Do you collect cookbooks?

Dear Fellow Journalers,

Do you collect cookbooks for a certain cuisine, chef, ingredient (pasta), diet (low carb), item (bread) or a myriad dish like Betty Crocker? I found this topic interesting while doing research on the topic of food journaling. Apparently some people collect cookbooks like some of us collect Christmas Ornaments and for much of the same reasons.

Some people I have talked to about this subject indicate that years before they collected everything from civic organization sponsored cookbooks, Pillsbury pamphlets to “coffee table” glossy paged high-priced cookbooks. Some collect Betty Crocker cookbooks and some collect books with pictures of the finished meal for what they say is inspirational.  Some like cookbooks by certain chefs like Rachael Ray.

Some people collect cookbooks for their value. That reason really surprised me. For instance, it seems that a Betty Crocker Picture Cookbook can bring a price range between $10-$450! A trip to the local book shop confirmed my suspicion that there were hundreds of different types of cookbooks and that if one was to start a collection, they would have to narrow the field considerably and say. only specialize in a single genre or chef. The demand for a rare, good condition cookbook is fueled by the fact that once they go out of print they become increasingly difficult to find. Some astonishing facts from a web site called AbeBooks.com lists a first edition of Julia Child’s “Mastering the Art of French Cooking Vol. 1 & 2” for the staggering price of $7500!! and the “Joy of Cooking” by Irma Rombauer’s 1931 first edition at $4000!!

Happy Hunting through your kitchen, attic and basement and remember, check the pages for handwritten notes by your ancestors. You might find a hidden treasure that is priceless.

Happy Cooking and crafting,

~Sallie


Prize-Winning Fudge

     In my humble opinion, you must have fudge for the holidays. I have made this fudge for over 40 years and still get raves!

Ingredients:

4 1/2 cups sugar (the real kind, not Splenda)

1 (12 oz) can Carnation evaporated milk

3 (6 oz) packages of Chocolate chips (or 1 (12 oz and 1 6 oz) I use Nestle

1 (10 oz) package mini marshmallows

1/2 cup butter

1 tsp vanilla

2 cups chopped walnuts (optional)

Directions:

     Pour sugar and milk into large pan – I use a Dutch Oven). Mix well. Bring to a rolling boil over high heat, stirring occasionally. This mixture tends to bubble a lot so be sure to stay near the stove to avoid disaster! Let boil on medium heat for 8 minutes. Remove from heat and add chocolate chips, marshmallows and butter. Beat until chips and marshmallows melt. Mix in vanilla. Spread in 13″ x 9″ pam-sprayed pan. Cool and cut. I place the pan in the refrigerator to harden.

 The Best Oatmeal Raisin Cookies

B.Fritz

1 cup butter 2 sticks
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups Quaker Oats (quick or old-fashioned uncooked
1 cup raisins or walnuts or both

350 degree oven. Beat butter and vanilla. Mix all dry into butter mixture except the nuts and raisins once mixed then add them. Ungreased cookie sheet but I use parchment paper. Bake 10-12 minutes.

 

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