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A few more cookbooks from my bookshelves 🙂
Native
Hopi Cookery, by Juanita Tiger Kavena. ‘A compendium of more than 100 authentic recipes of the peace-loving Hopis’ says the book cover. Recipes include Pinto Beans with Watermelon Seeds, Blue Corn Dumplings-and Piki-, the famous tissue-thin cornbread of the Hopiit.
Colonial
Old New Orleans Cooking (I’m researching the identity of the author)- This modest 60 page volume from the first half of the 1900s contains ‘hundreds of secret recipes that helped this historic city to establish its fame. I received a photo-copy of the fragile volume in 16 double-sided pages. From Jambalaya and Crayfish Bisque, to 3 kinds of Pralines, you had better believe this is authentic, old-school N’awlins cooking.
Groundbreaking publications (19/20Centuries)
Miss Beecher’s Domestic Receipt-Book (1846), Catharine E. Beecher. By an American writer, suffragist, anti-slavery activist, proponent of Kindergarten education and a member of one of the most prominent families of the era. An authoritative volume of early American cookery, with no index or illustrations.
Classic American
Farm Journal’s Country Cookbook (Revised, Enlarged Edition), by the Food Editors of the Farm Journal, ed. Nell B. Nichols. When you think about old-fashion American country food, this is one of the sources you would be well-advised to seek. It can often be found in a good used-bookstore for a pittance, and it will turn out a rich selection of history and know-how.
Comprehensive Cuisine
The Jewish-American Kitchen, Raymond Sokolov. I have pored over this beautiful and interesting recipe book- and I have referred to it elsewhere on this blog- namely when I overcame my fear of making Chopped Liver. It is almost a coffee table book, with big, beautiful photos, clear writing, and amusing style.
Vegetarian
the vegetarian epicure, by anna thomas. The title and author may appear in modest, lower-case letters, but this is a collection of 262 recipes that made itself known in CAPITAL LETTERS, since it appeared in the early 1970s.  It’s smart, sophisticated, down-home and international all at the same time.
Baking
World Sourdoughs from Antiquity, by Ed Wood. This is a history of cuisine and an actual cookbook. Lots of amazing recipes, as well as a culinary reconstruction of both ancient and early modern bread making techniques.
World Food
The Thousand Recipe Chinese Cookbook, Gloria Bley Miller. Craig Claiborne, a famed restaurant critic and gastronomic writer for the New York Times, said of this book, “A labor of Love…Should be treasured by anyone with a serious interest in the Chinese cuisine.” He’s right. True Bird’s Nest Soup? Ten Precious Rice? Braised Porkballs & Lilly Buds? It’s all here. I used to live in China for a half-year, and I did manage to learn some cooking techniques and recipes- but that was merely scratching the surface.
Reference
Wild Plant Family Cookbook, by Particia K. Armstrong.  This book seems to be 1/2 reference, 1/2 actual cookbook; and it is a staggering achievement. It features and highlights wild foods from the Midwest of the United States- foods that have been consumed here by Native Peoples for thousands of years before colonization.
Desserts
Biscuits & Slices; and a bonus volume: The Big Book of Beautiful Biscuits, from the Australian Women’s Weekly Home Library. These large sturdy paperback editions reflect an aspect of- and love for sweets that are unique to English sensibilities- these cookies and bars are appropriate for High Tea, after-school and midnight snacks. Some metric measurements (see below).
Food Writers
Kitchen Confidential, Adventures in the Culinary Underbelly, Anthony Bourdain. This book became a literal and literary overnight sensation. And anyone who has watched Chef Bourdain’s TV series (No Reservations) will see that this nearly world-weary, brilliant funny foodie is a formidable figure in world food consciousness.Â
Quirks
Metric Cooking for Beginners, Binevera Barta. Liters, mL, grams, kilograms and Celsius in your recipes bumming you out? I found this instruction guide-cum-recipe manual from the 1970s for a dollar at a used bookstore. I do have a combination kitchen weight scale that I use, and some of my measuring implements also show metric gradations. If you use international recipe sources at all, some are strictly metric. You can always get yourself a metric calculator too- that might actually be easier, but it can set you back US$40 (cf http://www.amazon.com/gp/product/B000FONJN6?ie=UTF8&tag=sciencemadesimpl&linkCode=as2&camp=1789&creative=9325&creativeASIN=B000FONJN6 )
image courtesy of http://www.clipartof.com/details/clipart/229985.html
I made two of the wooden kitchen shelves from reclaimed wood many years ago – they are pretty heavy, considering that they don’t look particularly heavy.
The original watermelon painting I found in Mexico last year (08)- I asked the artist to sign and date the back of it for me- I think it is a TRULY fabulous painting. It looks like something right out of the 20s- Juan Gris, or some of those cubist types.
I always used to buy seeds from the co-op, so of course it was in little plastic bulk-sales bags, and I’d get them mixed up. The caraway and the cumin; the anise and the fennel. None of them had anything indicating what they were- usually just a PLU number- mostly because I thought I could positively identify one from the other (some of them look like each other). So now I know exactly what everything is, although I had to kind of evolve from ape to man on that one. The Herbes de Provence I use, and the Spanish smoked paprika is pretty amazing. You should find some and experiment…..very carefully, but experiment.
Black tea, jasmine extract, Oblaten (for making certain cookies), tomato paste in a tube. Very important to have at all times
Three shelves of completely tattered and worn out cookbooks. Some of them do not survive, but I usually find another copy to replace them when I’m lucky. I write dates and pencil in changes to recipes – I’ve done that for a decade or two I think. I’m going to put a list together of some of my favorite cookbooks. I have a lot of standard titles for various categories- i.e. a lot of people would instantly recognize the cookbook or author. Then there are titles that food freaks know about- Mrs. Beaton, The Alice B. Toklas Cookbook, books MFK Fisher, Colonial Williamsburg Cookery (a facsimile edition from the 1600s I think), The Boston Cooking School Cookbook, Old Salem Cookery.
I have at least a dozen cookbooks by/for/about Indigenous Foods, and a number of textbooks about them. The Hopi Cookbook, Aztec Cooking (it’s the only Aztec cookbook I’ve ever seen), A Cherokee cookbook, Northwest Tribal Recipes. A lot of the cooking information is authentic- and then you also have adapted western ingredients in some as well (wheat flour, leavening, dairy products, etc). Some of the traditional foods prepared with newer ingredients can be fine- but you also want to know what the real thing is like. Our tribal communities everywhere were incredibly healthy only a few generations ago because our diets were rich with wild, good foods, and quite a lot of cultivated ones as well.
I keep a NO WAR pin on my spice rack so I can see it every day all the time. Behind it in this photo is a poster about traditional Cherokee Foods, in Cherokee language, using the Cherokee Syllabary (sp). Quite cool.
I’ve made a few pieces in my kitchen workspace that I always keep in use or close by. I’ve never had a microwave in my life (I got a really shocked look from one of my friends recently when he was looking around my kitchen to find the food zapper- I’ll be 50 next year), but I do like kitchen tools- from corn shellers to china caps, and Turk’s Caps to big slabs of marble. I do use a food processor and a big fancy mixing machine that could possibly winch a Cooper Car out of distress if it was hooked up properly.
I have no idea how to align the photographs at this point with the things I’m writing, so this would make a very good rainy day project.