Welcome to The Easiest Cookbook.
My disappointment that The
Easiest Cookbook didn’t happen as an e-book (only available from used/rare book dealers) was quelled
when I realized I could share the recipes on a blog, along with recipes from the
“Family Treasures” chapter in the also out-of-print, Carol Guilford’s Main
Course Cookbook.
Here is a video from a few years ago where I present my cookbooks on youtube. Also made by Kurtis Kunsak.
From the top. The New Cook’s Cookbook. Revised and available in e-book at Amazon.
A friend asked me if I were going to mention my Broadway/TV days in this ’about me’ intro, and I remembered The New Cook’s Cookbook was first titled, Actress in the Kitchen-- the now-out-of–business publishing house didn’t think that title was appealing.
Mostly,
I remember a cool then-cool now was the NY Times chose it as one of the
best cookbooks of the year and the compliment paid to me by the late food maven,
M.F.K. Fisher. In an article she wrote for the New Yorker magazine lamenting
all the “how-to” cookbooks rolling out of the publishing houses, some of them
written by charming young actresses who hope to impress their dates—(guess who she
meant?) Mrs. Fisher wrote:
“A rare and commendable example of this school
of instruction, with much common sense in it as well as some sense for flavor,
is “The New Cook’s Cookbook,” by Carol Guilford (Macmillan, 1969.)
the Doubleday Cookbook Club
(gone, too) published an edition and Pinnacle Books, the paperback.
THE DIET BOOK
Publisher’s Weekly called THE Diet Book, “informative and fun” and “no
gimmicks or gymcrakeery,” which means tasteless
or showy.
The up-dated book is now
available as an e-book.
The book is really a history
of diets. I researched at NYU’s medical library and read every book on diet
they had, from the first diet book ever published.
What I found was there are
only two ways to lose weight. Low-calorie or low-carbohydrate. All diets are one or the other.
Included in the book is the
full version of the first diet book ever published, Letter On Corpulence, by
William Banting; the copy reproduced is the third edition, published, in 1863.
A delightful read. Banting lost about 50
pounds in one year on a low carbohydrate deal.
There are some nice recipes
and a fairly comprehensive list of the number of calories and amount of
carbohydrates contained in food.
THE GOURMET’S RECESSION COOKBOOK
THE GOURMET’S RECESSION COOKBOOK
Please buy this book. Only
99 Cents. I wanted to give it away, but Amazon wouldn’t let me. I wrote this
“pamphlet” during the height of the recession when food prices began to soar. Still
soaring. The LA Times calls it “
food-shock.”
Recipes for salsa, Slovakian
potato soup, shepherd’s pie, fettucine Alfredo, pulled pork and the Cuban
specialty, picadillo with black beans.
I had fun writing this book
especially the piece in which I opinionatedly consider the best cookbooks
from 1900 to circa 1977.
Some thoughts--
I wonder who made the rule
that ingredients in a recipe have to be listed in the order in which they are
used.
First off, I want to know
what is the main foodstuff I need, and the recipes on the blog are so
constructed.
To new cooks, don’t be
afraid to make mistakes. Wash your hands, often.
“Stay close to the flame!” Meaning don’t put something on the stove and
then walk away.
I always have your wallet in
mind.
I want this blog to be cheerful.
My concern about the chemicals in our soil and food is documented in THE
DIET BOOK. Today, we must eat what I
have termed “defensively.”
My principal mantra remains
a quote from Englishman, Dr. Andrew Boorde, in 1542. “A good cook is half a
physician.”
You may write to me at guilfordcarol@gmail.com.
