Wayne Boatwright wrote:
> You're a woman after my own heart, Jean, with your posting of the Sour and
> Hot soup on r.f.r. It's one of my favorites, and I like it made with pork.
> I have a large number of the Time-Life Foods of the World cookbooks, but
> haven't browsed them in so long that I'm not sure if I have that particular
> one.
>
I love that series, don't you? Back when it came out, there was
so little available on various cuisines. Many of the recipes
still look quite good even now after we have had access to so many
more cookbooks and other sources.

As for that recipe, someone on rfr asked for T-L's recipe for egg
drop soup, claiming that it contained vinegar. It doesn't, so I
was wondering whether said person was actually thinking of the H+S
soup.

--
Jean B.

Wayne Boatwright wrote:
> On Wed 20 Jan 2010 11:45:13a, Jean B. told us...
>
>> Wayne Boatwright wrote:
>>> You're a woman after my own heart, Jean, with your posting of the Sour
>>> and Hot soup on r.f.r. It's one of my favorites, and I like it made
>>> with pork. I have a large number of the Time-Life Foods of the World
>>> cookbooks, but haven't browsed them in so long that I'm not sure if I
>>> have that particular one.
>>>
>> I love that series, don't you? Back when it came out, there was
>> so little available on various cuisines. Many of the recipes
>> still look quite good even now after we have had access to so many
>> more cookbooks and other sources.
>
> Yes, I do, and I've used them a lot over the years. I have the following
> volumes, but they're not organized and all in one place. I think the only
> one I don't have is Wine & Spirits.
>
> American Cooking: Creole & Acadian
> American Cooking: The Eastern Heartland
> American Cooking: The Great West
> American Cooking: The Melting Pot
> American Cooking: New England
> American Cooking: The Northwest
> American Cooking: Southern Style
> The Cooking of the British Isles
> The Cooking of the Caribbean Islands
> The Cooking of China
> The Cooking of Germany
> The Cooking of India
> The Cooking of Italy
> The Cooking of Japan
> The Cooking of Provincial France
> The Cooking of Scandinavia
> The Cooking of Spain & Portugal
> The Cooking of Vienna's Empire
> African Cooking
> Classic French Cooking
> Russian Cooking
> Latin American Cooking
> Middle Eastern Cooking
> Pacific & Southeast Asian Cooking
>
>> As for that recipe, someone on rfr asked for T-L's recipe for egg
>> drop soup, claiming that it contained vinegar. It doesn't, so I
>> was wondering whether said person was actually thinking of the H+S
>> soup.
>
> Good question to which I don't know the answer.
>
I think I have all of them. After I move and have space, I may
start picking up duplicates because people seem to want them.

Mine are scattered among the various regional sections on my
bookshelves. I am not sure that is how I will organize them in
the future though--and I will reunite the hardcovers with their
spiral-bound companions.

--
Jean B.

Christine Dabney wrote:
> On Thu, 21 Jan 2010 04:43:19 GMT, Wayne Boatwright
> > wrote:
>
>> On Wed 20 Jan 2010 11:45:13a, Jean B. told us...
>>
>>> Wayne Boatwright wrote:
>>>> You're a woman after my own heart, Jean, with your posting of the Sour
>>>> and Hot soup on r.f.r. It's one of my favorites, and I like it made
>>>> with pork. I have a large number of the Time-Life Foods of the World
>>>> cookbooks, but haven't browsed them in so long that I'm not sure if I
>>>> have that particular one.
>>>>
>>> I love that series, don't you? Back when it came out, there was
>>> so little available on various cuisines. Many of the recipes
>>> still look quite good even now after we have had access to so many
>>> more cookbooks and other sources.
>> Yes, I do, and I've used them a lot over the years. I have the following
>> volumes, but they're not organized and all in one place. I think the only
>> one I don't have is Wine & Spirits.
>
> I have them all, even the little extra booklets that came out now and
> then. I got them by subscription, one every other month.. I was
> still in high school when they first started coming out, and I
> pestered my mother no end until she relented and allowed me to
> subscribe to them.
>
> The other great series put out by T-L is The Good Cook. Richard Olney
> was the editor,and it shows. It is a marvelous teaching series...I
> have all but a few of those books. I learned enormously from that
> series, as I did the Foods of the World series. That one also came by
> subscription, but for some reason I didn't get the last few volumes. I
> have picked up a few in various thrift stores here and there.
>
> The Foods of the World series was also great in that they had some
> great writers/food people as authors. People who were highly
> respected in the food world, writing about their particular area of
> interest. For instance, you have Waverly Root, who wrote the Italian
> volume. Joseph Weschberg who did the Vienna's Empire volume. MFK
> Fisher who did the very first volume. Peter Feibelman did two
> volumes, which are two of my favorites: The Creole-Acadian one, and
> the Spanish volume.
>
> I still use those books. I use the Good Cook mostly as a teaching
> series...and the Foods of the World has favorite recipes still...
>
> Christine

I didn't get The Good Cook at the time, but have managed to
accumulate almost all of them in the last few years.

--
Jean B.