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What's The Strangest Food Book in Your Collection?

Cookbook

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86 replies to this topic

#1 Ellen Shapiro

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Posted 07 June 2003 - 01:50 PM

Name it.
Ellen Shapiro
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#2 tommy

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Posted 07 June 2003 - 01:57 PM

"White Trash Cooking" by Ernest Matthew Mickler.

has a good recipe for Jailhouse Chili, and various varmints.

#3 Fat Guy

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Posted 07 June 2003 - 02:03 PM

Excellent recipe for potato-chip sandwiches in there too, as I recall.

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#4 tommy

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Posted 07 June 2003 - 02:09 PM

Excellent recipe for potato-chip sandwiches in there too, as I recall.

indeed. Pardie Tickette says: "Wash it down with a Pepsi, it's some good!"

#5 Suzanne F

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Posted 07 June 2003 - 02:11 PM

Mud Book -- How to make pies and cakes by John Cage and Lois Long

#6 Andrew Fenton

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Posted 07 June 2003 - 02:18 PM

Moose in the Pot Cookbook, by the students of Burchell High School, Wasilla AK.

Has valuable information on how to dress a roadkill moose. Also a good recipe for "Year Old Salmon or Halibut."

#7 fifi

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Posted 07 June 2003 - 02:30 PM

I have a book around here somewhere on medieval cooking that I picked up in England. The spicing is really bizarre.
Linda LaRose aka "fifi"

"Having spent most of my life searching for truth in the excitement of science, I am now in search of the perfectly seared foie gras without any sweet glop." Linda LaRose

#8 Andrew Fenton

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Posted 07 June 2003 - 03:03 PM

Oh yeah, I have a few books with ancient Roman recipes, too. Definitely bizarre.

#9 fresco

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Posted 07 June 2003 - 04:01 PM

Unmentionable Cuisine, By Calvin W. Schwabe. A 476-page study of taboo foods around the world, from dog and cat meat to insects and reptiles. With recipes.
Arthur Johnson, aka "fresco"

#10 WHT

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Posted 07 June 2003 - 04:40 PM

The Roadkill Cookbook.
Living hard will take its toll...

#11 heyjude

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Posted 07 June 2003 - 06:05 PM

Balls. The all-round cookbook.
Judy Amster
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#12 KNorthrup

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Posted 07 June 2003 - 06:17 PM

Normal food, but it's own kind of strange. Kings in The Kitchen. From the not-tongue-in-cheek-intro:

The traditional ruler of the pot and pan domain is woman. But when something really special is created in the kitchen - the piece de resistance, the chef d'oeuvre of a meal - it's a man's job and every woman knows it.


The author accumulated recipes from 'men of distinction,' including the president at the time, JFK. He contributed waffles. J Edgar Hoover contributed popovers. Many captains of industry, governors, nuclear scientists, supreme court justices, arctic explorers... a bit surreal. Totally stereotypical Leave It to Beaver type cuisine.

#13 Xanthippe

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Posted 07 June 2003 - 06:30 PM

Normal food, but it's own kind of strange.  Kings in The Kitchen.  From the not-tongue-in-cheek-intro:

The traditional ruler of the pot and pan domain is woman. But when something really special is created in the kitchen - the piece de resistance, the chef d'oeuvre of a meal - it's a man's job and every woman knows it.


The author accumulated recipes from 'men of distinction,' including the president at the time, JFK. He contributed waffles. J Edgar Hoover contributed popovers. Many captains of industry, governors, nuclear scientists, supreme court justices, arctic explorers... a bit surreal. Totally stereotypical Leave It to Beaver type cuisine.

:huh: :shock:

How did you come by this, er, "unique" period piece?? J. Edgar Hoover's Popovers -- the mind boggles. :wacko:

#14 Margaret Pilgrim

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Posted 07 June 2003 - 06:56 PM

The Bull Moose Cookbook by Christian Herter of political prominence in the '40s (?). It is male oriented, opinionated, ignorant and a good reference book on how not to dress, prepare or cook almost anything! :biggrin:
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#15 Katherine

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Posted 07 June 2003 - 07:23 PM

Manifold destiny


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#16 nightscotsman

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Posted 08 June 2003 - 10:47 AM

I think I've mentioned this on a couple other threads, but "Caramel Knowledge" by Al Sicherman. Each chapter revolves around a theme menu that he swears he really served to actual humans - who ate it. Includes recipes for items like "peanut butter coffee", "herring in a cloud", "cold SPAM mousse", and "mockaguole". Hilarious stuff.

#17 inventolux

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Posted 08 June 2003 - 11:23 AM

The Physiology Of Taste - Brillat Savrin
Future Food - our new television show airing 3/30 @ 9pm cst:
http://planetgreen.d...tv/future-food/

Hope you enjoy the show! Homaro Cantu
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#18 Flocko

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Posted 08 June 2003 - 11:25 AM

The Bull Moose Cookbook by Christian Herter of political prominence in the '40s (?).  It is male oriented, opinionated, ignorant and a good reference book on how not to dress, prepare or cook almost anything!    :biggrin:

Isn't that one a trip?!!

Every recipe has a "true" historical reference, e.g. "Doves Wyatt Earp" or my favorite: "Spinach Mother of Christ"!

Also the money saving tips like how to convert cheap bourbon into the best, smoothest whiskey......(add a jigger of port to the bottle)!; or his recipe for homemade worchestershire sauce.............which I tried once.............ACK!!!
Bill Benge
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"I like eggs", Leon Spinks

#19 Really Nice!

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Posted 08 June 2003 - 01:32 PM

The Physiology Of Taste - Brillat Savrin

This is strange?
Drink!
I refuse to spend my life worrying about what I eat. There is no pleasure worth forgoing just for an extra three years in the geriatric ward. --John Mortimera

#20 Richard Kilgore

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Posted 08 June 2003 - 04:02 PM

Not bizarre, but unusual --- "Lobscouse & Spotted Dog: Which It's a Gastronomic Companion to the Aubrey/Maturin Novels" by Anne Chotzinoff and Lisa Grossman Thomas. Aimed at reader's of, and tied directly to, Patrick O'Brien's British novels, it includes nineteenth century recipes for Burgoo, Ship's Biscuit, Skillygalee, Drowned Baby, Sea-Pie, Figgy-Dowdy, Soused Hog's Face, Solomomgundy and much, much more. And no, I have not tried any of it.

#21 sparrowgrass

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Posted 08 June 2003 - 04:38 PM

Unmentionable Cuisine, By Calvin W. Schwabe. A 476-page study of taboo foods around the world, from dog and cat meat to insects and reptiles. With recipes.

I have a picture book--no recipes--like this, called Critter Cuisine, by Al and Mary Ann Clayton. Full of lovely photographs of things like tadpole soup, bat sandwiches, roast armadillo and mouse kebabs.


Buy it!!
sparrowgrass

#22 Carolyn Tillie

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Posted 09 June 2003 - 10:41 PM

Unmentionable Cuisine, By Calvin W. Schwabe. A 476-page study of taboo foods around the world, from dog and cat meat to insects and reptiles. With recipes.

I have a picture book--no recipes--like this, called Critter Cuisine, by Al and Mary Ann Clayton. Full of lovely photographs of things like tadpole soup, bat sandwiches, roast armadillo and mouse kebabs.


Buy it!!

I've got both these PLUS one called 'Man Eating Bugs' which shows a picture on the front of a young girl with half a large tarantula in her mouth.

Then there is the classic, 'To Serve Man' which (besides being a Twilight Zone episode), is a REAL cannibalistic cookbook by Karl Wurf. Out of print and expensive, but a fun read! (The Cowboy Stew where it is necessary to determine what kind of tobacco the cowboy chewed will help determine which spices to use...)

Too fun!



:biggrin:

#23 kpurvis

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Posted 10 June 2003 - 01:41 PM

I have the 1950s Betters Homes and Gardens Meat Cookbook that was once dissected on the Gallery of Regrettable Food. I was proud as a parent when he featured it. And he's right. The pictures are truly dreadful.
Kathleen Purvis, food editor, The Charlotte (NC) Observer

#24 KatieLoeb

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Posted 10 June 2003 - 02:35 PM

"White Trash Cooking" by Ernest Matthew Mickler.

has a good recipe for Jailhouse Chili, and various varmints.

I've always wanted to contribute to this book. My recipe for Trailer Park Cassoulet is Beanie Weanie Casserole (canned Pork 'n Beans with sliced hot dogs) with a Fried Chicken Leg on top! Legendary stuff. :biggrin:

Katie M. Loeb
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Author: Shake, Stir, Pour:Fresh Homegrown Cocktails

Cheers!
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Captain Liberty of the Good Varietals, Aphrodite of Alcohol


#25 eat2much

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Posted 14 June 2003 - 07:44 AM

Northern Cookbook by Eleanor A. Ellis has some very intriguing recipes but I find shopping for ingredients to be a real bitch.

some examples:
Roast Polar Bear
Braised sweetgrass buffalo steak carbonade
baked stuffed caribou heart
sweet pickled beaver
baked seal flippers with vegetables
seal portugaise

#26 fresco

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Posted 14 June 2003 - 08:05 AM

Have you tried shopping with a firearm?
Arthur Johnson, aka "fresco"

#27 Suzanne F

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Posted 14 June 2003 - 11:37 AM

Not bizarre, but unusual --- "Lobscouse & Spotted Dog: Which It's a Gastronomic Companion to the Aubrey/Maturin Novels" by Anne Chotzinoff and Lisa Grossman Thomas. Aimed at reader's of, and tied directly to, Patrick O'Brien's British novels, it includes nineteenth century recipes for Burgoo, Ship's Biscuit, Skillygalee, Drowned Baby, Sea-Pie, Figgy-Dowdy, Soused Hog's Face, Solomomgundy and much, much more. And no, I have not tried any of it.

Yes, that one is quite nice, actually. Makes me want to read the novels.

Along a similar line: A Plain Cookery Book for the Working Classes by Charles Elme Francatelli, Late Maitre d"Hotel and Chief Cook to Her Gracious Majesty Queen Victoria. I just happened to open to recipe number 73, Belgian Faggots, which begins:

These may be prepard with sheep's pluck, or even with bullock's liver, and other similar parts of meat; but a pig's pluck is preferable for the purpose.  Chop up the heart, liver, lights, and the fat crow; season well . . .


:unsure: :unsure: :unsure: :unsure:

The same friend who gave me the Cage Mud Book gave me this one. Says as much about her as it does about me. :hmmm:

#28 fimbul

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Posted 16 June 2003 - 07:02 AM

The strangest food book in my collection is easily the one written by Vincent Price and his wife. I forget its title... A Treasury of Great Recipes perhaps?
A jumped-up pantry boy who never knew his place.

#29 fresco

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Posted 16 June 2003 - 07:09 AM

That's it. By Mary and Vincent Price

You have to admire the guy

a) for playing it perfectly straight
b) for giving his wife top billing
Arthur Johnson, aka "fresco"

#30 sandra

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Posted 16 June 2003 - 07:23 AM

Quelque Chose Piquante - Acadian Meat and Fish Recipes, by Mercedes Vidrine, Baton Rouge, La.

Innocent enough title, the cover is bright hot pink with electric blue letters and design and inside we have recipes such as:

Armadillo Sauce Piquante
Squirrel Sauce Piquante
Braised Bear Steak

and something called "Stuffed Ponce" - it requires 1 small hog ponce to be cleaned well - note: Mrs Seale uses pliars (sic) to remove inner film -

Any clues??

Edited by sandra, 16 June 2003 - 07:24 AM.

www.nutropical.com
~Borojo~





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