One of my favorite aunts passed away recently, and she had scads of cookbooks. I mean shelves of them. No one in our family wanted them, so I took a couple boxes full. I wish I could have taken them all, but space is limited at my house - I already have way too many cookbooks.
The titled series here, is a complete set of cool nostalgia. I'm reading my way through all twelve volumes - from "Abalone" to "Zwieback." One of the contributors sets a strong argument for the need to celebrate American cookery, as it is. An exciting blend of so many cultures and heritages. No less valued than French or Italian - or other culture's - contribution to gastronomy.
The photography is all "60's harvest yellow, burnt orange, and avocado" and a glimpse at cookware and "tablescapes" popular in the day. (Yes, I'm looking at a reflection of my own mother's house here!!)
I'm enjoying this journey through each book, and thinking maybe I should put my pearls on. (Although I can be sure an aspic is NOT in my future. It needs a calf's foot.)