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.
Category Archives: by Century
Martha Stewart book released
Today is the release date for Martha Stewart’s new book, Martha Stewart’s Cooking School: Lessons and Recipes for the Home Cook.
Check the “Cooking School Book Tour” listing on Martha’s website to see if she’ll be visiting your neighborhood bookstore.
Filed under 21st Century, News
Sweeter Side of Amy’s Bread
Released today: The Sweeter Side of Amy’s Bread: Cakes, Cookies, Bars, Pastries and More from New York City’s Favorite Bakery.
Filed under 21st Century, baking
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.
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.”
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.
Filed under 20th Century, Interviews, Italian
Interview with Judy Kancigor
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.
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.
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.
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.â€
“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.
Filed under 19th Century, 20th Century, Edition history, General
Cindy Mushet makes the Gourmet Magazine Cookbook Club
This month, Cindy Mushet’s newly published book, The Art and Soul of Baking, garnered a positive review by Gourmet Magazine. Mushet’s book will be sold through Gourmet‘s Cookbook Club.
See the Cindy Mushet video: Tips to fix common baking problems at Gourmet‘s website.
Filed under 21st Century, baking, News