Cora Lovisa BrownBesprekingen

I am reminded again of how much I love this book! It is just superb. If you are interested in US cookery, before it became so homogeneous, this is a really good place to start.

1st ed.

Rarely do I interrupt what I am doing to sit down and scan a book from cover to cover, but I felt compelled to do so with The Browns 986-page tome on American cookery. In fact, I sat in my chair, relatively transfixed for much of the day, as I mentally relished the contents. I recently read Mark Kurlansky’s “Food of a Younger Land”, which makes it painfully obvious that the United States has lost much of culinary and gustatory interest as the fare has become more homogeneous. This book goes a long way toward rectifying this loss with its delightfully regional recipes—something one rarely sees nowadays. I am most impressed with this book and the obvious extensive research that went into it. Highly recommended!

300. 1st ed dw. Cora Lovisa Brackett Brown; Rose Johnston Brown. Great collectors of American regional cook books, Culinary Americana, see entry.

1st ed. DW. Signed: Grub's on! Come & get it! The Browns Pleasant Plains '40.

1st ed DW.

Post WWII edition. 1st pub 1934.

1st ed.

Previously published as The European Cook book for American Homes 1936.

1st ed. dj. Cora Louis [Brackett] Brown 1861-1939. Bob Carlton Brown.
Brown was a novelist, essayist, journalist and noted food critic and poet. 12 cook books produced within 6 years. The Browns are also notable for having expanded the concept of a Turducken, adding additional, progressively smaller birds surrounding a single oyster, the whole encased in a peacock.

Reads like a novel of the Brown's travels! More than just a snack cookbook. Some suggestions reflect the Depression era life such as how to create melba toast on your car radiator.

1st ed dw.

1st ed DW.

100.