Sometimes we love food not just because of the amazing taste but because of the memories we associate with it. It is a great time to walk down memory lane while cooking or baking your old favorites. We’d love to hear about your favorites and share ours on Tuesday, July 20 at 1 p.m. Register online to get your Zoom link!
All the following books are recipe books from different eras and regions.
Betty Crocker lost recipes: beloved vintage recipes for today’s kitchen by Betty Crocker Print
Modern comfort cooking: feel-good favorites made fresh and new by Lauren Grier Print
Momofuku Milk Bar by Christina Tosi eBook
Real snacks: make your favorite childhood treats without all the junk by Lara Ferroni Print
Retro recipes from the ’50s and ’60s: 103 vintage appetizers, dinners, and drinks everyone will love by Addie Gundry Print
Salt smoke time: homesteading and heritage techniques for the modern kitchen by Will Horowitz Print
The vintage baker: more than 50 recipes from Butterscotch pecan curls to sour cream jumbles by Jessie Sheehan Print
Vintage Cakes: Timeless Recipes for Cupcakes, Flips, Rolls, Layer, Angel, Bundt, Chiffon, and Icebox Cakes for Today’s Sweet Tooth by Julie Richardson eBook
Recipes and Tales
These books combine memories with recipes. You get to understand why the authors enjoy the food as well as make it.
One dish at a time: delicious recipes and stories from my Italian-American childhood and beyond by Valerie Bertinelli Print
The turmeric trail: recipes and memories from an Indian childhood by Raghavan Iyer Print
The best cook in the world: tales from my momma’s table by Rick Bragg Large Print
Summers under the tamarind tree: recipes & memories from Pakistan by Sumayya Usamani Print
Nothing fancy: recipes and recollections of soul-satisfying food by Diana Kennedy Print
Maman’s homesick pie: a Persian heart in an American kitchen by Donia Bijan Print
Bong Mom’s Cookbook by Sandeepa Datta Mukherjee eBook
From Genealogy Archives
Collin County Images has a few cookbooks in the collection, with interesting, local recipes through the decades
This is a collection of recipes from around North Texas, mainly in and around Plano. You will see some local names such as Harrington, Haggard and Schimelpfenig.
- One Large White Head of Cabbage
- One Gal. of Green tomatoes
- One half Gal. Onions
- Ten Large Green Bell Peppers
Chop vegetables with Food Chopper, add one cup of salt mix well and cook 30 minutes after they start boiling.
Make the sauce: of one cup plain flour, 3 cups sugar, 3 tablespoons turmeric, and 9 tablespoons mustard, the turmeric gives it the flavor. Mix dry ingredients well and add gradually one quart of vinegar. Tie three tablespoons of mixed spices in a bag and boil with the dressing, cook very thick, drain all water from the vegetables, mix them with the dressing. Do not mix spices with relish but take them out before adding vegetables with sauce.
Keep hot and seal in glass jars. This is a splendid time of year to make the pickle as you can get the vegetables fresh. You can add horseradish if you like.
For more resources, check out historical “cookbooks” and “recipes” through Portal to Texas History. You can search through their old newspapers for some truly vintage recipes like this one from The Shamrock Texan 1931.