Ann Seranne (1914–1988)

This is my all-time favorite cookbook. I'm not sure if it's because the first copy I had of it belonged to my mother or the fact that some of our family favorite dishes come from this book (e.g. Oy Yok Sung, Chili Con Carne, Studzla Brot, Huevos Rancheros, Poultry Stuffing). It's not even as if I would make all of the recipes because I don't mix milk with meat in my cooking or cook with seafood. I simply skip the recipes with the ingredients I don't use and try other recipes. More often than show more not, they're excellent. I refer back to the meat-cooking section every year to figure out how long to roast my turkey (without a thermometer - Imagine that!) or how to fix a certain type of meat or vegetable. I love most of the results. It's the most scribbled-in cookbook I have because I write comments in all the margins! show less

If I had to only keep one book on food preservation, this would be it. Very understandable charts and information on food quality over time of preservation.

I like the way this book looks. But I only make the spiced apple cider, which is great in a slow cooker for office potlucks.

Given to me as a "gift" for registering for china from the May Co.; this little book is more appreciated by me these days for it's nostalgic look back to the styles and attitudes of the early 70's.