Cora Lovisa Brown (1861–1939)

Rarely do I interrupt what I am doing to sit down and scan a book from cover to cover, but I felt compelled to do so with The Browns 986-page tome on American cookery. In fact, I sat in my chair, relatively transfixed for much of the day, as I mentally relished the contents. I recently read Mark Kurlansky’s “Food of a Younger Land”, which makes it painfully obvious that the United States has lost much of culinary and gustatory interest as the fare has become more homogeneous. This book show more goes a long way toward rectifying this loss with its delightfully regional recipes—something one rarely sees nowadays. I am most impressed with this book and the obvious extensive research that went into it. Highly recommended! show less

I am reminded again of how much I love this book! It is just superb. If you are interested in US cookery, before it became so homogeneous, this is a really good place to start.

Reads like a novel of the Brown's travels! More than just a snack cookbook. Some suggestions reflect the Depression era life such as how to create melba toast on your car radiator.

300. 1st ed dw. Cora Lovisa Brackett Brown; Rose Johnston Brown. Great collectors of American regional cook books, Culinary Americana, see entry.