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1950's revival cookbook?


Rinsewind
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Don't know if anyone out there can help me with this. About 10 years ago I was in a used book store here in scenic central Oklahoma and there were several copies of a cookbook which, as I recall, basically glorified in a rather tongue-in-cheek way the food of the 1950s. I think the cover was done in shades of pink and black. I'm trying to locate this book and can't seem to get at a title or author. This is not aided by the fact that my memory may be faulty on the look of the cover.

Does anyone have a clue what this cookbook might be? Any help would be much appreciated...

Thanks,

Rinsewind

"An' I expect you don't even know that we happen to produce some partic'ly fine wines, our Chardonnays bein' 'specially worthy of attention and compet'tively priced, not to mention the rich, firmly structur'd Rusted Dunny Valley Semillons, which are a tangily refreshin' discovery for the connesewer ...yew bastard?"

"Jolly good, I'll have a pint of Chardonnay, please."

Rincewind and Bartender, The Last Continent by Terry Pratchett

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It might have been by Jane & Michael Stern--they've written a few cookbooks about the 50s and about diner food and I forget what all--search them at Amazon and see if you recognise the book.

Zoe

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It might have been by Jane & Michael Stern--they've written a few cookbooks about the 50s and about diner food and I forget what all--search them at Amazon and see if you recognise the book.

Zoe

BINGO! American Gourmet by Jane and Michael Stern. Bless you! This has been driving me nuts for weeks!

Gratefully,

Rinsewind :biggrin:

"An' I expect you don't even know that we happen to produce some partic'ly fine wines, our Chardonnays bein' 'specially worthy of attention and compet'tively priced, not to mention the rich, firmly structur'd Rusted Dunny Valley Semillons, which are a tangily refreshin' discovery for the connesewer ...yew bastard?"

"Jolly good, I'll have a pint of Chardonnay, please."

Rincewind and Bartender, The Last Continent by Terry Pratchett

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I have that cookbook and have used it a fair amount. It's a lot of fun.

Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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