Bountiful Browsing

Well, I gave you a little info on the Friends of the Library book sale last time, but tomorrow the "real" show begins.  You might remember seeing the empty tables and filled boxes.  Now there are empty boxes and filled tables!

Notice the table in front contains books near and dear to the Feeder’s heart

With the recent “boom” in cooking and food, our cookbook table just gets bigger each year.  In the interest of capitalizing on the tidal wave, every chef you ever heard of has a cook book, and many of them eventually find their way onto the book sale table.  There is always a bunch of Rachel Ray cast offs, but there are also quality books by Julia and Jacques, if you look for them.  How many of you remember this guy, one of the early, early pioneers of TV chefs?

To make sure the Galloping Gourmet is still with us, I just googled him and he is still alive (in his early eighties), probably wine glass in hand, hopefully cooking something.  Notice he was parked next to a more recent celeb, The Barefoot Contessa.

The cookbooks range from serious to frivolous, with tips on how you can have a different chicken dish every day of the year (which i can't imagine)

Or, if you want more variety, you could take home these two beauties, for a mere four bucks and have 5 years (2000/365) of recipes.

I suppose that there might (hopefully should) be some overlap between the 1000 “classic” and the 1000 “b-word” version.  One would hope so.  I always wonder how the publishers come up with that many recipes.  

I was not sure how to interpret this one:

Meaning “easy to make”? or jump on the trendy band wagon, a la Dana Carvey's church lady:  "how conveeeeeeenient!"

The volunteers who unbox the books try to get them kind of arranged in groups on a particular subject.  One of the areas I always look for is the bar tending section, a small portion of which looks like

I enjoy looking in the older volumes, and generally check for the Feeder’s Favorite, a “Dry Manhattan”.  I was pleased to see at least two of them had the correct recipe

This is the recipe I prefer.   

Another was close:

but an olive garnish?  And notice the recipe for the “regular” Manhattan, just above the (dry) version.   No mention of bitters, now considered standard for Manhattan.

Anyway, it is always fun to browse, and you never know what you might find (I'm sure nearby Craig Claiborne is spinning in his grave)

Apparently she doesn’t have to worry about how to

DFD

Come and see me this weekend, in the Non-Fiction building..