Top | Newsletter 2011

Culinate Newsletter December 14

(mailing, James Berry)

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 h1. Dear readers,
 
 My first exposure to community cookbooks was in second grade, when each of us dutifully brought in a recipe to contribute to a class cookbook. Our instructions were to copy our contribution onto a blank piece of paper and format it however we wanted (in my case, doodles in the margins). I had carefully written out a recipe for toffee bars, which, incidentally, was not so different from the recipe below. I was thrilled that my classmates were going to be able to make one of my favorite treats, right in their own homes.

 It seemed as though weeks went by (although I'm sure it was only a few days) before our teacher had assembled all of the recipes, and stapled them into books for each of us. I packed my new cookbook home and proudly showed my mother the recipe I had contributed. Right away, she spotted the problem: It was missing the butter — which, as you know if you've ever made toffee bars, is a central ingredient. The horror! 

 This was also my first exposure to the concept of proofreading.

 This week on Culinate, Sharon Hunt recounts her own experience with community cookbooks and looks into the history of these books. "Apart from their charitable causes, community cookbooks were a labor of love, with recipes handed down from mother to daughter as gifts to be treasured," writes Sharon. 

 Or daughter to mother, as the case may be.
 
 Kim Carlson
 Editorial Director

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story1id: 361569
story1text: "Christina Eng has settled on eight excellent cookbooks she's giving as gifts." 
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story2text: "John Ivanko and Lisa Kivirist created this crunchy, minty holiday cookie."

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recipe1text: "Sweet bliss: Flaky, chewy shortbread topped with sticky, caramelly almonds."
recipe2id: 362243
recipe2text: "Kate McDonough combines a few ingredients to great effect."




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