The Collection

I like to pick up old books of recipes and new books compiling old recipes.**  On my shelves right now:
Mrs. Beeton’s Cookery & Household Management (1960)
The Gourmet Cookbook, Volume I (1950)
Salute to Cooking, Dinner in a Dish: 2000 Casserole and Bread Favorites of Military Wives (1966)
Old Mr. Boston De Luxe Official Bartender’s Guide (1968)
The Art of Fine Baking (1962)
The Southern Cookbook (1953)
The Hostess Cookbook, or The Lady Who Came to Dinner: A Cookbook for the Wife Who Wants to be a Guest as Well As The Hostess (1963)
Barbara Swell’s Vintage Recipe Collection (1996-2003):
– Take Two & Butter ‘Em While They’re Hot: Heirloom Recipes & Wisdom
– Old-Time Farmhouse Cooking
– Log Cabin Cooking: Pioneer Recipes and Food Lore
– Secrets of the Great Old-Timey Cooks
– Mama’s in the Kitchen: Weird & Wonderful Home Cooking, 1900-1950
– The Lost Art of Pie Making, Made Easy
Dining as a Roman Emperor: How to Cook Ancient Roman Recipes Today (1999)
The British Museum Cookbook (1987)
Apicius : a critical edition with an introduction and an English translation (2006)
Spirit of the Earth: Native Cooking from Latin America (2001)
The Best of Shaker Cooking (1970)
Thomas Jefferson’s Cookbook (1976, reprinted 1996)
The Country Kitchen Cookbook (1956, 1968) (by Edward Harris Heth, who had an amazing life story)
New Southern Baking: Classic Flavors for Today’s Cooks (2005 – but it collects a lot of old family recipes)
The Gold Cook Book (1947, reprinted 1970)

**My vintage cookbook sources: antique shops, used book stores, and (lately) street-side booksellers in NY.


2 responses to “The Collection

  1. deirdre

    maybe I should get my marines son the Military Wives cookbook for his future bride. Or the heirloom recipes book – the ‘Take two and butter them while they’re still hot’ one – assuming the subtitle refers to various forms of bread…………..
    Fantastic titles! I have some books from the same era from the UK, Scotland and Ireland (no they’re not really part of the UK according to their residents)with recipe names that are priceless!
    If you are making a haggis then I am a dinner guest – it’s wonderful. get the real sheeps stomach tho, otherwise it falls apart in the water.

  2. Deborah

    I like the prune/plum dumplings, Deirdre, having feasted on them once in Germany, if I remember correctly. Or maybe it was Austria. . . .

    When you’re ready for REAL Chinese, Celia, you can inherit my Pei-Mei books from Taiwan, printed in the 1970s, when Asian food was first beginning to be appreciated.

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