Sources

In addition to a huge collection of Betty Crocker, Pillsbury and Best Foods recipe pamphlets, and a smaller collection of community cookbooks, following are books and websites that I have found generally useful in this project. I make no claims that I am presenting a canonical bibliography on the subjects presented here.

Native Nutrition and Produce-Dominated Cooking

Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats, by Sally Fallon (Washington DC: New Trends Publishing, 1999, 2001) ISBN 0 9670897 3 5 – This is the “big daddy” cookbook of the native nutrition movement. Packed with extensive argument for eating this way, as well as 700 recipes. As more people become aware of it, this book may have the affect that Diet for a Small Planet did in the 1970’s. http://www.amazon.com/exec/obidos/ASIN/0967089735/acollectofdec-20

The Garden of Eating: A Produce-Dominated Diet & Cookbook, by Rachel Albert-Matesz and Don Matesz (Phoenix, AZ: Planetary Press, 2004) ISBN 0 9641267 1 0 (CPL 641.563 ALB) – These former vegans have embraced the Weston Price philosophy, without renouncing the importance of “low-fat”. The front matter of the book is quite good, and influenced the organization of this book (in categorization of vegetables especially). I think their explanation of macronutrient balance is very helpful (to oversimplify it: by mass, fruits and vegetables (carb foods) should predominate in the diet, but by ratio of macronutrient grams, there should be balance between fat, carbs and protein.) However, I am personally more convinced by Sally Fallon and Mary Enig on the topic of fats in general. http://www.amazon.com/exec/obidos/ASIN/0964126710/acollectofdec-20

Basic Cooking Techniques and Familiar “Home Cooking” Recipes

Cook’s Illustrated, America’s Test Kitchen, and Christopher Kimball

The Cook’s Bible: The Best of American Home Cooking, by Christopher Kimball (Boston: Little, Brown and Company, 1996) ISBN 0 316 49371 6 (CPL 641.5 KIM) – I love all the books from Christopher Kimball and the Cook’s Illustrated team, as they experiment to prove whether the old rules are really true, and write such clear instructions that include the “why” as well as the “how”. http://www.amazon.com/exec/obidos/ASIN/B00008RWAY/acollectofdec-20

Here in America’s Test Kitchen: All-New Recipes, Techniques, Equipment Ratings, Food Tastings, and Science Experiments from the Hit Public Television Show, by the editors of Cook’s Illustrated magazine (Brookline, MA: Boston Common Press, 2002) ISBN 0 936184 59 0 (CPL 641.5 HER) http://www.amazon.com/exec/obidos/ASIN/0936184590/acollectofdec-20

The Kitchen Detective: A Culinary Sleuth Solves Common Cooking Mysteries with 150 Foolproof Recipes, by Christopher Kimball (Brookline, MA: America’s Test Kitchen, 2003) ISBN 0 936184 70 1 (UFL 641.5 KIM) http://www.amazon.com/exec/obidos/ASIN/0936184701/acollectofdec-20

Steaks, Chops, Roasts, and Ribs: A Best Recipe Classic, by the Editors of Cook’s Illustrated Magazine (Brookline, MA: America’s Test Kitchen, 2004) ISBN 0 936184 78 7 (CPL 641.6 STE) – The Illustrated (and Opinionated) Buying Guide for Meat chapter is worth the price of admission all by itself. Each cut of meat is illustrated, rated for flavor, price, and sometimes tenderness and described complete with a list of alternate names. http://www.amazon.com/exec/obidos/ASIN/0936184787/acollectofdec-20

Other

Need to get Harold McGee? http://www.amazon.com/exec/obidos/ASIN/0684800012/acollectofdec-20

75 Years of All-Time Favorites: Main Dishes, Side Dishes, Breads, Desserts, by Better Homes and Gardens (Des Moines, IA: Better Homes and Gardens Books, 1997) ISBN 0 696 20633 1 (CPL 641.5) – Recipes from past issues (from 1922 to 1997), both those nominated by readers as their favorites from past issues and those that won recipe contests, are given with the year they appeared in the magazine. http://www.amazon.com/exec/obidos/ASIN/0696206331/acollectofdec-20

Best of the Bakeoff, by Pillsbury (NY: M, 1996, 2001) ISBN x x x x (CPL 641.815) – http://www.amazon.com/exec/obidos/ASIN/060960838X/acollectofdec-20

Cookwise: The Hows and Whys of Successful Cooking with over 230 Great Tasting Recipes, by Shirley O. Corriher (NY: William Morrow & Co., ?) ISBN 0 688 10229 8 (CPL 641.5 COR) – http://www.amazon.com/exec/obidos/ASIN/0688102298/acollectofdec-20

How to Cook Everything () ISBN x x x x http://www.amazon.com/exec/obidos/ASIN/0471789186/acollectofdec-20

Joy of Cooking, by Irma S. Rombauer and Marion Rombauer Becker (NY: The Bobbs-Merrill Company, 1931… 1975 edition) ISBN 0-02-604570-2 – I consider this book the standard reference for twentieth century American cookery. I particularly like the format for writing recipes, and used it as my model for my own book here. http://www.amazon.com/exec/obidos/ASIN/0026045702/acollectofdec-20

The New Cook, by Mary Berry and Marlena Spieler (London: Dorling Kindersley Limited, 1997) ISBN 0 7894 1996 3 (UFL j641.5 BER) – The recipes are a bit more to adult taste, but this book is full of wonderful photographs – of equipment, ingredients and processes. It will show you how to bone a chicken, make classic sauces, even do stir-fry. http://www.amazon.com/exec/obidos/ASIN/0789419963/acollectofdec-20

Kid-Friendly Food

I find this to be generally a scary category of books. So many are very preachy on the subject of doing whatever it takes to be ultra-low fat (using plastic foods, et. al.), or are full of recipes that your average kid (not to mention most adults) would turn up their noses at. This category of books seems generally to be a baby-boomer authored phenomenon, and is pursued with the same intensity as children’s soccer or teaching your infant to read using flash cards. The following are far less offensive than most in the category.

One Bite Won’t Kill You: More than 200 Recipes to Tempt Even the Pickiest Kids on Earth, by Ann Hodgman (Boston: Houghton Mifflin Company, 1999) ISBN 0 395 90146 4 – Ann Hodgman’s cookbooks (besides this one, there is Beat This! and Beat That!) are so much fun to read – she has a marvelous personal voice that comes through. Unlike most books in this genre, this book is not about cooking with kids first and taste second, but is strictly focused on pleasing picky eaters. http://www.amazon.com/exec/obidos/ASIN/0395901464/acollectofdec-20

Targeted at Babies and Preschoolers

Kids Are Natural Cooks by Parents' Nursery School (Houghton, 1974) ISBN x x x x - From the Natural Foods movement of the 1970’s, this is a book I remember from my own childhood. How to lead small children through making yogurt, peanut butter, applesauce, soup, cake, pumpkin seeds and so on. Even better (and a rarity in kid-cooking books), this is from before the “fat-free” movement decimated American cuisine, so the recipes are worth eating. http://www.amazon.com/exec/obidos/ASIN/0395185084/acollectofdec-20

Mommy Made and Daddy too!: Home Cooking for a Healthy Baby and Toddler, by Martha and David Kimmel with Suzanne Goldenson (NY: Bantam Books, 2000 (originally published 1990)) ISBN 0 553 38090 7 – This book contains instruction for how to make baby food, but also how to adapt recipes to save a portion for a baby or toddler in the midst of making something for the rest of the family. Very useful for getting into the swing of making your own purees for baby. http://www.amazon.com/exec/obidos/ASIN/0553380907/acollectofdec-20

Mommy’s Little Helper Cookbook: Fun Recipes for Mommies and Children 3 to 7 to Make Together, by Karen Brown (NY: Meadowbrook Press, 2000) ISBN 0 88166 346 8 (UFL j641.5123 BRO) http://www.amazon.com/exec/obidos/ASIN/0689830726/acollectofdec-20

Pretend Soup and Other Real Recipes: A Cookbook for Preschoolers & Up, by Mollie Katzen and Ann Henderson (Berkeley, CA: Tricycle Press, 1994) ISBN 1 883672 06 6 (UFL j641.5123 KAT) – Each recipe appears in two versions in this innovative book – a standard format for the assisting adult and a pictorial pre-reading format for the child. http://www.amazon.com/exec/obidos/ASIN/1883672066/acollectofdec-20

Targeted at Grade-Schoolers

Honest Pretzels, by Mollie Katzen (Berkeley, CA: Tricycle Press, 199) ISBN x x x x (CPL j641.5123 KAT) http://www.amazon.com/exec/obidos/ASIN/1883672880/acollectofdec-20

Kids are Cookin’: All-Time Favorite Recipes That Kids Love to Cook, by Karen Brown (NY: Meadowbrook Press, 1997) ISBN 0 88166 279 8 (UFL j641.5123 BRO)

Kids in the Kitchen (Lenexa, Kansas: Cookbook Publishers, Inc., 1996) ISBN 0-934474-74-5 http://www.amazon.com/exec/obidos/ASIN/0934474745/acollectofdec-20

The Magic Kitchen Cookbook, by Disney Enterprises, Inc (Des Moines, IA: Meredith Books, 2007) ISBN 978-0-696-23935-9 http://www.amazon.com/exec/obidos/ASIN/0696237326/acollectofdec-20 My son wanted this book, but I have actually been amazed at the edibility of the recipes we've tried. Not that there is anything terribly unique, but when your kid chooses the recipe and stands next to you helping to cook it, he eats the final product. And maybe even learns something in the bargain. Lightning-Fast Wraps and Sloppy Dogs are two of his favorites. This book is a product of Disney's attempt to make itself over as a healthy influence rather than pushing junk food. Note that our copy has characters from Cars on the cover, rather than characters from Toy Story.

• http://www.time.com/time/business/article/0,8599,1548788,00.html - Disney Goes Healthy
• http://www.laobserved.com/biz/2006/10/disney_and_healthy_f.php - Disney and healthy food
• http://adisney.go.com/healthykids/ - Disney's Healthy Kids

Targeted at Middle and High-Schoolers

Clueless in the Kitchen: A Cookbook for Teens, by Evelyn Raab (Buffalo NY: Firefly Books, 1998) ISBN 0 8 3 8 (CPL j641.5123 RAA) http://www.amazon.com/exec/obidos/ASIN/1552092240/acollectofdec-20

Copycat and Mix Replacements

This is a category of cookbook you will need to check used bookstores and libraries for. If you should be wanting to save money (such as after losing half your family income when a parent quits his or her job to stay home with the kids) cooking from scratch makes a huge dent in the grocery bill. You may be surprised just how little time most mixes actually save you, as well. These books are useful starting points in that effort.

Better than Store-Bought: A Cookbook: Authoritative recipes for the foods that most people never knew they could make at home, by Helen Witty and Elizabeth Schneider Colchie (NY: Harper & Row, 1979) ISBN 0 06 014693 1 http://www.amazon.com/exec/obidos/ASIN/0060146931/acollectofdec-20

Cheaper & Better: Homemade Alternatives to Storebought Goods, by Nancy Birnes (NY: Harper & Row Publishers, 1987) ISBN 0 06 096083 3 http://www.amazon.com/exec/obidos/ASIN/0060960574/acollectofdec-20

More Make Your Own Groceries, by Daphne Metaxas Hartwig (Indianapolis: The Bobbs-Merrill Company, Inc., 1983) ISBN 0 672 52671 9 http://www.amazon.com/exec/obidos/ASIN/0672526719/acollectofdec-20

Top Secret Restaurant Recipes, by Todd Wilbur (NY: A Plume Book/Penguin Books, 1997) ISBN 0 452 27587 3 (CPL 641.5973 WIL, UFL (missing pgs) 641.5973 WIL) http://www.amazon.com/exec/obidos/ASIN/0452275873/acollectofdec-20

Gluten-Free Cooking Techniques

Carol Fenster

After working through a couple of Bette Hagman’s books, I came across Carol Fenster’s work. I have had very good luck with the baked goods I have tried from her cookbooks.

Wheat-Free Recipes and Menus: Delicious Dining without Wheat or Gluten, by Carol Fenster, Ph.D. (Littleton, CO: Savory Palate, Inc., 1995) ISBN 1 889374 05 9 http://www.amazon.com/exec/obidos/ASIN/1889374059/acollectofdec-20

Bette Hagman

Bette Hagman is the elder stateswoman of gluten-free cooking. I admire how she taught herself and experimented to come up with workable baked goods recipes.

The Gluten-free Gourmet: Living Well Without Wheat, by Bette Hagman (NY: Henry Holt and Company, 1990) ISBN 0 8050 1210 9 http://www.amazon.com/exec/obidos/ASIN/B00007CWHA/acollectofdec-20

More from the Gluten-free Gourmet: Delicious Dining Without Wheat, by Bette Hagman (NY: Henry Holt and Company, 1993) ISBN 0 8050 2324 0 http://www.amazon.com/exec/obidos/ASIN/0805065245/acollectofdec-20

The Gluten-free Gourmet Cooks Fast and Healthy, by Bette Hagman (NY: Henry Holt and Company, 1996) ISBN 0 8050 3980 5 http://www.amazon.com/exec/obidos/ASIN/0805065253/acollectofdec-20

Add Bread Book http://www.amazon.com/exec/obidos/ASIN/0805060782/acollectofdec-20

The Gluten-free Gourmet Makes Dessert, by Bette Hagman (NY: Henry Holt and Company, 2002) ISBN 0 8050 6806 6 (UFL and CPL 641.563 HAG) http://www.amazon.com/exec/obidos/ASIN/B0001LUH1A/acollectofdec-20

Rebecca Reilly

Reilly’s background as a professionally-trained chef is a real asset in the development of gluten-free recipes.

Gluten-Free Baking: More Than 125 Recipes-for Delectable Sweet and Savory Baked Goods, Including Cakes, Pies, Quick Breads, Muffins, Cookies, and Other Delights, by Rebecca Reilly (NY: Simon & Schuster, 2002) ISBN 0 684 87252 8 http://www.amazon.com/exec/obidos/ASIN/1416535993/acollectofdec-20

Fermenting and Preserving Techniques

Bruce Aidells’ Complete Sausage Book: Recipes from America’s Premier Sausage Maker, by Bruce Aidells and Denis Kelly (Berkeley: Ten Speed Press, 2000) ISBN 1 58008 159 2 (UFL 641.66 AID) http://www.amazon.com/exec/obidos/ASIN/1580081592/acollectofdec-20

The Complete Book of Year-Round Small-Batch Preserving: Over 300 Recipes, by Ellie Topp and Margaret Howard (Buffalo, NY: Firefly Books, 2001) ISBN 1 55209 575 4 (UFL 641.4 TOP) – This book explains canning and gives tons of recipes. http://www.amazon.com/exec/obidos/ASIN/1552094898/acollectofdec-20

The Joy of Pickling: 200 Flavor-Packed Recipes for All Kinds of Produce from Garden or Market, by Linda Ziedrich (Boston: The Harvard Common Press, 1998) ISBN 1 55832 132 2 (UFL 641.42 ZIE) – Unlike most books about pickles, which usually only cover canned pickles, this includes coverage of fermented pickles, cabbage pickles, rice-bran, miso and soy sauce pickles, and pickled meat, fish and eggs. Very good info on troubleshooting fermented cucumber pickles. http://www.amazon.com/exec/obidos/ASIN/1558321330/acollectofdec-20

Making Sauerkraut and Pickled Vegetables at Home: Creative recipes for lactic-fermented food to improve your health, by Klaus Kaufmann and Annelies Schöneck (Vancouver, Canada: Alive Books, 1997) ISBN 0 920470 66 1 (UFL 641.46 KAU) – This is a very thin book, but gives good coverage of the how and why of lactic fermentation. – www.alive.com http://www.amazon.com/exec/obidos/ASIN/155312037X/acollectofdec-20

Mary Bell’s Complete Dehydrator Cookbook, by Mary Bell (NY: William Morrow & Company, Inc., 1994) ISBN 0 688 13372 X (UFL 641.44 BEL) – How to dry everything. http://www.amazon.com/exec/obidos/ASIN/0688130240/acollectofdec-20

Preserved: drying, salting, smoking, pickling, preserving in sugar and alcohol, sausages and salamis, infused oils and vinegars, fermenting, bottling and canning, air exclusion, freezing and over 50 delicious recipes, by Nick Sandler and Johnny Acton (Singapore: Kyle Books, 2004) ISBN 1 904920 01 2 (CPL 641.42 SAN) – This coffee table book is full of very inspirational photos as well as overviews of a whole slew of techniques, including old fashioned corned beef, gravlax, british sausages, luncheon meat (spam) and miso. http://www.amazon.com/exec/obidos/ASIN/1904920012/acollectofdec-20

Quick Pickles: Easy Recipes with Big Flavor, by Chris Schlesinger, John Willoughby, and Dan George (San Francisco: Chronicle Books, 2001) ISBN 0 8118 3015 2 (UFL 641.46 SCH) – This book is about pickles that are not canned, and is a survey of international pickle traditions as well as a compendium of Dan the Pickle Man’s recipes. Many refrigerator vinegar pickle recipes are in this book, but there is also a bit of coverage of fermented ones as well. http://www.amazon.com/exec/obidos/ASIN/0811830152/acollectofdec-20

Wild Fermentation: The Flavor, Nutrition, and Craft of Live Culture Foods, by Sandor Ellix Katz (White River Junction, Vermont: Chelsea Green Publishing Company, 2003) ISBN 1 931498 23 7 – This is a very personal book, with wide coverage of the topic of lactic fermentation. Already considered a classic. http://www.amazon.com/exec/obidos/ASIN/1931498237/acollectofdec-20

G.E.M. Cultures in California – www.gemcultures.com

Vegetarian Alternatives

How it all Vegan!: Irresistible Recipes for an Animal-Free Diet, by Tanya Barnard and Sarah Kramer (Vancouver: Arsenal Pulp Press, 1999) ISBN 1 55152 067 2 – Three things I particularly like about this book – front matter discussing alternatives and substitutions, an appendix of ingredients to watch for on a label (and why), and a whole chapter devoted to kid-friendly recipes. http://www.amazon.com/exec/obidos/ASIN/1551520672/acollectofdec-20

Sundays at Moosewood Restaurant, by The Moosewood Collective (NY: Fireside Books (Simon & Schuster, 1990) ISBN 0 671 67989 9 – From the famous Ithaca restaurant, excellent international recipes that just happen to be lacto-ovo or pesce-vegetarian. http://www.amazon.com/exec/obidos/ASIN/0671679902/acollectofdec-20

Special Appliances (Slow Cooker, Indoor Grill)

Fix-It and Forget-It Cookbook: Feasting with your Slow Cooker, by Dawn J. Ranck and Phyllis Pellman Good (Intercourse, PA: Good Books, 2000) ISBN 1 56148 317 6 – This is a very large collection of recipes, with several versions presented for any particular dish. In that there is a huge variation in the amount of innovation, usefulness and overall tastiness among the recipes here, this is basically a community cookbook but with national input and a strict focus on slow cooker recipes. There are some very good recipes, but there are also a great many uses for vile powdered onion soup. There is no introductory matter describing converting recipes for slow cookers or anything else – just recipes. http://www.amazon.com/exec/obidos/ASIN/1561483176/acollectofdec-20

George Foreman’s Indoor Grilling Made Easy, by George Foreman with Kathryn Kellinger (:, 2004) ISBN x x x x – http://www.amazon.com/exec/obidos/ASIN/0743266749/acollectofdec-20

Raichlen’s Indoor! Grilling, by Steven Raichlen (NY: Workman Publishing, 2004) ISBN 0 7611 3335 6 – This is a very good introduction, not just to the contact grill (e.g. George Foreman grill), but also grill pans, built-in grills, freestanding grills, the fireplace, the countertop rotisserie, and the stove-top smoker. http://www.amazon.com/exec/obidos/ASIN/076113588X/acollectofdec-20

Culinary History

The American Century Cookbook: The Most Popular Recipes of the Twentieth Century, by Jean Anderson (NY: Clarkson Potter, 1997) ISBN 0 517 70576 1 (UFL 641.5973 AND) http://www.amazon.com/exec/obidos/ASIN/0517225980/acollectofdec-20

American Dish: 100 Recipes from Ten Delicious Decades, by Merrill Shindler (NY: Citadel Press, 1996, 2003) ISBN x x x x http://www.amazon.com/exec/obidos/ASIN/080652488X/acollectofdec-20

American Sandwich: Great Eats from All 50 States, by Becky Mercuri (Salt Lake City: Gibbs Smith Publisher, 2004) ISBN 1 58685 470 4 (CPL 641.84 MER) – Based on the PBS special “Sandwiches That You Will Like,” produced by WQED Multimedia, Pittsburgh http://www.amazon.com/exec/obidos/ASIN/1586854704/acollectofdec-20

The Best Thing I Ever Tasted: The Secret of Food, by Sallie Tisdale ( : ,19) ISBN x x x x (UFL 641.3 TIS) http://www.amazon.com/exec/obidos/ASIN/1573228532/acollectofdec-20

Can She Bake a Cherry Pie?: American Women and the Kitchen in the Twentieth Century, by Mary Drake McFeely? (Amherst: University of Massachusetts Press, 2000) ISBN 1 55849 250 X http://www.amazon.com/exec/obidos/ASIN/1558493336/acollectofdec-20

The Food Chronology: A Food Lover’s Compendium of Events and Anecdotes, from Prehistory to the Present, by James Trager (NY: Henry Holt and Company, 1995) ISBN 0 8050 3389 0 (UFL 641.09 TRA) – http://www.amazon.com/exec/obidos/ASIN/080505247X/acollectofdec-20

Rare Bits: Unusual Origins of Popular Recipes, by Patricia Bunning Stevens (Athens, Ohio: Ohio University Press, 1998) ISBN 0 8214 1232 9 (Parkland TX 714 .S7812 1998) http://www.amazon.com/exec/obidos/ASIN/0821412337/acollectofdec-20

The Food Timeline by Lynne Olver – http://www.foodtimeline.org (http://www.gti.net/mocolib1/kid/food.html)

What’s Cooking America? by Linda Stradley http://whatscookingamerica.net

Web Sites

I collected numerous versions of recipes from these web site communities in making comparisons.

• http://www.recipesource.com/
• (SOAR: The Searchable Online Archive of Recipes)
• http://www.recipezaar.com/
• http://www.cooks.com/
• http://allrecipes.com/recipes/
• http://www.epicurious.com/
• http://www.recipegoldmine.com/