Whether you are growing basil in a windowbox, planting a big garden or buying at a roadside stand, this book will help you cook and preserve everything at its tasty best...

{HISTORY}

Educating farmers since 1877, Farm Journal Magazine has been a leader in agriculture journalism for over 140 years. Focusing on all aspects of farm life from animal welfare to science and technology to the joys and challenges of the country lifestyle this go-to publication kept families informed and updated on all the latest news. In 1959, they published their Country Cookbook which featured from-scratch recipes made with homegrown ingredients. In 1972, they revised that cookbook with this version - a larger more contemporary edition that included all the favorites of the previous version and added over 800 new recipes using more modern equipment and updated methods and techniques. Butter was no longer made in a churn, but in a mixer, ketchup was whipped up in a blender instead of by hand and sour milk was replaced with more-easy-to-find buttermilk, but at the heart of each recipe remained the idea that foods were prepared at home, from scratch, from locally sourced ingredients. 

{SPECIAL FEATURES}

- Contains over 500 pages of recipes

- Illustrated throughout with color photographs

- Covers all meals of the day including snacks and social hours

- Contains suggested menus and holiday-themed meals as well as a special section on prize winning foods

- A special section on prize-winning foods

{CONDITION}

This cookbook is in great vintage shape. The pages are bright and clean (with the exception of a few pages that bear an errant cooking smudge or two), the spine is tight and pages are intact. The cover boards bear a little bit of chipping on the bottom edge. And the paper edsge side of the spine bears some color tone variation due to age. Please see photos. 

{SIZE}

Measures 5.75" inches (width) x 8.5" inches (length) x 1.25" inches (depth)

{WHY IT IS ESPECIALLY MARVELOUS}

Although the writing is a tad dated, geared towards the idea that only women were doing the cooking in the household, this cookbook holds a bevy of interesting recipes for classic foods not often discussed these days. How to make pancake starters, homemade sauerkraut, a plethora of fresh breads and jams and a 40-page pie chapter proves to be a veritable playground for an interesting mix of flavor combinations and ingredient pairings.