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Cookbook Keepers: Page 7

Cookbook buys seldom travel. Two fates await a cookbook.
It reposes on a collector's shelf, or, it becomes part of an estate and handed down to next-of-kin.



Cookbook Keepers, a matched set of professional food, wine and travel writers, both are attorneys...

The Christensens have a cookbook collection of 341 shelved in their rural home where they entertain extensively, Both are serious gardners: tending culinary herbs, vegetables, fruit trees, medicinal herbs. She gathers, they both forage, and both cook in a professional kitchen. Many consider their countryside to be Louis Bromfield Country.

Jon Christensen
Panelist, Keepers Seminar
Restaurant Reviewer
The Columbus Dispatch, 2002-
Columbus Monthly (1975-1991); This Week Newspapers, (1991-2001)
Columbus, Ohio


Mary Christensen
Locavore, Rural Organic Gardener
Wine Writer
Columbus, Ohio


His favorite all-time cookbook:
Great Italian Cooking
La Grande Cucina Internazionale
by Luigi Carnacina
Abradale Press
English translation by Luigi Veronelli c 1986

This a heavy weight...5.4 pounds, 851 pages beautifylly illustrated intended for serious cooks. Jon Christensen easily fits the mold when it comes to serious cooking. When this elegant book first hit the shelves it was one of the first English publications to present Italian food as fine cuisine in league with the French masters.

Written by a disciple of France's Auguste Escoffier who is often called "the Italian Escoffier," the book is organized similarly to Escoffier's great tome. It begins with simple stock, as recipe No.1. From there, more complex stocks, then sauces made from stocks, then sauces made from more than one basic sauce. Master this and you have mastered French and Italian cooking.


Her favorite Keeper:
Mastering the Art of French Cooking, Volume 1
by Julia Child
With Colleagues Simone Bech and Louisette Bertholle
Illustrator Sidonie Coryn
Knopf Publishing Group
Updated edition 1983

Take note, Keepers, she means Volume 1, not 2. When first published this quickly became a textbook for the whole family, not just the usual head cook in the home.

Her comments: The recipes are more explicit than a Larry Flynt publication. If you can read, you can cook great meals from this book. In addition, the recipes have been scrupulously researched and tested by Ms. Child. Compare that to so many other cookbooks, where following the recipe can yield dull or even disastrous food because recipes have not been tested. Another plus: many recipes are French country cooking at its best; you won't find these in restaurants, as they're not cute enough on the plate, or are designed to serve 6-8 people.

















A backyard starter patch for dedicated locavores: The Christensens' plant labels in their 2011 summer garden offered a mix of fava beans, asparagus, tomatoes, sweet peppers, hot peppers, potaotes, Swiss chard, several kinds of kale, several basils, several pole beans, artichoke, cardoons, fennel root, celery root, parsnips, broccolis, Brussels sprouts, Asian pears, several European pears, several heirloom and spray-free apples, quince and persimmons. This is all organic.


Keeper: Carol Kizer
Chair Emeritus
Hospitality Management Department


Columbus State Community College
Columbus, Ohio
ckizer@cscc.edu


Her Fave Keeper:
One Thousand Successful Recipes
by Lulu Thompson Silvernail
S. & H. Cook Book
c 1926
NOTE: The author originally in 1923 wrote Nine Hundred Successful Recipes, then in 1926 penned One Thousand Successful Recipes.




Mz. Kizer's comments:
Currently (2011) I am engrossed in a cookbook that I just received, one that I have been seeking for years. It is titled One Thousand Successful Recipes by Lulu Thompson Silvernail, original copyright 1923. My mother used that book exclusively and it long ago was lost from the family. I had mentioned it to a lady on an airport shuttle in Chicago about eight years ago. It turned out she owns a small bookstore, Bonnie Slotnick Cookbooks, in New York, NY. I couldn't believe it when I received an email from her early this year that the book had just appeared on her desk, and she wondered if I was still looking for it. This one is in near-perfect condition, just yellowed, and was a Christmas gift to someone from her mother in 1930. There is lots of "teaching" in the beginning of each food category, but the suggestions on cake baking are the most interesting with four-and-a-half pages of instructions... think of temperature control in ovens of the day, and no cake flour. Mrs. Silvernail was a domestic science teacher for a milling company in Kansas City and taught classes in the use of hard winter wheat short patent flour. Frozen desserts were a challenge too, no freezers, so instructions were for packing in salt and ice.

Anyway, in addition to lots of other things, this is my current fun reading. Thought you might be interested in this story about someone who actually kept my request for such a long time.

NOTE: Amazon.com has a used hardcover for $145; one with an unknown binding, $201.25.
www.bonnieslotnickcookbooks.com
bonnieslotnickbooks@earthlink.net


Mz. Kizer will be forthcoming with her second and third choices reflecting her decades in the culinary education field.



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