So we're in Naperville Illinois a few weeks back visiting my sister during a heat wave and 90+ percent humidity (lovely) when my brother-in-law, Andy (co-owner with sis of The Hammer Source, serving all your hammer needs), says, "Hey, have you met Bob?". Looking around, I only see him, with his arms crossed across his chest, holding a knife in one hand, a beautiful knife, a knife that glimmered with the craftsmanship that was put into it's making.
So (flash forward) here in Andy's hands was a Kramer knife, not one that was handmade by Bob Kramer, but handmade by his direction by artisans at SHUN Cutlery in Japan and sold at Sur la Table in the USA. Unfortunately, or fortunately, later that day we had lunch downtown Naperville at Hugo's Frog Bar & Fish House which happened to be right next to Sur la Table. So we decided to take a peek, and it must have been fate, because they were On Sale - I had the credit card out before Jim could pick out his knife. But not cheap - his 10" Chefs knife was "marked down" to $379.95, or just over $400 with tax.
But it's been one of the best gifts I've ever given him. "Look honey, see how it cuts," as he touches the knife to a watermelon and it splits in half, well maybe thats an exaggeration, but it is one hell of a killer knife.
"Denn die einen sind im Dunkeln Und die andern sind im Licht
A small town recipe for a big city. This is not a cooking blog, but it is about food, the food business and cook books. An addiction to the smell of aging paper has led to a collection of over 1,000 cook books, mostly in my dining room.
Co-owner with my husband, Jim/"Sevy", of a Dallas area restaurant we opened 13 years ago. He does the cookin' and I do the countin'.
I've always been a numbers chick - who knew I had this much to say?
Proud mother of The Boy and Sister, great teenagers, along with Hunter the Wonderdog, and Deuce and Tres his partners in destruction.
The costs associated with this blog are funded by Sevy's Grill (8201 Preston Road, Dallas, TX 75225, http://www.sevys.com/, SevysCatering@aol.com), of which the author is co-owner, tax preparer, bookkeeper, head of internet marketing, secretary, filing clerk, and Girl Friday. In return, promotional information about the restaurant and it's activities are posted for public perusal.
This blog does not review restaurants, however from time to time it will "introduce" new places or interesting specials at area restaurants. If any food or items are received as a comp (I never turn down free, but I won't lie for it) the author promises to share that information in the post.
Sometimes the comments can be a bit spicy, especially those of the author. The author reserves the right to refuse to publish those comments that are downright undigestible. It's not objectionable to disagree, it just depends how you say it.
Zero advertising dollars are received, so any endorsements of extraordinary goods or services, such as:
are completely the personal opinion of the author, for which no consideration was received (well, except the public education, but I would argue it wasn't exactly free).
Other Cook Books in the Collection (Through 1950's)
Mrs. Putnam's Receipt Book, and Young Housekeeper's Assistant, (new and enlarged edition) 1867, by Mrs. E. Putnam
The Household Cyclopaedia of Practical Receipts and Daily Wants, 1875, by Alexander V. Hamilton.
Eating For Strength, 1876, by M. L. Holbrook, M.D.
The Household (of the Detroit Free Press), Practical Hints for Modern Homes, Third Edition, 1881, edited by May Perrin Goff.
Household Hints and Recipes, 1884, by Henry T. Williams and "Daisy Eyebright".
Dr. Chase's Third, Last and Complete Receipt Book and Household Physician (Memorial edition), 1888, by A. W. Chase, M. D., Detroit Michigan and Windsor, Ont.
Mrs. Beeton's Cookery Book, circa 1890's.
The Virginia Housewife, or Methodical Cook (Arlington Edition), circa 1890's, by Mrs. Mary Randolph
Modern Cookery, In All Its Branches, 1890, by Miss Eliza Acton .
Cooking School Recipes, 1890, by Miss Amy Barnes.
Our Home Cyclopedia, 1891, by Frank S. Burton
Three Meals A Day, A Collection of Valuable and Reliable Recipes in all Classes of Cookery, 1892, by Maud C. Cooke.
Every-Day Cook-Book, and Encyclopedia of Practical Recipes, 1892, by Miss E. Neil
Choice Receipts Arranged for the Gas Stove, 1893, by Miss Andrews.
The Star Cook Book, A Monitor for the American Housewife in the Dining Room and Kitchen, 1894, by Mrs. Grace Townsend.
Ransom's Family Receipt Book, 1896, by D. Ransom, Son & Co.
The National Home Cook Book, circa 1900's, published by The National Clock & Mfg. Co.
Directions for Operating Puritan Oil Cook Stoves, and Puritan Cook Book Recipes, circa 1900's
Encyclopedia for the Home, 1902 by Maud C. Cooke.
Grand Union Cook Book, 1902, compiled by Margaret Compton.
The Home Cook Book, 1905.
Catering For Two, 1906, by Alice L. James.
Paul Richard's Pastry Book, 1907, by Paul Richards
Household Discoveries, An Encyclopaedia of Practical Recipes and Processes, 1909, by Sidney Morse
The Alfalfa Cook Book (Second Edition), 1909, compiled by the Ladies of the Roswell Cemetery Association, Roswell, NM.
Fellows' Menu Maker, 1910, by Charles Fellows
A New Book of Cookery, 1912, by Fannie Merritt Farmer.
A Handy Book, Containing a Valuable Series of Cooking Lessons, 1912, by Navada Briggs and KC Baking Powder.
Food and Cookery for the Sick and Convalescent, 1913, Fannie M. Farmer.
Fifty Two Sunday Dinners, A Book of Recipes, 1913, by Mrs. Elizabeth O. Hiller
The Something-Different Dish, Odd in Name, But Good to Try When You Want to Have a Change, 1915, by Marion Harris Neil.
The Whys of Cooking, 1916, by Janet McKenzie Hill.
The Cook's Book, 1916, by Janet McKenzie Hill, K C Baking Powder. (Actually, I've found I have two of these.)
Domestic Science, Principles and Application, 1916, by Pearl L. Bailey.
Food, It's Composition, Preparation, Combination and Effects, with Appendix on Cooking, 1916, by Dr. J. H. Tilden.
Buttered Toasts, 1916, by Fred Emerson Brooks (not a cook book, but toasts for cocktails)
European and American Cuisine, 1916, by Gesine Lemcke.
The Boston Cooking-School Cook Book, 1918, by Fannie Merritt Farmer.
Woman's Institute Library of Cookery, 1918, by the Woman's Institute of Domestic Arts and Sciences, Scranton, PA.
Chocolate Recipe Favorites - Kitchen Tested, circa 1920's, Rockwood & Co., (these are actually recipe cards in a mailing envelope, Rockwood & Co. was a very famous New York, NY chocolate maker in the early century).
Condon's Common Sense Culture Book and Canning Guide, circa 1920's, Condon Bros., Seedsmen, Rockford, IL.
The Epicurean, A Complete Treatise of Analytical dn Practical Studies on the Culinary Art, 1920, by Charles Ranhoffer.
50 Ways To Use Marshmallows, A Household Necessity, circa 1920's, S. S. Kresge Company.
Lowney's Cook Book, Revised Edition, 1921, by Maria Willett Howard.
For Luncheon and Supper Guests, 1922, by Alice Bradley.
Food Facts For Every Day, 1924, by Florence E. Winchell.
Good Housekeeping Book of Menus, Recipes and Household Discoveries (12th Edition), 1925, by Good Housekeeping Magazine (update: whoops, now I have two)
Pastry Baking, 1925, by Helen Harrington Downing, Calument Baking Powder Company
Choice Recipes, Chocolate and Cocoa Recipes by Celebrated Cooks, Home Made Candy Recipes by Mrs. Janet McKenzie Hill, 1926, compiled by Walter Baker & Co., Ltd.
Better Homes Recipe Book, 1926, by Marjorie Mills.
The Butterick Book of Recipes and Household Hints, 1927, The Butterick Publishing Company.
Electric Refrigerator Menus and Recipes (3rd edition), 1928, by Miss Alice Bradley.
Table Setting and Service for Mistress and Maid, 1928, by Della Thompson Lutes.
The Edgewater Beach Hotel Salad Book, 1929, by Arnold Shircliffe.
Metropolitan Cook Book, circa 1930's, by The Metropolitan Life Insurance Company.
Modern Cookery Illustrated, circa 1930's, by Lydia Chatterton.
Meat Production on the Farm, circa 1930's, by E. H. Wright Co., Kansas City, MO.
Noble Experiments, 1930, by Judge Jr. (another drinking book - published during prohibition).
Eating for Efficiency, 1930, Evaporated Milk Association.
Aunt Sammy's Radio Recipes Revised, 1931, by the Bureau of Home Economicss, U.S. Dept. of Agriculture.
The Herbalist and Herb Doctor, 1932, by Joseph E. Meyer.
Everyday Foods, 1933, by Jessie W. Harris.
The Round-The-World Cook Book, 1934, by Ida Bailey Allen.
Jack & Mary's Jell-O Recipe Book, circa 1934-1942, by Jack Benny and Mary Livingstone.
Cooking With Elizabeth Craig (4th edition), 1934, Elizabeth Craig, Great Britain.
Recipes of All Nations, 1935, compiled by Countess Morphy.
Table Service and Decoration, 1935, by Lillian M. Gunn.
The Art of Cooking and Serving, 1937, Proctor and Gamble Company.
Magic Chef Cooking (16th edition), 1937, by the American Stove Company
Maidcraft, 1937, by Lita Price and Harriet Bonnet.
Food For Family, Company and Crowd, 1938, by Jessie Marie DeBoth, A.B.
The American Woman's Cook Book, 1938, edited by Ruth Berolzheimer, Culinary Arts Institute.
My Party Book of Tested Chocolate Recipes, 1938, by Frances Lee Barton.
Ten Lessons On Meat, for Use in Schools (Fifth edition), 1940, by National Live Stock and Meat Board.
Ruth Wakefield's Toll House Tried and True Recipes, 1940, by Ruth Graves Wakefield.
The Official Mixer's Manual, 1940, by Patrick Gavin Duffy (originally published 1934).
Foods and Health, Handbook Two for Upper Elementary Grades, 1941, Home Making Department, Public Schools, Kansas City, MO.
Streamlined Cooking, 1942. by Irma S. Rombauer.
La Cocina Practica Cosmopolita (Segunda Edicion), 1943, compiled by el Comite de Servicio Social de la Asociacion Cristiana Feminina de la Ciudad de Mexico, D. F.
The Wartime Cook Book, 1943, by Alice Bradley
Wartime Suggestions to help you get the most out of your Regrigerator, 1943, by Frigidaire Division of General Motors.
Your Share, How to prepare appetizing, healthful meals with foods available today, 1943, Betty Crocker.
Allied Cook Book / Libro de Cocina de Los Aliados, 1944, Publicado por el Allied Sewing Committee, Guatamala, C.A.
Mexican Cookbook, 1945, Erna Fergusson, The University of New Mexico Press.
Adventures in Good Eating (28th printing), 1945, by Duncan Hines.
Woman's Exchange Recipes, Fifty Years of Good Cooking, 1946, by Stella V. Hough, Detroit Woman's Exchange.
Recipes From A Cape Cod Kitchen, 1946, compiled by Doris M. McCue.
The Gentleman's Companion, Volume I, Being an Exotic Cookery Book. Or, Around the World With Knife, Fork and Spoon, 1946, by Charles H. Baker, Jr.
The Gentleman's Companion, Volume II, Being an Exotic Drinking Book. Or, Around the World With Jigger, Beaker and Flask, 1946, by Charles H. Baker, Jr.
The Cordon Bleu Cook Book, 1947, by Dione Lucas.
Aunt Chick's Pies, 1948, by Nettie McBirney, Tulsa, OK.
Knife and Fork In New York, 1948, by Lawton Mackall.
The Art of Italian Cooking, 1948, by Maria Lo Pinto and Milo Miloradovich.
Pressure Cooking, 1948, Ida Bailey Allen.
Operation Vittles Cook Book, 1949, compiled by the American Women in Blockaded Berlin.