• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

  • product-image-quickten.png.a40203b506711f7664fc62024e54a584.pngDid you know that these all-volunteer forums are operated by the 501(c)3 not-for-profit Society for Culinary Arts & Letters? This holiday season, consider a tax-deductible Quick Ten Bucks to support the eG Forums and help us remain completely advertising-free. Thanks to all those who have donated so far!

Kim WB

Time Life "Foods of the World" series

170 posts in this topic

No, "Offal" is not "Variety Meats". And "Confectionery" is definitely not Candy. The mystery remains only until I can take some photos small enough to upload. :blink:

Not sure what will be different between "Offal" and "Variety Meats" except that lights were/are illegal for food in the US and the Variety Meats haggis recipe does not include them! At least the cover pictures seem to be the same.

I found Wikipedia has an article on the US/UK titles:

http://en.wikipedia.org/wiki/The_Good_Cook

Share this post


Link to post
Share on other sites

Here is the Biscuit book:

biscuit.jpg


Carpe Carp: Seize that fish!

Share this post


Link to post
Share on other sites

Isn't this just Offal?

offal.jpg


Carpe Carp: Seize that fish!

Share this post


Link to post
Share on other sites

patisserie: (Different from the US book

patisserie.jpg


Carpe Carp: Seize that fish!

Share this post


Link to post
Share on other sites

The covers are not the same, and I believe Wikipedia seems to be mistaken in saying they are the same.

No, "Offal" is not "Variety Meats". And "Confectionery" is definitely not Candy. The mystery remains only until I can take some photos small enough to upload. :blink:

Not sure what will be different between "Offal" and "Variety Meats" except that lights were/are illegal for food in the US and the Variety Meats haggis recipe does not include them! At least the cover pictures seem to be the same.

I found Wikipedia has an article on the US/UK titles:

http://en.wikipedia.org/wiki/The_Good_Cook


Carpe Carp: Seize that fish!

Share this post


Link to post
Share on other sites

Wikipedia did not say the Offal/Variety Meats covers were the same, I said the covers were the same (after finding a picture of the Offal book on line). Well, they are not exactly the same -- one says Offal and one says Variety Meats.

The cover picture posted for Confectionery is the same cover picture as Candy. However the cover pictures for Biscuits and Patisserie do not match volumes in my collection. Whether the text is similar I do not know.

I'd love to know if the haggis recipe in Offal includes lights.

Share this post


Link to post
Share on other sites

never ate a lamp, so I had to google "lights", never heard that word used for lungs, LOL

Some day I'd love to find a whole set of these books, but I'm not going to walk into the "one at a time" trap (again), haha!


"And don't forget music - music in the kitchen is an essential ingredient!"

- Thomas Keller

Diablo Kitchen, my food blog

Share this post


Link to post
Share on other sites

In The Good Cook series: I seem to remember there's Fish in the US and Fish and Seafood in the UK, or possibly the reverse, but they're more or less the same book. I've had multiple copies of these.

Back to Foods Of The World: Has anyone ever tried to make that jar of layered herring and vegetables that's on the cover of the Scandinavia volume? It looks delicious!

Share this post


Link to post
Share on other sites

Wikipedia did not say the Offal/Variety Meats covers were the same, I said the covers were the same (after finding a picture of the Offal book on line). Well, they are not exactly the same -- one says Offal and one says Variety Meats.

The cover picture posted for Confectionery is the same cover picture as Candy. However the cover pictures for Biscuits and Patisserie do not match volumes in my collection. Whether the text is similar I do not know.

I'd love to know if the haggis recipe in Offal includes lights.

Yes, Offal includes1 Sheeps Pluck (heart, lungs, and liver) vs. Varietys heart and liver only. Otherwise, they are pretty similiar. If fact, both recipes are by F> Marian Mcneill from The Scots Kitchen.

Interesting: Right next to Haggis is Baked Lamb's Offal With Rice. It includes lamb's lungs, liver, kidneys and sweetbreads! Yum!


Carpe Carp: Seize that fish!

Share this post


Link to post
Share on other sites

Heres GAME, perhaps the most beautiful cover.

game.jpg


Carpe Carp: Seize that fish!

Share this post


Link to post
Share on other sites

BTW, all five extra books came from Europe, and were pretty difficult to find. With pricing in Euros and shipping, I recall paying almost as much as the entire US set usually sells for. I love them, though, :wub: for some strange reason. :biggrin:


Carpe Carp: Seize that fish!

Share this post


Link to post
Share on other sites

never ate a lamp, so I had to google "lights", never heard that word used for lungs, LOL

Some day I'd love to find a whole set of these books, but I'm not going to walk into the "one at a time" trap (again), haha!

There's a set on ebay, just checked yesterday, around $300

Share this post


Link to post
Share on other sites

so I never did get around to collecting the books back when I posted to this topic in 2005.

fast forward 8 years later, and I've started down that road, spurred on by a recent trip to the Strand and a PM exchange on Facebook with a friend.

006.JPG

so now I have the following: (1) China, (2) Japan, (3) Latin America, (4) Italy, (5) American Cooking: Creole and Acadian, (6) American Cooking: The Pacific Northwest, and (7) Russia (and the spiral bound book).

I rarely buy cookbooks. these cookbooks on the other hand, are automatic "must-haves" for me.

Share this post


Link to post
Share on other sites

I have some news...

There is yet 3 more Time Life series besides The Good Cook and Foods Of The World...There is also The Illustrated Library of Cooking, The Everyday Cookbooks & Great Meals In Minutes

http://www.volumelists.com/detail.php?ser=The%20Everyday%20Cookbooks

http://www.cookbkjj.com/college/time_life.htm

:::backing away slowly:::


Edited by GlorifiedRice (log)

Wawa Sizzli FTW!

Share this post


Link to post
Share on other sites

Should Great Dinners from Life (Time-Life Books, 1969) be added to this thread as well? The book by Eleanor Graves with the mouth-watering two-page spreads showing classic meals from each season?

I used to wonder over this book as a child... I was particularly fixated on the game dishes.

Share this post


Link to post
Share on other sites

so I never did get around to collecting the books back when I posted to this topic in 2005.

fast forward 8 years later, and I've started down that road, spurred on by a recent trip to the Strand and a PM exchange on Facebook with a friend.

attachicon.gif006.JPG

so now I have the following: (1) China, (2) Japan, (3) Latin America, (4) Italy, (5) American Cooking: Creole and Acadian, (6) American Cooking: The Pacific Northwest, and (7) Russia (and the spiral bound book).

I rarely buy cookbooks. these cookbooks on the other hand, are automatic "must-haves" for me.

The American cooking ones are simply wonderful. Although the Russian book entranced me when I was a young woman -- maybe I should crack that one open again!

Share this post


Link to post
Share on other sites

Okay can someone explain the discrepancy?

On the Wiki page for Foods of the World they list two different Middle Eastern cookbooks

Cooking of the Middle East

and

Middle-Eastern Cooking

They have separate ASIN numbers too

B001D10D3Y

B000ZLZVWQ

Is this just accounting for the fact that it is a 2 book set?


Edited by GlorifiedRice (log)

Wawa Sizzli FTW!

Share this post


Link to post
Share on other sites

Okay can someone explain the discrepancy?

On the Wiki page for Foods of the World they list two different Middle Eastern cookbooks

Cooking of the Middle East

and

Middle-Eastern Cooking

They have separate ASIN numbers too

B001D10D3Y

B000ZLZVWQ

Is this just accounting for the fact that it is a 2 book set?

ASIN numbers are Amazon's internal id numbers. I looked on Amazon for "time life cooking of the middle east" and came up with 4 different offerings with 3 different names (!) but they are all the same Time Life book. What happens when you sell on Amazon is that if you list the book slightly differently, Amazon will give it a separate listing and a separate ASIN. This can cause confusion for book buyers and sellers and is a constant complaint among careful booksellers who have to compete against folks who can't be bothered to be accurate when listing a book.

Here's the Amazon search: http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=time+life+cooking+of+the+middle+east

Share this post


Link to post
Share on other sites

I think I have all 27, mostly bought over a period of years as I found them used. I have given many (mostly Chinese) to grad students we've befriended.....they found them fascinating....."so old fashioned". I will use the Lion's Head meatball recipe for entertaining soon....we enjoyed them several times on our China trip.

One favorite is the one on the NorthEast US which shows scenes very much like where my parents grew up. The old lady peeling carrots could be my grandmother. I often showed that to international friends so they could see what life , and food, was like in those days.

Any interest in more cover photos?

Share this post


Link to post
Share on other sites

Managed to score about 6 volumes at the local used book store...mostly for $10/two volume set. Making the red cabbage from the German book. The house always smells so good with the cabbage, apple, red currant jelly and the red wine vinegar. I like to cook it down so it is fork tender which requires adding extra liquid during and extended cooking time. A great accompaniment to pork. Freezes very well also.

Share this post


Link to post
Share on other sites

The old lady peeling carrots could be my grandmother.

Any interest in more cover photos?

I loved that picture of the old lady and she looked like my grandmother and her sisters, too.

Yes, cover photos would be lovely!

Share this post


Link to post
Share on other sites

Here's the photo on the cover of my copy of the Scandinavian volume - this is the layered jar of pickled herring and vegetables I referred to earlier:

scandinavia.jpg

Share this post


Link to post
Share on other sites

  • Similar Content

    • By boilsover
      The 2017 iteration of the International Home & Housewares Show is being held March 18-21 at McCormick Place in Chicago.  This is the world's 2nd-largest tradeshow for the cookware and housewares industry, close behind Ambiente in Frankfurt.  It is a cornucopia of what's new and what's coming down the pike in the world of cookware, and if you've ever wondered about why makers do the things they do, this is your opportunity to talk with execs and their product development people (e.g., you can discuss ceramics with the 6th-gen owner of Emile Henry).  It takes an able cookware geek a full two days to cover all the booths.
       
      Are any eGulls or eGuys besides me attending? 
    • By Paul Fink
      This unfortunately titled book changed my life. I always enjoyed cooking and idealized Julia Child &
      Jacque Pepin. But I was a typical home cook. I would see a recipe and try to duplicate it little understanding about what I was doing.
       
      Cooking the Nouvelle Cuisine in America talked about a philosophy of cooking. It showed me that there is more depth to cooking. A history. A philosophy.
      The recipes are very approachable and you can make them on a budget from grocery store ingredients. I read it as a grad student in Oregon, in the late 80's I had access to lots of fresh ingredients. And some very nice wines, cheap! I was suppose to be studying physics but I end up learning more about wine & cooking.
    • By Smokeydoke
      Here is the discussion thread.
      Here is the Amazon link.
      My first recipe was Mushroom Mapo Tofu p. 132  I was blown away by how good this tasted. Very spicy! Very authentic. I didn't miss the meat at all. I told Mr. Smokey I'd add ground pork next time and he said it didn't need it. Mr. Smokey refused pork? Ha!
      Definitely a keeper and maybe a regular rotation spot.
      If I had anything negative to say, it would be the dish wasn't very filling. The recipe is suppose to serve four but the two of us finished it off, no problem, and Mister wasn't full afterwards. A soup, or an appetizer could be paired with the dish to make a heartier meal.
      Note: I did receive a complimentary copy of the book to review, but all opinions of the book and recipes are mine.


    • By chromedome
      I'm posting it here on the grounds that national Food Guides are, by their nature, intended to be used as references. 
       
      Many of you will have read today's news stories about the proposed changes to Canada's food guidelines. All of the stories I read mentioned that Health Canada was soliciting input from the general public, as well as health/food industry professionals. None of them, alas, actually gave a link to the "consultation" page at Health Canada's website. For those who wish to weigh in, here it is:
       
      http://www.healthycanadians.gc.ca/health-system-systeme-sante/consultations/foodguide-guidealimentaire/index-eng.php
    • By JoNorvelleWalker
      Started in on Rob's book tonight.  Nice pictures, interesting philosophy.  The bit about grapevines reminded me ever so much about my balcony.  My grapevine has been growing ten or twenty years, planted by the birds.  Never a grape, ever.  Only recently did I learn that unlike European grapes, the native grapevines are sexual.  This one is undoubtedly a boy.  He provides lovely leaves and shade, and something for the tomatoes to hang onto.
       
  • Recently Browsing   0 members

    No registered users viewing this page.