I recently received two new cookbooks as a gift from their co-author. I had to stop and think how long it had been since I’d bought or requested a new cookbook. More about those two books in an upcoming post; there are some very tasty-sounding recipes that I am definitely going to try.
You know that I often go back to my ’70s vintage Hongwanji cookbooks for tastes from my growing-up years in Hawaii. I am not much of a cook, and the thought of cooking anything from The Art of French Cooking, let alone working through the whole book, would fill me with fear. But I was talking with someone about that whole Julie and Julia thing, and mentioned the French cookbooks that not only didn’t scare me off, but that I’ve actually used again and again over the years. The stained pages, handwritten notes and covers starting to tear a little all attest to that.
Those would be Pierre Franey’s The New York Times 60-Minute Gourmet and New York Times More 60 Minute Gourmet. Check out the oh-so-’70s typography and layout on the original paperback cover! I guess we are much more impatient these days, and we must now have our “30-Minute Meals.” But an hour for dinner prep seemed pretty reasonable back then. The recipes are quite heavy on cream and butter by 21st century standards, but you can either substitute or remember that no one lives forever, and who wants to live without real butter anyway. The recipes are easy enough for just about anyone to make, and mostly within those 60 minutes as well. And they are so tasty.
I think it’s time to drag those out again. I am getting hungry just thinking of the steak with peppercorns from one of these books!
(NaBloPoMo | October ’09: 12 of 31 | 75% Challenge: 234 of 274)