meals in Crappy Little Kitchens,&rdquo by Jennifer Schaertl (2010, Health Communications), brings space-saving techniques and recipes to those who are kitchen impaired. Jennifer says, &ldquojust because you cook in a crappy little kitchen does not justify a crappy meal!&rdquo

Entertainer and Hollywood music manager Bob Blumer created &ldquoThe Surreal Gourmet&rdquo (1992, Chronicle Book), providing a fun approach to cooking for those with a zest for living and a love of food. He combines his love of food and art in this cookbook that is as fun to read as the food it describes is to eat. Each recipe is accompanied by his off-beat artwork.

&ldquoNever Eat More than you Can Lift, and other Food quotes and Quips,&rdquo by Sharon Tyler Herbst (1997, Broadway Books), includes food quotes, recipes, anecdotes, history and cooking tips. Here are a few examples: &ldquoThe two biggest sellers in any bookstore are the cookbooks and the diet books. The cookbooks tell you how to prepare the food and the diet books tell you how not to eat any of it,&rdquo noted Andy Rooney &ldquoA recipe is only a theme, which an intelligent cook can play each time with a variation,&rdquo said Madame Benoit &ldquoRecipe cooking is to real cooking as painting by number is to real painting: just pretend,&rdquo according to John Thorne

These titles are a few of my favorites. &ldquoThe Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America&rsquos Most Imaginative Chefs,&rdquo by Karen Page and Andrew Dorenburg (2008, Little Brown), teaches how to work intuitively and effectively with ingredients, discovering which flavors work best with one another and how to intensify flavors through layering of specific ingredients and techniques.

I am thrilled that my collection includes every Pillsbury Bake-Off booklet. It took years, but it is now complete. I still had to have &ldquoBest of the Bake-Off Collection: Pillsbury&rsquos Best 1000 Recipes&rdquo (Wiley). This is a reproduction of the 1959 book containing the first 1,000 recipes from the famous competition that began in 1949. This classic gives me a nostalgic look back to an earlier era.

Sheila Thomas does it again with &ldquoMore Recipes Worth Sharing: A Second Helping of Recipes and Stories from America&rsquos Most-Loved Community Cookbooks&rdquo (2010, Favorite Recipes Press). These hand-picked treasures from community cookbooks are the foundation of down-home American cooking. The recipes, for every season, represent the food culture from hundreds of communities throughout the U.S. If you enjoy those recipes on index cards, napkins and scrap paper as much as I do, this collection is for you. This quote in the introduction says it all (adapted from Old North State Cookbook, Junior League of Charlotte, N.C., 1942): &ldquoIf a community cookbook could talk . it would deny that it was just a cookbook. It would say, &lsquoHere, in my pages, it is true that you will find the best recipes of your neighbors, but my purpose is not solely to indulge the appetite. I also inform the mind. &hellip I serve both historical notes of value to the reader as well as recipes that afford a peep into the good eating of present and the days that are gone forever. &hellip But best of all, I know that I have an intrinsic value, for it is through my success, assured by the excellent recipes contributed by interested people that I help the (organizations and volunteers) to carry on their services to the community.&rsquo&rdquo

Enjoy these recipes from Thomas&rsquo book.

11/2 pounds ricotta cheese

Preheat oven to 425 degrees. Combine all of the filling ingredient well.. Pour into the shell and bake for 10 minutes, then lower temperature to 350 degrees. Bake for 45-50 minutes. Check often. Remove from oven when pie is lightly brown and center is firm. Cool before serving. Garnish with whipped cream.

1 cup dried apricot halves

3/4 cup peach or ginger-flavored brandy

2 cloves, wrapped in cheesecloth for easy removal

1/2 teaspoon ground ginger

1/4 teaspoon ground cinnamon

Mix first eight ingredients in a large stainless saucepan. Let stand at room temperature for at least one hour. Heat mixture over medium heat until hot. Remove from heat, discard cloves. Stir in bourbon. Serve hot. Garnish with cinnamon sticks. Serves 16.