Heya folks,

A bunch of us in chat tonight got to talking about the Time-Life
series, The Foods of The World. Seems like most of us, at least in
chat, have a few volumes of that series.

We were talking about how it was some of our first gourmet cooking,
and about some of the dishes that were pictured there...

How many of you have some or all of these volumes? Did you do any
cooking from them? Are the pages soiled with your drooling over some
of the dishes pictured in those books? Any favorite dishes from this
series?

Some of my volumes are heavily stained. I have the whole series..and
I know I cooked a lot from the earlier volumes.

I was googling for this series online, and realized that there were
some noted food writers that T-L enlisted to write them...like MFK
Fisher, Waverly Root, Joseph Wechsberg, James Beard, Craig
Claiborne...and probably a lot more that I can't remember. My own
series will be out of storage come this next week, and I can't wait to
rediscover it.. Maybe even do some cooking from them...

What are your experiences with this landmark series?

Christine

Christine Dabney wrote on 22 Jul 2006 in rec.food.cooking

> What are your experiences with this landmark series?
>
> Christine
>
>

Never owned any...Never heard of them till I started posting in this group.

--


Curiosity killed the cat, but for a while I was a suspect

-Alan

"Christine Dabney" > wrote in message
...
> Heya folks,
>
> A bunch of us in chat tonight got to talking about the Time-Life
> series, The Foods of The World. Seems like most of us, at least in
> chat, have a few volumes of that series.
>
> We were talking about how it was some of our first gourmet cooking,
> and about some of the dishes that were pictured there...
>
> How many of you have some or all of these volumes? Did you do any
> cooking from them? Are the pages soiled with your drooling over some
> of the dishes pictured in those books? Any favorite dishes from this
> series?
>
> Some of my volumes are heavily stained. I have the whole series..and
> I know I cooked a lot from the earlier volumes.
>
> I was googling for this series online, and realized that there were
> some noted food writers that T-L enlisted to write them...like MFK
> Fisher, Waverly Root, Joseph Wechsberg, James Beard, Craig
> Claiborne...and probably a lot more that I can't remember. My own
> series will be out of storage come this next week, and I can't wait to
> rediscover it.. Maybe even do some cooking from them...
>
> What are your experiences with this landmark series?
>
> Christine

Christine, we have almost all of them, or at least 23-24 or so. The original
Time Life series with the cookbook and the recipe book published separately
were edited by the late Michael Field. He is one of the greatest cookbook
writers ever, and his Michael Field's Cooking School still sits in the
middle of the bookshelf, along with Culinary Classics and Improvisations,
and All Manner of Food. Very sadly, he died at a young age. The series is,
by today's standards, just as good as it was then. I chase something in them
fairly often, especially if it is from a cuisine one chases rarely.
The second Time Life series was edited by Richard Olney, another great
cookbook author. I find his rhetoric, however, more difficult to follow. The
content, however, is excellent. I chase in them frequently as well.
Both can be found in used bookstores, frequently at low prices. I would
heartily recommend snatching issues up from either series.
Kent

On Sat, 22 Jul 2006 00:22:45 -0700, "Kent" > wrote:

>Christine, we have almost all of them, or at least 23-24 or so. The original
>Time Life series with the cookbook and the recipe book published separately
>were edited by the late Michael Field. He is one of the greatest cookbook
>writers ever, and his Michael Field's Cooking School still sits in the
>middle of the bookshelf, along with Culinary Classics and Improvisations,
>and All Manner of Food. Very sadly, he died at a young age. The series is,
>by today's standards, just as good as it was then. I chase something in them
>fairly often, especially if it is from a cuisine one chases rarely.
>The second Time Life series was edited by Richard Olney, another great
>cookbook author. I find his rhetoric, however, more difficult to follow. The
>content, however, is excellent. I chase in them frequently as well.
>Both can be found in used bookstores, frequently at low prices. I would
>heartily recommend snatching issues up from either series.
>Kent

Kent,

I have the whole Foods of The World series already... I started
getting it when I was in high school.. It came every other month..and
I was ecstatic when a new volume was delivered. I poured through
it..and drooled over the recipes and the pictures.

I have almost the whole series of the Good Cook too..maybe missing one
or two volumes of that series.

But the Foods of the World series..has such a special place in my
heart. I learned to cook "gourmet" from that series...things like
risotto...and osso buco... And chocolate mousse. To this day, I
think the chocolate mousse recipe from the volume, The Cooking of
Provincial France is the best ever. And I have been exposed to some
great chocolate desserts, and cookbooks.

I am soon getting all these volumes out of storage. As I mentioned,
several of us in the chat channel were talking about these
volumes..and the idea has come up (at least from me) to explore these
volumes again, and try cooking from them. There are some good recipes
there.

Those of you who have these volumes..interested in joining in on
trying some of the recipes? Either for the first time, or again?

Christine

In article >,
Christine Dabney > wrote:

> I was ecstatic when a new volume was delivered. I poured through
> it..and drooled over the recipes and the pictures.

You poured what through it? Didn't you ruin the pages pouring stuff
while you were poring through the volume?

OB Jam:

Barb Schaller's Spiced Blueberry Jam
posted to rec.food.cooking 7-22-2006

2 cups crushed blueberries (Exactly one pint did it!)
3-1/2 cups sugar
zest from one smallish orange
juice from the orange plus lime juice to make 1/4 cup if shy of the
measure
1/4 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp ground nutmeg
1 - 3 oz pouch Ball liquid fruit pectin

Set four half pint jars to boiling.

Combine the blues, the sugar, the orange zest and juice, and the spices
in a large kettle. Cook, stirring to dissolve the sugar and bring to a
boil. Stir in liquid pectin, return to a hard boil and boil for one
minute, stirring constantly. Remove from heat and stir occasionally
for five minutes, jar up, seal and process in a boiling water bath for
10 minutes.

Dayam! This is good enough to eat. :-) Did I mention that I don't eat
the stuff I make? :-) True. There's enough scraped from the pan for a
couple pieces of toast in the morning. It could happen.

--
-Barb
<http://jamlady.eboard.com> Updated 7-19-2006, Visit to our Country
Estate
"If it's not worth doing to excess, it's not worth doing at all."

On Sat, 22 Jul 2006 06:59:55 -0500, Melba's Jammin'
> wrote:

>In article >,
> Christine Dabney > wrote:
>
>> I was ecstatic when a new volume was delivered. I poured through
>> it..and drooled over the recipes and the pictures.
>
>You poured what through it? Didn't you ruin the pages pouring stuff
>while you were poring through the volume?

She was too young and poor to know any better.

Carol

On Sat, 22 Jul 2006 01:30:07 -0600, Christine Dabney
> wrote:

>I have the whole Foods of The World series already... I started
>getting it when I was in high school.. It came every other month..and
>I was ecstatic when a new volume was delivered. I poured through
>it..and drooled over the recipes and the pictures.

I'll bet that I would own and use the entire set if I'd started young,
like you did. I'm finding that I'm less and less adventurous about
cooking now than I was way back when.

Our guest room has an African decorating theme (Cathy says the stuff
is authentic - YAY!). I have a few books about Africa (eBay), between
two elephant-head bookends, including a few cookbooks. I found the
Time-Life Africa book (just the large one) at the local thrift store,
so that's there, too. Thought it would be fun for any foodies who
happened to stop by for a night or three.

Carol

"Christine Dabney" > wrote in message
...
> On Sat, 22 Jul 2006 00:22:45 -0700, "Kent" > wrote:
>
>>Christine, we have almost all of them, or at least 23-24 or so. The
>>original
>>Time Life series with the cookbook and the recipe book published
>>separately
>>were edited by the late Michael Field. He is one of the greatest cookbook
>>writers ever, and his Michael Field's Cooking School still sits in the
>>middle of the bookshelf, along with Culinary Classics and Improvisations,
>>and All Manner of Food. Very sadly, he died at a young age. The series is,
>>by today's standards, just as good as it was then. I chase something in
>>them
>>fairly often, especially if it is from a cuisine one chases rarely.
>>The second Time Life series was edited by Richard Olney, another great
>>cookbook author. I find his rhetoric, however, more difficult to follow.
>>The
>>content, however, is excellent. I chase in them frequently as well.
>>Both can be found in used bookstores, frequently at low prices. I would
>>heartily recommend snatching issues up from either series.
>>Kent
>
> Kent,
>
> I have the whole Foods of The World series already... I started
> getting it when I was in high school.. It came every other month..and
> I was ecstatic when a new volume was delivered. I poured through
> it..and drooled over the recipes and the pictures.
>
> I have almost the whole series of the Good Cook too..maybe missing one
> or two volumes of that series.
>
> But the Foods of the World series..has such a special place in my
> heart. I learned to cook "gourmet" from that series...things like
> risotto...and osso buco... And chocolate mousse. To this day, I
> think the chocolate mousse recipe from the volume, The Cooking of
> Provincial France is the best ever. And I have been exposed to some
> great chocolate desserts, and cookbooks.
>
> I am soon getting all these volumes out of storage. As I mentioned,
> several of us in the chat channel were talking about these
> volumes..and the idea has come up (at least from me) to explore these
> volumes again, and try cooking from them. There are some good recipes
> there.
>
> Those of you who have these volumes..interested in joining in on
> trying some of the recipes? Either for the first time, or again?
>
> Christine

Christine, if you are starting a chat group on the internet I'd be very
interested in participating. Of my huge mass of cookbooks, I reach for these
often, usually when I can't find what I am looking for elsewhere. I should
probably start with this series and go from there.
Recently I barbecued bone in leg of lamb[The American West]. Virtually all
recipes are for boneless leg, which makes no sense to me. The lamb gets
drier and loses flavor. In addition if it's butterflied it also loses its
visual appeal. You don't need a recipe for barbecued leg of lamb, though
it's always fun to look back. Another great recipe I hadn't thought of, now
made for awhile is Bigos[Quintet of Cuisines]
Just for us to share I cooked "this" or "that" would send you digging
through the volumes again. In the Good Cook, when I want to braise pork loin
I head right to Richard Olney's recipe.
The original series is also fun to read in bed. You can look at the
pictures.
Kent

On Sat, 22 Jul 2006 10:33:16 -0700, "Kent" > wrote:

>Christine, if you are starting a chat group on the internet I'd be very
>interested in participating.

We already have chat on IRC. And the links to it are on the
recfoodcooking.com website:

http://www.recfoodcooking.com/chat.html

There are usually folks there during the evening hours. If you use
one of the web based entries, please change your name after you get in
the channel.

Christine

Christine Dabney > wrote:

>I am soon getting all these volumes out of storage. As I mentioned,
>several of us in the chat channel were talking about these
>volumes..and the idea has come up (at least from me) to explore these
>volumes again, and try cooking from them. There are some good recipes
>there.

Be aware that some recipies may or may not work quite right - as the
ingredients available have changed between now and then. (I
frequently have problems exploring pork cookery across the last 30-40
years, as the fat content and texture have changed radically.)

D.
--
Touch-twice life. Eat. Drink. Laugh.

-Resolved: To be more temperate in my postings.
Oct 5th, 2004 JDL

On Sat, 22 Jul 2006 00:22:45 -0700, "Kent" > wrote:

> The original
>Time Life series with the cookbook and the recipe book published separately
>were edited by the late Michael Field. He is one of the greatest cookbook
>writers ever, and his Michael Field's Cooking School still sits in the
>middle of the bookshelf, along with Culinary Classics and Improvisations,
>and All Manner of Food.

I have two of those books in my collection: Michael Field's Cooking
School, and Culinary Classics and Improvisations. Great books
I love the greek lamb recipe in the Cooking School book....hmm...I
need to make that again....

Don't have All Manner of Food.. that one I have been looking for, for
years...

Christine

Christine Dabney > wrote in
:

> Heya folks,
>
> A bunch of us in chat tonight got to talking about the Time-Life
> series, The Foods of The World. Seems like most of us, at least in
> chat, have a few volumes of that series.


Christine,

I misread the subject line as Food of the World Series. I thought STADIUM
FOOD!

Rats,

Andy

On Sat, 22 Jul 2006 04:12:32 -0500, Andy <q> wrote:

>I misread the subject line as Food of the World Series. I thought STADIUM
>FOOD!

You weren't the only one. I *thought* this was a little early for the
end of baseball season! LOL!

Carol

Damsel in dis Dress > wrote in
news
> On Sat, 22 Jul 2006 04:12:32 -0500, Andy <q> wrote:
>
>>I misread the subject line as Food of the World Series. I thought
>>STADIUM FOOD!
>
> You weren't the only one. I *thought* this was a little early for the
> end of baseball season! LOL!
>
> Carol


Carol,

Heh heh heh. It took me to read the first couple posts before I noticed
nobody mentioned any stadiums of past World Series and the final knife
through the heart was the absence of recipes!

Oh Wa Tah Nah Siam! (

Andy

On Sat, 22 Jul 2006 12:23:13 -0500, Andy <q> wrote:

>Damsel in dis Dress > wrote in
>news >
>> On Sat, 22 Jul 2006 04:12:32 -0500, Andy <q> wrote:
>>
>>>I misread the subject line as Food of the World Series. I thought
>>>STADIUM FOOD!
>>
>> You weren't the only one. I *thought* this was a little early for the
>> end of baseball season! LOL!
>
>Heh heh heh. It took me to read the first couple posts before I noticed
>nobody mentioned any stadiums of past World Series and the final knife
>through the heart was the absence of recipes!

I know this isn't technically stadium food, but it might help ease
your pain just a bit.

* Exported from MasterCook *

Kettle Corn

Recipe By :Carol Peterson (Damsel)
Serving Size : 0 Preparation Time :0:00
Categories : Signature Dishes Snacks-Sweet

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
vegetable oil
popcorn
2 tablespoons granulated sugar
salt -- for sprinkling

In a three-quart saucepan (or "kettle") with a tight-fitting lid, pour
enough oil to cover to a depth of about one-half the size of a popcorn
kernel. Add two "test" kernels of popcorn, and turn heat to medium
high. When the test kernels pop, the oil is hot enough to continue.

Quickly pour in enough popcorn to cover the bottom of the saucepan in
an even layer. Sprinkle the sugar over the unpopped kernels, and
place the lid on the pan. As the corn pops, shake the pan
occasionally to assure that unpopped kernels reach the bottom of the
pan. When the lid starts to lift off the pan and the popping slows or
stops, remove pan from heat.

Pour popped corn into a large bowl or several smaller ones. Dust
lightly with salt.

Yield:
"12 cups"
- - - - - - - - - - - - - - - - -

Damsel in dis Dress > wrote in
:

> Kettle Corn
>
> Recipe By :Carol Peterson (Damsel)


Carol,

Not that I'm not appreciative, but I've chipped two teeth with popcorn in
my lifetime (swallowing the chip o' tooth and spitting out the kernel)
and swore it off back in the '80s. I've had it in miniscule amounts but,
well, you get the phobia picture.

Thanks. A+ for sharing!

Andy

In article >,
Christine Dabney > wrote:
> A bunch of us in chat tonight got to talking about the Time-Life
> series, The Foods of The World.
>
> What are your experiences with this landmark series?
>
> Christine

The only thing I remember making is the meringue thing that's on the
cooking of the one about the Viennese Empire (I think that's the one).
I quit buying them after the first 10-15 or so. How many are in the
complete series, Christine?
--
-Barb
<http://jamlady.eboard.com> Updated 7-19-2006, Visit to our Country
Estate
"If it's not worth doing to excess, it's not worth doing at all."

On Sat, 22 Jul 2006 06:55:23 -0500, Melba's Jammin'
> wrote:

>The only thing I remember making is the meringue thing that's on the
>cooking of the one about the Viennese Empire (I think that's the one).
>I quit buying them after the first 10-15 or so. How many are in the
>complete series, Christine?
>--

There are a total of 27 books, plus a few Supplements, as they called
them. Some of the later ones were true masterpieces..

Christine

Melba's Jammin' > wrote:

> The only thing I remember making is the meringue thing that's on the
> cooking of the one about the Viennese Empire (I think that's the one).

You don't really think anyone here will believe you, do you? Everyone
knows you prepare the following recipe from the aforementioned book
every single day.

Bubba

Roter Rübenkren
Beets with Horseradish
to serve 4 to 6

2 cups thinly sliced freshly cooked or canned beets
1 small apple, peeled, cored and diced into 1/2-inch chunks (about 1/2
cup)
1 teaspoon caraway seeds
2 teaspoons grated fresh horseradish root or prepared horseradish,
drained and squeezed dry
1/2 cup wine vinegar
1 tablespoon sugar
1/2 teaspoon salt

In a deep glass, stainless steel or enameled bowl, combine the beets and
apple. Add the caraway seeds and horseradish.

In a 2-quart saucepan, combine the vinegar, sugar and salt. Stir until
the sugar is completely dissolved, then simmer over low heat for 5
minutes. Pour the mixture over the beets and apple, stir gently but
thoroughly, then cool to room temperature. Cover the bowl with plastic
wrap and refrigerate for at least 12 hours, stirring gently from time to
time.

In article >,
(Victor Sack) wrote:

> Melba's Jammin' > wrote:
>
> > The only thing I remember making is the meringue thing that's on the
> > cooking of the one about the Viennese Empire (I think that's the one).
>
> You don't really think anyone here will believe you, do you? Everyone
> knows you prepare the following recipe from the aforementioned book
> every single day.
>
> Bubba
>
> Roter Rübenkren
> Beets with Horseradish
> to serve 4 to 6
>


Feh! You're a sick *******, Bubba. "-) I've always loved that about
you.

BUT --- get this. Are you sitting down? You're gonna love this. I
have at this VERY moment, a kettle of beets cooking on my stove. $3
worth from this morning's farmers market. It is my intention to turn
these disgusting things into some disgusting pickled beets and enter
them in the State Fair. It is entertainment, for me if for no one else.
I have no freakin' idea who will taste them for me * Rob is not likely
to do so. Possibly The Widow Dorothy. They're supposed to age for
three weeks before eating. This will just put them there.

(And I'd shoot myself before I'd ever mix beets with horseradish. Not a
matter of gilding the lily but one of not desecrating something good.)

--
-Barb
<http://jamlady.eboard.com> Updated 7-19-2006, Visit to our Country
Estate
"If it's not worth doing to excess, it's not worth doing at all."

Melba's Jammin' > wrote:

> BUT --- get this. Are you sitting down? You're gonna love this. I
> have at this VERY moment, a kettle of beets cooking on my stove.

It is a very, very small kettle... shame on you!

> $3
> worth from this morning's farmers market.

Should've spent $300 and got your usual week's supply.

> It is my intention to turn
> these disgusting things into some disgusting pickled beets and enter
> them in the State Fair. It is entertainment, for me if for no one else.

Entertainment... hah! It is yout life's ambition! The pinnacle of
your State Fair career!

> I have no freakin' idea who will taste them for me * Rob is not likely
> to do so.

What do you mean "not likely"?! A beet fanatic like him, who is on the
record of paying $175 for a small jar of the highest quality beets, is
going to taste anything in the beet department most enthusiastically!

> (And I'd shoot myself before I'd ever mix beets with horseradish. Not a
> matter of gilding the lily but one of not desecrating something good.)

You don't desecrate beets by mixing them with horseradish - you create
something much treasured by, among other people, your ancestral Slovaks
and Rusins.

Bubba

Victor Sack wrote:
> Melba's Jammin' > wrote:
>

>
>>(And I'd shoot myself before I'd ever mix beets with horseradish. Not a
>>matter of gilding the lily but one of not desecrating something good.)
>
>
> You don't desecrate beets by mixing them with horseradish - you create
> something much treasured by, among other people, your ancestral Slovaks
> and Rusins.
>

Barbara, Bubba is right. (

Prepared horseradish in small bottles or jars comes both in white and
red. Can you guess what is added to the horseradish, in order to
produce the red color? I keep both in the refrigerator, to go with
Gefilte Fish.

When we first came here and lived in The Bronx, every Friday there
were Horseradish Grinders to be found in nearly every neighborhood.
My mother would frequently buy some, mostly to accompany the boiled
beef or boiled chicken she made and at times I would go with her when
she shopped for this condiment. The grinder would ask how much she
wanted and she would carefully pick a small root from the pile on the
counter. The price would be ten cents, only eight if you brought your
own jar, which we always did. When the horseradish was ground and the
vinegar or whatever else was mixed in, the man would ask whether she
wanted some grated beets and beet juice added, too. My mother would
decline politely, but would always tease the man about being Czech, as
this was were the addition of beets was traditional.

She did love beets, though, making Beet Borscht or buying Beet Salad,
the best, she claimed, being made by Horn & Hardard.

Bubba, you would have liked Erich. He liked beets even more than my
mother did, but he liked the salad made with grated beets. He liked
the Borscht hot, with potatoes but not with sour cream.

Christine Dabney wrote:

> I was googling for this series online, and realized that there were
> some noted food writers that T-L enlisted to write them...like MFK
> Fisher, Waverly Root, Joseph Wechsberg,


My single favorite volume (I have them all, but not the accompanying
recipe books) is the one Weschberg authored, "The Cooking of Vienna's
Empire". He is simply a *superb* writer...

Another series that I recently pulled out of the closet is the 12 -
volume _Woman's Day Encyclopedia of Cookery_. Not only is it really
thorough, but it's surprisingly sophisticated for 1966. I've enjoyed
re - reading it...

--
best
Greg

"Gregory Morrow" > wrote in message
oups.com...
>
> Christine Dabney wrote:
>
> > I was googling for this series online, and realized that there were
> > some noted food writers that T-L enlisted to write them...like MFK
> > Fisher, Waverly Root, Joseph Wechsberg,
>
>
> My single favorite volume (I have them all, but not the accompanying
> recipe books) is the one Weschberg authored, "The Cooking of Vienna's
> Empire". He is simply a *superb* writer...
>
> Another series that I recently pulled out of the closet is the 12 -
> volume _Woman's Day Encyclopedia of Cookery_. Not only is it really
> thorough, but it's surprisingly sophisticated for 1966. I've enjoyed
> re - reading it...
>
> --
> best
> Greg
>

I refer to the Woman's Day Encyclopedia of Cookery somewhat frequently (make
sure it's the 1966 edition however). Took me a couple years to locate the
set in its entirely.... volumes 3 through 6 won't do you much good <g>.

Don't have the Time-Life Cookbooks: Foods of the World series. Rats!

Chris Marksberry wrote:

> "Gregory Morrow" > wrote in message
> oups.com...
> >
> > Christine Dabney wrote:
> >
> > > I was googling for this series online, and realized that there were
> > > some noted food writers that T-L enlisted to write them...like MFK
> > > Fisher, Waverly Root, Joseph Wechsberg,
> >
> >
> > My single favorite volume (I have them all, but not the accompanying
> > recipe books) is the one Weschberg authored, "The Cooking of Vienna's
> > Empire". He is simply a *superb* writer...
> >
> > Another series that I recently pulled out of the closet is the 12 -
> > volume _Woman's Day Encyclopedia of Cookery_. Not only is it really
> > thorough, but it's surprisingly sophisticated for 1966. I've enjoyed
> > re - reading it...
> >
> > --
> > best
> > Greg
> >
>
> I refer to the Woman's Day Encyclopedia of Cookery somewhat frequently (make
> sure it's the 1966 edition however). Took me a couple years to locate the
> set in its entirely.... volumes 3 through 6 won't do you much good <g>.
>
> Don't have the Time-Life Cookbooks: Foods of the World series. Rats!


Thrift and resale and used bookstores and such often have copies, I
think I paid something like fifty cents per volume for mine. I am
going to try to hunt down some of the accompanying recipe books and
also the later Time - Life cookbook series.

The Woman's Day set my mom gave me. It is quite useful, also an
interesting time capsule, e.g. what was considered up - to - date
Japanese fare in 1966 (no sushi!), party fare, etc...

--
Best
Greg

In article .com>,
"Gregory Morrow" > wrote:

>
> Another series that I recently pulled out of the closet is the 12 -
> volume _Woman's Day Encyclopedia of Cookery_. Not only is it really
> thorough, but it's surprisingly sophisticated for 1966. I've enjoyed
> re - reading it...


I keep thinking about getting rid of my set. I believe it was from the
supermarket - one volume each week. Sound right?
--
-Barb
<http://jamlady.eboard.com> Updated 7-19-2006, Visit to our Country
Estate
"If it's not worth doing to excess, it's not worth doing at all."

Christine Dabney wrote:
> Heya folks,
>
> A bunch of us in chat tonight got to talking about the Time-Life
> series, The Foods of The World. Seems like most of us, at least in
> chat, have a few volumes of that series.
>
>
>
> What are your experiences with this landmark series?
>
> Christine

These books were very influencial to me as a kid! My parents got them
all, and I was always the first one to open and review it page by page,
so I think I've seen every single page in the series. We used to try
out recipes from them all the time, and I really developed a sense of
geography as well as cooking from them. For Christmas a few years ago
my Dad surprised me with my own set that he bought from eBay. He knows
I'm a serious cookbook collector (and user) and I made room on some
prime real estate in my kitchen bookcase that houses part of my
cookbook collection. I really love them.

Sandy

Christine wrote:

<snip>

>What are your experiences with this
> landmark series?

I've acquired the set, including the spiral bound, 'recipes only' from
flea markets, plus the occasional yard sale. In most cases I paid $3.00
per book (including the spiral bound).

The recipe I've probably used most often is for Leola's Cornbread,
featured in the "American Cooking" book. It's made in a loaf pan, and
is extremely moist and rich, unlike the drier types made in cake pans.

Elaine

On Mon, 24 Jul 2006 00:40:04 -0600, (Elaine
Goldberg) wrote:

>
>Christine wrote:
>
><snip>
>
>>What are your experiences with this
>> landmark series?
>
>I've acquired the set, including the spiral bound, 'recipes only' from
>flea markets, plus the occasional yard sale. In most cases I paid $3.00
>per book (including the spiral bound).
>
>The recipe I've probably used most often is for Leola's Cornbread,
>featured in the "American Cooking" book. It's made in a loaf pan, and
>is extremely moist and rich, unlike the drier types made in cake pans.

Could you post that recipe please?

TammyM

TammyM wrote:

>Could you post that recipe please?

Glad to.

"Leola's Cornbread"

1 1/2 C. yellow cornmeal
1 C. all-purpose flour
1/3 C. sugar
1 t. salt
1 T. baking powder
2 eggs
6 T. melted/cooled butter
8 T. melted/cooled vegetable shortening
1 1/2 C. milk

Preheat oven to 400 degrees. Sift into a mixing bowl the cornmeal,
flour, sugar, salt, and baking powder. Beat the eggs lightly, add the
melted butter and shortening, and stir in the 1 1/2 C. of milk. Pour
into the bowl of dry ingredients and beat together for about a minute,
or until smooth. Do not overbeat. Lightly butter a 9-by-5-by-3 inch
loaf pan or 8-by-12 inch shallow baking pan and pour in the batter.
Bake in the center of the oven for about 30 minutes, or until the bread
comes slightly away from the edge of the pan and is golden brown. Serve
hot.

I've never tried it in the shallow pan, because what I like so much
about it is the very dense, moist, rich-tasting center. If you insert a
wooden pick, and be sure it's baked all the way through, the center is
very heavy and rich, but you can still have the crispy outside.
Delicious!

Now I'm inspired to do some baking if it would ever cool down enough so
I could use the oven. It's even hot (for us) here in the Colorado
Rockies, though not nearly as bad as what some of you are suffering.

Elaine

Elaine Goldberg wrote on 24 Jul 2006 in rec.food.cooking

>
> TammyM wrote:
>
> >Could you post that recipe please?
>
> Glad to.
>
> "Leola's Cornbread"
>
> 1 1/2 C. yellow cornmeal
> 1 C. all-purpose flour
> 1/3 C. sugar
> 1 t. salt
> 1 T. baking powder
> 2 eggs
> 6 T. melted/cooled butter
> 8 T. melted/cooled vegetable shortening
> 1 1/2 C. milk
>
> Preheat oven to 400 degrees. Sift into a mixing bowl the cornmeal,
> flour, sugar, salt, and baking powder. Beat the eggs lightly, add the
> melted butter and shortening, and stir in the 1 1/2 C. of milk. Pour
> into the bowl of dry ingredients and beat together for about a minute,
> or until smooth. Do not overbeat. Lightly butter a 9-by-5-by-3 inch
> loaf pan or 8-by-12 inch shallow baking pan and pour in the batter.
> Bake in the center of the oven for about 30 minutes, or until the bread
> comes slightly away from the edge of the pan and is golden brown.
Serve
> hot.
>
> I've never tried it in the shallow pan, because what I like so much
> about it is the very dense, moist, rich-tasting center. If you insert
a
> wooden pick, and be sure it's baked all the way through, the center is
> very heavy and rich, but you can still have the crispy outside.
> Delicious!
>
> Now I'm inspired to do some baking if it would ever cool down enough so
> I could use the oven. It's even hot (for us) here in the Colorado
> Rockies, though not nearly as bad as what some of you are suffering.
>
> Elaine
>
>

I'd cut back the sugar to 1/4 cup, used bacon grease instead of the
shortening and use buttermilk or soured milk instead of plain milk...

Possible optional add-ins: a can of creamed corn, cheddar cheese, green
chile peppers, and crumbled bacon or add all 4.

Other than that it looks like a good recipe

--


Curiosity killed the cat, but for a while I was a suspect

-Alan

Alan wrote:

>I'd cut back the sugar to 1/4 cup, used
> bacon grease instead of the shortening
> and use buttermilk or soured milk
> instead of plain milk...

>Possible optional add-ins: a can of
> creamed corn, cheddar cheese, green
> chile peppers, and crumbled bacon or
> add all 4.

>Other than that it looks like a good
> recipe

It's a fabulous recipe without any modifications. What you've suggested
sounds good, too, but the end result would be completely different.
Let's do both.

Elaine

Christine Dabney > writes:
>How many of you have some or all of these volumes?

I had to check a box in the basement, but it turns out that I have
20 of them. I got them from my mom, who I think got them from a
friend who dumped them before moving. I have none of the spiral-
bound recipe books that came with them.

The bad news, after I found the box, is that the volumes I have
all smell of mildew. They're somewhat dry (at least not water-logged)
so maybe there is hope.

Anyone have any hints on drying out old books?

Thanks,
Guy

"guy klose" > wrote in message
...
> Christine Dabney > writes:
>>How many of you have some or all of these volumes?
>
> I had to check a box in the basement, but it turns out that I
> have
> 20 of them. I got them from my mom, who I think got them from a
> friend who dumped them before moving. I have none of the
> spiral-
> bound recipe books that came with them.
>
> The bad news, after I found the box, is that the volumes I have
> all smell of mildew. They're somewhat dry (at least not
> water-logged)
> so maybe there is hope.
>
> Anyone have any hints on drying out old books?
>
> Thanks,
> Guy

I Don't know how to "recover" books that have become wet. Even
after drying they still seem to have that mildew smell. By the
way, I just donated a complete set including the spiral-bound
recipe books of the Time-Life series. I don't think I ever
cooked a single recipe from them but in my younger days when I
got one a month I enjoyed the pictures!
Audrey

"Audrey" > wrote in message
ink.net...
>
> "guy klose" > wrote in message
> ...
>> Christine Dabney > writes:
>>>How many of you have some or all of these volumes?
>>
>> I had to check a box in the basement, but it turns out that I have
>> 20 of them. I got them from my mom, who I think got them from a
>> friend who dumped them before moving. I have none of the spiral-
>> bound recipe books that came with them.
>>
>> The bad news, after I found the box, is that the volumes I have
>> all smell of mildew. They're somewhat dry (at least not water-logged)
>> so maybe there is hope.
>>
>> Anyone have any hints on drying out old books?
>>
>> Thanks,
>> Guy
>
> I Don't know how to "recover" books that have become wet. Even after
> drying they still seem to have that mildew smell. By the way, I just
> donated a complete set including the spiral-bound recipe books of the
> Time-Life series. I don't think I ever cooked a single recipe from them
> but in my younger days when I got one a month I enjoyed the pictures!
> Audrey
>==============

Noooooooooooooo... I have a few of the books and wished that I had more!
Where did you donate them and where???? I NEED them... ! LOL

As for the books... hmmm... send them to me... LOL

Seriously, you may want to call a book restoration place on how to do it
properly. I have had success using a soft bristle brush first, to remove
the powdery dry ickies and then sprinkling on baby powder and brushing that
off. YMMV.

--
Cyndi (again)

On 2006-07-26, guy klose > wrote:

> Anyone have any hints on drying out old books?

Toss in fireplace.

nb

On Wed, 26 Jul 2006 10:28:17 -0500, notbob > wrote:

>On 2006-07-26, guy klose > wrote:
>
>> Anyone have any hints on drying out old books?
>
>Toss in fireplace.
>
>nb

Hey,

I thought you said you were going to contribute to this thread...where
are your posts?

Christine

On 2006-07-26, Christine Dabney > wrote:

> Hey,
>
> I thought you said you were going to contribute to this thread...where
> are your posts?

Hey! ...wasn't that one helpful?

No, really, I've got a couple volumes out. It's like old home week.

I think I'm going to make some Hasenphefer, as soon as the heat
breaks. I've always liked that recipe. (Germany) But, some of this
stuff.... Like who the heck has a saddle of venison to lard? I
haven't seen one of those since my saddle of venison delivery service
relocated to Hoboken.

Actually, a lot of these recipes are much more doable now than when
the series first came out in the 60s. The ingredient lists were way
beyond exotic back then. OTOH, it's still hard to find some of stuff
like champagne vinegar unless one is close to a metropolitan area or
can order online. Also, curiously, I notice there are virtually no
salads in the French volumes. In fact, all vegetables are cooked to
death or fried. What do the French have against vegetables?

One thing that drives me crazy is the whole premise behind the series.
Sell a set of books, complete with supplemental recipe pamphlets --are
these things pamphlets, spiral-ringed notebook thingies, what? I've
yet to see one to this day --, so buyers can buy the complete set,
then dump the books on the used market while keeping the supplements.
What a dirty trick. But, Time-Life always was the master of scumbag
marketing trickery. Who would've ever thought the people who brought
us the much loved and trusted periodicals like Life and Time magazine
would have devolved into some of the biggest marketing dirtbags of all
time? Today, when I hear the depised name of Time-Life, I hold out
crossed fingers till I can locate the remote.

I'm still running through these dusty ol' books, Christine. I'll post
more later. You know what, I may just keep 'em.

nb

"notbob"
> <snip>.
>
> Actually, a lot of these recipes are much more doable now than when
> the series first came out in the 60s. The ingredient lists were way
> beyond exotic back then. OTOH, it's still hard to find some of stuff
> like champagne vinegar unless one is close to a metropolitan area or
> can order online. Also, curiously, I notice there are virtually no
> salads in the French volumes. In fact, all vegetables are cooked to
> death or fried. What do the French have against vegetables?
>
> One thing that drives me crazy is the whole premise behind the series.
> Sell a set of books, complete with supplemental recipe pamphlets --are
> these things pamphlets, spiral-ringed notebook thingies, what? I've
> yet to see one to this day --, so buyers can buy the complete set,
> then dump the books on the used market while keeping the supplements.
> What a dirty trick. But, Time-Life always was the master of scumbag
> marketing trickery. Who would've ever thought the people who brought
> us the much loved and trusted periodicals like Life and Time magazine
> would have devolved into some of the biggest marketing dirtbags of all
> time? Today, when I hear the depised name of Time-Life, I hold out
> crossed fingers till I can locate the remote.
>
> I'm still running through these dusty ol' books, Christine. I'll post
> more later. You know what, I may just keep 'em.
>
> nb
>=========

Actually, they came out long before then! Back in the 80s, I found a local
library that had the Time-Life cookbooks dated * 1944 *!! I'd give my eye
teeth to have them. How stupid was I not to ask if they'd part with them.

--
Cyndi (again)

Christine Dabney wrote:
>
> Heya folks,
>
> A bunch of us in chat tonight got to talking about the Time-Life
> series, The Foods of The World. Seems like most of us, at least in
> chat, have a few volumes of that series.
>
> We were talking about how it was some of our first gourmet cooking,
> and about some of the dishes that were pictured there...
>
> How many of you have some or all of these volumes? Did you do any
> cooking from them? Are the pages soiled with your drooling over some
> of the dishes pictured in those books? Any favorite dishes from this
> series?

I have a couple of them - Indian, Russian, African - plus a
"sampler" in a looseleaf notebook style with sections for various
countries. I'm not sure if this one was put out as a supplement
to the regular series or as a promotion for the series.

Anyway, some of my favorite recipes come from these books.
My Key Lime Pie recipe is one of the very best, although I don't
make the same kind of crust as they do, but the filling part is
the best. I also make several of the Ethiopian breads in the
African cookbook, plus Akara and a few others. I think the
recipe I use for B'stilla is from it as well (haven't made it
in a while and I do have others, but pretty sure I use the Time-Life
version. I've made a couple of things from the Indian one
and many from the Russian one. I often make Kulich and Paska at
Easter from the Russian book.

I love the beautiful texts with all the photos and the history
of the foods in the various countries. And I love that there
is a separate book with just the recipes for use when cooking so
the other book doesn't get all messy.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?