FYI:

The following was posted on www.lthforum.com , a Chicago - based food
discussion forum. This appears to be a complete listing of all the
Time-Life culinary series of books (and in fact *all* the T-L series of
books), click on the link to view the listings:


http://www.volumelists.com/series.php


"I found this website Leggman's Time Life Library, a compendium of Time Life
books information:

Cookery Around the World, which consists of 24 volumes

Foods of the World, which consists of 31 volumes.

Recipes from Foods of the World, which consists of 16 wire bound books. A
friend commented these are essential if you intend to cook recipes from the
series.

The Good Cook Techniques and Recipes, which consists of 28 volumes. It
includes the rare book on offal called Variety Meats.

Time Life Illustrated Library of Cooking, which consists of 10 volumes. It
also has a volume on variety meats.

Scroll through the list you will find minor 2-4 book series on food topics
as well as a series branded with Williams and Sonoma..."

Here is the subheading for _Foods Of The World_, all 31 volumes, you can get
a printable list of all the volumes:

http://www.volumelists.com/detail.ph...%20the%20World

"Foods of the World

The Foods of the World series seeks to expose the reader to the indigenous
cuisine from various areas of the world. Each volume represents the cooking
techniques and styles used in one specific region, and in all they are
pretty thorough. There is also a series of recipe binders that go along with
this series; the titles are the same as the hardcover books but they are
spiral bound.

Four more items exist; a short set of volumes (Kitchen Guide, Menu Guide and
Recipe Index, Supplement 1 and Supplement 2) that are harder to get info on.
I have heard these are softcover and similar to pamphlets..."



</>

On Mon, 25 Jan 2010 01:29:37 -0600, "Gregory Morrow"
> wrote:


>Recipes from Foods of the World, which consists of 16 wire bound books. A
>friend commented these are essential if you intend to cook recipes from the
>series.
>
There are more than 16 of those little spiral bound books. Each
volume came with one..and sometimes there were "extras".

>The Good Cook Techniques and Recipes, which consists of 28 volumes. It
>includes the rare book on offal called Variety Meats.
I think I have that one!!

>Here is the subheading for _Foods Of The World_, all 31 volumes, you can get
>a printable list of all the volumes:
>
>http://www.volumelists.com/detail.ph...%20the%20World
>
>"Foods of the World
>
>The Foods of the World series seeks to expose the reader to the indigenous
>cuisine from various areas of the world. Each volume represents the cooking
>techniques and styles used in one specific region, and in all they are
>pretty thorough. There is also a series of recipe binders that go along with
>this series; the titles are the same as the hardcover books but they are
>spiral bound.
>
>Four more items exist; a short set of volumes (Kitchen Guide, Menu Guide and
>Recipe Index, Supplement 1 and Supplement 2) that are harder to get info on.
>I have heard these are softcover and similar to pamphlets..."

Yep. Those were the extras I was talking about.

Christine, who has a complete, intact set of The Foods of the World,
and almost the whole series of The Good Cook.

"Christine Dabney" > wrote in message
...
> On Mon, 25 Jan 2010 01:29:37 -0600, "Gregory Morrow"
> > wrote:
>
>
>>Recipes from Foods of the World, which consists of 16 wire bound books. A
>>friend commented these are essential if you intend to cook recipes from
>>the
>>series.
>>
> There are more than 16 of those little spiral bound books. Each
> volume came with one..and sometimes there were "extras".
>
>>The Good Cook Techniques and Recipes, which consists of 28 volumes. It
>>includes the rare book on offal called Variety Meats.
> I think I have that one!!
>
>>Here is the subheading for _Foods Of The World_, all 31 volumes, you can
>>get
>>a printable list of all the volumes:
>>
>>http://www.volumelists.com/detail.ph...%20the%20World
>>
>>"Foods of the World
>>
>>The Foods of the World series seeks to expose the reader to the indigenous
>>cuisine from various areas of the world. Each volume represents the
>>cooking
>>techniques and styles used in one specific region, and in all they are
>>pretty thorough. There is also a series of recipe binders that go along
>>with
>>this series; the titles are the same as the hardcover books but they are
>>spiral bound.
>>
>>Four more items exist; a short set of volumes (Kitchen Guide, Menu Guide
>>and
>>Recipe Index, Supplement 1 and Supplement 2) that are harder to get info
>>on.
>>I have heard these are softcover and similar to pamphlets..."
>
> Yep. Those were the extras I was talking about.
>
> Christine, who has a complete, intact set of The Foods of the World,
> and almost the whole series of The Good Cook.
>
>
The Foods of the World series was edited by Michael Field, a very great
cookbook author who died sadly, at a youngish age. The Good Cook series was
edited by Michael Olney, another great, infrequently mentioned author.

Kent, with almost whole sets of both Foods of the world and The Good Cook.

On Mon, 25 Jan 2010 02:29:34 -0800, "Kent" > wrote:



>The Foods of the World series was edited by Michael Field, a very great
>cookbook author who died sadly, at a youngish age. The Good Cook series was
>edited by Michael Olney, another great, infrequently mentioned author.

No, it was Richard Olney. He also wrote the classic Simple French
Food.

Christine

"Christine Dabney" > wrote in message
...
> On Mon, 25 Jan 2010 02:29:34 -0800, "Kent" > wrote:
>
>
>
>>The Foods of the World series was edited by Michael Field, a very great
>>cookbook author who died sadly, at a youngish age. The Good Cook series
>>was
>>edited by Michael Olney, another great, infrequently mentioned author.
>
> No, it was Richard Olney. He also wrote the classic Simple French
> Food.
>
> Christine
>
>
My screw-up. I have the Richard Olney book. I think both Time-Life sets are
excellent because of the talent of the two as editors. Recognition of that
is uncommon, I think. Michael Field's "Cooking School" is one of the books I
reach to first. His Boeuf Bourguignon recipe is my wife's standard.

Kent

On Jan 25, 1:59*pm, "Kent" > wrote:
> "Christine Dabney" > wrote in message
>
> ... > On Mon, 25 Jan 2010 02:29:34 -0800, "Kent" > wrote:
>
> >>The Foods of the World series was edited by Michael Field, a very great
> >>cookbook author who died sadly, at a youngish age. The Good Cook series
> >>was
> >>edited by Michael Olney, another great, infrequently mentioned author.
>
> > No, it was Richard Olney. * *He also wrote the classic Simple French
> > Food.
>
> > Christine
>
> My screw-up. I have the Richard Olney book. I think both Time-Life sets are
> excellent because of the talent of the two as editors. Recognition of that
> is uncommon, I think. Michael Field's "Cooking School" is one of the books I
> reach to first. His Boeuf Bourguignon recipe is my wife's standard.
>
> Kent

I found a bunch of those in a used book store. I bought a few that
interesed me and have found some useful thing in them.

On Jan 25, 4:07*am, Christine Dabney > wrote:
> On Mon, 25 Jan 2010 01:29:37 -0600, "Gregory Morrow"*
>
> >The Good Cook Techniques and Recipes, which consists of 28 volumes. It
> >includes the rare book on offal called Variety Meats.
>
> I think I have that one!!
>
Brains for dinner.
Brains for lunch.
Brains for breakfast.
Brains for brunch.
Brains at every single meal.
Why can't we have some guts?
--The Misfits
>
> Christine

--Bryan

In article > ,
"Gregory Morrow" > wrote:

> Foods of the World, which consists of 31 volumes.
>
> Recipes from Foods of the World, which consists of 16 wire bound books. A
> friend commented these are essential if you intend to cook recipes from the
(snip)
> "Foods of the World
>
> The Foods of the World series seeks to expose the reader to the indigenous
> cuisine from various areas of the world. Each volume represents the cooking
> techniques and styles used in one specific region, and in all they are
> pretty thorough. There is also a series of recipe binders that go along with
> this series; the titles are the same as the hardcover books but they are
> spiral bound.

Thanks, Greg! I have a bunch of those ‹ good reading.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Banana-nut Cake, 1-24-2010

Melba's Jammin' wrote:

> In article > ,
> "Gregory Morrow" > wrote:
>
>> Foods of the World, which consists of 31 volumes.
>>
>> Recipes from Foods of the World, which consists of 16 wire bound
>> books. A friend commented these are essential if you intend to cook
>> recipes from the (snip) "Foods of the World
>>
>> The Foods of the World series seeks to expose the reader to the
>> indigenous cuisine from various areas of the world. Each volume
>> represents the cooking techniques and styles used in one specific
>> region, and in all they are pretty thorough. There is also a series
>> of recipe binders that go along with this series; the titles are the
>> same as the hardcover books but they are spiral bound.
>
> Thanks, Greg! I have a bunch of those < good reading.


It's a nice reference to have...now I'm going to scour all the used book
places around to ferret out what I don't have.


--
Best
Greg

Gregory Morrow wrote:
> FYI:
>
> The following was posted on www.lthforum.com , a Chicago - based food
> discussion forum. This appears to be a complete listing of all the
> Time-Life culinary series of books (and in fact *all* the T-L series of
> books), click on the link to view the listings:
>
>
> http://www.volumelists.com/series.php
>
>
> "I found this website Leggman's Time Life Library, a compendium of Time Life
> books information:
>
> Cookery Around the World, which consists of 24 volumes
>
> Foods of the World, which consists of 31 volumes.
>
> Recipes from Foods of the World, which consists of 16 wire bound books. A
> friend commented these are essential if you intend to cook recipes from the
> series.
>
> The Good Cook Techniques and Recipes, which consists of 28 volumes. It
> includes the rare book on offal called Variety Meats.
>
> Time Life Illustrated Library of Cooking, which consists of 10 volumes. It
> also has a volume on variety meats.
>
> Scroll through the list you will find minor 2-4 book series on food topics
> as well as a series branded with Williams and Sonoma..."
>
> Here is the subheading for _Foods Of The World_, all 31 volumes, you can get
> a printable list of all the volumes:
>
> http://www.volumelists.com/detail.ph...%20the%20World
>
> "Foods of the World
>
> The Foods of the World series seeks to expose the reader to the indigenous
> cuisine from various areas of the world. Each volume represents the cooking
> techniques and styles used in one specific region, and in all they are
> pretty thorough. There is also a series of recipe binders that go along with
> this series; the titles are the same as the hardcover books but they are
> spiral bound.
>
> Four more items exist; a short set of volumes (Kitchen Guide, Menu Guide and
> Recipe Index, Supplement 1 and Supplement 2) that are harder to get info on.
> I have heard these are softcover and similar to pamphlets..."
>
Interesting. I wonder what the difference is between #1 and #2?
Also, I am surprised to see the number of spiral-bound books
compared to the hardcovers in #2. I wonder what they are calling
volumes in #2... Whether they are including those slim little
booklets as part of that.

--
Jean B.

On Jan 25, 2:29*am, "Gregory Morrow" >
wrote:

> Foods of the World, which consists of 31 volumes.

A few weeks ago, I took my Foods of the World (the hardbound coffee-
table
books, not the spiral-bound recipe books--which I kept) to the Re-use
Center
here in Ann Arbor. No idea if they're still on the shelves there.

There were an amazing introduction to world cookery for a little girl
raised
in the Detroit 'burbs. Even when I would eat little besides
hamburgers, I
pored over the books and was fascinated.

Cindy Hamilton

Cindy Hamilton wrote:

> On Jan 25, 2:29 am, "Gregory Morrow" >
> wrote:
>
>> Foods of the World, which consists of 31 volumes.
>
> A few weeks ago, I took my Foods of the World (the hardbound coffee-
> table
> books, not the spiral-bound recipe books--which I kept) to the Re-use
> Center
> here in Ann Arbor. No idea if they're still on the shelves there.
>


They'd make a great gift for somebody. I've often picked up copies at
thrift shops, etc. and gifted them to folks, they are thrilled to get
them...


> There were an amazing introduction to world cookery for a little girl
> raised
> in the Detroit 'burbs. Even when I would eat little besides
> hamburgers, I
> pored over the books and was fascinated.


Yup, it was not only a window into different cuisines, but also different
cultures...


--
Best
Greg

Gregory Morrow wrote:
> Cindy Hamilton wrote:
>
>> On Jan 25, 2:29 am, "Gregory Morrow" >
>> wrote:
>>
>>> Foods of the World, which consists of 31 volumes.
>> A few weeks ago, I took my Foods of the World (the hardbound coffee-
>> table
>> books, not the spiral-bound recipe books--which I kept) to the Re-use
>> Center
>> here in Ann Arbor. No idea if they're still on the shelves there.
>>
>
>
> They'd make a great gift for somebody. I've often picked up copies at
> thrift shops, etc. and gifted them to folks, they are thrilled to get
> them...
>
>
>> There were an amazing introduction to world cookery for a little girl
>> raised
>> in the Detroit 'burbs. Even when I would eat little besides
>> hamburgers, I
>> pored over the books and was fascinated.
>
>
> Yup, it was not only a window into different cuisines, but also different
> cultures...
>
>
Those books have withstood the passage of time surprisingly well, too.

--
Jean B.

In article >, Cindy Hamilton > wrote:
>On Jan 25, 2:29=A0am, "Gregory Morrow" >
>wrote:
>
>> Foods of the World, which consists of 31 volumes.
>
>A few weeks ago, I took my Foods of the World (the hardbound coffee-table
>books, not the spiral-bound recipe books--which I kept) to the Re-use
>Center here in Ann Arbor. No idea if they're still on the shelves there.
>
>There were an amazing introduction to world cookery for a little girl
>raised in the Detroit 'burbs. Even when I would eat little besides
>hamburgers, I pored over the books and was fascinated.

If you were a little girl when they came out, you're much too young to
be sending stuff to St Vinnies already (or to be talking here ;-).

Cheers, Phred.

--
LID