Lots of the tried and true recipes, 1957-style. Truth be told, not much has changed! A useful little cookbooklet from The Culinary Arts...

They're not just for fish anymore! There are so many tasks that are better when you've got the right fish spatula. I use them for eggs,...

Festive Foods for Four Seasons, Milwaukee Gas Light Company, 1964 It IS a festive little cookbooklet. What it really has going for it are...

In my mid-century cookbook collection I have a trove of "cookbooklets," or elaborate, soft cover recipe pamphlets. Frequently used for...

Ruth M. Malone, also known as "The Cook Book Lady," was Food Editor of Holiday Inn Magazine. She put this bestseller together featuring...

From "The Infinite Feast: How to Host the Ones You Love—Recipes from the Big Easy . . . and Beyond" by Brian Theis, 2020 Click here for...

Compiled by Edna Beilenson. Pictures by Vee Guthrie. "Casserole cooking is easy as pie—A party is born in the wink of an eye!" This is...

Full name: James Beard's Complete Cookbook for Entertaining 1954 Cover design: George Peter Inside drawings: Harry Rosenbaum From...

Full title: The Ford Treasury of Favorite Recipes from Famous Eating Places If you've perused the pages of my cookbook you've noticed I'm...

Zydeco Chop Chop dehydrated Cajun Trinity is a key ingredient in my Toe-Curlin' Creole Cocktail Sauce (Recipe down below!) Not to mention my crowd-favorite, Pimento Cheese Saint Peter, just to name two of the taste-sensation recipes of mine that come to mind. My Toe-Curlin' Cocktail Sauce and Pimento Cheese recipes are from "The Infinite Feast: How to Host the Ones You Love—Recipes from the Big Easy . . . and Beyond" by Brian Theis, 2020 Click here for more on my best-sellin

First things first! From the foreword of my new cookbook: "I’m a guy that’s fascinated by home cooking, its techniques, and its customs....

I mean, who can resist a 1 1/2 hour Gourmet Casserole, that uses not one, but TWO kinds of "cream of" canned soups? You even got yourself...

From "The Infinite Feast: How to Host the Ones You Love—Recipes from the Big Easy . . . and Beyond" by Brian Theis, 2020 Click here for more on my best-selling cookbook! Creole Crawfish 'n Cornbread Dressing Makes 10 to 12 servings This crawfish, andouille and cornbread dressing is great with a lot of mains besides turkey, all year long. I love it with a big broiled pork chop and buttery petits pois. The pickled vegetables add a tangy Sicilian touch. The slicing and dicing

Sou Chan was a Chinese immigrant who made it big in the Big Apple where, for forty years on the corner of 7th Avenue and 52nd Street, he...

From "The Infinite Feast: How to Host the Ones You Love—Recipes from the Big Easy . . . and Beyond" by Brian Theis, 2020 Click here for...

From "The Infinite Feast: How to Host the Ones You Love—Recipes from the Big Easy . . . and Beyond" by Brian Theis, 2020 Click here for...

From Wikipedia: Corbitt authored numerous cookbooks and was the first woman to receive the Golden Plate Award, the highest honor in the...

From Seagram's vacation-time food & drink guide, 1950's Take a helpful tip from southern experts, for mixing ice cold gin drinks. Keep...

Stuffed Rolls, Firecracker Style! From The Illustrated Good Housekeeping Encyclopedic Cookbook 3, 1965 Crab-Meat Filling: 1 6 1/2-oz. can...