Food of the Fifties with Ruth Chier Rosen

The Chef’s Tour: A Visit into Foreign Kitchens

112 diverse recipes from Chefs and Cultures across the globe
• Mint Condition Vintage Cookbook / Has Never Been Used
• Published in 1952

• 144 pages
• 5 x 3 5/8 inches
• Plastic-coated recipe cards in a removable binding comb
Foreword from 1952: “America’s reputation as a melting pot is most clearly evident in her food habits. We have more international flavor in our daily cooking than most nations, since in it are the native dishes of some group of Americans. Better understanding among the peoples of the world is a must in our times. Here is an occasion where you can really achieve understanding of the daily habits of your world neighbor. Since we all have a distinctive cultural, national, and therefore, different food heritage, nearly all foreign dishes are prepared here. Not all the same spices and herbs are commonly used, but you can come quite close to authenticity. Why not try these recipes and pay a visit into foreign kitchens with us.”
Cookbook Features:

• Section with 20 distinct Menus combining various recipes for a Culturally-themed experience
• 5 Tabbed Sections with Indexes: • Menus • Meat & Fish • Soup & Salad • Poultry & Vegetables • Desserts
• Table of Weights and Measures

Recipes for Fish & Meat-eaters include: Ragout, Veal Scallopini, Veal Steaks, Piroshki, Beef Strogonoff, Mexican Potroast, Veal Paprikash, Lobster Cantonese, Frog Legs Provencal, Baked Clams, Bouillabaisse, Chicken and Mushroom Soup, Chicken in Mole Sauce, Duck with Scallions, Fried Scallion Cake, Duchess Potatoes, Hot Beet and Cabbage Soup, Goulash Soup, Liver Dumplings, Zabaglione, Vienna Torte, Milk Soup and Snow, Anchovy Salad, Endive Salad, Rice Pilaf
Recipes for Vegetarians include: Italian Vegetable Soup, Lentil Soup, Cold Cherry Soup, Cold Beet Broscht, Chick Pea Soup, Finocchio Salad, Escarole Salad, Cucumber Salad, Fruit Salad, Green Salad, Leek Salad, Mixed Green Salad, Cabbage and Beet Salad, Cold Artichokes, Beans Plaki, Corn Meal Mush, Chopped Eggplant, Buckwheat Groats, Apples and Potatoes, Kale, Rice Milanese, French Green Beans, Mushrooms Provencal


Ruth Chier Rosen’s cookbooks are the go-to source for almost any recipe you desire—from the simplest cocktail to the most sophisticated soufflé. With decades of culinary experience packed into 30+ cookbooks under the Handy Aid Cookbooks Press, Ruth specializes in creating simple but delicious and dazzling dishes and drinks. Her books are great for the beginning cook or the seasoned chef.


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