Showing Off My Collection

April 30, 2014

I have an addiction.  It can be pricy, it is heavy at times, and it can be totally gross too.

I collect cookbooks. Very specific ones.  Older than I am.  Full of colorful pictures. With well-written recipes and information about their history.

I have Vincent Prices’ cookbook just because he was AWESOME!

I inherited a few of those pamphlet cookbooks, ones given out by grocery stores and food companies to promote their own products.  I love the kitschy art and the very traditional recipes, many of them are chock full of information.

The first one to show off is The German and Viennese Cookbook by the Culinary Arts Institute.

This is the front cover. (I just noticed I did not unfold the bottom properly.) The back cover is nifty.

Adorable.

I love German food. One of my favorite restaurants was Cafe Heidelburg in Las Vegas. While writing this I found out it closed in 2012. I knew the owner Tanya, worked with her husband Herald, and even attended her wedding. The reception was held at the restaurant and guests were served the most delightful schnitzel, spaetzle, sausages and German chocolates. The cake was heavenly, covered with strawberries.

Inside this gem of a cookbook there are only two pages of with actual food pictures. (Most of the recipes have illustrations instead.)

The top row includes; Veal cutlets with fried eggs, with cauliflower topped with mustard sauce and parsley potato balls.  Cheese cake. Braised Spicy Spareribs and a Beef pot roast with wine and potato dumplings.

Center row; Apple pancakes, oxtail stew and sweet-sour cabbage.

Bottom Row; Macaroni and Ham

On the whole, most of the recipes are good.  Some of them need editing for health reasons. For instance, the kohlrabi with sour cream uses MSG, and, yeah, no. I’ll get my umami from something else.

This cookbook covers many recipes in soups, breads, cookies, desserts, vegetables. dumplings and main dishes.  They hardly represent the be-all and end-all of German food, as the recipes they are fully Americanized and the writers seem to love adding MSG to everything. Though since this book was published in 1956 I should probably cut them some slack. When I come across such books I’m thankful for the dishes with simpler ingredient dishes. By which I mean, lack of chemicals.