1949 Sunset All-Western Foods Cook Book by Genevieve Callahan Rare Cookbook Traditional Dishes Old New World Cooking Gift Idea For Her
Sunset All-Western Foods COOK BOOK
Hardcover, 284 pages by Genevieve Callahan Printed in 1949
Measures 9.25 x 7 Weighs 1 lb 4.1 oz
"Western tables are twice blessed. First, with the magnificent bounty of good foods which grow here, aided by fertile soil and friendly sun. This bounty, no less varied than Western scenery, includes dates and citrus of southern valleys and wild blackberries and frost-sweetened apples of the Northwest. The second blessing is the cosmopolitan blending of the Western tradition of hospitality and good eating - a tradition which can mix the restraint of New England with the lushness or the South Seas, enriching both.
The cosmopolitan character of Western Foods dates from the days of the padres when whole steers were barbecued on the wild ranchos, and treasured recipes from Madrid and Mexico were followed for fast days and fiestas. Gold-rush adventurers added secrets from places as diverse as China and Cornwall in England. The Western climate was friendly to olives from Spain and wine grapes from France and Italy, and so masters from the Old World planted their acres in the New, and toasted the future in wines which often equaled the fabled vintages left behind. All this helps explain the catholicity of the Western palate.
Though bountiful, Western foods need never be commonplace. For Western cooks, grateful for their luck, are imaginative. They explore all the nuances of flavor - of tasty venison and rainbow trout, and steel-head, golden pheasant, and wild ducks from the hunters; of oranges, grapefruit, tangerines, limes, lemons, and kumquats from the warm foothills; tiny yellow tomatoes and plump beefsteak varieties; seafood of all shapes and sizes, the oysters small and the clams sometimes immense; abalone and swordfish, and the pencil-slim silver smelt that run in the Columbia and Sandy Rivers in the Spring; shrimps no bigger than question marks, and salmon grown large battling northern rivers; wild blackberries and strawberries and huckleberries; honey with lingering taste, and soft, persuasive cheeses. And there is a tropical touch of dates, guavas, papayas, passion fruit and persimmons.
These are a few of the riches the West brings to your kitchen. And though Westerners appreciate the art of good plain American cooking, a certain pioneer spirit is an amulet against dullness. A cook's alphabet of Western foods starts well - with Abalone, Artichokes, Avocados - and ends with the tenderness of Z for Zucchini and Zest of the lemon rind. Western cooks know the sorcery of herbs. Sukiyaki, fish cioppino, polenta, and other favorites from many lands are at home in Western kitchens. More often than not, you will bless the cook and politely beg for the recipe.
There are many such notable recipes here - in a volume that is much more than a regulation cook book. In its 284 pages you will find complete directions for selecting, preparing, cooking, and serving Western food products of every kind - vegetables, fruits, nuts, meats, poultry, game and wines. It contains 750 recipes (including those for favorite foreign dishes made of Western foods), 88 menus, plus 310 illustrative drawings and hundreds of marginal notes. To make it easy to use the book, products are listed and discussed in alphabetical order under each main heading. Consult index for specific recipes.
We hope that you will enjoy this book, and we know that you will delight in the Western foods you'll meet here. Old friends and new."
Front cover shows some minor scuffing at edges, and a mark just under the title.
Back cover also shows minor scuffing. Binding edge shows scuffing at top and bottom.
Former owner stamp inside front cover and title page.
Two pages were actively participating in a cooking experience, it is pictured. All other pages appear unmarked and intact. Pages are tight in binding and text is crisp.