1978 Cookbook Hardcover Ford Diamond Jubilee Recipe Collection

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Ford Diamond Jubilee Recipe Collection
Copyright 1978
This seventh volume offered as part of Ford Motor Company's celebration of its … Read more Ford Diamond Jubilee Recipe Collection
Copyright 1978
This seventh volume offered as part of Ford Motor Company's celebration of its 75th anniversary.

Excerpts from the front and back dust jacket:

FOOD AS A PART OF FORD TIMES

Food has been part of FORD TIMES since issue of May 1946. In that month we established the restaurant feature which has been a regular part of the magazine for more than 31 years. And we began on a fairly lofty note, too, because the opening recipe, from the Lowell Inn in Stillwater, Minnesota, told how to prepare brook trout (with a court bouillon and spices, no less, and with the suggestion that the plate be garnished with tiny cucumber sand- wiches and water cress). Our subse- quent efforts, we think, have been no less worthy sometimes less compli- cated, sometimes more but on an equally proper level.

It became apparent from the beginning that our readers were, so to speak, hungry for news about food. They began to comment favorably on our restaurant feature and to write to us about it, and before long we realized it was the most popular continuing feature in the magazine. Like the editorial content of FORD TIMES. the restaurant
section has been wide-ranging: there is hardly a nook or cranny of America in which we haven't discovered a restaurant and recipe worth noting. And we've summed this up or tried to in six different cookbooks, the first of which was published in 1950.

Along with our restaurant coverage we also have published food stories: there is hardly a food festival or an aspect of food on the American scene that hasn't come to our attention. Back in 1950 we noted the beginnings and proliferation of the national custom of broiling steaks outdoors. In the same year we printed a story on the establishment of Saltwater Farm, in Damariscotta. Maine the first company to ship lobsters successfully all over the country: some 20,000 orders resulted from that story, and the great American lobster boom was on.

We've brought our readers attention to catching crahs in the Carolinas, to the famous chicken-boiling contest in Pennsylvania, to garlic, to artichokes, to perch, to hurgoo, to dozens of kinds of picnics, to gourmet cooking in a camp ground, to chili.

This volume, the Ford Diamond Jubilee Recipe Collection, is our seventh. We offer it as part of Ford Motor Company's celebration of its 75th anniversary With it we offer a promise that FD TIMEs will go on exploring American restaurants and American food. and presenting both to our readers regularly and faithfully.

Nancy Kennedy See less