Carpe Kitchen! The door of the Peter Pauper vault has swung open to release our legendary old-school cookbooks . . . for your e-reader! This latest crop of PPP ebooks features fetching mid-century recipes sure to fascinate the modern chef. The first five sally forth next week. If you're interested in review copies, send a note posthaste to email@example.com!
Nostalgia buffs will find themselves transported back to the lacy curtains, checkered tablecloths, and linoleum floors of 1950s kitchens. The age of the avocado-green electric mixer lives on in these wonderful little culinary compilations!
- The ABC of Cooking series, covering everything from Barbecue to Wine Cookery.
- The Simple Cookery series, spotlighting global cuisines.
- Early American Cooking, a duo of cookbooks resurrecting the flavors of U.S. history.
- And Eating Rich, for those seeking a taste of the life Rockefeller.
Concocted by PPP culinary matriarch Edna Beilenson and illustrated with flair by Ruth McCrea, these whimsically piquant compilations spill the beans on 50s and 60s foodie faves, from Anchovy Deviled Eggs (The ABC of Canapes) to Neapolitan Pork Chops (The ABC of Wine Cookery) to Strawberry Cheese Tarts (The ABC of Cheese Cookery) to Tyrolean Horseradish Soup (Simple Viennese Cookery) to X-tra Good Cherry Soup (The ABC of Jiffy Cookery).
Treat your friends and family to a "Jiffy Picnic Supper Menu for Six"—Grilled Franks with Cheese, and Bacon and Fruit and Vegetable Kabobs on the side, per the The ABC of Barbecue. Or prepare a “Hawaiian Luau Menu,” culminating in Waikiki Cocoanut Pie, as Simple Hawaiian Cookery suggests. Revive the art of the Jell-O mold. “Don’t overlook the importance of cheese” (The ABC of Cheese Cookery). And, if you’re feeling a bit primal, keep your spit-roasted meats tender by "basting frequently with grease-soaked cloth tied around end of stick" (Roast Guinea Hen, The ABC of Barbecue). End the day (and possibly your ability to see straight) with a classic cocktail from the heyday of the three-martini lunch (The ABC of Cocktails).
These ebook versions include complete recipes, accompanied by witty rhymed verses and lively spot illustrations.
WARNING: Heavy cream, Sherry, butter, egg yolks, various sodium products, paprika, and mayonnnaise are used to magnificent (albeit occasionally overwhelming) effect.
To whet your appetite, we'd thought we'd share a recipe!
1 small onion
2 celery stalks
1 green pepper
4-1/2 tablespoons butter
4 tablespoons flour
4 cups chicken stock or consommé
3 cups Cheddar cheese, grated
2 cups milk
2 tablespoons Sherry
Chop onion, celery, green pepper and carrot in fine pieces. Melt butter over low heat and cook the vegetables about 10 minutes. Now stir in flour as smoothly as possible and add the stock or consommé. Cook, stirring constantly, until soup boils and thickens slightly.
Add cheese, continue cooking and stirring until melted, then add the milk and Sherry gradually and season soup with salt and pepper. Place kettle of soup over a pan of water and heat 15 to 20 minutes or until soup is heated through. Serve with a sprinkling of chopped parsley.