WW II Cookbooks
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(X-posted w/ Food History)
KITCHEN CABINET by Sunset Books
65 years of readers' recipes with recipes and little essays from the thirties on.
THE OLD-TIME BRAND-NAME COOKBOOK: RECIPES, ILLUSTRATIONS AND ADVICE FROM THE EARLY KITCHENS OF AMERICA'S MOST TRUSTED FOOD MAKERS by Bunny Crumpacker
Love this one, great illustrations
Please visit Cookbookers, very active group
Russian Cook Book for American Homes. War Time Editon Cookbook. It's so pro-Russian, it's almost Marxist. It's not a particularly good book, but it is interesting.
The Book of Mediterranean Cookery by my hero Elizabeth David was a sort of war time cook book. It appeared while the English were still having to cope with rationing. The generally accepted wisdom is that it was so successful precisely because it gave the English cook something to dream about. It's still a dream of a book. I reread it periodically, and I glean something new every time.
I'll have to check out that book by Elizabeth David. I've recently gotten my hands on the Good Housekeeping Cookbook from 1943. One of the problems with wartime cookbooks is that they are printed on such poor, war grade, paper that they literally disintegrate. :(
I have to say I have never actually tried any of the recipes.
Today's boat culinary specialists use computers.
I'm writing the first-ever Navy submarine cookbook for the general public with assist from the Submarine Force master chief culinary specialist.
However, I also have her 1940 Radiation Cookery book, which is a marvellous basic book. I used to refer to it all the time when I was learning to cook - now, not so often :)
Nancy, the submarine book sounds interesting - does cooking have to be done differently underwater?