Word: cookbooks
(lookup in dictionary)
(lookup stats)
Dates: during 1940-1949
Sort By: most recent first
(reverse)
...Britling Sees It Through, which described the effect of two years of war on a literary Briton who lost his son. Robert W. Service's Rhymes of a Red Cross Man became one of the rare volumes of poetry to make the list. Mary Green's cookbook, Better Meals for Less Money, designed for shortage-harried housewives, brought Author Green considerably more money. But by the end of 1918 the U.S. public had tired of both war and "hooverizing" and was hungrily gulping the cactus and sage-scented paragraphs of Zane Grey's The U.P. Trail...
Sales of Wendell Willkie's One World, fastest-selling book* in U.S. publishing history, were recently (and temporarily) topped in St. Louis - and by a cookbook. Author of the topper is St. Louis' Irma von Starkloff Rombauer. Title of her bestseller: The Joy of Cooking (Bobbs-Merrill...
...writer, Mrs. Rombauer got off to a late start. She was 52 and a widow when she wrote her first cookbook. It began in a small way when she made up a list of recipes for her children, who were about to be married. "I realized," says Mrs. Rombauer, "they didn't know how to poach an egg." This sudden realization turned into a privately printed book that sold 3,000, copies, assured many an egg of perfect poaching. Mrs. Rombauer's expert, explicit manner of writing recipes is nearly baffle-proof. Of the various edi tions, over...
Encouragement has come to her from far & wide. One eloping bride telegraphed her family: AM MARRIED. ORDER ANNOUNCEMENTS. SEND ME A ROMBAUER COOKBOOK AT ONCE. One man gazed fondly at Mrs. Rombauer, announced, "At last I can eat spinach." A firm Rombauer fan is Mrs. Leon Henderson, wife of one of the New Deal's best-fed figures. Once the Hendersons had kitchen trouble. Nothing "seemed to work out right" until one day Mr. Henderson brought The Joy of Cooking home. Since then, the Hendersons have eaten well. Mrs. Henderson believes that Author Rombauer has "really done something...
...Army cookbook is full of advice to cook dough until it is a "delicate brown," to keep meat "succulent and tender." There are also plenty of suggestions for mess sergeants, who are responsible for adapting Army menus to the locales in which their troops serve. Although soldiers in their first six months of service gain an average 8 to 16 Ib., few of them are satisfied with the food that is dished up to them...