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Just realized the best cookbooks are at library sales, not bookstores
I stopped by the Friends of the Library sale in my town of Burlington last Saturday and ended up spending $8 on three cookbooks from the 1970s and 80s. One of them, "The New York Times Cookbook" from 1975, has recipes with no pretension at all just simple instructions and ingredients I can actually find at the grocery store. Has anyone else noticed that older cookbooks feel more honest about what cooking actually looks like on a weeknight?
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evaperez17d ago
Totally agree, old cookbooks just tell you how it is without the fluff.
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thomas_scott17d ago
Yeah, the library sale thing is underrated. I grabbed a 1982 "Joy of Cooking" for a dollar last month and it's night and day compared to the 2019 edition they sell at Barnes and Noble. The older one just tells you how to roast a chicken without three paragraphs about the farmer's name and the type of sea salt. Another thing nobody talks about is that old cookbooks don't hide the fat and sugar. They just say "use a stick of butter" instead of trying to trick you with applesauce or Greek yogurt. Plus the binding on those older books is way better. They were meant to be splattered on and used for years, not just look pretty on a shelf.
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