This cookbook features recipes going back 4,000 years. One thing I really like about it is often ingredients are substituted with modern analogs. This book has a section talking about the original what they were and how they were made. One example, Garum, Roman fish sauce. You can still get it, It is now called Colatura di Alici. I have used it, but Red Boat Vietnamese Fish Sauce is superior in every way. I have wondered if you sat a ancient Roman down and had him sample the 2 the modern... Read more ..read more

One great source for recipes is from the websites of manufacturers of food products. Examples: Red Boat Fish Sauce Steen's Syrup Calrice (Calrose) Tabasco Hormel Kikkoman Sriraja Panich A pointer about Kikkoman Soy Sauce. Japanese brewed Kikkoman tastes better than the US brewed version. The reason is the Japanese brewed version uses alcohol for its preservative, the US version uses Sodium Benzoate. You can get the Japanese version from Amazon ..read more

These 2 books are available from Amazon. They feature recipes contributed by the actors in these 2 TV series. I have both and the feature some really good stuff. Both have very good entrees ..read more

This is a recipe booklet published in 1930 by Hector Boiardi, Who we know of today as Chef Boyarbee, Hector changed the spelling so people would pronounce his last name correctly. As you might expect the recipes feature Chef Boyarbee canned sauces in the recipes. These sauces are still available. Here is a downloadable copy of this booklet from the University of Iowa. https://digital.lib.uiowa.edu/islandora/object/ui:szathmary_1732 ..read more

There was a booklet, "Chuckwagon Cooking From Marlboro Country" put out by Phillip Morris in the 1981's that was a freebee given out at liquor stores. It was a gigantic hit. My copy is sealed away its recipes recorded digitally. It interested me because my Great Grandmother Crips was a Chuckwagon cook for William, "Wild Bill" Cody. The popularity of this pamphlet prompted Philip Morris to publish 4 cooks The Marlboro County Cookbooks. All of them are available on Amazon. What is there... Read more ..read more

This is the master recipes of the US Armed Forces. It was realized after WW2 that for logistical reasons the recipes used in the US Armed Forces needed to be standardised this finally happened in 1969 with the combining of the recipes used by the 4 services into the Armed Forces Recipe Service. This is what feeds American service men and women on shore or at sea. The recipes feed 100 people. To get the portion needed for the number you are going to feed use the formula below. It is... Read more ..read more

SOAR, now called RecipeSource, Was created by the grad' student, Jennifer Snider Coopersmith at Berkeley in the year 2000. It is hosted on the University of California Berkeley server. It is a database of recipes from all over the world. It is very nicely indexed so if you are looking are a Chicken recipe from Ethiopia you can fine a number of great recipes. The site has not been converted to HTTPS so your browser is going to tell you the end of civilization will happen if you open the... Read more ..read more

Specialty Produce is a giant database of fruits and vegetables. It has information about each entry and how to use them. It is powered by Specialty Produce a large retail and wholesale grocery supplier located in San Diego, Ca. If it is in season, and they have it you can purchase and have FedEx'ed anything from their store. The last time I looked the database listed 120 different Apple varieties and over 150 different tomatos ..read more

Thought a few of you might find this interesting. The link should work https://www.nytimes.com/2024/03/13/...e_code=1.c00.2V8J.DzYINofaME_C&smid=url-share ..read more

I went back and forth on posting this recipe. First of all, sorry, it's not that photogenic. No picture. Secondly, and even more bizarrely it requires like not one thing to be cut. You don't even really have to peel the garlic. Stupid, I know. But it was so good, I felt I just had to share it with you all, so here you go. A Tangia is a tall Moroccan pot. I used a clay pot for this, but if you have something like a 3 quart saucepan with a good heavy lid or a smallish dutch oven, that would... Read more ..read more