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?