When you open a cookbook, do you know what to do when you read the phrase "cream the butter?" How about "stir to combine?" I like to think that the vast majority of you out there know what to do when you come across those terms. It appears that in 1949, the Home Economics Department at the University of Kansas didn't believe that young, newly married housewives knew what to do with those terms. In order to combat cooking ignorance (and ensure that the freshly returned GIs got a balanced, home cooked dinner) they produced a short film called Cooking Terms and What They Mean.
Posts with tag 1949
To mix food materials in a circular motion*
When you open a cookbook, do you know what to do when you read the phrase "cream the butter?" How about "stir to combine?" I like to think that the vast majority of you out there know what to do when you come across those terms. It appears that in 1949, the Home Economics Department at the University of Kansas didn't believe that young, newly married housewives knew what to do with those terms. In order to combat cooking ignorance (and ensure that the freshly returned GIs got a balanced, home cooked dinner) they produced a short film called Cooking Terms and What They Mean.
Continue reading To mix food materials in a circular motion*
James Beard's Fireside Cookbook, Cookbook of the Day
Just in time for 2008, I'm reviving a Slashfood feature that went fallow sometime last spring. That's right, I'm talking about the venerable Cookbook of the Day! However, I'm adding a twist. In addition to featuring new cookbooks, I'll also be shining the spotlight on an assortment of vintage, kitschy and community cookbooks from my very eclectic collection. And let me tell you, I've got some doozies. Today's Cookbook of the Day is James Beard's Fireside Cookbook. Written in 1949, it is billed as the "Original basic cook book by America's foremost culinary authority." I think that Joy of Cooking and Fannie Farmer might argue with that particular assertion, but it is does offer a comprehensive assortment of recipes. The best part of this cookbook is the narrative that is interspersed among the many recipes. Beard's voice comes through so strongly in this book that it feels as if he is speaking directly to you.
This volume is currently out of print, but there are a number of used copies available on Amazon.
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