garnishing

A real feast for your eyes!

Garnishing
A Feast for Your Eyes
Lynch
1987

I know there is a whole bunch of people that like artistic looking food. I also know that food can be just another medium for the artist inside you. I am just one of those people who wants food to look like food. I shouldn’t have to guess what the food actually is.

This book has a few lovely decorations. See the first image after the break. The raspberry tart thing looks pretty. However, as we go through the book, it becomes more outrageous. A carrot curl or a sprig of parsley is actually a nice touch. But I am going to stop at the shaped potato salad. But wait there is more!

300 Ways to Serve Eggs cover

Eggstatic Recipes

300 Ways to Serve Eggs: From Appetizers to Zabaglione
Culinary Arts Institute
1941

Submitter: I was eggstatic to find this book sitting on the shelf in our cookbook section. Marvel in the wonders of what egg dishes you could make in 1941. I love how staining on the pages adds to the ambiance of this classic.

Holly: I like a good egg as much as the next gal, but 80 years of egg splatter is a bit much.

(Curious about what zabaglione is? Alton Brown to the rescue!)

oriental

Not so fabulous

Fabulous Oriental Recipes
Blinn
1989

This very cheap book is not really library-worthy. It would fall apart within about ten uses. That said, the fact that it is still in decent shape tells me that it wasn’t a good choice in 1989. The term “oriental” is not a appropriate, and in many contexts, offensive. The recipes also look like they have been “Americanized.” I doubt just tossing in chow mein noodles or soy sauce makes a dish authentically Asian.

holiday season cookbook

Holiday Recipes of the Doomed

Holiday Season Cookbook
Favorite Recipes Press
1981

As we start head into the holiday season, you will obviously need to step up your cooking game. This book is here to lead the way. This book contains all those lovely recipes from your favorite Home Ec teachers from high school. From what I can remember, I am not sure I would trust my home ec teacher to have something to contribute. After reading these recipes, I think we can assume that most of the home ec teachers aren’t necessarily going to win any cooking prizes.

holiday cookbook front cover

Holiday Party Menus

Better Homes and Gardens
Holiday Cook Book
1967

Just in time for your holiday cooking! All your special occasion dinners are here. Aside from the standard Thanksgiving and Christmas choices, we have those special foods for simple gatherings, like fancy sandwiches for the entire group. Again, the same loaf, cake-like sandwiches that have appeared on this site more than once or twice. God forbid you make a mistake and think you are biting into a loaf cake.

But wait, there’s more! Try a fruitcake for your next Christmas dinner. My late father was convinced there were only a handful of actual fruitcakes out there. Since no one likes it, it just gets re-gifted into eternity. I don’t think I have even seen a fruitcake since the early 1980s. I remember trying it as a kid because, cake, but nearly choking on the awful taste.

book cover ground beef

Ground Beef Goodness

The Sunset Ground Beef Cook Book
Recipes for all occasions
1970

Who knew that ground beef was so versatile?

I am sure many of you will want to check for this book in your own catalogs so you can enjoy these fabulous recipes. There really isn’t anything particularly exciting: every thing is based on the form. You decide if you want your ground beef in balls, loaf, or patties.

If you scroll down, you can see that these publishers desecrated a poor pumpkin with some ground beef. I am a big fan of squash, but just no to the pumpkin vomiting a beef filling.

casserole cookbook

Pass the Casserole

Better Homes and Garden
All Time Favorite Casserole Recipes
1977

The lowly casserole (aka hotdish for my friends in Minnesota) has once again graced our website. This is a staple of Midwest. I know this because many of my friends from other parts of the country have said “You have got to be kidding” when sharing my family’s tuna casserole recipe. They just never understood the power of a can of Cream of Mushroom soup.

Fellow Midwesterners, be sure to note the fancy Highbrow Haddock recipe (last image). Go ahead and substitute potato chips for the bread crumbs. I won’t tell.

food processor cookbook

The mighty food processor

Better Homes and Gardens
Food Processor Cookbook
1979

I plucked this from a local library and it was in such good condition. Given the 1979 publication date, I immediately became suspicious. The book is over 40 years old and it looks this good? That might mean no one was interested in it from the get-go. The pictures were pretty crisp and the recipes were just meh. Be sure to check out the recipes for Chilled Chicken Loaf and Glazed Ham Balls. Other than coleslaw type recipes or maybe making things like breadcrumbs, having a food processor wasn’t necessary to some of the recipes.

Food processors were the “it” appliance in the 1970s and were shockingly expensive compared to other kitchen electronics. I didn’t see them as a regular part of kitchens until the 1980s. The go-to brand was Cuisinart. (Click for an article from Bon Appetit about Cuisinart’s origin.) I finally broke down and bought a food processor in the 1990s thinking it would be fabulous to have thin sliced potatoes for certain family recipes. Since I am no real cook, this appliance gets used maybe once or twice a year.