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4 Local Warehouse Cooking and Food- US General
4 Remote Warehouse Cooking and Food- Historical Food and Cooking

The Mad, Mad, Mad, Mad Sixties Cookbook: More Than 100 Retro Recipes for the Modern Cook

by

The Mad, Mad, Mad, Mad Sixties Cookbook: More Than 100 Retro Recipes for the Modern Cook Cover

 

Synopses & Reviews

Publisher Comments:

As Don Draper famously said, “Nostalgia: a twinge in your heart far more powerful than memory alone.” Nostalgia, of course, also calls to one’s appetite. Thanks in part to the popular series Mad Men, fans are discovering the classic cuisine of the 1960’s; whether to revisit the favorite recipes of their childhoods or to celebrate the comforting, sometimes kitschy, always-satisfying dishes of the era, including:

• Waldorf Salad

• Sweet and Sour Meatballs

• Beef Stroganoff

• Steakhouse Creamed Spinach

• Buttermilk Dinner Rolls

• Cherries Jubilee

• Daiquiri Lime and Gelatin Mold

• Classic cocktails such as Blue Hawaiians, Brandy Alexanders, and Manhattans

• And many more!

Each recipe is adapted for the modern palate, with less fat and healthier ingredients than in the originals (no more bacon fat as a kitchen staple!). Full-color photographs showcase the food, proving that retro cuisine can be sophisticated and delicious. The Sensational Sixties Cookbook will also provide tips on hosting the ultimate sixties soiree, complete with menus, music playlists, and table decorations. So grab a swizzle stick, put Bobby Darin on the turntable, and get cooking—sixties style!

 

 

Review:

"Smartly timed to coincide with the new season of AMC's Mad Men, this compilation of retro recipes from Rodgers (Thanksgiving 101) and Maclean (coauthor, Fabulicious!) covers all the requisite dishes for '60s-style entertaining, including Piggies in Blankets, a rumaki that suggests substituting pineapple or dates for those averse to chicken liver, a tomato and shrimp aspic, and Chicken à la King. But rather than use the ubiquitous prepackaged fare of the 60s, Rodgers and Maclean eschew canned foods and encourage cooks to start from scratch for everything from a Southern Caramel Cake to green beans in mushroom sauce. Whether or not entertainers are up to the task probably depends on intent-is the goal a great meatloaf, or might the daiquiri lime and gelatin mold dessert be meant primarily as kitsch? Nevertheless, the book's real cachet comes from its collection of retro cocktails, strangely tucked into the book's last chapter. Folks will delight in pitch-perfect renditions of a classic Manhattan, Mai Tai, and Bloody Mary, as well as a Brandy Alexander, Grasshopper, and Tom Collins-iconic beverages that often get short shrift in favor of martinis. Even if readers never attempt the ambitious Beef Wellington or Tip Toe Inn's Lattice-Topped Cherry Cheesecake, Rodgers and Maclean provide plenty of fun food ideas. Photos. "
Publishers Weekly Copyright PWxyz, LLC. All rights reserved.

About the Author

Rick Rodgers is the author of more than 35 cookbooks including Thanksgiving 101 and Fondue, and the IACP Cookbook Award nominees Kaffeehaus and The Carefree Cook. He is a frequent contributor to Bon Appetit and epicurious.com. He lives in Maplewood, NJ. Visit him at rickrodgers.com.

Heather Maclean is the co-author of the New York Times bestsellers Skinny Italian and Fabulicious!, and has appeared on many national TV programs including Good Morning America and CBS Early Show. She lives near Detroit, Michigan. Visit her at heather-maclean.com.

Product Details

ISBN:
9780762445738
Author:
Rodgers, Rick
Publisher:
Running Press Book Publishers
Author:
MacLean, Heather
Subject:
General Cooking
Subject:
Cooking and Food-General
Subject:
Cooking and Food-US General
Edition Description:
Trade Cloth
Publication Date:
20120431
Binding:
HARDCOVER
Language:
English
Pages:
224
Dimensions:
8.25 x 7.25 in

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Related Subjects

Arts and Entertainment » Humor » General
Cooking and Food » General
Cooking and Food » Oddities
Cooking and Food » Reference and Etiquette » Historical Food and Cooking
Cooking and Food » Regional and Ethnic » United States » Ethnic
Cooking and Food » Regional and Ethnic » United States » General
Cooking and Food » Special Occasions » Entertaining
Health and Self-Help » Psychology » General

The Mad, Mad, Mad, Mad Sixties Cookbook: More Than 100 Retro Recipes for the Modern Cook New Hardcover
0 stars - 0 reviews
$20.00 In Stock
Product details 224 pages Running Press Book Publishers - English 9780762445738 Reviews:
"Publishers Weekly Review" by , "Smartly timed to coincide with the new season of AMC's Mad Men, this compilation of retro recipes from Rodgers (Thanksgiving 101) and Maclean (coauthor, Fabulicious!) covers all the requisite dishes for '60s-style entertaining, including Piggies in Blankets, a rumaki that suggests substituting pineapple or dates for those averse to chicken liver, a tomato and shrimp aspic, and Chicken à la King. But rather than use the ubiquitous prepackaged fare of the 60s, Rodgers and Maclean eschew canned foods and encourage cooks to start from scratch for everything from a Southern Caramel Cake to green beans in mushroom sauce. Whether or not entertainers are up to the task probably depends on intent-is the goal a great meatloaf, or might the daiquiri lime and gelatin mold dessert be meant primarily as kitsch? Nevertheless, the book's real cachet comes from its collection of retro cocktails, strangely tucked into the book's last chapter. Folks will delight in pitch-perfect renditions of a classic Manhattan, Mai Tai, and Bloody Mary, as well as a Brandy Alexander, Grasshopper, and Tom Collins-iconic beverages that often get short shrift in favor of martinis. Even if readers never attempt the ambitious Beef Wellington or Tip Toe Inn's Lattice-Topped Cherry Cheesecake, Rodgers and Maclean provide plenty of fun food ideas. Photos. "
Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
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