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Started By
Message
Old Cookbooks TO A New Home
Posted on 4/10/23 at 5:17 pm
Posted on 4/10/23 at 5:17 pm
I have two boxes of old cookbooks I inherited from my mother. Moving out of state and would like to see them go to a new owner. Pickup at my house between Memorial Park and Downtown Houston. Requested requirements:
1. You truly collect cookbooks and are not taking them for resale. If you do not want certain ones, please pass to a similar collector.
2. You make a donation to the Houston Food Bank. The amount is up to you.
Samples:
1. You truly collect cookbooks and are not taking them for resale. If you do not want certain ones, please pass to a similar collector.
2. You make a donation to the Houston Food Bank. The amount is up to you.
Samples:
Posted on 4/10/23 at 5:41 pm to LeftBR74
If you'd be willing to ship them to FL I'd make a really nice donation to the houston food bank (and pay for shipping)
Posted on 4/10/23 at 5:47 pm to LeftBR74
quote:
Vincent Leonard Price Jr. was an American actor, art historian, art collector, and gourmet cook.
I had no idea.
Posted on 4/10/23 at 9:53 pm to LeftBR74
If I was in Houston I would be there today.
Posted on 4/11/23 at 12:38 am to TheOcean
If TheOcean for some reason withdraws his offer, I’m next.
Posted on 4/11/23 at 7:07 am to TheOcean
The Ocean - I would like to help you out, but I prefer local pick-up.
This post was edited on 4/11/23 at 7:08 am
Posted on 4/11/23 at 10:31 am to John McClane
@John McClane - can you pick up this week?
Posted on 4/11/23 at 10:44 am to LeftBR74
To whoever winds up with this one,
be careful. This book is full of made-up stories and recipes. For example, there's a recipe for the Virgin Mary's Creamed Spinach.
You could look into donating the lot to a food museum like the Southern Food and Beverage Museum in New Orleans.
be careful. This book is full of made-up stories and recipes. For example, there's a recipe for the Virgin Mary's Creamed Spinach.
You could look into donating the lot to a food museum like the Southern Food and Beverage Museum in New Orleans.
This post was edited on 4/11/23 at 10:45 am
Posted on 4/11/23 at 4:32 pm to Stadium Rat
@Stadium Rat - Did not get into the book too deep, but found some stories of interest.
Poor Boy:
Poor Boy:
Posted on 4/11/23 at 4:40 pm to Stadium Rat
Antoine's:
The last few sentences are at the top of the first picture on the next post.
The last few sentences are at the top of the first picture on the next post.
Posted on 4/11/23 at 5:12 pm to LeftBR74
I have a copy of the book, and this is not the first time it's been discussed on this board.
I mentioned that I had the book, and decided to throw it away because it was basically bullshite. I caught hell on here for trashing the book instead of selling, donating or otherwise preserving it.
After some time, I changed my mind and replaced it in my collection.
The board is wise and good.
I mentioned that I had the book, and decided to throw it away because it was basically bullshite. I caught hell on here for trashing the book instead of selling, donating or otherwise preserving it.
After some time, I changed my mind and replaced it in my collection.
The board is wise and good.
Posted on 4/11/23 at 5:20 pm to Stadium Rat
Bull Cook
BY CHARLES PERRY, LA Times
OCT. 22, 1997
The thing about food is that it gets eaten up, leaving not a trace, so quite a few people happily believe that food history is a blank slate they can write upon at will. The prince of these fantasy food historians was George Leonard Herter, whose three volumes titled “Bull Cook and Authentic Historical Recipes and Practices” were published around 25 years ago (Ecco Press reprinted Volume 1 in 1995).
In Herter’s books, the great figures of history are always creative chefs. Alexander the Great came up with the idea of bananas with milk and honey. The French statesman Chateaubriand invented oatmeal meatloaf. Paul Revere used to doctor his Boston baked beans with chopped ham and mayonnaise. Herter even gives a recipe titled Spinach Mother of Christ.
Naturally, famous dishes are mostly invented by famous people. Sauerbraten was devised by Charlemagne; the 12th-century abbess Hildegard of Rupertsberg gave the world wiener schnitzel. Bouillon was the brainchild of the 11th-century Crusader Godfrey of Bouillon (kind of a sweet idea, really). Johannes Kepler’s work as an astronomer “has long been forgotten,” Herter declares, but he will live forever as . . . the inventor of liverwurst. In reality, no one knows who invented any of these things, and “bouillon” comes from the French word meaning to boil.
A lot of Herter’s “historical” recipes are Dad food--the kind of things a middle-aged man with no special cookery training might invent while puttering in the kitchen. Many are sandwiches, such as hot dogs a la Bat Masterson. The sandwich spread supposedly invented by St. Anthony of Padua consists entirely of Dad-type ingredients: blue cheese, bacon and horseradish.
In all the bizarre fantasy, Herter comes across as crustily well-meaning and totally convinced he’s wising everybody up, so his books are oddly endearing, like a visit to a pleasantly cranky bonnet just crammed with bees.
BY CHARLES PERRY, LA Times
OCT. 22, 1997
The thing about food is that it gets eaten up, leaving not a trace, so quite a few people happily believe that food history is a blank slate they can write upon at will. The prince of these fantasy food historians was George Leonard Herter, whose three volumes titled “Bull Cook and Authentic Historical Recipes and Practices” were published around 25 years ago (Ecco Press reprinted Volume 1 in 1995).
In Herter’s books, the great figures of history are always creative chefs. Alexander the Great came up with the idea of bananas with milk and honey. The French statesman Chateaubriand invented oatmeal meatloaf. Paul Revere used to doctor his Boston baked beans with chopped ham and mayonnaise. Herter even gives a recipe titled Spinach Mother of Christ.
Naturally, famous dishes are mostly invented by famous people. Sauerbraten was devised by Charlemagne; the 12th-century abbess Hildegard of Rupertsberg gave the world wiener schnitzel. Bouillon was the brainchild of the 11th-century Crusader Godfrey of Bouillon (kind of a sweet idea, really). Johannes Kepler’s work as an astronomer “has long been forgotten,” Herter declares, but he will live forever as . . . the inventor of liverwurst. In reality, no one knows who invented any of these things, and “bouillon” comes from the French word meaning to boil.
A lot of Herter’s “historical” recipes are Dad food--the kind of things a middle-aged man with no special cookery training might invent while puttering in the kitchen. Many are sandwiches, such as hot dogs a la Bat Masterson. The sandwich spread supposedly invented by St. Anthony of Padua consists entirely of Dad-type ingredients: blue cheese, bacon and horseradish.
In all the bizarre fantasy, Herter comes across as crustily well-meaning and totally convinced he’s wising everybody up, so his books are oddly endearing, like a visit to a pleasantly cranky bonnet just crammed with bees.
Posted on 4/11/23 at 5:45 pm to LeftBR74
All good, let me know if you change your mind
Posted on 4/13/23 at 7:40 am to LeftBR74
John McClane has gone MIA. Anyone local interested?
Posted on 4/13/23 at 12:26 pm to LeftBR74
what edition of that cocktail book is that?
Posted on 4/13/23 at 12:32 pm to LeftBR74
Felix's recently took out that stand up oyster bar that was always there when you walked in!
Posted on 4/13/23 at 6:00 pm to caro81
@caro81 - Fifth printing February 9, 1943
Posted on 4/13/23 at 10:22 pm to LeftBR74
man that's cool. if iw as in the houston area id grab that!
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