Best of
Food

1967

Oranges


John McPhee - 1967
    It contains sketches of orange growers, orange botanists, orange pickers, orange packers, early settlers on Florida's Indian River, the first orange barons, modern concentrate makers, and a fascinating profile of Ben Hill Griffin of Frostproof, Florida who may be the last of the individual orange barons. McPhee's astonishing book has an almost narrative progression, is immensely readable, and is frequently amusing. Louis XIV hung tapestries of oranges in the halls of Versailles, because oranges and orange trees were the symbols of his nature and his reign. This book, in a sense, is a tapestry of oranges, too—with elements in it that range from the great orangeries of European monarchs to a custom of people in the modern Caribbean who split oranges and clean floors with them, one half in each hand.

Talk about Good!


Junior league of Lafayette - 1967
    This versatile cookbook starts with a "roux" and ends with a Gumbo! Talk About Good!, first published in 1967, is now in its 30th printing, with over 775,000 copies sold. This timeless classic is a must for all great cooks. 450 pages, hard-cover with concealed wire. Over 1200 crossed indexed recipes.

Charcuterie and French Pork Cookery


Jane Grigson - 1967
    The charcutier will also sell olives, anchovies, condiments as well as various salads of his own creation, making a visit the perfect stop to assemble picnics and impromptu meals. But the real skill of the charcutier lies in his transformation of the pig into an array of delicacies; a trade which goes back at least as far as classical Rome, when Gaul was famed for its hams. First published in 1969 but unavailable for many years, Jane Grigson's Charcuterie and French Pork Cookery is a guidebook and a recipe book. She describes every type of charcuterie available for purchase and how to make them yourself. She describes how to braise, roast, pot-roast and stew all the cuts of pork, how to make terrines, how to cure your own ham and make your own sausages.

Food Microbiology


William C. Frazier - 1967
    The Fourth Edition features detailed coverage of fermentation and a new chapter on food irradiation.

The Other Half Of The Egg: or, 180 Ways To Use Up Extra Yolks Or Whites


Helen McCully - 1967
    Each recipe calls for one or the other, so that, no matter which half of the egg you start with, there is at hand an original and practical variety of recipes requiring the half of the egg that you have left over.This is not a book of egg cookery per se, but it does have a complete glossary devoted to the care and cooking of eggs and a special section on the crowning glory of all egg cookery, the soufflé. And at the suggestion of the third author (a non-cook who has long wondered what cooks DO with the other half of the egg), there is also a second glossary to explain general cooking terms amd techniques.”