GOOD COOKING MAGAZINE : PROFESSIONAL COOKING BY GISSLEN : CLEVELAND COOKING SCHOOL
Good Cooking Magazine
(The Good Cook) The Good Cook was a series of instructional cookbooks published by Time-Life Books and edited by cookbook author Richard Olney. Each volume was dedicated to a specific subject (such as meat or poultry) and was heavily illustrated with photos of cooking techniques.
A chamber for holding a supply of cartridges to be fed automatically to the breech of a gun
a periodic publication containing pictures and stories and articles of interest to those who purchase it or subscribe to it; "it takes several years before a magazine starts to break even or make money"
a business firm that publishes magazines; "he works for a magazine"
A regular television or radio program comprising a variety of topical news or entertainment items
product consisting of a paperback periodic publication as a physical object; "tripped over a pile of magazines"
A periodical publication containing articles and illustrations, typically covering a particular subject or area of interest
25.365 (the papa edition)
I'd already taken my photo for today, in progress photos of my quilt but while cleaning my disaster area of a screen printing nook, I stumbled upon my grandfathers old collection of la cucina italiana magazines.
He subscribed for a while & I brought them with me. I decided to open one up & all these papers fell out. Old recipes. Both his and one in my moms writing. I have no idea why but I just started crying my eyes out. Hormones? The fact that I've become really into cooking & I can't share it with him? That he didn't see me happily married? All of those reasons + PMS? I'm not sure but it was a good cry.
He was a fantastic cook. He & my grandmother had seperate kitchens. He was an architect. I love his printing, I've always said that if I was better with computers I'd make his printing into a font. I love his way of "recipes", which are really just lists in order that you should cook things. One is the label of a bunch of broccoli rabi & then his notes on how he prepared it.
All I know is, this week I'm making the lentil soup from his notes.
Any thoughts on how to store these? I'm thinking some small acid free/archival frames for our ktichen.
It actually cuts remarkably easy.
The April 2010 issue of Saveur has an article on cardamom, and being the good Norwegian that I am, I had to make the Cardamom-Ginger Crunch. It's really, really very rich. There's a ton of ginger in it, so it's a little spicy, too. And there's a whole pound of butter.