So the library recently accepted two huge cookbook collections on donation, and this is a source of joy for me. Some of them are more fun to mock, however, than to actually use.
Case in point: James Beard’s Casserole Cookbook
The back cover says:
Remember — cooking casseroles is an ego trip. Broil a fine steak and people say, “What a good steak!” Whip up a scrumptious casserole and people say, “What a great cook!” And they are right.
But what is even better is that each recipe has a little blurb/quip to match it
- Veal Roast in Casserole – tender and juicy
- Calf’s Heart – something of interest
- Pork Steak in Casserole – catch that aroma!
- Veal Surprise – savory and flavory
- Beef Casserole with Olives – exotic touch
- Boeuf a l’Ail – for adventures
- Tripes a la Nicoise – ever try tripe?
- Quick Beefsteak Pie – after a steak
- Corned Beef Hash in Casserole – real eye opener
- Pork Chops with Sauerkraut – stag-night special
- Braised Short Ribs with Mushrooms – educated ribs
- Liver Loaf – good for everything
- Browned Chicken Casserole – plenty of garnish
- Chicken Goulash – for grand affairs
- Chicken Hash Mornay – glamor added
- Chicken Mexican – this will keep
- Turkey-Olive Casserole – interesting combination
- Roast Turkey Sesamine – really exotic
- Lobster au Gratin – for royalty only
- Broccoli Souffle – pretty special
- Cream Succotash – for company
- Plaza Succotash – rich potpourri
- Stuffed Tomatoes – can’t go wrong
- Savory Stuffed Tomatoes – anchovy added!
- Baked Cauliflower – glamorized favorite