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2 Home & Garden Cooking and Food- Humorous

The Gallery of Regrettable Food: Highlights from Classic American Recipe Books

by

The Gallery of Regrettable Food: Highlights from Classic American Recipe Books Cover

ISBN13: 9780609607824
ISBN10: 0609607820
Condition: Standard
Dustjacket: Standard
All Product Details

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Synopses & Reviews

Publisher Comments:

WARNING: This is not a cookbook. You'll find no tongue-tempting treats within — unless, of course, you consider Boiled Cow Elbow with Plaid Sauce to be your idea of a tasty meal. No, The Gallery of Regrettable Food is a public service. Learn to identify these dishes. Learn to regard shivering liver molds with suspicion. Learn why curries are a Communist plot to undermine decent, honest American spices. Learn to heed the advice of stern, fictional nutritionists. If you see any of these dishes, please alert the authorities.

Now, the good news: laboratory tests prove that The Gallery of Regrettable Food AMUSES as well as informs. Four out of five doctors recommend this book for its GENEROUS PORTIONS OF HILARITY and ghastly pictures from RETRO COOKBOOKS. You too will look at these products of post-war cuisine and ask: "WHAT WERE THEY THINKING?" It's an affectionate look at the days when starch ruled, pepper was a dangerous spice, and Stuffed Meat with Meat Sauce was considered health food. Bon appetit.

The Gallery of Regrettable Food is a simple introduction to poorly photographed foodstuffs and horrid recipes from the Golden Age of Salt and Starch. It's a wonder anyone in the 1940s, '50s, and '60s gained any weight. It isn't that the food was inedible; it was merely dull. Everything was geared toward a timid palate fearful of spice. It wasn't non-nutritious — no, between the limp boiled vegetables, fat-choked meat cylinders, and pink whipped Jell-O desserts, you were bound to find a few calories that would drag you into the next day. It's just that the pictures are so hideously unappealing.

Author James Lileks has made it his life's work to unearth the worst recipes and food photography from that bygone era and assemble them with hilarious, acerbic commentary: "This is not meat. This is something they scraped out of the air filter from the engines of the Exxon Valdez." It all started when he went home to Fargo and found an ancient recipe book in his mom's cupboard: Specialties of the House, from the North Dakota State Wheat Commission. He never looked back. Now, they're not really recipe books. They're ads for food companies, with every recipe using the company's products, often in unexpected and horrifying ways. There's not a single appetizing dish in the entire collection.

The pictures in the book are ghastly — the Italian dishes look like a surgeon had a sneezing fit during an operation, and the queasy casseroles look like something on which the janitor dumps sawdust. But you have to enjoy the spirit behind the books — cheerful postwar perfect house-wifery, and folks with the guts to undertake such culinary experiments as stuffing cabbage with hamburger, creating the perfect tongue mousse when you have the fellas over for a pre-game nosh, or, best of all, baking peppers with a creamy marshmallow sauce. Alas, too many of these dishes bring back scary childhood memories.

Review:

"Those encountering Lileks for the first time are in for an even bigger treat than the 'foamy prune whip with cherry gel' found within." School Library Journal

Review:

"How a dish of scrambled eggs topped with cheese, ketchup, and cream of mushroom soup earned the moniker 'Eggs Oriental' goes beyond the inscrutable." Booklist

Synopsis:

WARNING: <BR>This is not a cookbook. You'll find no tongue-tempting treats within — unless, of course, you consider Boiled Cow Elbow with Plaid Sauce to be your idea of a tasty meal. No, The Gallery of Regrettable Food is a public service. Learn to identify these dishes. Learn to regard shivering liver molds with suspicion. Learn why curries are a Communist plot to undermine decent, honest American spices. Learn to heed the advice of stern, fictional nutritionists. If you see any of these dishes, please alert the authorities. <BR>Now, the good news: laboratory tests prove that The Gallery of Regrettable Food AMUSES as well as informs. Four out of five doctors recommend this book for its GENEROUS PORTIONS OF HILARITY and ghastly pictures from RETRO COOKBOOKS. You too will look at these products of post-war cuisine and ask: "WHAT WERE THEY THINKING?" It's an affectionate look at the days when starch ruled, pepper was a dangerous spice, and Stuffed Meat with Meat Sauce was considered health food. <BR>Bon appetit! <BR>The Gallery of Regrettable Food is a simple introduction to poorly photographed foodstuffs and horrid recipes from the Golden Age of Salt and Starch. It's a wonder anyone in the 1940s, '50s, and '60s gained any weight. It isn't that the food was inedible; it was merely dull. Everything was geared toward a timid palate fearful of spice. It wasn't nonnutritious — no, between the limp boiled vegetables, fat-choked meat cylinders, and pink whipped Jell-O desserts, you were bound to find a few calories that would drag you into the next day. It's just that the pictures are so hideously unappealing. <BR>Author James Lileks has made it his life's work to unearth the worst recipesand food photography from that bygone era and assemble them with hilarious, acerbic commentary: "This is not meat. This is something they scraped out of the air filter from the engines of the Exxon Valdez." It all started when he went home to Fargo and found an ancient recipe

About the Author

James Lileks is a columnist for the Minneapolis-St. Paul Star Tribune. His popular website, "The Institute of Official Cheer," on which The Gallery of Regrettable Food is based, can be seen at lileks.com.

What Our Readers Are Saying

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Average customer rating based on 3 comments:

Jennifer Short, March 18, 2009 (view all comments by Jennifer Short)
Pistachio-ketchup cake is sure to be a crowd-pleaser! Or maybe you should make "everyone's favorite" beet pie casserole! Need a little whimsy on your table? Penguins made from boiled eggs and olives are sure to please! This book is a hillarious look at the recipes of yore that should have never been invented such as salmon and cucumbers in green gelatin! Grab a snack of tongue mousse and enjoy this book. You'll enjoy it much more than you would the recipes inside -- that is if you had to EAT them!
Was this comment helpful? | Yes | No
(3 of 5 readers found this comment helpful)
lonegungirl, May 23, 2008 (view all comments by lonegungirl)
A very funny book, particularly to anyone who might have been exposed to cooking from the perhaps culinarily-challenged 50's, 60's, and 70's. In which we learn that some cooks were apparently color-blind, and that any meat dish can be improved with the addition of celery.
Was this comment helpful? | Yes | No
(5 of 13 readers found this comment helpful)
Gypsi, August 4, 2007 (view all comments by Gypsi)
This book will make you sick--with laughter. James Lileks is s snarky, sarcastic and adorable with a sense of humor that will leave you rolling in the floor. This book is no different. You may regret looking at the food, but you'll never regret reading the book!
Was this comment helpful? | Yes | No
(13 of 21 readers found this comment helpful)
View all 3 comments

Product Details

ISBN:
9780609607824
Subtitle:
Highlights from Classic American Recipe Books
Author:
Lileks, James
Publisher:
Clarkson Potter
Location:
New York
Subject:
General
Subject:
Cookery
Subject:
History
Subject:
General Cooking
Subject:
Cooking and Food-Historical Food and Cooking
Copyright:
Edition Number:
1st ed.
Series Volume:
6
Publication Date:
20010911
Binding:
Hardback
Grade Level:
General/trade
Language:
English
Illustrations:
COLOR PHOTOS THROUGHOUT
Pages:
192
Dimensions:
8.60x7.74x.69 in. 1.55 lbs.

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Related Subjects

Arts and Entertainment » Excess Culture » Everything Else
Arts and Entertainment » Humor » General
Cooking and Food » Food Writing » Humorous
Cooking and Food » Oddities
Cooking and Food » Reference and Etiquette » Historical Food and Cooking

The Gallery of Regrettable Food: Highlights from Classic American Recipe Books Used Hardcover
0 stars - 0 reviews
$10.50 In Stock
Product details 192 pages Crown Publishers - English 9780609607824 Reviews:
"Review" by , "Those encountering Lileks for the first time are in for an even bigger treat than the 'foamy prune whip with cherry gel' found within."
"Review" by , "How a dish of scrambled eggs topped with cheese, ketchup, and cream of mushroom soup earned the moniker 'Eggs Oriental' goes beyond the inscrutable."
"Synopsis" by , WARNING: <BR>This is not a cookbook. You'll find no tongue-tempting treats within — unless, of course, you consider Boiled Cow Elbow with Plaid Sauce to be your idea of a tasty meal. No, The Gallery of Regrettable Food is a public service. Learn to identify these dishes. Learn to regard shivering liver molds with suspicion. Learn why curries are a Communist plot to undermine decent, honest American spices. Learn to heed the advice of stern, fictional nutritionists. If you see any of these dishes, please alert the authorities. <BR>Now, the good news: laboratory tests prove that The Gallery of Regrettable Food AMUSES as well as informs. Four out of five doctors recommend this book for its GENEROUS PORTIONS OF HILARITY and ghastly pictures from RETRO COOKBOOKS. You too will look at these products of post-war cuisine and ask: "WHAT WERE THEY THINKING?" It's an affectionate look at the days when starch ruled, pepper was a dangerous spice, and Stuffed Meat with Meat Sauce was considered health food. <BR>Bon appetit! <BR>The Gallery of Regrettable Food is a simple introduction to poorly photographed foodstuffs and horrid recipes from the Golden Age of Salt and Starch. It's a wonder anyone in the 1940s, '50s, and '60s gained any weight. It isn't that the food was inedible; it was merely dull. Everything was geared toward a timid palate fearful of spice. It wasn't nonnutritious — no, between the limp boiled vegetables, fat-choked meat cylinders, and pink whipped Jell-O desserts, you were bound to find a few calories that would drag you into the next day. It's just that the pictures are so hideously unappealing. <BR>Author James Lileks has made it his life's work to unearth the worst recipesand food photography from that bygone era and assemble them with hilarious, acerbic commentary: "This is not meat. This is something they scraped out of the air filter from the engines of the Exxon Valdez." It all started when he went home to Fargo and found an ancient recipe
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