Recipes for Vintage Books and Magazines

Looking Backward

January 12, 2018

A little diversion from current craziness.  It’s somehow comforting to know that in January 1981, Gourmet’s suggestion for the meal of the month was this East Indian dinner.  Looks good to me.

 

 

 

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How to Eat an Artichoke

January 10, 2018

Leafing through an old Gourmet – February 1981 – I came upon this vintage recipe for one of my favorite soups, which was a signature dish at The Stanford Court Hotel.

A couple of years later – in 1983 – the Stanford Court would be the scene of the first major multi-chef dinner.  At the time it was considered unthinkable that a group of chefs would actually want to work together.  Or that they’d manage to make a decent meal. Almost every article about the dinner began, “Too many chefs….”

It was, of course, a fantastic evening.  And the start of something entirely new.  If you want to see the menu, look here.

 

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Another Side of 1975

January 1, 2018

From the same issue as that tangerine croquembouche, here are some more appealing (to me at least) suggestions. The article is called “European Entree Pies” and there are some very interesting recipes here….

 

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Vintage Popcorn to Welcome the New Year

December 31, 2017

Everything old is new again. If you think flavored popcorn is a modern invention, take a look at this article from Gourmet, circa 1984.  That Cheddar Bacon version could not be more au courant – although you might want to substitute Sriracha for the Tabasco in the pepper version.

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New Year’s Buffet, Pig Head Included

December 30, 2017

This menu, from Gourmet’s January 1975 issue, is one of those stunning artifacts that tells you how much things have changed.

For one thing, it’s hard to imagine any mainstream magazine starting a recipe with “halve your butcher halve a pig’s head.”  For another, what contemporary cook would think stuffing Brussels sprouts was a good idea?  This menu also ends with one of the most absurd-looking deserts I’ve ever seen. Every time I look at it I laugh.

The ham crescents, on the other hand, seem like a good idea. And if you use frozen puff pastry, they’re a piece of cake.

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