Cookery
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The Cornucopia Being a Kitchen Entertainment and Cookbook by Judith Herman and Marguerite Shalett Herman Winner, American Institute of Graphic Arts' Fifty Books of the Year The Cornucopia, published to wide acclaim in 1973, is an exquisitely annotated collection of five centuries of European and American culture as seen through the eyes of both the chef and the gourmet. Drawing on more than 150 sources, beginning with The Forme of Cury (1390), through to the 1890s and some of the most beautiful examples of culinary Victoriana, this richly good-humored book tumbles out a virtual treasury of food lore, commentary and opinion, customs and attitudes, and more than three hundred delectable and tested recipes, given in their original format. From a 1598 recipe for “four and twenty blackbirds baked into a pie,” to an exquisite 1653 Izaak Walton recipe for stuffed pike, to an 1898 formula for a drink improbably named the ”Bosom Caresser” (sherry, brandy, sugar, an egg yolk, and a pinch of cayenne pepper), this unique volume is all the food lover could ask for. Reviews of the original edition: “I am enjoying it immensely, and it is one of those books that makes one want to try things out--like the puff pastry on page 233...I love the way the book is set up...that the recipes have been left as written...my congratulations for a job well done.”--Julia Child “The Cornucopia...is pure entertainment...such general easy jolliness is hard to find and much to be savored....I can find nothing but plain enjoyment in the book.” 7 1/4 x 9 1/4, 319 pages, 500 line illustrations
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A Celebration of Herbs with Shirley Kerins First prize, 14th Annual Tabasco Community Cookbook Awards Finalist, Southern California Booksellers Association Awards The Huntington Herb Garden is one of the most comprehensive herb gardens in America. Its popularity and the knowledge of its longtime curator, Shirley Kerins, have prompted the creation of a cookbook celebrating herbs. This book features nearly fifty herbs from the familiar parsley and sage to the less common nigella seed and lemongrass. Hundreds of recipes, many submitted by members of the Huntington community—staff, volunteers, and scholars—were tested twice by a corps of experienced volunteer cooks under Ms. Kerins' direction. The book has an herb section and a recipe section with illustrations and commentary from the Library's more than 200 books of herbals, many of them printed before 1600. 224 pages, 9 x 10, illustrations, herb source list, bibliography, index of herbs, general index, cloth Click here to see sample images Praise for A Celebration of Herbs: “Packed with information...More than 200 recipes are provided, such as goat cheese and basil ravioli, Thai beef and mint salad, and lemon thyme poached peaches. Hungry yet?”—Sunset “A book to enjoy on many levels, beautifully produced, a pleasure to read and with many mouth-watering recipes.”—Herbs: The Journal of the Herb Society “This part history, part cookbook is worthy of the elegance associated with the Huntington Library's formal gardens, renowned art museum, and marvelous library.”—American Herb Association Quarterly “A gem of inspiration that will inspire even the most hesitant cook.”—Mountain Valley Growers
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