Category Archives: 20th Century

The Times-Picayune’s Creole Cook Book

12th edition with dust-jacket

Twelfth edition with dust-jacket

Rien Fertel, freelance oral historian for the Southern Foodways Alliance discussed the Times Picayune’s Creole Cook Book and Cooking Up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans edited by Marcelle Bienvenu and Judy Walker in the Oxford American (The Southern Magazine of Good Writing) in an article titled: Past & Repast today.

Like his article says, more than sixteen editions have been published.

According to the first edition (1900):

Soon will the last of the olden negro cooks of antebellum days have passed away and their places will not be supplied, for in New Orleans, as in other cities of the South, there is “a new colored woman” as well as a new white.


… to preserve to future generations the many excellent and matchless recipes of our New Orleans cuisine, to gather these up from the lips of the old Creole negro cooks and the grand old housekeepers who still survive, ere they, too, pass away, and Creole cookery, with all its delightful combinations and possibilities, will have become a lost art, is, in a measure, the object of this book.




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Filed under 20th Century, 21st Century, Edition history, Regional

Giuliano Hazan updating his Classic Pasta Cookbook with Kickstarter funds

front cover of Classic Pasta Cookbook - first edition 1993

Classic Pasta Cookbook 1993

Read Giuliano Hazan’s post regarding the e-book edition of The Classic Pasta Cookbook.

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Filed under 19th Century, 20th Century, Classics reprinted, Edition history, Italian, Marketplace, News

Coronation Chicken for this year’s Diamond Jubilee luncheons

Constance Spry Cookery Book

Constance Spry Cookery Book


Rosemary Hume’s poached chicken in a creamy curry mayonnaise sauce is the most popular dish being served at this year’s Diamond Jubilee luncheons.

Hume, of London’s Cordon Bleu School of Cookery first served the dish at Queen Elizabeth II’s coronation lunch in 1953.

She included the recipe in The Constance Spry Cookery Book in 1956.


Rosemary Hume's Coronation Chicken

Coronation Chicken



Curry Mayonnaise Sauce and Rice Salad

Rosemary Hume’s Curried Mayonnaise Sauce/ Rice Salad

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Filed under 20th Century, Celebrity, Europe

Capital City Cook Book (1906)

Read Mary Bergin’s article Classes taught immigrants how to cook American-style meals from Wisconsin’s State Journal. In addressing “the cooking school movement,” she refers to Capital City Cook Book (1906) published by the Woman’s Guild of Grace Church of Madison, Wisc. 1906, in the article and in particular to Mrs. G.W. Oakley’s recipe for breaded eggs.

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Filed under 20th Century, Charitable

Judy Bart Kancigor’s Melting Pot Memories

Kancigor, Judy Bart. (1999). Melting pot memories: the Rabinowitz Family cookbook and nostalgic history. Fullerton, CA: Jan Bart Publications. 259 pp. Index. Printed in sepia on cream colored paper and with matching sepia photographs.

Melting Pot Memories by Judy Bart Kancigor 2001 I compared a fourth printing (2001) of Melting Pot Memories (MPM) with Kancigor’s latest book Cooking Jewish (CJ). The copyright page of CJ lists the years 1997, 2003 and 2007. I speculated that CJ was a mainstream publisher’s (Workman) version of the privately published MPM.

Kancigor says, “. . . every time I reprinted MPM, which was a self-published book, I made changes and improvements. There were 8 printings! Now, the difference between my self-published book and my new cookbook, COOKING JEWISH, published by Workman is huge!! Cooking Jewish has 704 pages, over 500 family photos, tons more stories and is totally revamped. There are many new recipes, but even where I used a recipe that was in MPM, it is totally rewritten, because my new publisher really taught me how to write a recipe! And in the thorough, more professional test kitchen many adjustments were made.”

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Filed under 20th Century, Edition history, Jewish

More Marcella Hazan

Today Matt Davis, of the Portland Mercury, published a refreshing post, On Not Interviewing America’s Most Famous Italian Cookbook Author.

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Filed under 20th Century, Interviews, Italian

Interview with Judy Kancigor

front cover of of Judy Bart Kancigor's cookbook, Cooking Jewish Read Linda Morel’s interview, with the author of Cooking Jewish (532 Great Recipes from the Rabinowitz Family).
Kancigor is an Orange County-based food writer. She also speaks about Jewish cooking and family life at synagogues, women’s organizations, and cooking schools. She lives with her husband, Barry, in Fullerton, California.
The Kancigors privately published Judy’s first book, Melting Pot Memories.

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Filed under 20th Century, Jewish, Profiles

Joy of Cooking, page update

Today, I revised and expanded the publishing history of the Joy of Cooking page on the store’s website.


home page of cookbookjjdotcom

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Filed under 19th Century, 20th Century, Edition history, General, Influential

Settlement Cook Book article

Read the article in Milwaukee Magazine: “Settlement Cookbook still dishes up warm memories by managing editor,” Bobby Tanzile.

Settlement Cook Book 1931

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Filed under 20th Century, Charitable, Influential, Jewish

“Joy Of Cooking” research study

Dr. Brian Wansink, of the Cornell Food and Brand Lab, is the author of a new research study on the Joy of Cooking.
The study involved comparing 18 recipes that have survived the various editions of Joy. 1936, 1946, 1951, 1963, 1975, 1997 and 2006 were the editions used in the study.

Researchers documented the serving size and caloric in each version of the 18 recipes. They found that 17 of the recipes underwent changes that mirrored America’s obestiy epidemic.

Dr. Wasink comments, “What we think is a normal serving size has increased dramatically over the last 70 years … as has what we demand in terms of fat and sugar in a recipe.”

“According to the study, in 1936, the average number of calories in each recipe was 261. The most recent recipes average 384 calories, an increase of 60 percent. If you were to compare just the recipe for sugar cookies, you would find an 142 percent increase in the number of calories from the 1936 recipe to today’s recipe.

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Filed under 19th Century, 20th Century, Edition history, General