You Ate What?
Stuff to eat
Stuff to eat
Recipes for Great Entertaining
I actually thought this book was much older than 1984, given the black and white photos and the “squared” off kebob on the cover. (Personal bias: I like food to actually look like food, not a demo of solid geometry.) Aside from the fruit bowl, everything else featured is odd looking or just unappetizing because of the photography. Modern cookbooks are all about the photography and the instruction. I also can’t imagine anyone buying specialized tools to cut a sandwich. This particular cookbook is all about using the “speed press”, a magical tool that can shape your food.
There are some classic/disturbing recipes include: Creamed chipped beef on toast (My mom served that a couple of times when I was growing up. Not a happy memory.) and a fruited chicken mold (made with lemon geletin!).
I am sure all of you will be racing to your local library to make some of these recipes.
More foodie favorites:
Of course we need to include Be Bold with Bananas. Bananas and phallic presentation. What’s not to love?
Submitter: I don’t know how this one has managed to survive on the shelf for this long. I’m usually very strict with the health and diet collections. While the content of this one isn’t terribly bad, no teen is ever going to crack open a book with that cover. In my library, this one is even less likely to pull any circs as it pre-dates the creation of our YA non-fiction collection and was hiding in with the general non-fiction collection.
Holly: I wish Submitter had included page 14 (below) because I want to see how that paragraph ends. A loin-clothed Indian hermit? Really? Vegetarianism is much more popular and mainstream now than it was even in 1991, so I doubt that’s what teens think of when they hear the word “vegetarian.” Also, what the heck are those things on the cover? Squashes? White eggplants? This is a very bizarre cover! It is cut off, and the full-length image is on Amazon, but this is still pretty odd.
More Dietary Options:
Martha Stewart Quick Cooks
Submitter: Martha Stewart cookbooks are pretty much a no-brainer purchase for our mid-sized public library collection but I think this one has reached the end of its life span. Also, I’m not sure Martha’s definition of quick to prepare food matches with any other human on the planet.
Holly: Well, leaving the head and scales on the fish definitely saves time (picture below). And that pink dress! Wow!
Martha, Martha, Martha!