Wandered into this trying to date, roughly, the availability of Manchego in mid-20th-century American and got sucked into reading it, as vintage cookbWandered into this trying to date, roughly, the availability of Manchego in mid-20th-century American and got sucked into reading it, as vintage cookbooks tend to do....more
I liked the abundant front matter on this more than the recipes, which - admittedly admirably - attempted to make more concessions to health simultaneI liked the abundant front matter on this more than the recipes, which - admittedly admirably - attempted to make more concessions to health simultaneously than I'd prefer.
Lots of single-author cookbooks have one or more tells - foods it becomes apparent are among the author's favorites. Ms. Brody's appear to be dill, cranberries, and ratatouille. ...more
This is *so* twentieth-century Standard American Diet - a ton of meat/poultry/fish dishes, scant ideas for vegetables - so not unexpectedly there was This is *so* twentieth-century Standard American Diet - a ton of meat/poultry/fish dishes, scant ideas for vegetables - so not unexpectedly there was little useful for my me personally, but for its purpose, I found it well-selected and well-illustrated. I'll likely keep it around on my reference shelf and for anthropological reasons....more
Somehow I missed this until now, despite having become a vegetarian in 1990, at what would have seemed to have been just the right time to pick it up.Somehow I missed this until now, despite having become a vegetarian in 1990, at what would have seemed to have been just the right time to pick it up. I give her full credit for the almond milk and cashew cream ahead of her time, and for Really Trying with the tofu, and I think I might have made pretty good use of it when first on my own and working at Whole Foods during the fat-phobic phase I and all of the United States went through in the 1990s, but this far on I know to cook vegetables, I know how much carbohydrate and how little protein and fat I can feel well with (it is not these proportions), and I know from experience what I think tofu can and cannot be expected to credibly do. Because of that, most of the book is not of use to me, and I flagged no main dish or side dish recipes in it, very unusual for me with a vegetarian cookbook. I never do this, but I think I'm going to slice the desserts section out of this and jettison the rest. Though having fallen prey to both egg replacer and _Baking Without Fat_ in the 1990s, I know the texture problems I can possibly expect from such baked goods, but that set of stuff is at least occasionally useful to me....more
![Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed [A Cookbook]](https://cdn.statically.io/img/i.gr-assets.com/images/S/compressed.photo.goodreads.com/books/1387175294l/18209510._SX50_.jpg)
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