Cooking History Books

Now that my mother needs others to cook for her, I look for ways that I can prepare a meal ahead that will bring back memories of the "Good Old Days". I still follow her dietary guidelines, but re-introducing recipes from her hey-day makes her smile, and gives her a welcome change of pace. One of her favorites from this cookbook has been Johnny Marzetti, but I use Baby Portabela mushrooms instead of white mushrooms, and my mother wants double the amount of mushrooms. For my mushroom-hating mother-in-law and cheddar-averse sister-in-law, I remove the mushrooms and saute red and green bell peppers instead and switch to colby cheese. For DH, I increase the extra lean ground beef and use pepper jack cheese. These variations are economical, not too spicy, but tasty. They bring a smile, and take some of the pressure off my mother's care-givers. This cookbook lets me recreate the "Good Old Days." As always, it is my prerogative to update to meet dietary needs.

I love to cook and eat. I have loads of cookbooks. This is the best book I have seen that captures what my parents and grandparents ate and taught me to eat. Beyond that, is chronicle of the food that became available and why and where they originated.
It should be considered a history od 20th century foods a s well as a cookbook. Loads of comfort recipes, as well as those that are now considered classics, never to be deleted. Worth purchasing if you are a baby boomer, you will love it.
DOC

It is a good book to find popular American recipes. Cookies and quickbreads are delicious, and my husband likes the casserole chapter. As I was born and raised outside the U.S., the tidbits about American culinary history in the book are very fascinating. I had to try exotics like soup mongole (a Campbell combination soup), and I admit it is pretty good. The ethnic recipes that entered American mainstream are often Americanized, but it should not be surprising because it is the American Century Cookbook after all.

This book is a treasury of true American cooking, with the recipes our mothers and grandmothers loved,and that make fond memories for us. Some are still favorites for family and entertaining (Pineapple Upside-Down Cake, Stroganoff Casserole), others beg to be rediscovered (Imagine! Coca-Cola Salad), all provide fascinating reading, with their accompanying histories, orginal ads and illustrations. "American Century" has rapidly become one of my favorite cookbooks, both for browsing and for adding to my collection of recipes that please and amaze.

I use this book as a reference guide for my high school American History and African American Studies classes. Everything in the world seems to be here including an old favorite from the 1960s, 'Puree Mongole.' This cookbook is easy to read and most recipes are simple to follow. The best part for me, as a Social Studies teacher, is the gem of the history lessons and time lines associated with all the food preparations. A real pleasure and a book that is priceless if you like the history of American cuisine.

Buy this and you won't be disappointed. This is a chance to relive history through a beautiful book of recipes. I'm very happy I purchased this item!

I love this book! I have owned a copy for 10 years, and this year I finally got around to hosting my own black-tie dinner in the "first-class dining saloon." I prepared and served a five-course dinner from the first class menus featured in the book. Everything was absolutely delicious and actually rather easy to prepare. Alas, I could not procure any quail eggs, but I cut (chicken) eggs to use in the aspic and no one knew the difference. Each of my guests came as a passenger on the ship, but rather than assign them the passengers featured in the book, most of whom went down with the ship, I researched passengers on the website [...] and mailed each guest a one-page bio of his/her person. I also made up a one-page "cheat sheet" for the guests to use at the party. Everyone had a blast. It was truly "a night to remember."

This is a delightful book and a recommended read for anyone who is a Titanic fan or interested in the history and the food. I love the books presentation. The fact that you can re-create any of the three levels ie 1st glass down to general is a hoot that harks back to a time of fine dining and almost apartheid snobbery. You can host your own dinner party and the book explains in fine detail how to achieve this. I only need to buy the CD of the music now and I am set for my "Titanic Dinner" The Last Dance: Music for a Vanishing Era (The Music Heard on the Fateful Voyage of the Titanic).

After almost 100 years, the Titanic disaster continues to fascinate historians and the general public. The snapshot of Edwardian culture is nowhere more apparent than the famous "last meal" that Sunday. Thanks to menus kept by survivors as mementos, and some indepth research, Mr. Archbold has written up the dishes served in all three classes as recipes that, theoretically at least, anyone can serve.
In the early 20th century, the exploits of the super-wealthy (facilitated by the laissez-faire attitude of the gov'ts of the time, and lack of income tax) were followed as closely as celebrities today. One aspect of this conspicuous consumption was the ability to afford truly staggering meals. The meals themselves evolved from the attitude that someone who is well-off will be somewhat portly, as least for males, and the large meals typically served by farm families.
The Titanic, catering to the tastes of the times, as any smart hospitality service would, reflected this in their menus. Meals of up nine courses are not unusual, at least for the first class passengers, consisting of a richness "that today's four-star restaurants would have trouble duplicating" in the author's words. Given today's eating habits, the author recommends that one serve only a selection of the historic menu as these dishes require extensive preparation. Since no extant wine list for that last night exists, the author suggests some modern equivalents for what possibly was served-keeping in mind the tastes of the day, and vintages-primarily French in 1912.
In addition to the meals, the author gives a quick overview of that last evening, with snapshots of the personalities on the ship. He ties these two threads together in an appendix where he gives some ideas of throwing a Titanic dinner party.
It's often ignored, but food is an integral part of any social history. This book gives one the chance to be a "historical-reenactor"-while enjoying some amazing food.

Beautiful photographs and interesting research on the Titanic's food service; definitely worth the purchase price just to read and look at. I would have liked, however, more info on where their recipes came from, what research they did to figure out the recipes (they admit that they just guessed on some of them), and notes on what worked and what didn't when they tried cooking. And, most importantly, the book lacks photos of the finished dishes, so if you don't know what aspic should look like, you're out of luck.

This book is the epitamy of south Texas history PLUS cuisine. I admit to being biased for more authentic Mexican cooking, thus a big fan of the likes of Diana Kennedy and Ray Bayless's books, but nonetheless my south Texas husband and his family are avid Tex Mex diners. I needed to brush up on the Tex Mex cuisine and came across this little gem, because not only am I a foodie, but I'm also a history buff. Filled with old pictures and history from over a century ago, and finding the recipes to be quite authentic (of what I've seen in south Texas), I couldn't put this book down. This is probably one of the best Tex Mex cookbooks that I have seen, and I have seen plenty. To those that are biased true Mexican cuisine enthusiasts, just know that I am with you in sentiment, but this is still a great read with plenty of recipes that will please our stubborn palates. Enjoy!

I have lived in the southwest for years and enjoy eating all the TEX-MEX food from the western states. This little recipe book give a lot to local food in different regions. The end results of the food I have prepared is very good...sometimes I have had problem finding certain item that the recipe calls for but if you understand Mexican cooking and what goes with what you can find different ingredients to use.

The Tex-Mex Cookbook is an invaluable source of Tex/Mex cooking fact, folklore, history and recipe content. I highly recommend it.

Very good information of the real way it is done and not the new age style of southern cooking . Nice bits of history on Tex-Mex. Recommended addition to your library.

For years I've been looking for this type of book that will give the reader an understanding of the history and background of the blending of Tejano,Texican and Anglo-Texan food and cultures that has produced the wonderful cuisine that we in Texas enjoy today. This cookbook helps with the sharing of this cuisine with everyone else who is not lucky enough to live in Texas and does enjoy Tex-Mex food as much as we do! TexasBill

This is an absolutely wonderful cookbook that provides a wide range of authentic, workable recipes that make use of healthful and readily available ingredients. Both the text and illustrations are fascinating, the glossary alone is worth the purchase price, and there are also valuable menu and serving suggestions. Highly recommended!

A gastronomic find, especially for those who evaluate the quality of their lives in terms of what they eat. Uvezian's dedication to excellence is apparent on every page. Impressively authentic recipes and outstanding culinary background information make this richly illustrated volume enormously useful to both professional chefs and home cooks.

Another great cookbook by this author is "The Cuisine of Armenia."

While I haven't cooked a tremedous amount of food out of this book yet, it is probably the first cookbook that I have read more than once. It is some wonderful information on the people, history and food of the Levant. It goes through how the different groups in the Middle East serve and prepare food. Talks about the influence of foreign powers on the food and culture. I really enjoyed this book. It's only flaw if that it is long and difficult to wade through if you just in the mood to cook a simple Middle Eastern dish. One of the strengths is the spice mixes. I keep the prepared spice mixes in my cupbard within easy reach and use them a lot.

`Recipes and Remembrances from an Eastern Mediterranean Kitchen' by Sonia Uvezian, a native of Beirut, Lebanon, and a leading culinary journalist on Middle Eastern cuisines, is both a personal and scholarly account of food history and modern practice from the Arab (and other) traditions of Lebanon, Jordan, and Syria.

The very best thing about the book is the mix of scholarly history, personal observations, and culinary content. While the scholarly aspect is firmly grounded in copious footnotes and a five page bibliography, mostly of 19th and early 20th century travelogues and histories, it is neatly tucked away, below the level of our stream of consciousness read of the excellent prose. The personal observations have all the richness of an upper class native, whose family could afford a country house up in the mountains east of Beirut, and also afford all of the best ingredients, and were familiar with the full range of the cuisine of the Levant.

All this makes the book very different from the long-standing authority on cooking of the Levant, Paula Wolfert's celebrated `The Cooking of the Eastern Mediterranean'. Not only is the approach different, but Ms. Uvezian does not even cite Ms. Wolfert, even though Wolfert's well-known book was published five years before Ms. Uvezian's volume. Ms. Uvezian also does not cite the other great writer on eastern Mediterranean cooking, Claudia Roden, with her `The New Book of Middle Eastern Food'. I point this out not as a criticism, but as an indication that Ms. Uvezian has much of her own thing to say and does not need references to other modern culinary writers. I compared Ms. Uvezian's recipes with those from Mme. Wolfert, and was surprised to find little overlap there, even in the very well defined realm of breads. All this adds up to the conclusion that if you have an interest in Arab cooking of the Levant, you would do well to get both books (although if your interest is strictly culinary, Ms. Wolfert has a slight edge, as she is the better writer, and has an extremely good eye for describing recipes, even if they were not learned at her mother's knee.)

Ms. Uvezian gives us a lucid description of the history the culinary history and landscape of Arab, Turkish, Druse, Persian, and French influences on the cooking of the Levant. It should be no surprise that in spite of the presence of Israel smack dab in the middle of this region, ancient Hebrew and modern Jewish food traditions are not covered, although there are shelves of other books dedicated to this subject.

This cuisine is part of the greater Mediterranean world of food, with some very important differences from the western (European) Mediterranean of Spain, France, and Italy. First, there is no charcuterie to speak of, since there is the prohibition against eating pork. Thus, there is also no cooking with lard; however, the rich sources of olive oil and nut oils make this absence virtually unnoticed. And, butter is more important than in pig-rich Spain and southern Italy. Next, there is no cooking with wine, due to the Muslim prohibition against alcoholic beverages. And, cheese (especially hard aged cheese) is largely replaced by yoghurt (The primary hard cheeses mentioned are kashkawan, imported from Turkey or Rumania and the famous Italian Parmesan). On the positive side, there is far more cooking with sugar and other sweet products such as dried fruit. While the Italians give little thought to sweet desserts, the Arabs of the Levant love sweet desserts and pastries. They also make much heavier use of spice mixtures, based on their being closer to the source, and somewhat under the influence of the great Indian tradition of spice mixtures. Where the great French cuisine can muster but two named spice mixtures, the Levant has a dozen or more.

While the book is subtitled `A culinary journey through Lebanon, Syria, and Jordan', the direction of the text is oriented more toward a historical rather than a geographical perspective, with each chapter giving an historical overview of how various food lines evolved.

One of the great surprises, given the absence of a tradition of bars, taverns, or other alcoholic dispensers, is the tradition of Mazza, virtually identical in social and culinary function as the tapas of Spain, the merende of Italy, and the mezze of Greece and Turkey. The typical mazza spread looks remarkably like all those other traditions, with ample portions of olives, spiced nuts, fresh fruits and bread-based bites, but without the salamis and hams and wide variety of cheeses. In the place of cheese there is the rich variety of seed and eggplant-based dips plus yoghurt preparations.

Like the very best studies of Italian, Spanish, and French regional cooking, the book includes chapters on virtually every corner of the culinary landscape, including chapters on Appetizers; Salads; Soups; Dairy Products and Dishes; Egg Dishes; Fish and Shellfish; Poultry and Game Birds; Meat; Kibbeh; Stuffed Vegetables and Fruits; Grains and Pasta; Vegetables and Fruits; Sauces Marinades, Garnishes, and Stuffings; Pickles and Preserves; Breads and Savory Pastries; Desserts; and Beverages.

The book includes a list of middle-Eastern food markets from practically every state; however, these are only in major cities, and there are no Internet sources. If your family is from this region, this book is satisfying oasis of great culinary history, lore, and recipes. For all others, it's a great supplement to Ms. Wolfert's famous volume.

I was thoroughly disgusted to read the baseless criticisms of this superb cookbook. It is precisely to obtain an accurate account of the cookery of this region along with first-rate recipes that one needs to own "Recipes and Remembrances." Although Claudia Roden's "A New Book of Middle Eastern Food" is better than Paula Wolfert's "The Cooking of the Eastern Mediterranean," when it comes to recipes and text neither can approach "Recipes and Remembrances" in quality. I have cooked extensively from many Middle Eastern cookbooks, including these three, and I can honestly say that Uvezian's book upholds the highest standards of eastern Mediterranean/Middle Eastern cooking and is in a class by itself.

The Food Journal of Lewis and Clark is a remarkable book, part history text and part cook book. The author outlines the trail and some of the main events that the members of the expedition experienced. This information is illustrated with maps and fully annotated with references. Within this information, the author includes food lists and notations that show the types of food that the crew actually ate while making their trek. This information is then used to deduce the types of meals and even the actual recipes that might have been used.

I think that this publication is a fabulous idea that allows people to actually experience a little piece of history. It is one thing to read about new and interesting aspects of history but it is quite another to actually create a dish or a meal in order to actually experience what life might have been like for these individuals. It is no wonder that this book has won all sorts of awards: Winner of the Midwest Independent Publishers Association Book Achievement Awards, 2004 Independent Publisher's Outstanding Book of the Year, and the Benjamin Franklin Award.

This book is one of the finest I have seen in a long time. It is a beautiful book - finely organized and elegantly presented. The unique feature of this book is that it not only presents recipes that the Voyage of Discovery used, it also places them in historical context. This is a truly fascinating book and an outstanding value.

We have introduced this book to our Cub Scout Pack and our Boy Scout Troop. It has turned out to be a hit with the boys. They really enjoy trying the different recipes and are excited about reading the history that accompanies their choices. In other words, they are learning and do not realize it because of the fun and enjoyment they are experiencing. That alone should speak volumes about this book.

Much more than a cookbook, Gunderson's book is a history lesson, sharing the words and thoughts of Lewis and Clark and how they managed their journey without the cooking conveniences we depend on today. The recipes are intriguing and easy-to-read and the journal entries make the book come alive. What a wonderful way to learn about Lewis and Clark - through cooking!

This book's a gem, both history-wise and food-wise (I have another Lewis & Clark cookbook, it pales in comparison on both counts). The history is woven throughout the book in easy-to-swallow bits and bites. The recipes are very do-able, easy even, in home kitchens. I expected some 'weird' ingredients but there are none. Definitely a recommendation for cooks along the Expedition route but interesting for lots of folks, I think.

As a teacher of U.S. history with a special emphasis on the Lewis and Clark Expedition, I would highly recommend Mary Gunderson's "The Food Journal of Lewis & Clark". One of the most interesting aspects of U.S. history is the type of food eaten by our ancestors. This wonderful book not only shows us what the Corps of Discovery ate, but also how they prepared and enjoyed their meals. Two hundred years later American students are making these meals and learning that this expedition wouldn't have made it without this great food.

My boyfriend and I checked this book out from the library so often that I finally bought him a copy! The all of the recipes that I've tried have been quite good, though many in the book are quite heavy. Some of the dishes have become staples, especially the delicious meatloaf. The highlight of the book is the Kennedy trivia and family photos, not to mention the lovely food photos (the desserts are pure eye candy!).

This book contains recipes and recollections of a great American family, the Kennedy's. It contains the family's favorite, Meat Loaf. I made this on 4-27-07 and it was incredibly delicious! The Lobster Stew is a rich stew which is quick to make and elegant at the same time. The Honey-Pecan Sweet Potatoes are so good, you'll want to slap someone! You will also enjoy the family fotos included in the book and the little stories that go with them.

Interesting collection of recipes & anecdotes, spoiled for me by the overly servile tone of the authors. Actual recipes that I've tried are delicious, easy to follow & easy to cook. Wonderful photography. Well worth buying

I love the Kennedy family and I love New England. This is the best cookbook I have ever read. The photos are amazing, and the stories are wonderful. Everytime I read the book it makes me hungry for authentic New England seafood. It also makes me wish I lived in New England.

I bought this book as one of our prizes for out annual 4th of July races. I skimmed it and copied a few recipes before placing it on the prize table. Wonderful stories with every recipe. The three recipes I made have been excellent. The meatloaf is the best I've tasted and easy to make.

I plan on ordering another copy for myself and trying more recipes.

This is an ok effort by Ms. Goldstein but unfortunately the recipes don't quite result in the amazing flavors that Georgian cuisine is known for. Perhaps it is Ms. Goldstein's substitutions of less authentic ingredients as some ingredients in the "real" dish are hard to find. Perhaps it is something else. (Her "adjika" is REALLY bad/wrong for instance....)

OK book if you want an idea of what Georgian cuisine is like. Not good if you REALLY want the real thing...

This is a marvelous, utterly authentic encyclopedia of Georgian cooking. I tried some of the recipes before leaving for Georgia in summer 2006, and they were great, and gave me a good idea of what to expect. Once in Georgia, the book was an invaluable reference that I constantly turned to whenever I tried something new. Just about *everything* I had is in here, along with many things I didn't get around to sampling.

This book also helped me learn the correct Georgian names for the dishes and many of the ingredients. A significant portion of the book is devoted to providing cultural background on Georgia and Georgian food, such the elaborate rules for a _tamada_, or Georgian toastmaster. With its charming photos of representative paintings scattered generously throughout its pages, it also made me a Pirosmani fan, and better able to appreciate the originals when I saw them for myself.

Most importantly, as the other reviewers say, the recipes *work*. We just made the potato salad with walnut paste (p. 172), and it was delectable. Other dishes we have tried and like include tomato soup with walnuts and vermicelli (p. 73) and green beans with egg (p. 130). Pkhali was one of my favorite dishes in Georgia, and I'm glad to have the recipe for when I get around to making it myself. There is a recipe for beets with cherry sauce, a dish a travel companion had tried but that even some of our Georgian hosts weren't familiar with. For the few recipes that seem to be missing from this book, like eggplant with walnut paste, try Please to the Table: The Russian Cookbook, another excellent collection of delicious recipes from all the former Soviet republics.

_The Georgian Feast_ is well worth having even if you don't eat meat - many of the recipes are completely vegetarian. This book is a real treasure.

I've already written a review of this great book. I have only one suggestion: the basic khmeli suneli recipe can be augmented further to reach the authentic smell and taste. The wikipedia article on khmeli suneli has additional ingredients that can be added to the recipe. I tried that, about 2 teaspoons of each ingredient that's not already in Darra's recipe (less for black and chili pepper), and it came closer to the authentic smell and taste. I think the author of the wikipedia article might have meant safflower (marigold) instead of saffron though, so I didn't add that.

I gave this book to a Georgian and she loved it. It had all the dishes she had eatten as a child. If your looking for a book to fill in any missing recipes this is the book for you.

As someone who was born and grew up in Tbilisi, I was very happy to find this book -- it captures all of my favorite recipes, and when I prepare them according to this book, they taste just like my grandma's cooking.

More than just a recipe book, this is also an exploration into the rich history and culture of Georgia, and how the history shaped the cuisine. I suggest this book to everyone who would like to add some interesting preparations to their cooking. For vegetarians, Georgians have plenty of healthful and filling ways to prepare veggies and beans, and also some mouth watering sauces that will enliven any dish (veg or not).

I enjoy this book both as a cook book, and as a historical book!

Reading the book while I'm in the right environment (France - lovely wheather - Lac Léman - tasting and buying wine - et cetera) gives me lots of pleasure. It's not only informative but also 'funny' (excusez le mot) and - while I'm half way the book - puts me in a situation where I have to choose: read the rest of the book or drive to the next planned stop in Marin (Savoie) for wine to taste again... Just decided to follow my nose... and read on in the book when I return.
Conclusion when I finished the book: can't wait to read the next one!

I have only skimmed through this book but from what I have seen I believe that it will prove informational. Also, from this book I have subscribed to a newsletter from the author and find this very informative also. I would highly recommend this to a beginner or an old hat in appreciating wine.

Reading this book was like listening to a girlfriend talk about a subject near and dear to both of our hearts. While reading this book, I felt like I was experiencing her journeys and education with her- and with quite a bit of a sense of humor. All to often, it seems wine educators take themselves (and wine) too seriously. This book will teach you more about wine production, selection, and food pairing without being snobby and pretentious. It was fun, easy to read, and informative. I hope Natalie will be writing more books!

This is the first book that I've read that actually makes it fun to
learn about wine. It's relaxed and realistic for the wine novice.
Natalie teaches about wine to those who want to enjoy it, not just look
impressive ordering or drinking it.
I retained more real world knowledge about wine reading this than I have reading the wine magazines and tomes.

Really great read, full of information, well-paced and accessible. She explains how to find wine you appreciate in what can be a very intimidating industry. I wouldn't normally bother to write a review of a book, but this was an impulse buy that I loved and the author really deserves a lot of credit for something so well written...

With several shelves full of cookbooks to choose from, this is the one that I pull down when I need some inspiration for good, hearty, tasty, basic foods that are easy to prepare. This is my most used cookbook, and everything I've made from it has turned out well. Pop culture cookbooks come and go but this classic stands the test of time. Highly recommended.

This is my favorite go-to cookbook for a weekend meal when I am not craving any particular cuisine and just want to try something new. The chatter is lively, and the recipes fun to cook, both reducing well and expanding to suit a bigger crowd. While the dishes do not reflect a "pure" ethnic sensibility, the blending of flavors and seasonings lead to delicious results sometimes even exciting. I return to many of these recipes again and again. My (spoiled) husband who sometimes doesn't know what he is eating but certainly knows if he likes it, is a big fan of this cookbook.

I love cookbooks and this is one of the best I have ever read or used. It is both a good cookbook and a good read, and most recipes are ones you will use. I am so impressed that I am giving it to several good cooks as a Christmas present.

This is the cookbook I have been waiting for for many years. It is supberb, down to earth cooking and it is so well set out that even an occasional cook can follow it and get wonderful results. I would recommend this to any one who likes excellent eating. Every time I look at it I want to go back to Chantarelle for another great eating experience

When we moved last year, it was one of 5 cookbooks I packed in my suitcase to use in our temporary apartment. It's chock full of great recipes for American classics, but done in a way that appeals to people who've gone beyond Campbell's soup casseroles. A number of easy ethnic recipes rounds out the mix.

This is one of Elizabeth David's classic cookery books, bursting with good advice and as always, beautifully written. Her research was excellent and she always added interesting historical asides and information. If you are looking for a typical recipe book with artfully arranged photos, and the latest trendy dishes, then this will not be for you. The book, written in 1960, has some line drawings, but is otherwise pretty much free of frills.
However, if you are a serious cook, either amateur or professional, and enjoy reading about great French country cusine, this this is for you!

The truly remarkable thing about Elizabeth David was not so much that she could write enthralling and compelling cookbooks ("Mediterranean Food", "French Provincial Cooking", "Italian Cooking"), but that she transformed a glum, drab post-war England by the beauty of her prose and her ability to evoke the sunshine and brilliant colours of the mediterranean. And, further north, the simple beauty of cuisine bourgeoise, home cooking french style.

It was this book that got me started on a lifetime of home cooking. Like all great cookbooks, it can be read and savored without cooking at all. Her ability to evoke time and place is startling -- for example, her recipe for little courgette souffles is wrapped in the story of how she first enjoyed them. Of course, this was in a small country restaurant where the proprietor used his own recipe to make them for her.

She talks vividly about La Mere Poulard and her Mont St. Michel omelettes, for which she offers the original recipe. Roughly translated from the french, it reads: "Monsieur, I get some good eggs, I put them in a bowl and beat vigorously. Then I put them into a pan with good butter and stir constantly. I will be very happy if this recipe gives you pleasure".

I remember, over 30 years ago, the first time I made her recipe for pork chops "to taste like wild boar". They do indeed, and very good they are. Her recipes for classics like Cassoulet, and Bouillabaisse are vivid and provide the cultural context as well as precise directions. Her description of a bouillabaisse on the beach makes you want to catch the next plane there.

She explains the environment of her recipes, their milieu, and their progenitors so that you get right inside the whole theory and practice of french cooking. This is not haute cuisine, though it is not always simple to execute. But her sympathy for the process of cooking and her ability to describe it precisely prefigured writers like Richard Olney and Alice Waters, who owe her, as do we all, a great debt.

In any case, she is directly responsible for the appalling culinary assaults I have perpetrated on family and friends for longer than I care to remember. I still use the book, though most of its pages are now stored directly in my memory.

This book assumes that you know something about cooking and working in a kitchen. Many times amounts of ingredients are not specified, but easily guessed at. The recipies are relatively easily prepared and well worth any effort. I have never prepared a poor meal using this book. Ms. David was a leader in Britain in bring continental cooking to the British Kitchen. This is not a new book but still one of the best, and a favorite. I have used it since 1972 and am still finding things to make. Compared to Alice Waters, the preparations are less fussy but equally satisfying. I would recommend this book to a cook who has experience, it is most likely not a good wedding present, but entirely appropriate for the 5th anniversary.

Elizabeth David is one of foremost writers on food in the latter half of the 20th century and this book has her most celebrated writing. For this reason, I was inspired to write this modest review when I saw Amazon feature the volume as an offering, 43 years after it's first publication in England.

It is a coincidence of no small meaning that this book appeared within two years before the publication of Julia Child et al's landmark `Mastering the Art of French Cooking'. Child was even worried, when David's book appeared, that it may steal a lot of the thunder from Child and her colleague's effort. The fact is, the two books are very much like the Wittgensteinian `duck rabbit' optical illusion in that they deal with the same subject but from different points of view.

One distinction is that while Child's book is simply a cookbook of French recipes, David's book is a long essay on French cuisine, offering the sketches of recipes more as exercizes to be completed by the reader than as true recipes. In fact, it is one of the most enduring legacies of Child's book that it redefined the detail to which a recipe writer should go in order to adequately communicate the process of preparing a dish.

A second distinction between the two is that they deal with two different facets of French cuisine. As David recites from work by Curnonsky, there is haute cuisine, la cuisine Bourgeoise, la cuisine Regionale, and la cuisine Improvisee. David discourses on the third while Child, et al present the second.

For many, including such luminaries as Jeremiah Tower and Alice Waters, Elizabeth David is the fountainhead of thinking on the French notion of `la cuisine terroir', sometimes interpreted by the notion `what grows together goes together'. For David, this is the heart of regional cooking, and the thing which most distinguishes it from cooking at restaurants where clientele arrive at any time of the year or the day and expect to be able to order virtually any well known French speciality.

One of the passages which best characterizes David's approach to a lot of cooking is her opening statement on the perfect omelette: `As everybody knows, there is only one infallible recipe for the perfect onelette: you own.' I'm sure this would not work for Daniel Boulud, but it works just fine for me, after having seen about five (5) different, contrary techniques on how to make the perfect omelette.

It's interesting to constantly encounter reminders that the book was written before the widespread distribution of Teflon coated cookware, as there is no mention of it, even for egg cookery. I believe the book is all the more valuable for this fact, in that it paints a picture of a cooking style which has irrevokably been changed by technology. A second technological change brought upon the world by the French themselves is the 'robot-coupe' or food processor. It's noteworthy that the device is only mentioned in Notes to the 1985 edition where it is pointed out that the device was a major contribution to both the good and the bad aspects of nouvelle cuisine.

As stated above, the recipes are not as much presented as a blueprint to reproduce every dish cited, but rather to illuminate the discourse. One of my favorites is the entry for Salade Nicoise, where not one but four (4) different variations are given, including the variation of Escoffier.

The sections on French kitchen equipment and French techniques appear to be quite complete and absolutely essential if you embark on reading a cookbook written in French. The book has a short essay on each of the major culinary regions of France, starting. Almost obviously with Provence which is blessed not so much with great culinary talent as a great source of produce, similar, perhaps to the situation in California where the `la cuisine terroir' could take root much more easily than in Toledo or Albany. The largest portion of the book is chapters on cuisine by type of foodstuf or type of preparation such as:

Sauces
Hors-D'oeuvres and Salads
Soups
Eggs and Cheese
Pates and Terrines
Vegetables
Fish
Shellfish
Meat
Composite Meat Dishes
Poultry and Game
Left-overs
Sweet dishes

The book ends with a bibliography which alone is worth the price of the paperback volume.

This book begs to be read from cover to cover. The only other writers who come to mind of a similar caliber are John Thorne, M.F.K. Fisher, and Harold McGee. Elizabeth David's books belong in the library of anyone who loves to read and prepare food and this is her best.

This book is unequaled, engrossing, superlative. It remains, despite the four decades since its publication, the finest book on authentic French cooking in the English language. To that extent, it is uncompromising - a quality not likely to endear it to the timid or fadish american cook - but never daunting. The sheer sensuous beauty of the food evoked in these pages is a loving, prolonged essay on one of the glories of western civilization.